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
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.
I've been brewing ciders for a few years now using less expensive yeasts with what I thought were satisfactory results- until I bit the bullet and splurged on this cider yeast from White Labs. HOLY COW, what a difference. The cider it produced was cleaner, brighter, and more flavorful than anything I've made before.I used a simple recipe for a basic English style cider. 6 gallons of store-bought apple juice (wal-mart brand!), 6 bags of black tea brewed in 1 cup water (for tannins), 1 tablespoon of malic acid, and nothing else. It took about a month to ferment dry at 65 degrees, and I aged it on oak for a week following a month in secondary. Simple, clean, and beautiful.Do bear in mind that this yeast produces copious amounts of sulfur throughout primary fermentation- it was so strong that I tightly attached a plastic trash bag to the airlock to prevent the odor from permeating my living space. I was worried that the cider would be ruined. As promised, however, the sulfur disappeared soon after racking to secondary, and after a month of aging no trace remains. One thing I haven't seen mentioned is how compact the lees are with this yeast- my cider actually cleared /during/ primary while bubbling away; not a trace of cloudiness remained by time I racked it, and the lees remained completely undisturbed by my auto-siphon.I'm sold; the results speak for themselves. The cider I made using this yeast is by far the best tasting, easy drinking, and pleasurable batch I've produced, with clean, strong apple flavors which are just perfect. I look forward to using this yeast for just about every recipe I make in the future.