That's a very encouraging article, particularly as I added a lot of fresh AJ to drop the alcohol content and increase the sweetness after the original cider was stabilised.
It's definitely worth a punt.
So Plan D is now:
o Get a starter underway, with a packet of Wilco Wine Yeast and some sugar, on the stir-plate at 20 degrees.
o De-gas the cider and transfer it to a sanitised and insulated FV.
o Place the FV on a Heat Pad at a set temperature of 20 degrees and give it 24 hours to come up to temperature.
o Pitch the yeast starter on Sunday evening when they are both at 20 degrees.
My next order of brewing gear isn't due to arrive until next Tuesday (and I wasn't intending to start anything before next Wednesday) so by the time I need either the FV and/or the Heat Pad the cider should either have started fermenting or stayed inert and be drain-fodder.
Either way, it's worth the cost of a packet of Wilco yeast and the effort to give it a try!
Many thanks for the input.
Watch this space for developments!