anyone want to get in on a White Labs WLP773 Scottish Cider Yeast Blend order?

[robdogj]

Just checking if anyone wants to join our order for White Labs WLP773 Scottish Cider Yeast Blend? Currently we are 49 orders away for White Labs propagating the strain. If you are interested, just head over to White Labs Yeast Vault

 

[Maylar]

We did that last year. I'm not going to consider getting more until I taste my cider in a few months. BTW, their claim of 80% attenuation is total BS.

 

[Chalkyt]

Being in Oz, I can't join you because transit time will be "yeast killers" as it is the middle of our summer, but I managed to find some WLP773 last year and used it a bit out of date (use by 18 Jan which is the middle of our summer but not pitched until the apples were ripe in April which is the end of Autumn or Fall).

Found it was very slow to ferment, taking two months to get from OG1.050 to 1.030 then another two months to get to 1.002. Not an entirely bad thing but a lot slower than SO4 which seemed to get there and stabilise in just over a month.

Anyhow the final result with WLP773 was excellent after six months just sitting around in the bottles (and getting even better).

I know this is a bit off topic, but finding WLP773 is a bit hard here in Oz. It seems that WLP002 is more readily available. Any comments on the differences, particularly retention of apple flavours and sweetness.

 

[robdogj]

I know this is a bit off topic, but finding WLP773 is a bit hard here in Oz. It seems that WLP002 is more readily available. Any comments on the differences, particularly retention of apple flavours and sweetness.

I have never used WLP002, but I have used WLP775 English Cider Yeast & the results have been good.

 

[RPh_Guy]

We did that last year. I'm not going to consider getting more until I taste my cider in a few months. BTW, their claim of 80% attenuation is total BS.

Maybe they meant real attenuation instead of apparent attenuation. Pretty misleading.

 

[Maylar]

Maybe they meant real attenuation instead of apparent attenuation. Pretty misleading.

Regardless of the semantics, everybody who used it last year had their cider go dry just like any other yeast would do. Mine finished at 0.998 not at 1.010 as I expected.

 

[Maylar]

...
Found it was very slow to ferment, taking two months to get from OG1.050 to 1.030 then another two months to get to 1.002. Not an entirely bad thing but a lot slower than SO4 which seemed to get there and stabilise in just over a month.

I had a devil of a time getting it to start - I think I pitched too cold. But once it did the ferment was as fast as anything I've used. A week to 1.010 and another week to 0.998. The cider is crystal clear now and looks very pretty.

Anyhow the final result with WLP773 was excellent after six months just sitting around in the bottles (and getting even better).

I'm gonna let mine age for a few months before kegging some. Here's hoping...

 

[robdogj]

btw we are now down to 38 orders remaining

 

[MarkKF]

We did that last year. I'm not going to consider getting more until I taste my cider in a few months. BTW, their claim of 80% attenuation is total BS.

It was ok. But nothing spectacular. I can get the same flavor from any Ale yeast.

 

[b3nsf]

I ordered one. The ciders I made with ale yeast are pretty tasty... Nottingham so far was my fave ale strain.

 

[robdogj]

down to 29 orders remaining

 

[MarkKF]

I ordered one. The ciders I made with ale yeast are pretty tasty... Nottingham so far was my fave ale strain.

I liked Notty but switched to S-04. Tasted pretty similar to me but had some people comment Notty had an odd flavor or order they didn’t like.

 

[robdogj]

we are now down to 20 orders remaining

 

[robdogj]

Now down to 14 orders remaining

 

[robdogj]

Now down to 3 orders remaining - time to start gathering your cider making materials

 

[wasully]

I was really hoping the vault would open for the 2018 cidermaking season.

Instead, it'll ship soon enough to be expired for the 2019 season. Great.

Does Yeast freeze well for 7-9 months?

 

[Maylar]

I was really hoping the vault would open for the 2018 cidermaking season.

Instead, it'll ship soon enough to be expired for the 2019 season. Great.

Does Yeast freeze well for 7-9 months?

We did this last year at just about the same time - Feb / March. The yeast came with a July "best used by" date. I kept mine in the fridge and it was fine when I used it in November. They say not to freeze it.

 

[MarkKF]

I’m sure they don’t think cider. Seeing they service wine, beer & spirits as well. Otherwise they would hold back and keep taking orders then fulfill them after July in the North.

 

[robdogj]

We have reached out goal - now its time for White Labs to propagate

 

[robdogj]

my credit card was charged - I expect the yeast strain shortly

 

[b3nsf]

My funky cider just finished bubblin... that Brett is super slow

 

[robdogj]

My funky cider just finished bubblin... that Brett is super slow

you must have kept your must in a cool environment - I have already drunk 2/3 of my funky cider

 

[b3nsf]

I added pears which normal yeast can’t ferment but Brett can, I think that’s why it took longer

 

[MarkKF]

I added pears which normal yeast can’t ferment but Brett can, I think that’s why it took longer

I added peaches.

 

[RPh_Guy]

I added pears which normal yeast can’t ferment but Brett can

What?

 

[b3nsf]

I meant certain sugars in pears are not fermentable by sacc strains... here’s a quote from the internet...

“Unlike cider apples there is a proportion of unfermentable sugars present, the main contributer being sorbitol. This can lead to final gravities of between 1010 and 1020”

 

[RPh_Guy]

the main contributer being sorbitol.

Brett can ferment sorbitol??

 

[b3nsf]

I assumed it could because it can ferment lactose and dextrin

 

[RPh_Guy]

I assumed it could because it can ferment lactose and dextrin

You assumed incorrectly.

 

[b3nsf]

can you link me? Where are you getting this info?