I am curious about pitching dry yeast vs. live yeast--it seems like live yeast from dry package would be a serious contamination worry...is there a benifit to live yeast being introduced? In my beer brewing I always pitch dry and have never had a problem, does anyone know about this, specifically when it comes to cider?
Also, what is the difference between using beer/wine/cider yeast in my cider? Flavor? I am toally in the dark about all the different yeast..thanks for any guidance you can/care to give