I received a bottle of white labs wlp 070 bourbon yeast from a friend and wanted to know if anyone had ever used it for a cider or mead? The summary states that it is used in high gravity beers and bourbon liquors. Attenuation at 80%.
I was trying for a Cycer. 15 Lbs honey, 5 gal apple juice. Something that would start at 1.120 and end around 1.025.
We make cyser every year with fresh apple cider, honey, wine yeast, pectin enzyme, and sometimes spices. ( if you don't use pectin enzyme expect it to be cloudy).
I would expect that with this yeast, assuming it takes off in a completely different environment then what it was bred from, it will result in a very hot and dry cyser. We make a cyser with a bit less honey, i would say 12 pounds/5 gallons and 3gallons cider and 1 gallon water/5 gal. We brought it down from a higher gravity because it was still hot after bottling a year later, and that was with a yeast that was leaving residual sugar. It needed a few weeks aged in the bottle to mellow. If this yeast ferments it to dryness, which it might, I think it will be very hot and astringent. I would expect a few years in the cellar before you like it.
On the other hand, I wonder if you could make a good brandy by using this yeast and say a year later distilling with a still or by freezing then aging a few years.