Originally Posted by Nerro
Are you kidding? It's racing like no tomorrow, I actually added the champagne yeast a day later because I'd used the wrong tube the first time around. It was already belching CO2 by then.
Not really surprising as this original gravity is similar to a 14% ABV beer, which many ale yeasts will do.
Hopefully the champagne yeasts will get a foothold and take the cider as dry as you want. I'd worry a little that they didn't get the chance to build up the population needed due to being pitched in a active fermentation. However the champagne yeast are pretty hardy stuff and should do the job.
I still think you would be better off with the champagne yeast only in your ferment unless you are trying to get some yeast esters from the ale yeasts. To push a yeast to this high of an ABV it needs to be very healthy. And if the ale yeast are competing with the champagne yeast the population will not be as healthy as they could be.
Do not be surprised if this one ends a little sweet.