The following list provides our best use recommendations, technical specifications, and other details about the cider and perry yeast stains we stock at The Beverage People. Click here to go directly to that yeast strain.
Recommended for use in the following fermentations
Ciders and Ales with full body and impression of sweetness in the finish, or actual residual sugar.
Sensory Profile
This yeast is known for production of distinctly malt-forward ales, and it has a similar results in cider fermentations. It produces moderate levels of fruity esters.
Other Noteworthy Characteristics
The Beverage People staff has tested this strain in cider with happy results, and at least one customer has won 1st place in a cider competition using it. It does not tolerate cold temperatures well, but seems to handle moderate SO2 levels well enough. It is particularly recommended for ciders where some sweetness, or the impression of sweetness in the finish is desired.
Recommended for use in the following fermentations
Cider, Chardonnay, Sauvignon, Late Harvest, Fruit Wine, and White Wine when clean minerality is desired.
Sensory Profile
Known for extremely "clean" fermentations that respect varietal character. It is similar to the popular Prise de Mousse "Champagne Yeast" but lower in bitter sensory contribution and relatively low in phenolic extraction.
Other Noteworthy Characteristics
This cold tolerant yeast is a saccharomyces bayanus strain that is considered a "workhorse" yeast. It can handle high SO2 levels, low pH (2.8-2.9) and high alcohol levels. It ferments with high vigor and can be used to restart stuck fermentations. It is particularly recommended for ciders made from traditional cider apple varieties, as well as Chardonnay or Sauvignon Blanc with a mineral profile.
Recommended for use in the following fermentations
Rosé, Fruit Wine, Cider, Sweet Wines.
Sensory Profile
Known for clean fermentations with moderate levels of fruity esters.
Other Noteworthy Characteristics
This cold tolerant yeast is known to reduce vegetal character. It ferments with slow vigor and can be stopped during fermentation with low temperatures and low nutrient conditions, leaving some residual sugar.
Recommended for use in the following fermentations
Cider, Perry.
Sensory Profile
Fresco imparts a bright apple character with notes of red apple, pear and citrus with a refreshing crisp finish. The fermentation will not produce any rotten egg aromas because this yeast strain is incapable of Hydrogen Sulfide H2S production.
Other Noteworthy Characteristics
This specially developed cider yeast is a non-GMO saccharomyces bayanus strain that cannot produce hydrogen sulfide. It is recommended for all types of ciders, and especially for beginning hobbyists who may not yet be familiar with yeast nutrition protocols.
M2™ is popular at the Beverage People because of the tropical fruit esters that are produced such as pineapple, mango, grapefruit, and other citrus and blossom notes.
Other Noteworthy Characteristics
This yeast is known to accentuate volume in the mouth which can benefit a Chardonnay or Cider greatly. It reduces vegetal character which can be helpful with Bordeaux varietals. It ferments with high vigor and, therefore, requires some temperature control for white wine and cider production.
QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character and assists in the tropical thiol profile of other wines.
Other Noteworthy Characteristics
This yeast produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties. It ferments with high vigor and low to moderate nitrogen demand.
