It's apple season in Southern Illinois. I just pitched two vial of WLP775 into 5.7 gallons of local, flash-pasteurized cider pressed on 9/27. OG 1.050.
I am planning to follow the BYO article to produce a dry cider, a specialty cider and a strong cider. The next recipe will include 1.5 lbs of Belgian Candi Syrup (D2) I think and 1-2 cans of Oregon fruits blackberry puree.