Yeast Bank

1-100%
1-100°F (-17-38°C)
Cider Strains

Core Strains are composed of 68 beer and wine yeast strains including wild yeast and bacteria as well as WLP600 Kombucha SCOBY. These strains are grown year-round with a shipping lead time of 1 to 17 days. The Core Strains are available to professionals, retailers, and homebrewers, with both PurePitch® and Custom Pour packaging for professionals. Homebrew-sized options are packaged in PurePitch® and vial packaging.

White Labs Vault Strains are a collection of specialty strains. The availability for specialty strains from The Vault depends on whether the customer is a homebrewer, professional, or retailer. Homebrewers may place a pre-order on select strains by visiting whitelabs.com/thevault or purchase yeast directly from a retailer that carries The Vault Seasonal Releases. All strains from The Vault are available to professionals with longer lead times and minimum order requirements.

WLP603 Torulaspora delbrueckii

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and...
Attenuation
30% - 50%
Flocculation
Medium to Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
50°F - 86°F

WLP616 Funky Cider Blend

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend results in a slight tartness and a mild...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP673 Lactobacillus buchneri

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP678 Lactobacillus hilgardii

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP692 Debaryomyces hansenii

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP693 Lactobacillus plantarum

Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider

Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP715 Champagne Yeast

Ale
Specialty / Belgian
Wine, Mead and Cider

Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the...
Attenuation
75% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
70°F - 75°F

WLP720 Sweet Mead/Wine Yeast

Distilling
Wine, Mead and Cider

Produces a slightly fruity flavor and aroma while leaving more residual sweetness than WLP715 Champagne Yeast. This strain will tolerate alcohol...
Attenuation
0% - 0%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
70°F - 75°F

WLP773 Scottish Cider Yeast Blend

Specialty strain from The Vault
Wine, Mead and Cider

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...
Attenuation
80% - 80%
Flocculation
Medium to High
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F

WLP775 English Cider Yeast

Distilling
Wine, Mead and Cider

Classic cider yeast that ferments dry, but retains the flavor from apples.Click Here for a Sizing ChartNano (500mL)1.5L2L
Attenuation
80% - 100%
Flocculation
Medium
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
68°F - 75°F