We pitched four different yeasts into four different carboys with the intent of figuring out which one will become our favourite.
Would like to ask about others experience with the following:
Unpasteurized, fresh pressed cider (Cortland, Mutsu, Honeycrisp and Golden Delicious)
Carboy 1 - Pasteur Chamgagne
Carboy 2 - WLP7775
Carboy 3 - Wyeast 4766
Carboy 4 - Nottingham Ale yeast
our goal is to have some sweet and some dry cider - any advice on which will yield which variety? We are planning to back sweeten for some taste and carbonation.
Completely new to this, and happy to have the opinions of others who are well versed in the production of cider - until now, I have only been good at drinking it.