Just tapped my recent cider. I used my LHBS early cider, which they get from a local orchard blended specially for hard cider. So being the early, it is pretty tart which is a good thing. I fermented it dry ( .998FG)
with WY4766 and didn't fortify with any sugar, which I often don't (the juice had an OG of 1.046). So the 4766 fermented very clean as usual, @ 63F this time, leaving no yeast character and was extremely tart before backsweetening. I sweetened and tasted until I had just enough sweetness to be a slight counterpoint to the tartness. Very nice apple aroma and clean apple flavor - kind of like a cross between a Granny Smith and a standard cider. I don't think I've made a better one.