DetailsThe English Cider yeast is a classic cider yeast. It ferments dry, but retains the flavor from the apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. This yeast strain can also be used for wine and high gravity beers.
- Details & Instructions
Ideal Temperature Range (°F) 68-75°F Attenuation (%) >80% Flocculation Medium Alcohol Tolerance (%) Medium-High Profile Mead/Cider
5.0 / 5.01 ReviewPerfect!After trying all the other wine and beer yeasts the internet told me were superior to the ones marketed specifically for cider, I thought I'd give this one a fair shot. I'm kicking myself, now, for not using this from the first. The results are exactly what the description promises: dry, crisp, and plenty of apple aroma and flavor.
I did not experience any sulphur smell with this yeast even though my primary was on the cold end of the recommended range (68F). However, I did use Fermaid O for nutrients which may have prevented that.
As a note that has no bearing on fermentation performance, this yeast flocs in a very peculiar way. It clumps up and sticks to the sides of my fermenter like no other yeast I've ever seen. The closest thing would be the way WLP002 forms "grains", but even more so. It doesn't quite drop as fast or solid as WLP002, but close.July 8, 2018
- Customer Q&A