Cider of Blueberry Wheat yeast cake?

[dand]

I am planning on making a blueberry wheat as my next batch, and thought it might be worth using the yeast cake to try to mayeb impart some of the blueberry flavour into the cider while reusing the yeast from the beer.
For the wheat i plan to primary then rack onto the blueberries in secondary.

Would i be able to use the secondary cake (mostly blueberry solids, but mixed with yeast) to start a cider, or would i be better off using the primary cake and if i want blueberry flavour add them in a secondary like with the beer?
Any advice is appreciated.

 

[Christ8242]

It will depend on the gravity and volume of the cider you want to make. Higher cider OG or larger cider volume will require a higher pitch rate. If your pitch rate is too low your yeast will struggle through the growth phase and produce off flavours. The primary cake will have a higher yeast count than the secondary cake, but the secondary cake will have less hop residue and wheat proteins from your beer. So its a trade off, better pitch rate vs. less impurities in your cider. I think either way it should produce a decent cider, but if it looks like your secondary cake has a good enough yeast content (look for that white band) I would go with that. Hope this helps.

 

[dand]

It probably won't be a super high OG cider, just fresh cider and maybe a bit of honey, but nothing like an apfelwein or anything.
I was thinking about adding around 3 gallons of cider to try this one and see how it went. As long as i've got the yeat layer on the bottom should it be enough, and do i need to worry about over pitching with a cider?