I purchased 5 gallons of unpasteurized orchard fresh cider on Saturday morning.
I currently don't have any yeast however, (LBS is about an hour) and are currently out of 775.
Now, my question is. I have a batch of beer currently sitting in primary that's ready to be transferred to secondary. The yeast that was used was danstar windsor ale yeast. Would this yeast be good for a cider? And, if it suitable, I essentially just transfer to secondary, and then pitch directly on top of the cake correct?
Also, do I need to kill off the wild yeast first?
Thanks a bunch.