OK, the real hot weather is over, so I want to do another batch of cider again (made from.packs of apple juice). I still haven't got any temperature control, so the whole (small) fermenter will go into my coolbox. Current temperatures are between 23 and 36 oC (with a "feels like" temperature of up to 42, but I assume the yeast won't care about that). I got 3 choices of yeast: Safcider (which I used before and quite like) MJ kveik Lallemand Kveik I've never used kveik though. I normally make multiple batches by putting new apple juice on the left over trub. Which yeast would you use and why? And how much (I use 6 litres juice per batch) I've also tried to make a hoppy cider by just adding hop to the batch, by adding hop to boiling water (with sugar sugar for an extra punch) and boiled for 5 minutes, but I haven't been able to taste any bitterness. I used 5 gr of 4% aa hop. Any clues/tips/advice here?