Was wondering what people usually use to step up their WLP775 English Cider Yeast. I’m assuming cider, diluted to around 1.040 if necessary and some yeast nutrients. Any tips?
Cant speak for WLP775, but I’ve always used dry Lalvin EC118 Champagne Yeast. Takes me from ~1.080 to 0.995, yeast drops crystal clear, and its wonderfully champagne dry and crisp. Full recipe on request.