I'm going to try to make some cider vinegar this week. I got a half gallon of fresh cider from my local orchard (I can't see the need to make a full gallon, don't know if I could use that much vinegar in a resonable amt of time). I have a package of champagne and a package of ale yeast (dry). Any suggestions of which yeast to use. I'm going to get a mother, so the actual vinegar side I'm pretty sure of, but the only thing on that side is how long to wait until bottling. The fermentation and vinegar stages will be at ~60F.
Thanks in advance for the help.