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A Guide to Cider Fermentations
Category : Technical
Date : February 1, 2022
Author : Education
Guide To Cider Fermentations - Cider Yeast
Who doesn’t love a crisp, refreshing cider in any season? The artisanal cider market is changing the way cider is perceived in America, from a sugary sweet beverage to a complex unique alternative to beer. White Labs has several products to help you create the perfect hard cider.
Yeast Matters
Many recipes for cider suggest a wine strain or a package of generic dry yeast. We’re here to tell you that yeast choice for your cider does matter. If you don’t believe us, split your batch into two fermentations and try them side by side. We’ve seen so many beautiful ciders with some of the following liquid yeast strains:
Yeast Inoculation Rates
In cider, inoculation rates correlate with how fast the fermentations take place. If you’re looking for a slower fermentation to preserve fruit aroma, a lower inoculation rate can be valuable.
Pitch Rate
350,000 cells/mL for 12 Brix must can result in an 8 to 10 day fermentation at 20C.
If you're looking for a more foolproof fermentation, check out our pitch rate calculator for pitch rate suggestions!
If you're looking for a more foolproof fermentation, check out our pitch rate calculator for pitch rate suggestions!
Working with high gravity brews or lower fermentation temperatures?
Nutrients are Necessary
Nutrients should be added to warm water, dissolved, and then added before fermentation. Most must is insufficient in nitrogen; we recommend adding YAN (Yeast Assimilable Nitrogen) concentration at ~150g/BBL. Our nutrient recommendation is SeltzerMax, as it adds nutrients to fermentation to help reduce off-flavors such as sulfur without adding additional flavor.
Make It Wild
that contains everything you need to create a tart funk-forward cider. WLP616 Funky Cider Blend are just a few organisms we carry to create that natural cider funk. Alternatively, check out our Lactobacillus sp.or bacteria like Torulaspora sp. or Brettanomyces sp. Creating a spontaneously fermented cider can be difficult with must that has been pasteurized. Try using alternative microorganisms to create a more unique and complex cider. Wild yeasts such as
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