Dave always has good advice. Just an alternate viewpoint… I’ve had some really horrible ciders made from Nottingham, which threw major amounts of sulfur compounds. Even after a year in the carboy, it stank of eggs. The real issue is that apple juice is pretty nutrient deficient as far as yeast are concerned, and adding DAP or some other yeast nutrient (they all work fine) can keep the yeast fermenting instead of respiring. When they go to respiration instead of fermentation, they can pull sulfur out of the environment and form hydrogen sulfide. And don’t just add it all to the beginning - I’ve had much better success with staggered nutrient additions. Half up front and half as fermentation slows, or break it up into thirds. Maybe I’m just more sensitive to sulfur, but since doing this I’ve had much “cleaner” ciders after primary fermentation that don’t take months of aging.
I like where you’re going with the belle saison, but WY3711 would be even more awesome. Mostly because it produces large amounts of glycerol, which can help maintain a little bit of body in something that finishes as dry as a cider. Esters are usually pretty subdued when pitching a POF+ yeast in a cider, but it certainly is a bit different than a clean yeast like Nottingham or S04.
