Item #: Z02
Our Price: $3.99
Quantity:
 
Low Inventory - Only 3 In Stock, Will Ship On: 09/22/2017.
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Description 

A high ester - producing cider strain imparting  flavour depth, revealing the full fruit potential. Suitable for brewing all types of cider.

Attenuation: High

Flocculation: High

Usage Directions:  Ferment at 18-24 C (64-75 F) for best results.

Reviews

Average Rating:
(based on 5 reviews)

Showing 5 Reviews:

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RatingReviewerReview
by Jay
on 9/28/2016
from Newcastle Ca
Much better than LALVIN EC-1118 CHAMPAGNE YEAST for cider
When I use champagne yeast in my fresh press apple juice I always end up with a metallic taste. This yeast took care of that problem.
by michael
on 10/20/2015
from Pembroke Pines
Reliable and Consistent!
Second year utilizing this cider yeast -- same great results! Poured into 2 gallons of cider with some agave for it chew on. Comes out great at 1.000 Gravity!
by Jeremy Robinson
on 6/13/2015
from United States
Great stuff!
I used this yeast for a cider I made with 2lbs of added sugar and peach puree. OG was 1.064 for six gallons, and even after I managed to accidentally spill some of the yeast from the packet, it still performed admirably, bringing the finished gravity down to 1.00 without any off flavors. I will definitely be using it again!
by Samuel
on 11/16/2014
from Central Valley
Perfect
I made a simple cider from pasteurized, no preservative juice, only added 5% dextrose and some acid for balance. At 65 degrees the airlock was bubbling merrily within 6 hours. I left it in primary for a month then cold crashed for 24.

I just racked off the lees, which were beautifully compacted to a paste, and it came out crystal clear! I plan to bulk age for a couple of months (if I can wait!) but the taste is already great! The FG is 1.000, but there's still just enough sweetness to keep it from mouth puckering, and lots of fruity goodness.

I've done a few cider batches the same way, but this yeast is far and away my favorite (vs some ale and wine strains). I'm going to get some more juice this week and start an assembly line!

VERY PLEASED!
by César
on 11/22/2013
from Berkeley
Default Cider yeast
I brewed an OJ Cider, then Apple Wine from that slurry, both had soft fruity tones, no warming alcohol even in the 11.5% wine. The Cider fermentation peaked at 75 degrees and is not overly fruity or phenolic. Used DAP for abv above 7%.
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