I am going to split a 5 gallon batch into 5 one gallon batches. Any suggestions on yeast and flavoring a that you would attempt. Or what would you do. Thanks!
I assume you are doing this to experiment a little?
Lalvin 1118 is a pretty universal wine yeast. It should be fine for both still and sparkling cider.
I know someone who is adding some elder flowers to one of his batches.
You can also choose between dry or backsweetened.
If you are doing one backsweetened and sparkling you can look at a post from about a week ago to find various meathods. You might try sweetening one with lactose vs one by pasteurizing.
I always use US-05 dry yeast for my ciders. A flavoring I commonly use is plain old mulling spices (cinnamon, nutmeg, cardamom, star anise, cloves, ginger). I tried using some orange peel in one batch to get a little sweetness with marginal success.