WLP773 Scottish Cider Yeast Blend

This is an exciting blend of two ale strains and one wine strain. Unlike a lot of ale strains that typically dry out most ciders, this unique blend of Saccharomyces strains will leave some residual sweetness for a smooth mouthfeel. This strain is perfect for those looking for a still cider with some lingering apple characteristic or a dryer sparkling cider.

EXAMPLE: In 12 Plato apple juice, this yeast will have 80% attenuation.

Horizontal Tabs

Characteristics

Attenuation:

80.00-80.00

Flocculation:

Medium to High

Style Performance

Style performance is a listing of styles made with WLP773 Scottish Cider Yeast Blend.

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

"Excellent for aromatic cider with strong apple character"

By: Tim in Albion | Date: Dec 2, 2020 | Beer(s) Brewed: Cider (Heirloom)

Of the many yeasts I have trialed for cider, this produced the best results. Prominent apple aromas and flavor, almost apple-candy character despite the dryness. Good mouthfeel as well, maybe not as full as D47 but still very satisfying. The overall effect is of a cider with some sweetness, but it was in fact dry.

The description is misleading though: this yeast WILL NOT leave significant residual sugar in a typical apple cider fermentation, attenuation will be 100%. I don't know where they got that 80% number, but it's a false claim unless you have some really weird juice. (Apple sugars are almost entirely fructose, sucrose, and glucose, all of which are simple and easily metabolized by yeast.)

"I love the White Labs WLP773 Scottish Cider Yeast Blend"

By: Jason T Robinson | Date: Jul 30, 2019 | Beer(s) Brewed: cider

I wish White Labs would make this strain more widely available. I find it better than the WLP775 English Cider Yeast strain (which is also very good)

"Cyser and WLP773"

By: Ryeff | Date: Jun 3, 2019 | Beer(s) Brewed: Cyser

I had made a cyser about a month ago and totally forgot about it. The OG was 1.094 and FG was 0.990 for an attenuation of ~111%. Should have likely transferred the cyser off earlier, but we'll see how it ends up at Thanksgiving (~5 months). May need to back-sweeten some. At this point there are some sulfur notes that hopefully will age off. Fermentation started at 58F-59F and ramped up a couple times as WLP546 eventually ended up in the same kegerator running at ~75F. Maybe shouldn't have ramped up and used same kegerator as WLP546 (and then forgot about it). Hopefully I can follow up in November.

Search

WLP773 Scottish Cider Yeast Blend

Horizontal Tabs

"Excellent for aromatic cider with strong apple character"

"I love the White Labs WLP773 Scottish Cider Yeast Blend"

"Cyser and WLP773"