[HoosierBrew]

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.

[Jimmy K]

   Sounds great

[dannyjed]

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.

Sounds great! Mine came out much better than last years as well.