Interesting that you should mention this... I did in fact try 1728 for one batch last year. While it was the sweetest cider I have made, it didn't have the very best flavor in my opinion. It tasted just fine, nothing wrong with it, but not awesome like I'd expected either. I'll probably try it again in the future, but didn't this year. My favorites are US-05 and Cote des Blancs with respect to flavor, so that's what I've used for 3 of my 4 batches this year (the other is wild yeast). Unfortunately both of these yeast strains ferment very dry unless you force them to quit early and/or kill them. Dry ciders can be very good, but tend to be very tart as well. I like to maintain some sweetness to help balance the tartness. I've also been seeking apples that are very sweet and bland without much tartness to use as a base for my cider. These varieties are unfortunately not so easy to find but could come in handy. Maybe I should turn to Red Delicious for this purpose!?!? As long as they are blended with apples that actually taste like something(!), it could turn out not quite so tart. Never tried it yet, and not this year. Maybe in another year or two I will.
Go ahead and try the 1728. I think you will like it. But also play around with other yeasts, and find the ones you like.
This sounds good in theory, but in practice, some yeasts actually do quit a little early, fortunately. Maybe not much higher than like 1.000, but still better than 0.992.