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Finding the best brewing yeast cider suitable for your needs isnt easy. With hundreds of choices can distract you. Knowing whats bad and whats good can be something of a minefield. In this article, weve done the hard work for you.

Product	Features	Editor's score	Go to site
	Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)		Go to amazon.com
	Safcider Cider Yeast, 5G		Go to amazon.com

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Reviews

1. Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)

Feature

A strong fermenter with good ethanol tolerance
This strain is recommended for all white wines, some reds and for fruit juices
This strain has good tolerance to free sulfur dioxide

Description

This product is Red Star Pasteur blanc champagne yeast which can be used for winemaking, cider making, mead making and other fermentation. A strong strain with a very high alcohol tolerance. Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or charmat methods.

2. Safcider Cider Yeast, 5G

Feature

Make cider from apple, pear, pumpkin, strawberry, blackberry, blueberry pretty much any fruit
Use this yeast to make sparkling (champagne) ciders
Fermentis Safcider Cider Yeast 5 Gram Sealed Pack by Fermentis Lesaffre

Description

This specially selected yeast from the Champagne region produces excellent ciders of all types made from apples or other fruit. It is able to ferment even under difficult fermentation conditions and works in a wide temperature range between 50 and 86F (10 and 30C). The ideal temperature range is between 64 and 75F (18 and 24C) and works well at low pH levels down to 3. 3pH. It has low nitrogen requirements, is highly flocculent and is able to ferment fructose very well. Weight: 5g (0. 18oz) Specifications: Form: Dried Sedimentation: High Ideal Fermentation Temperature Range: 64 - 75F (18 - 24C) Maximum Fermentation Temperature Range: 50 - 86F (10 - 30C) Minimum Wine pH: 3. 3 Minimum Nitrogen Requirement: 150ppm of yeast available nitrogen Yield (sugar/alcohol): 16. 3g/L for 1% alc. /vol. Maximum SO2 level: 70mg/L Turbidity Level: 50 NTU minimum Dosage: 20 to 30g/hl (0. 8 to 1. 1g/1 US gallon) for primary fermentation, at least 1 day after SO2 addition. 30 to 40 g/hl for Prize de Mousse style. Safcider Cider Yeast, 5g, Country of origin - Belgium, Manufacturer name - Fermentis.

Conclusion

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