Plan on making my first cider in the next couple weeks. I have 5 gallons of pasteurized cider from concentrate and 2 pounds clover honey to add. I have been looking at CvilleKevins great recipes and that's where i got this from, thanks for all you're experimenting. Ill start with around 1.060 and end it somewhere around 1.010-1.005 depending on taste. My question is what do you think would give it a more apple taste the Nottingham or the so4 yeast, or maybe something else?