Best yeast for cider of the eight that I have tried to date. I started with dry yeasts as they were at a local brew shop and I was also using them for wines and meads. Seven of them came out so-so to drinkable, and one not good at all. One of the three drinkable ones did turn out to be pretty good after three months in the bottle (1118). All trials were with the same Sams apple juice with only 1/2 tsp of yeast nutrient and energizer added to them. Primary for 30 days after the yeast was pitched under air lock. Wanted to see what the effect the yeast would have.
With 775 the cider was very clear and ready to drink right at bottling. The lees were very firm with no "milky" layer over them. Was able to draw off almost every bit of cider from them. Bottled carbed with frozen apple juice concentrate which also gave a bit more acid bite.
Second batch the local shop only had a tube that expired six months before, got a deal so tried it. Added 1/2 of it to a 5 gallon batch ad 1/4 to a 1 gallon. Other 1/4 to a starter I would grow in case they did not start well. Well, 29 hours after pitching both batches were bubbling like mad. Very satisfied with the yeast.