Ok, I've got a jug of cider from Whole Foods and the following dry yeast on hand:
- Red Star Montrachet (red packet) stamped 2013
- Red Star Cote des Blancs (green packet) stamped 2013
- Muntons Active Brewing Yeast (light yellow packet) stamped 2009
Which one should I use or should I go to my LHBS and get a different yeast? Besides the airlock, yeast, yeast nutrient, is there anything else that I need to get started? What temp to ferment? I have a chest freezer with temp controller. Recipes or links would be appreciated. This is a last minute deal and don't have time to research as I'm leaving town and only have about 1 hour to work on this in the morning.