There are many 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. Typically between 5 and 6 grams of yeast is needed for a 40 pint (23 litre) brew being fermented at 20 degrees Celsius or above. If you are fermenting at a lower temperature then we suggest adding a bit more.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. To rehydrate the yeast put 100ml of water that has been boiled and the temperature reduced until it is lukewarm in a sterilised cup. Add the yeast and 6-7grams (approx 1 teaspoon) of household sugar, loosely cover and leave in a warm place for 20-30 minutes until you can see bubbles appearing on the surface of the liquid, then pour directly into the fermentation vessel containing the juice. As there is enough yeast supplied in this pouch to ferment between over 250 litres of Cider or Perry we supply this yeast in a heavy duty resealable pouch so that you can use and store it cleanly and with ease. Simply store your resealed pouch in the fridge. See more

As there is enough yeast supplied in this pouch to ferment between over 250 litres of Cider or Perry we supply this yeast in a heavy duty resealable pouch so that you can use and store it cleanly and with ease. Simply store your resealed pouch in the fridge. To rehydrate the yeast put 100ml of water that has been boiled and the temperature reduced until it is lukewarm in a sterilised cup. Add the yeast and 6-7grams (approx 1 teaspoon) of household sugar, loosely cover and leave in a warm place for 20-30 minutes until you can see bubbles appearing on the surface of the liquid, then pour directly into the fermentation vessel containing the juice. Typically between 5 and 6 grams of yeast is needed for a 40 pint (23 litre) brew being fermented at 20 degrees Celsius or above. If you are fermenting at a lower temperature then we suggest adding a bit more.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. 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. There are many different strains of Cider yeasts available on the market today, we chose our Craft Cider Yeast as it 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.