Description

White Labs WLP775 English Cider

Classic cider yeast. Ferments dry, but retains flavour 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.

Flocculation: Medium
Attenuation: > 80%
Temperature: 20 - 24°C
Alcohol Tolerance: Very High (+15%)
Diastatic (STA1): No

Flavour Profile: Dry

Suitable Beer Style: Cider

Availability: Always

Possible Substitutes

• Wyeast 4766 Cider yeast
• Fermentis SafCider AB-1 yeast