Ralconte - Try White Labs English Cider yeast [wlp775]. A cider maker I
know uses this yeast and makes a carbonated cider, beer strength with apple
flavor retained. WLP775 is the only yeast he knows that will make a
carbonated cider that doesn't taste bone dry. Here's some info on the yeast
from White Labs site;

"Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur
is produced during fermentation, but will disappear in first two weeks of
aging. Can also be used for wine and high gravity beers."

Bill Frazier
Olathe, Kansas UsA

Ralcontewrote>
> Here's a question for all the cider makers out there. If you've made
> a cider that was low in alcohol and still sweet, I'd like to know the
> name of your yeast.
>
> I recently started a gallon, just to have something fun for the
> holidays. I used Lavin EC-1118, so I'm sure its going to be bone dry,
> and any sugar I might add would be fermented rapidly, until I hit 18%
> alcohol. And I don't want to go that far to have sugar left.
>
> I could stabalize, but I'd like to prime the bottles for carbonation.
> Gee, I don't want much do I, low alcohol, residual sugar, natural
> bubbles.
>
> I've googled around, and the suggestion is wine yeast for dry, ale
> yeast for residual sugar. But what kind? As I look closer, the
> particular strains of cider yeast and ale yeasts suggested all report
> that the cider will ferment dry.
>