Yeasts for Ferminting Apples

[Tater]

Ive use the Lalvin ec1118 yeast for fruits and like the results Ive gotten from it. Last time I replenished my yeast at winery I notice on a yeast chart they had.Lavin D47 was recommended for apples.Any one know anything about this yeast picking up some fresh cider tomorrow and gonna try it out unless I hear a reason not to.

[blind drunk]

No personal experience but you tweaked my curiosity and I found this description on a beer and wine site -

Dry Whites and blush wines
Alcohol tolerance 12-14%. D-47 For complex whites with citrus and floral notes
D47 is a Côtes du Rhône isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume

Sounds quite good. Cheers, bd.

[Tater]

read that also and also read it was good for mead.

[trimpy]

Ive made many gallons of hard cider and like EC-1118 the best overall. Ive used D-47, 71B, and bakers and like them in that order (best to worst). I use D-47 almost exclusively in my meads because of the nice fruitiness it lends, but I find that 1118 gives a better apple specific fruit character.