WLP 720 for cider?

[Freki]

I've recently started a couple batches of mead using WLP 720, and found that their site also mentions it being used in ciders. Has anyone tried it? I've stuck with the Cider House Select dry yeast, as it has given me good, consistent results, but I'm curious if the 720 would give me a sweeter, more flavorful end result in comparison.

 

[ten80]

The name, "sweet mead yeast" is deceiving, as this yeast can ferment up to around 12% alcohol or maybe a little higher. This yeast will ferment cider dry and not leave any residual sugars, unless your juice is very nutrient depleted.

This yeast may produce a sweet mead if your starting gravity is high and the yeast craps out due to high alcohol and/or lack of nutrients. That would take a starting gravity around 1.130 or so, but apple juice is around 1.040-1.070 and should not pose a challenge to this yeast.

That said, I have heard of people using and liking this yeast for production of a standard dry cider.

 

[Freki]

I came across that somewhere else too, that "sweet" in the name should never be trusted! I may try it anyway to see what the difference is in flavor profile compared to what I've been using. Worst case, I'll just over flavor it with berry extract. Best case, I have a new yeast to use.

I can't even imagine how much sugar would need to go in a cider to get a 1.130!

 

[RPh_Guy]

I can't even imagine how much sugar would need to go in a cider to get a 1.130!

Apple juice concentrate. No added sugar!

 

[ten80]

Apple juice concentrate. No added sugar!

That or freeze-concentrating the juice prior to fermentation. I have added sugars to cider to reach gravities around 1.110 as an experiment and the result was super dry and not particularly flavorful using D47 or 71B (I can't remember which).