Cider Yeast

A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders. Suitable for brewing all types of cider.

THE RIGHT CHOICE FOR BALANCED CIDER

Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfel respecting cider structure.

Please note that those observations are based on French cider recipe trials.

Ensures a very good assimilation of fructose and excellent for low gravity ciders.

For all types of ciders even under difficult fermentation conditions.  5 g packet for batches up to 23 L.

Renaissance Fresco

Specifically developed for cider producers, Fresco imparts a bright apple character and a refreshing crisp finish with strong steady kinetics.

This is a medium bodied, dry fermenting yeast with a balanced crisp citrus fruit finish. Notable aromas and flavors include red apple, pear, and citrus.

While fermenting, Fresco will produce no H2S!

Recommended Styles: New World, English, French, Perry, Ice, New England, Apple Wine and Fruit Ciders

Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.

Lalvin BA11 

BA11 was selected in 1997 near Estação Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures.

It promotes clean aromatic characteristics and intensifies mouthfeel and lingering flavors in white wines. In relatively neutral white varieties, BA11 encourages the fresh fruit aromas of Tropical Fruit, Cream, Pineapple, Apricot Orange Blossom, Vanilla and Spice.

This yeast can also be used in Cider.

Recommended Styles: Cider, Riesling, Viognier, Sauvignon Blanc, Pinot Gris, Gewurtztraminer, Sparkling Base, Rosé

Yeast Lalvin Opale - 500g   ***By Request Only

Lalvin ICV OPALE is the latest natural yeast selection from the Institut Coopératif du Vin (ICV). This yeast when compared with other yeasts develops more volatile aromatic compounds resulting in intense and complex fruit aromas in premium white and rosé wines. 

Lalvin ICV OPALE also shows good fermentation abilities in the high maturity grapes coming from the Mediterranean and Rhône regions. Wines fermented with this yeast give the initial impression of volume and softness, followed by round, intense mid-palate and balanced finish.

This yeast shows good fermentation abilities from high-maturity grapes which might otherwise produce more neutral wine and optimizes positive aromas in difficult hot climate whites while providing intense fruit in premium white and rosé wines.

Recommended Styles: Cider, White Wines, Rosé, Red Wines

Yeast Cross Evolution - 500g

Cross Evolution is a strong fermenting yeast, from the Institute for Wine Biotechnology, Stellenbosch University in South Africa, that is ideal for aromatic white and Rosé wines with high alcohol potential, low fermentation temperatures and low nitrogen levels. 

Cross Evolution is not a genetically modified yeast but a result of a unique breeding program resulting in hybrids. 

This yeast also contributes an increased mouthfeel component resulting in aromatic wines with a balanced mouthfeel and can also be used for cider!

Recommended Styles: Cider, Chardonnay, Chenin blanc, Gewürztraminer, Pinot blanc, Pinot gris, Riesling, Roussanne, Sauvignon blanc and Voignier.

Anchor Exotics SPH - 250g

Anchor Exotics SPH is a hybrid between S. cerevisiae and S. paradoxus. S. paradoxus is the closest relative to S. cerevisiae and can be found on grapes.

Yeast Maurivin AWRI 350

AWRI 350 produces high levels of aroma and flavour compounds to the wine with the contributing characters often described as ‘fruity esters’, such as pineapple and banana. It is a highly desirable yeast strain when the Oenologist requires a positive and obvious contribution from the yeast.

Ossia

Ossia (Saccharomyces cerevisiae hybrid), Renaissance Yeast’s latest H2S-preventing strain, provides a high-quality advance for organic winemakers.

Making an all-natural organic wine can sometimes present its challenges. One of these is H2S and its associated reductive character faults that cannot be minimized by conventional means such as inorganic diammonium phosphate to the must or using inorganic copper sulphate to remediate a problematic wine.

Recommended Styles: Organic Dry White and Red Wines, Fruit Wines and Ciders

LalBrew™ New England is an ale strain selected specifically for its ability to produce a unique fruit-forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew™ New England will produce tropical and fruity esters, notably stone fruits like peach. It exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

11g packet.

Keep refrigerated.