Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Reviews
Feedback and experiences from previous customers.
“EXCELLENT CIDER YEAST”
Tried this yeast on my 3rd batch of cider. Used fresh pressed cider from a local orchard that was UV pasteurized. Made a 50/50 starter from DME + water and the cider. Added brown sugar to increase OG and pitched the yeast. Visible fermentation from my airlock was observed in a little over 4 hours at 70 degrees F. As explained in the description of this yeast, a slight sulfur smell was produced during fermentation but clears up quickly. Racked to the secondary with a hydrometer reading of 1.000. Despite the very low sugar content (or next to none), a hint of residual sweetness could be noted with exceptional apple flavor and slight tartness. I had planned on back sweetening the cider but might leave it as is because it tastes great. Definitely an excellent cider yeast.
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