I just bottled my WLP773. It spent the past couple of months in a corny keg. Crystal clear, zero off flavors or odors. It’s right at 1.000, where it finished. It has a nice flavor that doesn’t come off as dry. I don’t know what the juice blend was but I got it from a commercial cidery that only uses fresh pressed local apples. No concentrate here! This one definitely got better with time.
White Labs WLP773 from the vault
- Thread starter Maylar
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bmd2k1
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Curious....
How long did ya ferment?
Did ya cold crash?
How were the lees?
Got my vial I'm gonna be firing up in the next month [emoji111]
OP
OP
Yeah, me too. The cider mill I use normally presses their special hard cider blend first week in November. I'm disappointed that the folks who've used it so far report that it ferments dry like any other yeast, and the whole reason I was interested in this one was White Labs' claim that it doesn't.
I'm thinking of trying Jolicoeur's methods of fermenting cold and racking off the lees at 1/2 gravity to slow the ferment down. I'll start a new blog here when I get it underway.
I'm thinking of trying Jolicoeur's methods of fermenting cold and racking off the lees at 1/2 gravity to slow the ferment down. I'll start a new blog here when I get it underway.
Two weeks in the primary took it from 1.050 to 1.006. Two months in the secondary took it to 1.000 but it stayed a little hazy. Racked it again and it cleared. Never cold crashed it. The lees were light and fluffy.
Just an update. Opened the first of the WLP773, started in April then very slow to ferment and bottled in August at 1.002 plus FAJC to 1.005)... petilant carbonation, very tasty with just a hint of sweetness and apple notes (no super dry tartness), very clear. Worth the wait.
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