I will say i have enjoyed reading up on cider here,
I'm going to the members for some help on this one...
I started with 2 gallons of tree top cider for a simple experiment to test my preference between two yeasts.
I am doing one gallon with red star cote des blanc and the other with champagne
the problem - Fiance moved carboys around and post it distinguishing between them was lost.
What i observed -
One (A) fermented faster than the other and also has more of a sulfur odor
the other (B) seemed to ferment less vigorously and seems to have more apple flavor.
Which one is which? i have a guess based on what i've read, but looking for input from others who may have conducted similar test or have more experience with these yeasts