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If I was after a sweet/medium cider the I'd go for an Ale yeast, a medium/dry cider a wine yeast and one as dry as the Sahara Champagne yeast. I am guessing a Saison would be dry and full of yeasty esters :) Regarding apples you can make tasty drinkable cider with most apples, but for a full bodied cider you will want to get hold of some cider apples as ...



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