I am making a cyser, probably 5 gallons cider and 8lbs honey. I know I need plenty of yeast to go at this, and I want it to finish dry. I have a place to keep the carboy at 65f at all times, but I am wondering if I need to make a starter. If I want a dry finish I think I need to use Champagne yeast. So should I just throw in 2 or 3 packets of dry yeast? Any problems with that? This is only my second non-beer bev besides a cider so I really dont know.
Thanks a lot,