Originally Posted by YooperBrew
I think that usually the "stronger" yeast takes over and will ferment the batch, but it might be an interesting experiment to see what actually happens.
I've always heard this too. I keep thinking it would be an interesting experiment, but you'd have to use 2 yeasts that give drastically different flavour in order to be able to tell. Like using Nottingham and a hefeweizen yeast or something. Not sure how a hefeweizen cider would be though.