Let the flames begin. Read a recommendation last night somewhere to use Sweet Mead yeast for Apple Cider as it leaves a bit of sugar and the apple character in tact more than some other yeasts. Last year I used Nottingham, and was initially left with something very much like a delicious white wine (that my wife loved) that I backsweetened with FCAJ. This year I'm hoping to up the ante. The FCAJ did lend a bit of a processed flavor to the finished product that I'd like to avoid. Does anyone have experience with Sweet Mead yeast for Apple Cider to corroborate what I read? Or sure-fire ways to impart fresh apple character to the finished product?