Originally Posted by Albionwood
It works for a slow, cold fermentation...Slow cold fermentation generally leaves more apple character in the cider.
Huh, didn't know that. I may be using Lalvin-47 in my next batch then. Lager-cider, or something.
I actually prefer dry ciders, as too much sweet anything quickly becomes cloying to me. But yeah, getting a cider to ferment sweet without resorting to back-sweetening can be an exercise in frustration.