The Big Apple Yeast – Saccharomyces bayanus for Clean and Crisp Cider Fermentation
The Big Apple is a selected dry yeast from the Saccharomyces bayanus species, ideal for both craft and commercial cider production. It ensures clean, neutral fermentations with low sulfur compound production, allowing the natural apple character to shine.
✅ Main Features:
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Strain: Saccharomyces bayanus
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Style: Cider
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Dosage: 0.2 – 0.4 g/l
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Fermentation Temperature: 12°C – 30°C
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ABV Tolerance: Up to 17%
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Nitrogen Demand: Medium
🍎 Perfect for:
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Craft and industrial cideries
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Apple blends and high-gravity musts
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Continuous fermentation systems
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Efficient clarification and flavor consistency
The Big Apple yeast delivers reliable performance across large batches while preserving the fresh, fruity essence of apples.