I've been brewing mostly ciders and cysers with 10 packets of cote de blanc I bought last year with wonderful results (in my opinion). I just used the last one on an apple-honey-habenero concoction. Anyone have a good recommendation for yeasts that bring out fruity flavors?
The choice of yeast should be influenced by what you want the end result to taste like.
For my champagne-like ciders with oak and based on belle de boskoop juice I use EC-1118. For my sweeter ciders backsweetened with erythritol I use Nottingham Ale yeast. For my summer-cider based in Discovery & Red Aroma apples and crab apple juice I do a wild ferment.
So the question is more - what are you trying to accomplish?
I've heard good things about Mangrove Jack's M02 yeast.
I've ordered some, but sadly the shipment didn't get in in time for the apples. So for this batch I'm using a kveik yeast as an experiment.