Yeast Recommendations Guide - CIDER & PERRY

Yeast Choices for Making Hard Cider

 

Guide to CIDER & PERRY Yeast Selection

Copyright ©2021 The Beverage People, Inc

 

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.

 


 

Cider & Perry Yeast List - Alphabetical


 

1968 London Special Ale Yeast from Wyeast

BY18 - pack for 5 gallons

 

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.

 

Alcohol Tolerance

9%

Temperature Range

64 - 72°F

Nutritional Need

Unknown.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

DV10

#6355 - 10 g | #9656 - 4 oz | #9654 - 500 g

 

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.

 

Alcohol Tolerance

17%

Temperature Range

50 - 95°F

Good for Late Harvest & Difficult Conditions?

Yes


 

Epernay II

WY22 - 10 g | WY12 - 4 oz | #10191 - 500 g

 

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.

 

Alcohol Tolerance

15%

Temperature Range

50 - 80°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

Fresco

#9679 - 10 g | #9787 - 4 oz | #9298 - 500 g

 

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.

 

Alcohol Tolerance

15%

Temperature Range

56 - 77°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

M2™

WY50 - 10 g | WY49 - 4 oz | WY63-1 - 1 lb

 

Recommended for use in the following fermentations

  

Cider, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon.

Sensory Profile

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.

Alcohol Tolerance

16%

Temperature Range

59 - 86°F

Nutritional Need

Medium.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

OK


 

Mangrove Jack's M02

BY42 - 9 g

 

Recommended for use with the following fermentations

Cider, small batches up to 5 gallons.

Sensory Profile

Mangrove Jack's cider yeast is high-ester producing, which means the yeast produces fruity aromatics which it imparts into the final cider product.

Other Noteworthy Characteristics

This is highly attenuative, and highly flocculant, resulting in full fermentation with a crisp finish and good clarity.

Alcohol Tolerance

Unknown

Temperature Range

64 - 75°F

Nutritional Need

Unknown.  Click for nutrient addition instructions.

Good for Late Harvest & Difficult Conditions?

No


 

QA23

WY65 - 10 g | WY67 - 4 oz | WY64B - 500 g

 

Recommended for use in the following fermentations

  

Sauvignon Blanc, Chardonnay, Rosé, Gewürztraminer, Pinot Blanc, Cider.

Sensory Profile

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.

Alcohol Tolerance

16%

Temperature Range

59 - 90°F

Good for Late Harvest & Difficult Conditions?

Yes