Cider Makers
Wyeast Laboratories, Inc. produces a variety of 100% Pure Liquid Yeast™ cultures for cider and perry making. The strains recommended for use in fermentation of apple and pear juice have been tested for performance in our lab, and selected for their positive sensory attributes in fermentation of cider and perry. Since apple and pear juice, like grape must, are deficient in nutrients essential to proper yeast cell growth and metabolism, additional Wyeast Vintner’s Choice Nutrient Blend is recommended.You will “Discover the 100% Pure Liquid Yeast Difference™" in the flavor, aroma and overall quality of your cider and perry, as have other Award-winning professional cider and perry makers.
The Brewer/Winemaker Microbiologists at Wyeast recommend the following strains for cider and perry:
4766 Cider / 1056 American Ale / 1084 Irish Ale / 1968 London ESB / 1272 American Ale II and 1272 GF American Ale II.
The older I get, the more I become an apple pie, sparkling cider kind of guy.”- Scott Foley
Activator™
The Activator™ has a minimum of 100 billion cells of pure, ready-to-pitch yeast, plus an internal nutrient packet. The Activator™ is designed to inoculate five gallons of wort (up to 1.060 SG) providing the pitching rate recommended by professional brewers.
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Activator™
The Activator™ has a minimum of 50 billion cells of pure, ready-to-pitch yeast, plus an internal nutrient packet.
More Info >>