Beer Forum

I read a recipe in BYO magazine about brewing a high gravity beer where they started with ale yeast and then added champagne yeast to help increase alcohol content.

1. Could this be done for cider?

2. What would the benefit be in starting with the ale yeast. Flavor? Maybe the different compounds produced by an ale yeast?

probably for the ale yeast flavors... champaign to dry it out.
You could do it but probably don't need to unless you want certain flavors.
BUB