can you used a previously brewed batch of cider as a starter, given that you haven't pasteurized it and killed the yeast?
ive been using bakers yeast since its supper cheap and available but most of the yeasts that people say are really good are around 7 bucks online (no brewing shops near my location) and i dont want to have to order more every time i make a batch.
is it possible to just add some previously brewed cider to a new batch to get it to ferment? if so will the yeast reproduce, will it take longer to ferment, will it change the taste?
what yeast do you recommend for semi-sweet 7-10% abv
also, has any one ever tired supper yeast when making apple cider, it cough my eye while trolling the internet. said it makes 20% abv, but how does it taste.