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A high quality cider yeast (saccharomyces bayanus strain) widely used by commercial producers.
- Use 5g per 20 litres
This is a high-quality yeast widely used by commercial cider makers.
Important Notice - Using Campden Tablets
After adding Campden tablets (sulphur dioxide) to your apple juice, leave the juice for at least 24 hours before adding Vigo Cider Yeast. This allows sufficient time for the Campden tablets to eliminate spoilage organisms and for the free sulphur dioxide to dissipate, preventing inhibition of the yeast.
After adding Campden tablets (sulphur dioxide) to your apple juice, leave the juice for at least 24 hours before adding Vigo Cider Yeast. This allows sufficient time for the Campden tablets to eliminate spoilage organisms and for the free sulphur dioxide to dissipate, preventing inhibition of the yeast.
Dosage
25g of Cider Yeast per 100 litres of apple juice.
Example: For 25 litres of juice, use 6.25g of yeast.
Instructions for Use
The yeast should be rehydrated before being added to your apple juice:
- Prepare your apple juice in a clean fermenter filled up to the neck.
- Calculate the amount of yeast required based on the dosage guidelines above.
- Using a clean bowl with sufficient capacity for foaming, add the required amount of yeast to water at 40°C using a ratio of 10 parts water to 1 part yeast by weight.
- Example: 50g of yeast requires 500ml of water at 40°C.
- Stir thoroughly and leave to stand for 20 minutes.
- Stir gently again to remove any clumps.
- To avoid cold shock, ensure there is no more than a 10°C difference between the rehydrated yeast and the apple juice.
- Add the rehydrated yeast to the fermenter and mix thoroughly.
- Replace the lid, bung and primed airlock.
Fermentation
Optimal Fermentation Temperature: 15°C - 30°C
For best results, maintain a steady fermentation temperature of approximately 15°C. This helps retain fruit flavours and promotes a smooth fermentation process.
Avoid sudden temperature fluctuations, as rapid changes can temporarily stall fermentation.
For further guidance on cider making and fermentation, we recommend Craft Cider Making by Andrew Lea (available from us) or visiting www.cider.org.uk.
Storage Instructions
- Store in a cool, dry place.
