As someone new to cider, it would be really helpful to get some sort of a quick overview to what different yeasts will impart on cider. I've heard of people using Champagne Yeast, Ale Yeast, Wine Yeast, Sweet Mead Yeast, etc, so I'm curious what different qualities they will give your cider. At the advice of the local brewstore owner, I'm using Champagne Yeast in my first batch, but I'd like to know what you guys generally do and why.
Primary - Amaterasu Honey Blonde, Orange Blossom Mead
Bottled - Pinot Noir
Drinking - Cthulhu Stout, Santa's Little Helper III, Hard Lemonade