Originally Posted by Golddiggie
For something you're not looking to age for a longer time, or make sure has some residual sweetness (back sweetening), I'd go with D47 over EC-1118. EC-1118 will go to 18% if you give it half a chance. If you want a dry (as in bleached bone dry) cider, then that's fine. If you don't, then I'd use D47. Provided, of course, you can keep it fermenting in the temperature range it likes.
I've used EC-1118 for meads, where I make sure they don't finish bone dry. I also let them go at least a year before trying them. After two years, they're still improving (part of the nature of the beast when you use that yeast and go to it's max). I have a batch going using RC-212 now, and have to bottle a batch I made (maple wine/mead) with 71B. I'm planning on making a batch using K1V next, as well as another with Eau de Vie (Wyeast) and maybe even WLP099. I want to see what the different yeasts can do for me in this case. I have plenty of patience, so if they take 2+ years before they go to bottle (for the ones over 18%) I'm ok with that. It does help, of course, to be able to store them in something that will NOT have any risk of oxidation (sealed, stainless steel vessels).
WOW! You seem to really know your yeast....
I have only done one brew of cider and used the EC1118..... Right now I am trying to decide to use what I've used before (EC1118) or try something new (the D47)... The problem is I'm not doing the same recipe.... Last time I used just apples, this time I'm doing apple and pear.
I want dry and not very sweet! Don't know about "bleach bone dry"..... But I like the dryness of those Strongbow and Blackthorn ciders... i'm guessing their not the highest end ciders but I like them! Not sweet and seems DRYYYY lol.
I also had a few pearys called Sir Peary.... Very dry.....
SO if very dry and not sweet is my goal, I know backsweetining is NOT the way to go but still don't know which yeast .... EC1118 or the D47?
Sounds like D47....