Cider House Select Brewer's Best
Species : Cider
Fermentation Temp Range (°F) : 54-82
Apparent Attenuation Range (%) : n/a
Flocculation : n/a
Alcohol Tolerance : 16%
Pitching/Fermentation : To rehydrate the yeast to a cream, add the required weight of dry yeast to 10 times its weight of water previously adjusted
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.
Notes : Cider House Select yeast is a high ester-producing strain, creating exceptional flavor. Trace nutrition has been included in this sachet to ensure the best possible cider quality through good healthy yeast. Our active dried yeast is suitable for all types of ciders and is able to ferment under various conditions. The optimum dosage rate for this strain is 1g per 1.3 gallons (5 liters) of must. Yeast can be added directly to the must (it
is important to ensure complete mixing) or alternatively as a yeast cream. Yeast should be added at least 1 day after SO2
Best Styles : Cider, Fruit Cider
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 775
Dry Yeast Substitution : Safcider, Mangrove Jack M02