Wyeast 4766 Cider Yeast
Wyeast 4766 Cider is a crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile. Temperature range: 60-75 F. Alcohol Tolerance: 12%.
*NOTE:*During summer months, we include complimentary ice packs with all liquid yeast orders. However, it is difficult to guarantee that the ice packs will stay frozen given transit times and particularly hot temperatures. For this reason, we recommend ordering dry yeast during summer months.
I gave this as a gift, but we have used smack packs before. They are awesome!
The yeast worked fine
Taste is a very personal thing, but this is a safe bet for cider, not too crazy, but not too "clean" (a.k.a. devoid of taste).
This is my second review on 4766, and I'm generally pleased with it.
I haven't had much luck with other yeasts, so I keep going back to this because it does work for me. That said, it may be working too well: once it gets going, it's almost impossible to control. I've gone from SG 1.054 to 1.032 in about 2 days at 14 degrees C. Trying to rack helps, but it pretty much just fires up again. Even with sticking the carboys outside in near freezing weather (-2 to +2 C) for a few days, it still keeps on moving along.
If you want a good, dry cider in a hurry, this should be on your list. If you want a slow ferment that you can control and pilot in with some residual sweetness, you're going to have to work at it.
Came out with an awesome flavor profile. Incredible taste. After using this yeast once, one thing that I would highly recommend is to keep an eye on how quickly it works. This strain of yeast is in fast forward, so if you let it work too long you will get some off flavors. I expect that this is where some of the negative reviews are coming from. I was blown away by how fast this yeast finished fermenting my 5 gallon batch. After 5 days primary it was finished and went straight to bottle with more juice. It finished carbonating at 3.5 vols in 24 HOURS. Fermentation temp was 62 degrees.