u/BurningBlakeons

Here is my projected recipe for reference:

Primary:
- 14 lbs wildflower honey (Bochet for 60 mins)

- 3 Gal apple cider

- 1.5 lbs lactose

- Top to 6 gallons with spring water

- Fermaid-O + Go-Ferm

Secondary:

- 6 Vanilla beans

- Amburana Oak spiral

- Possibly more honey to backsweeten

The yeast I am considering now is Lalvin 71b because of its ability to convert malic acid to soften the acid bite of the apple, however I am also concerned that it might mute the apple flavor.

What yeast should I use for this recipe?