I don't use nutrients for my ciders anymore at all. Theories aside, I've seen no actual advantages to using it based on taste. I do often get sulfur with pretty much any yeast, but it always disappears within a few weeks so I don't worry about that. If memory serves, my fermentation temperature was somewhere in the 60s, until I purposely wanted to slow it down to retain sweetness, then it was in the refrigerator for a couple of months in the low 40s for it to clear. I used the same process with US-05 as I did for Notty and got two completely different ciders. Yes, I too was very surprised. In the past I have had great success with US-05. I believe this was the first cider I ever made with Notty, although I've used it for beer dozens of times and always liked it in beer. If the esters came out due to lack of nutrients, maybe that answers that. I haven't used it enough in cider to know for sure. Might be worth experimentation, especially if you don't think you'd mind peach esters in your cider. Some might, me, I don't really care for it. It's not bad, it's just noticeably peachy. Also some pineapple maybe.