The yeasts I selected are:
- Safale US-105 dry ale yeast
- Vinters harvest MA33 premium wine yeast - acid reducing strain
- Lalvin EC1118
I also deviated from my standard brew process to use potasium metabisulfate and pectic enzyme. I wanted to make sure all wild yeasts are killed off (the potasium) and wanted to try to make the cyder a little clearer (pectin enzyme).
I am really curious how these turn out... I want to use sucrose to sweeten them before I bottle them. And I am going to not try to re-carbonate them.
I had a bottle of my cyder I started 2011-08. It was better than the McMenimans hard cyder I had yesterday, the McMenimans was more harsh and bitter.