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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.

Don't worry, if it goes bad you will have some good cider vinegar. Have you tasted it to see if it's getting tart or acidic?

LOL :drunk:

This tasted as good as an English Cider I paid $5 a pint for yesterday at the pub.

This is the first I managed to age a few gallon for 3 weeks and carbonate! It did soften the edges a little, and it is crystal clear.

: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.

12 Gallons today. 4 20 (lol) 2013. Going to keg some of this, but still cleaning the jugs to use for giveaway or take to parties.

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.

What yeast are you using? I use WLP775 and mine is done in 7 days.

This is starting to be a Friday ritual. When work is done we gather to drink some cider. You can see in the picture the empty plastic jugs.

To address a couple posts on reusing yeast. It is a standard practice at brewery's to reuse yeast for several generations. At our brewery we go 6 - 10 generations regularly. So back to my home brewing of ciders. I have just finished and drank a good portion of my 4th batch of basic cider...

Yes, I thought so. The fruitiness of this yeast should make a great compliment to the cider. I will definitely try this.

Using sugar or apple concentrate to boost gravity?

I like this idea from that link: 1. Wyeast 3068 Weihenstephan Weizen Yeast I use this yeast regularly at the brewery in our Weizen.

I took NO readings. But basic math for brix I believe OG should be around 1.045 for Apple Juice and by my experience I'd say FG would be around 1.008 Maybe I will slow down on the next batch and take readings.