Has anyone ever used Fermentis Safcider yeast? If so what can I expect? I just picked up a packet from my lhbs and having apples pressed for me tomorrow at a local orchard. Usually I use cote des blanc with great sucess. I will heat pasteurize, ferment down to 1.015 (ish) and rack off yeast into secondary then keg. I dont usually use campden tablets but I do have some on hand if i decide to go that direction.
