Of all the different strains of Cider yeasts available on the market today, we chose our Craft Cider Yeast as it has the following characteristics -

• Our yeast is used in the production of Commercial Ciders and has a proven track record for reliability when used in traditional cider making.
• This yeast strain is very quick to start and is tolerant to both high and low temperatures.
• Due to characteristics of this strain of yeast the natural aromas of the fruit are enhanced and can give a more aromatic finish to the Cider especially when more aromatic varieties of apple are used.
• This yeast is particularly tolerant to alcohol so can be used to make higher strength Cider or Perry based beverages.
• We have found this to be a “low foam producing” yeast so it is unlikely to appear out of the airlock causing mess which could allow the brew to become contaminated.

How much yeast is needed -

5 grams of yeast for a 40 pint (23 litre) brew being fermented at between 18 and 22 degrees Celsius. If you are fermenting at a lower temperature then we suggest adding a bit more.

How to use the yeast -

You can just stir the dried yeast directly into the juice to be fermented but we recommend rehydrating the yeast first, This will confirm that the yeast is working well and it also gives the best start to the fermentation possible.

How to rehydrate the yeast - 

In a sterilised container put 100ml of water that has been boiled and the temperature reduced until it is lukewarm. Add the yeast and 6 to 7grams (approx 1 teaspoon) of household sugar, loosely cover and leave in a warm place for 20 to 30 minutes until you can see bubbles appearing on the surface of the liquid, then pour directly into the fermentation vessel containing the juice.