Originally Posted by gratus fermentatio
Both those yeasts will take your cider dry, if you're looking for residual sweetness you'll have to backsweeten with nonfermentable sweeteners. An ale yeast will actually give you more apple flavour than a wine yeast & will leave it a wee bit sweeter.
If you decide to use spices, use whole/cracked/sliced spices instead of powdered, they're easier to work with, make less of a mess & can be removed when the desired level(s) of spice flavour has been reached. Regards, GF.
All my spices are whole except for one. I had thought I would put them in a fresh empty teabag and suspend them in the cider. What do you think?
Would you put them in the primary or secondary?
I will order some ale yeast.
thanks for the help