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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My cider made with this yeast turned out excellent. I broke out a bottle with some cider drinking buddies after a long day of roofing and it got excellent reviews all around. Crisp and fruity not as dry as my other batch using a different yeast.
I made a nice cider in a month, from bottled apple juice, and it came out quite dry, but I wanted it that way. It's my first cider, so great thing. I couldn't smell any bad odors for unwanted fermentation products, so that yeast is pretty good so far.