A high ester-producing cider strain imparting wonderful flavor depth, revealing the full fruit potential. Makes exceptionally crisp, flavorsome and refreshing ciders.
Suitable for brewing all types of cider.
- Attenuation: High)
- Flocculation: High
Usage Directions: Sprinkle contents directly onto a maximum of 23 L (6 US Gal) of wort. Suitable to ferment at 18-24°C (64-75°F)
Storage Recommendations: Store in the fridge
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My new favorite yeast for Cider
After reading the homebrew talk post on making cider I had been using Nottingham, S-04, and S-05 mostly. http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/ Those yeasts work great and finish down to around 1.011 final gravity leaving behind plenty of sweetness and apple flavor. Then I tried Mangrove Jack and noticed a tremendous change in the finish. All of the Ale Yeast I have tried leave behind a bit of barnyard aroma and flavor. It's especially noticeable when making it very dry. Mangrove Jack yeast has more of a sulfur smell and finishes a lot cleaner leaving behind a clean crisp dry cider. Very dry. It will finish below 1.000 if you if you let it ferment out completely. Very predictable. This has become my new favorite yeast for making Cider.
