I have looked over the CVILLE thread. I've actually have 4 different yeasts going right now.
My very first cider is getting close to finishing off in primary. I measured the SG last night and it was 1.00. I still see an occasional bubble, but nothing like it was during active ferm. I used a champagne yeast for this batch, and it tasted like green apple champagne (kind of tart). I like tart, so I'm hoping after some time to age, this will be a kick butt cider. I fermented this mostly around 61 F, but as the outdoor temps dropped recently, the ferm temp dropped into the upper 50s.
I'm trying the Notty and Safale 04 from the CVILLE thread. I'm also running a white wine yeast designed for Rieslings. These are all fermenting around 60 F right now.
I'm sure the flavors are subjective to each person tasting, but it might be cool if we can put a compact data base together that give lots of peoples impressions on specific yeasts. If we took a deep dive on the yeasts and then tried different ferm temps, it would be interesting to see if the flavors change.
"Beer is living proof that God loves us and wants us to be happy."