Attenuation

[Agnt92]

When I look at the data sheets for yeast, is the stated attenuation actual attenuation or apparent attenuation?

 

[oljimmy]

I think you are supposed to ignore attenuation data for cider, just about any yeast will get you to 100% b/c apple sugars are crazy fermentable. I've had a 72% attenuation yeast take me from 1.055 to 0.996. What you want to look for primarily is flocculation so that you can try to cold-crash.