"Ralconte" > wrote in message
> Most yeasts that give a % alcohol that's toxic would not conk out
> before they ferment all the natural sugars in cider. Maybe, despite
> my better judgement, I'll try bread yeast -- I know that will stop at
> low alcohol levels.
Apparently one compnay claims to make a yeast that will leave 2% sugar even
if it could go dry.
Bread yest is going to at best give you very low alcohol cloudiness you
can't get rid of without membrane filters and taste of yeast will over power
everything else.