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.                                  ✔ Reliability – Pinnacle Active Dried Cider Yeast is known for steady, clean fermentation, making it ideal for consistent results in both craft and large-scale production.

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.                                                                              ✔ True-to-Fruit Character – Pinnacle Active Dried Cider Yeast delivers clean, bright ciders that retain the full aroma of fresh apples.

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.                                                                                                                ✔ All-Round Versatility – Pinnacle Active Dried Cider Yeast adapts well to a variety of apple types, ensuring reliable results and a clean finish, batch after batch.

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.
Pinnacle Active Dried Cider Yeast (Clean & reliable fermentation)
  • Best for: Achieving a clean, well-attenuated cider with true-to-fruit character.
  • Ideal for: Consistent, large-scale or craft cider production where reliability is key.
  • Key benefit: Delivers steady fermentation and preserves natural apple aromas.
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 and a range of strains—including Pinnacle, SafCider™, BioDiva, and EC-1118—to discover the ideal match for your apples and desired style.

Choosing the right yeast is essential for crafting high-quality cider with the desired balance of flavour, aroma, and mouthfeel. Whether you opt for a clean ferment with EC-1118, a balanced approach with SafCider™, or a complex profile with BIODIVA™,  or consistent, true-to-fruit results with Pinnacle Active Dried Cider Yeast, 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!