Yeasts mentioned on this thread as of Nov 8 2017
WLP775 - English Cider Yeast
"My favorite so far is WLP775.... left it with more body and apple flavor. It does have a stronger sulfur smell when it's fermenting, but it's not overwhelming." -
ericbw
"excellent dry cider, drops out for a brilliantly clear beverage." -
DaleP
"not a fan" -
MarkKF
Wyeast 4766 - Cider
"excellent dry cider, drops out for a brilliantly clear beverage." -
DaleP
Red Star Premier Cuvee
Leaves abundant apple flavor fermented at 68F. Finishes dry to semi-dry and very clean and neutral. Very well-behaved -- starter and/or blowoff unnecessary - RPh_Guy
Red Star Cotes de Blanc
"My favorite so far is Côte des Blancs." -
z-bob
"Not only did it finish below 1.000, the apple goodness was basically gone." -
Morrey
"strips out the apple character and doesn't impart any fruit character itself" -
Albionwood
"I've tried nearly a dozen yeasts. Cote des Blancs is the best there is. It ferments slowly and preserves the apple character and some residual sweetness around 0.998, as opposed to many other yeasts that ferment fast and bone-dry down to 0.992." -
dmtaylor
Vintner's Harvest - AW4
"It has a lot of banana-ish character that's not very good in the still cider but might be okay when it's fizzy." -
z-bob
Lalvin DV10
Lalvin R-HST (for ice cider)
Lalvin D47
"preserves the natural apple fruit character. fermented cold (<60F)" -
Albionwood
"retains apple flavor, ferments well cold (48-52F) and produces a very high level of glycerol (for mouthfeel) compared to other wine yeasts. A good yeast for extended aging on lees, imparts complexity without off-flavors when aged cold." -
ten80
WLP Scottish Cider Yeast Blend
"The best yeast I have used to date is White Labs Scottish Cider yeast." -
Drewed
Danstar Nottingham
"good" -
MarkKF
EC-1118
"too dry" -
MarkKF
"too dry (sub 0.999 FG) and strips some apple flavor" -
ten80
S-04
"good" -
MarkKF
"good for quick-finishing ciders that retain a clean, crisp, if perhaps tart flavor. Doesn't impart any beneficial fruity esters like D47. Ferments juice nicely at 50-55F once it gets started. May take 2-3 days to start in juice with a pH below 3.5." -
ten80
71B
"pretty good" -
MarkKF
"Stronger fermentor than D47, will ferment as cold as 46 F. Good for cysers and ciders with added sugars. Retains apple flavor maybe as well as D47. Attenuates to 1.000 or slightly below with most ciders." -
ten80
Safcider
"very good results" -
MarkKF
Brewer’s Best Cider House select
"very good results" -
MarkKF
S-33 Saflager
"my favorite has been S-33 Saflager yeast m very apple forward off dry cider" -
wuyi_wulf
WLP720 Sweet Mead
"a great semi-sweet cider yeast. very clean cider with tons of apple character and enough residual sweetness (0.998 FG) to where my wife (who prefers sweet-sweet cider) loves it -- she drinks it more than I do, actually . Not nearly as active as [WLP002], but with some patience it will produce a wonderful (and clear!) cider." -
jacobelong
WLP002 (English Ale)
"very dry and left a strong yeast-bread flavor which I found quite unpleasant. I prefer my cider on the off-dry / semi-sweet side, though." -
jacobelong
Red Star Montrachet
"strips out the apple character and doesn't impart any fruit character itself" -
Albionwood
Red Star Premier Blanc (Champagne Yeast)
"I've only done a few batches with premier blanc but have to give the thumbs down so far." -
johnnyseko
Safale T-58
"Made a horribly sulfurous cider which a year later I am still trying to save. I fermented it around 65f which may have been too warm." -
ten80