It’s that time of year again — harvest time! For cideries, it’s almost time to begin the fermentation process, which means you will want to start thinking about the best yeast to use for your next batch of cider.
Choosing the best yeast for your cider is essential for ensuring you get the taste you’re looking for in the finished product. Most cider makers will know that there are two main types of cider yeast to choose from: cider-specific yeast and aromatic.
Cider-specific yeast is a popular choice for hard ciders.
Cider-specific yeasts produce a fruity aroma that is ideal for apple and pear ciders, as it helps to amplify the natural sugars and flavours of the fruit, without overpowering it with additional flavours.
Cider-specific yeasts usually top out at around 12% ABV, but some varieties may be even lower.
Aromatic yeasts are rich in mouthfeel and add a much deeper flavour to your cider than a traditional cider-specific yeast.
Aromatic yeasts can be used for apple, pear, and even cherry ciders. Even if the fruit is fermented dry, the aromatic yeast helps to produce a residual sweetness in the cider.
How Do I Choose?
Choosing the best cider yeast depends on the type of taste and profile you want to give your cider. Both cider-specific and aromatic yeasts are very different options, and choosing one over the other will give your cider a very different taste.
If you’re unsure what type of yeast is best for your cider, the team at A O Wilson is here to help. If you’re interested in a trial of our yeasts, our sales team can come by your cidery so you can test out your options with your fruit.
From harvest time to bottling time, A O Wilson has the products and expertise to help you with all of your cider needs. Get in touch with us today to ask our team to visit your cidery.