Originally Posted by pulykamell
I disagree as well. This is one tasty yeast for the cider, and mine has cleared clean as a whistle in 2 months, and I haven't even gotten around to racking it to the secondary, even. I've been taking sips from it and this may end up being my favorite cider yeast.
I just wanted to return to this thread and report my experiences with the cider I made from the apples pressed from my friend's tree.
Of the yeasts I used, EC-1118, S-04, Nottingham, and the Weihenstephaner, the clear winner, after a year and a half or so, in terms of taste was the Weihenstephaner, followed by the S-04, Nottingham, and EC-1118. The EC-1118 has a weird, kind of butterscotch flavor that I did not like with the cider. The Weihenstephaner had a complimentary spiciness (cloves) and fruitiness that worked well with the beer, and, to my palate at any rate, seemed to retain just a touch more residual sweetness. I'm not sure it was in reality any less dry than the other ciders, but the flavors the yeast contributed made it seem so (I don't backsweeten my ciders.)
I haven't done cider since the 30 gallons or so I made in 2008, but this year I plan to make a few more batches, and I'm inclined to only use Wyeast 3068 and perhaps S-04. (The S-04 had a very clean flavor, too, also with hints of fruit/bubblegum.)