Saccharomyces bayanus strain for commercial cider production.
The Big Apple yeast delivers clean fermentation profiles in large-scale operations. It produces minimal sulphur compounds, preserving the natural apple character in your cider.
Key benefits for industrial cideries:
- Consistent performance across high-volume batches
- Efficient sugar conversion
- Tolerates a wide range of fermentation temperatures
- Settles well, aiding clarification
The Big Apple yeast maintains flavour integrity even with varied apple blends, delivering product consistency year-round. It's particularly suited for continuous fermentation systems and high-gravity musts.
- Style: Cider
- Dosage: 0.2-0.4g/l
- Fermentation Temperature: 12°C to 30°C
- ABV Tolerance: 17%
- Nitrogen Demand: Medium
