Apple juice is pretty nutrient deficient and has a low pH, so it's a tough environment for yeast. DAP helps, or whatever yeast nutrient you have on hand. I plan on about a month primary for cider.
Some of the best ciders I've made were 100% brett, since it survives a little better in a wine-like environment. Brett claussenii doesn't get too much funk, but some of the others can get pretty darn bretty, which isn't to everyone's liking.