So far my favorite blend has been 50% sweet apples, 35% acidic apples, and 15% astringent apples.
2)One per gallon. Crush them before adding. Allow to rest for 24hrs before pitching yeast.
3)No. Let it finish and stabilize if you plan on backsweetening or use an nonfermentable.
4)Not if you let it finish.
After you treat the juice with campden wait the 24 hours and then add 2.5 teaspoons of pectic enzyme per 5 gallons of juice which will cleave the pectin and help to clear the cider. Then wait another 24 hours and pitch the yeast.
Cool thanks. I did that. Just out of curiosity though. Lets say I had run out of Campden and was feeling impatient so I went ahead and sanitized a carby, poured in my cider and pitched yeast. The yeast I pitch is mostly likely going to be the one that wins out and dominates the flavor profile due to the larger number of cells anyways right?