Mead and Cider (and Peary too) Mmmmm

[NewEnglander]

So I picked up a gallon of fresh cider at the farmers' market today and want to make it all alcoholic and stuff. I tried this same sort of thing last year and got a thin, sour vaguely apple-flavored beverage. Not that it stopped me from drinking it. Last year I also bothered to order Wyeast Cider yest, for all the good it did me.
This year I just want to dump in some of the dry yeast I have kicking around in the fridge. Here are my choices:
Lalvin ICV D47
Lalvin 71B-1122
Lalvin K1-V1116
Lalvin EC-1118
Danstar Windsor

Which one should I go with???

[jkane]

Cider is thin vaguely apply stuff. It's what happens when the sugar is all gone! Some people add more sugar because apple juice is only about 4-5 % alcohol to begin with. The yeast will eat all of that leaving only dryness behind.

Another way to sweeten is to use potassium sorbate when it stops fermenting to kill the yeast. Then add more fresh cider to sweeten it before serving.

I'd use the D47 or the 1118, but that's just me!

[NewEnglander]

I added 7 oz. of brown sugar to my gallon of fresh cider and pitched the D47. It was happily bubbling away within 3 hours of pitching and still going strong this morning. I also added a few raisins and a couple cinnamon sticks to this batch we'll see how it turns out.
I opened a couple bottles of last year's cider, added a splash of fresh cider to the glasses and thoroughly enjoyed them yesterday afternoon.