The English Cider yeast is a classic cider yeast. It ferments dry, but retains the flavor from the apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. This yeast strain can also be used for wine and high gravity beers.
I’ve been using this yeast going on 20 years....that should speak for itself! If you like apple cider, the end result tastes like drinking apples!
Got two vials One batch started perking vigorously the other took time . Needs a couple of moths to fully mature but I found no better for dryness and strength till now.
I used this for my first fermentation experience using natural unfiltered apple cider with added apple concentrate to boost alcohol content and this White Labs cider yeast. I let it process for about 90 days in the original glass jug. Lovely flavor.
After trying all the other wine and beer yeasts the internet told me were superior to the ones marketed specifically for cider, I thought I'd give this one a fair shot. I'm kicking myself, now, for not using this from the first. The results are exactly what the description promises: dry, crisp, and plenty of apple aroma and flavor.
I did not experience any sulphur smell with this yeast even though my primary was on the cold end of the recommended range (68F). However, I did use Fermaid O for nutrients which may have prevented that.
As a note that has no bearing on fermentation performance, this yeast flocs in a very peculiar way. It clumps up and sticks to the sides of my fermenter like no other yeast I've ever seen. The closest thing would be the way WLP002 forms "grains", but even more so. It doesn't quite drop as fast or solid as WLP002, but close.