Is it ok to mix champagne and cider yeast

[WillG3]

I am making an experimental batch of cider to use up old ingredients.

It contains mixture of 10 litres of apple juice and 10 litres of last years elderflower champagne which is now out of date.
I have added both champagne and cider yeast ( a sachet of each) to the mixure.

Will the results be edible or is there some golden rule about not mixing the yeasts that i don't know about?

 

[graysalchemy]

1 sachet of yeast would be fine. What would happen probably is that one yeast would dominate the other and only one would take. One consolation is that the cider yeast may well be champagne yeast anyway.

is the elderflower champagne one you brewed? if so why is it out of date? I would have blended them after the cider had fermented as it isn't going to ferment any further.

 

[WillG3]

it was stuff my mum made and she read somewhere that it goes out of date after a month. I couldn't be bothered arguing so just chucked it in :|

will it matter that at the top of my fermenting vessel there is an air gap? i read that the liquid should not come into contact with oxygen

 

[evanvine]

will it matter that at the top of my fermenting vessel there is an air gap? i read that the liquid should not come into contact with oxygen

CO2 will be produced that will expel any O2, so worry not!

 

[Thrupney_Bit]

I can't see any reason why there is a problem mixing yeasts. From what I understand (following the info documented in Restall & Hebbs book) the application of a true champagne yeast is to ensure perfectly bright wine following remuage process. Champagne yeast being granular and dense shakes down and disgourges well. It's also a good bouquet former. So you should be fine with your mix it just might not disgorge well, should you want to do that.