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Old 10-27-2009, 12:06 AM   #1
Oct 2009
Posts: 42

Hey All,

Quick question on the differences between the following cider yeasts:

1.) White Labs English Cider WLP775
2.) Wyeast Cider 4766

Gonna do a basic 5 gal. apple juice and 1-2. lbs of dextrose recipe...what do you think the outcome would be with either of these two yeasts?

Pros and cons to each?

Thanks for the help!

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Old 10-27-2009, 02:05 AM   #2
Oct 2007
Charlottesville, VA
Posts: 1,333
Liked 156 Times on 65 Posts

I tried the 4766 a few years ago - wasnt all that impressed. Havent used the 775. I suspect the cider yeasts were developed for traditional cider apple blends that are hard to get here. I've had much better luck with ale and wheat yeasts - see the sticky for details

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Old 10-27-2009, 03:00 AM   #3
Nov 2008
Kansas City
Posts: 251
Liked 6 Times on 5 Posts

The 'cider' yeasts are ok, but I just use S04 or Nottingham. They cost less and start FAST plus they are really easy to crash and get out solution.

Also, instead of going full guns on 5 gal, why not get just a couple gallons, ferment 1/2 with dextrose, the other half with DME. The differences are not subtle and you can pick the style that suits you best.
-Paul O.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.

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