Originally Posted by Brew2Be
I agree about the flavor stripping. I decided to use Lalvin 71B-1122 for this cider in the hopes that it would preserve more flavor than the EC-1118 i usually use for many things.
I think i will try to order some ale yeast as you say, since they seem to be quite popular for cider. I am excited to see how this batch with 71B-1122 turns out.
FYI: the 71-B yeast will actually metabolize some of the malic acid in your juice, up to 20% if I remember correctly. This will "soften" your cider/wine, though a lot of the percieved flavour in apples is from malic acid, so you might notice another loss of flavour with the 71-B. There are some who like the softer ciders/wines, so it might work well for you if that's what you like.
Like I said, I'd use an ale yeast (Nottingham), but if I had
to use a wine yeast, I think I'd go with Steinberg, Red Star has it in a dry form. Here's a link to a list of wine yeasts & their properties that you might find useful:http://winemaking.jackkeller.net/strains.asp
Hope this info helps. Regards, GF.