1) What sort of off-flavors will I get if I use a yeast cake from one of the last batches of beer? (Safale 05, and there's some Wyeast cakes, too.) Hop aroma, funky aftertaste? What all would I come up against?
2) What commercially available ciders have culturable yeast? And if I just pour the bottle into a batch, would it ferment well enough?