I've been using WLP775 but I have a vial of WLP300 in the mail for a batch next week. I am quite happy with WLP775 and believe the cider I've made to be as good as a English Cider I paid $5 for at the local pub.
See my post
I do not fully agree. Belgian yeast, heffe yeast and saison yeasts make interesting flavors at these temps.
Depends on the yeast and what you are looking to create. If you want a standard hard cider you need to get your temps down. Plenty of tricks published here to do that. Or you...
You can skip the air lock and use a piece of tin foil and a rubber band. But GET SOME REAL YEAST! You will be glad.
BTW. I use tinfoil and rubber band all the time.;)
This sounds like blow off country.
I use WLP 775 and very little head space needed.
But CA Ale...... ? If it were a beer i'd say not enough head space. Especially at those temps.
Does it matter?
By law I have to have a 'winery' license to make 'hard cider'
This was a real bummer cause we wanted to have a 'hard cider' at the brewery.
:tank:
Pickle, I still have to do a FG on mine. By taste and mouthfeel I'd say 1.005 +/-
Part of the reason I am attaining such a ferment in my opinion is that I am reusing the whole yeast cake before it sits much at all. As soon as the bubbles almost come to a halt I bottle and new...
White Labs WLP775 English Cider
Optimum temp: 68°-75° F
I'm fermenting at 60 - 62 and getting great results in 7 days. But I do have a GREAT amount of HEALTHY yeast.
Guide lines only............ they can not account for all situations.
Another note, or statement. I am fermenting a bit colder than originally. The fermenting room is now set to 60 and the fermenter reads about 62* which by the way is WAY lower than White Labs states for the yeast.