Blending

[Coriba]

I am fermenting two ciders. One with an unknown slightly tart apple with Renaissance Fresco yeast, the other is a transparent apple with Mangrove Jack cider yeast. The Transparent is sort of bland and slightly tart, can’t try the other one yet, still a little too foamy (see other thread). What happens if you blend two ciders with different yeasts and can you still bottle condition? Which yeast will do the conditioning? Do they duke it out and one becomes dominant?

 

[NTBeer]

Yes, they duke it out.