Yeast plays a crucial role in cidermaking, influencing fermentation, aroma, flavor, and mouthfeel. Selecting the right strain can enhance the cider’s complexity, dryness, or fruit character. Whether you’re aiming for a crisp, clean cider or a more aromatic and textured profile, understanding yeast behavior is key.

Key Considerations When Selecting Yeast for Cidermaking
1. Fermentation Performance

Each yeast strain has a unique fermentation speed, alcohol tolerance, and ability to ferment to dryness.

Consider:
✔ Speed – Do you want a fast, efficient fermentation or a slower, more complex process?
✔ Alcohol Tolerance – Higher tolerance strains (e.g. EC-1118) are ideal for stronger ciders or secondary fermentation.
✔ Residual Sweetness – Some yeasts ferment all sugars (resulting in a dry cider), while others leave residual sugar for a sweeter profile.

2. Flavour & Aroma Development

Yeast contributes significantly to cider’s aromatic profile. Some strains are neutral, allowing the apple character to shine, while others enhance fruity or floral notes.

Consider:
✔ Neutral Profile – Yeasts like Lalvin EC-1118 provide a clean fermentation, perfect for highlighting apple varieties.
✔ Aromatic Boost – Yeasts such as BioDiva can enhance esters and complex flavours for a richer cider.
✔ Balanced & Fresh – Strains like SafCider™ preserve crisp apple notes while ensuring a well-rounded mouthfeel.

3. Compatibility with Apple Varieties

Certain yeast strains interact differently with tannins, acidity, and natural apple sugars:
✔ Sharp & Acidic Apples – Consider a yeast that rounds out acidity, such as BioDiva.
✔ Sweet or Low-Tannin Apples – Use a more expressive strain like SafCider™ to enhance depth.
✔ Bittersweet Apples – A strong fermenter like EC-1118 ensures full fermentation and clarity.

Top Yeast Recommendations for Cidermaking
Lalvin EC-1118 (Champagne-style fermentation)
  • Best for: Clean, neutral fermentation; high alcohol tolerance.
  • Ideal for: Dry ciders, sparkling ciders, and secondary fermentation.
  • Key benefit: Reliable and robust fermentation, even in challenging conditions.
Fermentis SafCider™ (Balanced & fresh cider)
  • Best for: Preserving fresh apple flavours with a balanced finish.
  • Ideal for: A wide range of cider styles, from traditional to modern.
  • Key benefit: Enhances crisp apple notes while allowing complexity.
Lalvin BIODIVA™ (Aromatic & complex cider)
  • Best for: Boosting fruit and floral aromas while improving mouthfeel.
  • Ideal for: Craft ciders that benefit from depth and sensory complexity.
  • Key benefit: Enhances esters and structure, perfect for premium ciders.
Tips for Successful Cider Fermentation

✅ Monitor Fermentation Temperature – Most yeast strains perform best between 10-20°C, but some tolerate wider ranges.
✅ Nutrient Management – Use yeast nutrients to support healthy fermentation and prevent sluggish behavior.
✅ Fermentation Control – Consider staged inoculation (e.g. BioDiva first, EC-1118 second) for layered complexity.
✅ Trial Different Yeasts – Experiment with small batches to find the perfect match for your apples and desired style.

Choosing the right yeast is essential for crafting high-quality cider with the desired balance of flavor, aroma, and mouthfeel. Whether you opt for a clean ferment with EC-1118, a balanced approach with SafCider™, or a complex profile with BIODIVA™, tailoring your yeast selection to your cider goals will elevate your final product.

Need advice on yeast selection? Contact us for expert recommendations and premium cidermaking solutions!