White Labs WLP775 English Cider
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. Apparent attenuation: >80%. Flocculation: medium. Optimum temp: 68°-75° F
I used this to make an english cider with chi spice! It was great and I plan on using this yeast to try a few different recipies!
Awesome residual crisp apple flavor and a very healthy fervent. I recommend building it up with a starter if you are doing a 5 gallon batch or if O.G is above 1.040
I have used several different kinds of yeast, but this one took it to the next level.I will only use this yeast for my ciders now. The only problem is their sold out right now so I'm waiting for more to come into stock before I start my next batch.
I used this yeast in a batch of local fresh pressed cider. After fermenting in primary I racked it over a couple crystallized ginger pieces for a Ginger Cider.
The end product was then kegged and enjoyed!
Keeps much of the cider flavor profile and more apple-ness than most other yeasts I have used.
The ice pack was warm water, and the yeast was dead, so I wasted $50 in cider because I had no yeast.