Well, I know about adding amounts based on PH. Still I disagree with adding camden if heat pasteurizing...
But to each their own. I assume you like to use wine yeast? And age a long time?
Id like to hear more about your processes and experiences. I just activated some sweets mead yeast and am planning on trying to make some cider and cyser. Don't want to detract from the thread to much... feel I have rather derailed it already.
Maybe we could pm? :-)
Was going to try a couple ale yeasts too and try replicating the sticky but with difrent fermentation temps.