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In spite of all the publications recommending Champagne yeast for cider, I find it a poor choice. This yeast will definitely get the job done - it is an aggressive fermenter and will metabolize every single molecule of sugar, under pretty much any conditions above freezing, and do it pretty fast. This rapid aggressive fermentation tends to strip out or destroy most of the delicate aromatics and flavor precursors, leaving the finished cider thin and harsh. With extended aging, some character can develop, but you end up with something like a watered-down sparkling white wine... not particularly exciting.