Red Star Pasteur Blanc Red Star
Ideal Fermentation Temperature: 59-86 F (15-30 C). Alcohol Tolerance: 12% For
Soda Making : To create carbonation in the bottle.
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I have an apple tree in my yard, and instead of letting the 70 lbs or so of apples each year go to waste, I decided to make cider. In 2016 I divided the cider up into several batches, each with a different yeast, and they turned out OK. In 2017 I had only one un-expired packet of yeast left in the fridge, the Red Star Premier Blanc, so I fermented the whole 6 gallons with that. Wow, this made the best cider of the half dozen or so yeasts I tried. It was a very nice dry white wine, not sweet, with just a hint of apple/flower flavor. Better than any of the nitrate stuff you get at stores. I pasteurize my raw cider [heat to 170F, no more, and remove from heat immediately], pour it into carboys hot, and swirl it around to sterilize all the internal surfaces of carboys with hot cider. No chemicals. Then insert airlock bung, let it cool to just above room temperature, and add yeast. Cover carboys with black plastic bags and keep in air-conditioned area for a month, and voila. Hats off to Austin Homebrew for hipping me to this great yeast!