What kind of yeast for a sparkling cider

[JimmyDon]

I've only made cider once before I used juice plus some apple sauce to add body. After a couple of weeks in the primary I racked over to a secondary for a couple more weeks.

On bottling day I primed and sweetened with some cane sugar and added a few grains of red star champange yeast to each bottle. The result was a nice sparkling cider,but there was a slight sulphur taste to it.

Is there a better way or a better yeast to do this without getting this off flavor?

It has been about seven years since I have made this and I have family members that want me to make another, but I'd really like to improve the final product with the next batch.

 

[OdinOneEye]

Well, theoretically you really shouldn't need to add any extra yeasties when you're making the stuff fizzy.
All you really need to do is let your cider ferment out, then add a little sugar before bottling. There should still be a small amount of viable yeast left in suspension that will go at that tiny amount of sugar to give you some good fizz. Any yeast will do, really- I use Lavlin K1-1116 wine yeast myself, but that's what has worked for me.