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Cider makers use White Labs for commercial purposes and in home settings. White Labs offers WLP775 English Cider Yeast year-round for all users, and many other cidre, beer and wine strains (a study on a wide range of White Labs yeast strains with judges' ratings follows below).

To explore your yeast options, please write [email protected] or call 1-888-5-YEAST-5.


WLP611 New Nordic Yeast Blend  ** NEW ** 
Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii).
These yeasts through 100+ lab hours have been tamed from the wild to meet process criteria for professional use. Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well and has been used to make a series of true New Nordic Beers of which many were presented at the Copenhagen Beer Festival 2015. This blend has a characteristic aroma profile, especially at higher temperatures, that resemble classic styles such as Belgian saison or German hefeweizen.
WLP603 Torulaspora delbrueckii  ** NEW ** 
Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up the WLP611 New Nordic Yeast blend. This wild yeast has been traditionally used for ciders and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well. Traditionally a longer fermentation and slower attenuator. 
Medium acid producer. 
WLP616 Funky Cider Blend  ** NEW ** 
This blend of yeasts and bacteria for cider is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild funk aroma that will result in less than 2 weeks. Light pellicle will form because of the Brettanomyces. 
Acidity production: low.
WLP773 Scottish Cider Blend  ** NEW ** 
This cider blend is an exciting blend of two of our favorite ale strains and one wine strain. Unlike a lot of ale strains that typically dry out most ciders, this unique blend of Saccharomyces strains still leave some residual sweetness for the perfect mouthfeel. This strain is perfect is looking for a still cider with some lingering apple characteristic or a dryer sparkling cider
In 12 Plato apple juice: 80% attenuation 
WLP775 English Cider Yeast 
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. 


LS4071 Juice Analysis: pH, TA, Malic, YAN, Brix
LS4070 Comprehensive Analysis for Cider: pH, SO2, Alcohol by Volume, TA, Malic Acid, Brix

Additional services can be found on the testing section of this website


Fermaid K
Fermaid K is a blended complex yeast nutrient that supplies ammonia salts (DAP), alpha amino nitrogen (derived from yeast extract), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast.
Available in 2.5kg bags & 10kg boxes. 25g services 1bbl/1hl.
Fermaid O
Fermaid O is popular with cider makers who are seeking to use an organic yeast nutrient. Fermaid O is a blend of inactivated yeast fractions rich in organic nitrogen. Fermaid O does not contain added ammonia salts (DAP) or micronutrients. The importance of organic nitrogen from yeasts is well known as a highly efficient nutrient source for wine yeasts, especially when compared to inorganic nitrogen from DAP. In addition, Fermaid O consistently produces lower levels of negative sulfur compounds, compared with DAP. With its high content of organic nitrogen, Fermaid O can help cider makers achieve steady fermentations, while limiting temperature peaks. 
Available in 2.5kg bags.


In an experiment conducted by the QUAFF homebrewing club in 2013, members tested the following strains: WLP002 English Ale Yeast, WLP028 Edinburgh Ale Yeast, WLP500 Trappist Ale Yeast, WLP575 Belgian Ale Yeast Blend, WLP775 English Cider Yeast, WLP810 San Francisco Lager Yeast, and WLP862 Cry Havoc Yeast. All cider makers used 5 gallons of apple juice and employed a variety of fermentation temperatures and nutrients.

The testing was funded by the American Homebrewers Association's Research & Education Fund (REF). 

Below are the taste test rankings, with "1" being the most favored:

Official judges ranking (10 people judging):

  1. 1. WLP028
  2. 2. WLP002
  3. 3. WLP862
  4. 4. WLP775
  5. 5. WLP500
  6. 6. WLP575
  7. 7. WLP810

Cider makers (7 people judging)

  1. 1. WLP002
  2. 2. WLP028
  3. 3. WLP862
  4. 4. WLP775
  5. 5 .WLP575
  6. 6. WLP500
  7. 7. WLP810

Public evaluation at White Labs 6/15/2013 (45 ballots)

  1. 1. WLP002
  2. 2. WLP028
  3. 3. WLP862
  4. 4. WLP775
  5. 5. WLP500
  6. 6. WLP575
  7. 7. WLP810



Q) Why should I use fresh yeast or White Labs yeast, as opposed to dry yeast?
A) Fresh yeast from White Labs has never been dehydrated and is alive and ready for inoculation upon delivery. Yeast fermentation contribute much of the flavor and aroma of cider, and liquid White Labs yeast offer significant character contributions to cider. The flavors and aromas will differ based upon apples used and fermentation conditions, and thus many cider makers experiment to find the strains (each with their own flavor contributions) that match the flavor profile they are seeking. The yeast is particularly valuable on drier styles in which the fermentation flavors shine through, and for which the yeast can contribute unique and complex flavors.

Q) Can I propagate the yeast for larger batch sizes?
A) Yes, it is common for wine makers and cider makers to prop up their yeast from White Labs.

Q) Can I reuse the yeast?
A) Yes. White Labs fresh yeast is alive and healthy after most fermentations. The relatively low alcohol levels prevents the yeast from dying off, as it does in wine production. Cider makers generally do not re-use the yeast as much as brewers, however, given the more challenging, low-nutrient fermentation environment. Cider makers using White Labs yeast often re-use the yeast two to four times. To review suggestions on expanding White Labs yeast, visit here (this page was created for distillers but the tips also appy to cider and wine makers)