Cider House Select Premium Cider Yeast

This is my fourth year running 30 gallons of cider from my trees. Very reliable yeast. I use half the dose and ferment in a 60 degree room. I've only had one bad 6 gallon batch and it's very unlikely to have been the fault of the yeast. great flavor.

This is our go to cider yeast for at home brewing.

This yeast did produce an outstanding Apple Cider. The only reason I am not giving it a five star rating is the price. I can buy champagne yeast at a brew store for less than 1/6 the price of the Cider House yeast and get results that are almost indistinguishable from this specialty yeast. That being said, if cost is not an issue, you will not be disappointed if you buy the Cider House.

Works great finished fermenting in 8 days I added 2lbs of sugar and the alcohol percentage was around 10% really strong but that’s how I prefer it really impressed with the flavor will buy again

I make about 40 gallons of cider every season and this has been my go to for the last three years. Fast starting and clear full finish. No complaints about the taste. It seems to let the Baldwin variety that I press come to a life of it's own.

Very happy with this cider yeast. Used on store brought, organic, unfiltered, not from concentrate juice.It produced a crisp, dry cider without losing the apple taste in 3 weeks.The yeast formed a stable cake at the bottom of the carboy.

This yeast worked well, but it worked far too well. It was extremely active fermenting 5 to 6 times faster than anything else I have ever used.I juiced 5 gallons of honeycrisp apples and used this for turning it into cider.My starting gravity was 1.08 and I was going to stop at 1.015, but with this yeast it had barely been 3 days when all of the sugar was gone and my gravity was already .992. It finishing so quickly caught me completely off guard and I was even short some bottles.I back sweetened it for in bottle carbonation and I am glad I checked it the same day because even that was absolutely burned through by this yeast. In just 2 hours time the bottles were almost to the point of being bombs.I ended up loosing around half of the cider just letting the pressure out of the bottles before I pasteurized. Even after letting out all of the pressure first, just the heat of pasteurizing them ended up blowing up 3 bottles.I used the same recipe I always use, with the same bottles, and same process. The only thing different this time was trying out this yeast.The temperature it was kept at was in the 68F to 72F range.I have no idea what happened here, but the entire process was a nightmare and way out of my expectation of how everything was going to go.

The yeast has an easy clean ferment. No off-smells.