I've been making ciders for last year (with more experience on beers and meads). Two things happened. I tried a french cider couple a month ago and I liked it to the point, that I won't mind making it myself. Also, 5 weeks ago I used French Saison Yeast (Wyeast 3711) on my common cider and on my session mead (both SG=1.050, FG=1.002). The result was fantastic (awesome aroma, taste and even appearance is somewhat close to the standard).
So, I've got some calcium chrolide for keeving in home environment, in couple of weeks I'll be getting a fresh pressed (early harvest) sweet cider from one of the local orchards. My question is, are there any restrictions on yeasts in French Ciders? All the recipes (not that many) suggest using like champaign yeasts. Would it be too odd and out of style if I use Saison Yeast?
Just trying to experiment a bit :)