Cider House Select Brewer's Best
to a temperature between 95 - 104°F (35 - 40°C). Stir gently into a yeast cream for between 10 and 15 minutes then add
yeast cream directly to the must and mix thoroughly. Ensure the temperature difference between the starter culture and
must does not exceed 50°F (10°C).
This strain is capable of fermenting between 54 - 82°F (12 - 28°C) but best results are achieved when a temperature
between 61 - 75°F (16 - 24°C) is maintained. To avoid extended lag time and risk of bacterial contamination ensure must/
juice temperature is above 60°F (16°C) for the start of fermentation and for at least the first 24 hours.
is important to ensure complete mixing) or alternatively as a yeast cream. Yeast should be added at least 1 day after SO2
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OG1045,FG1001. I had to stop it. i was aiming for a abv of 4.25. so it can be use for a higher abv if thats what your into. Finish out clean. Would highly recommend it. just be sure to stay on top of it. no need to over pitch. it does just fine.
Steady fermentation with additional nutrients. Chewed from 1.042 to 1.001 in 9 days at 62∞F. Started with 1/2 tsp of yeast nutrient in store-bought apple juice, hoping that would be enough but got H2S at the last few gravity points! First time using this yeast and it gave the cider a smell like saison yeast - herbal, citrus and a little bit of bubblegum. I didn't enjoy it dry but it's good backsweetened to 1.008 with apple juice concentrate.
I placed this yeast & Nutrient blend, in 5 gallons of fresh pressed apple juice with 2 Lb's of brown sugar added, two weeks ago . Air lock is still bubbling away, finally slowed down to one bloop every 3 seconds.
This yeast is my go-to for cidermaking. In fact, I'm about to order my next few packs after I submit this review.
This is my favorite cider yeast. I've used it several times, and previously had to use other yeasts when I didn't have this on hand. It lets the flavor of the cider come through and doesn't muddle the flavor with undesirable attributes.