French Cider Yeast

French Cider Yeast from Champagne for Apple Cider and Professional Cider Making

Selected French active dry cider yeast imported from the Champagne region. Developed for reliable fermentation of apple juice and other fruit juices under both cool and standard fermentation conditions.

Yeast strain: Saccharomyces cerevisiae

French Cider Yeast for Stable and Controlled Fermentation

This French cider yeast is suitable for craft cider, hard cider, apple wine and professional cider production. It establishes a strong yeast population and supports a controlled fermentation from start to finish.

The yeast preserves the natural character of freshly pressed apples and produces a round, smooth cider with clean fruit aromas and fine apple notes.

Why Choose This Champagne Cider Yeast?

• Selected active dry yeast for apple cider and fruit cider
• Reliable fermentation from 10 °C
• Preserves fresh apple aromas and varietal character
• Produces a clean and balanced fermentation profile
• Suitable for both home cider making and commercial production
• Can be used for primary and secondary fermentation
• Suitable for still, naturally sparkling and bottle-conditioned cider

Apple Cider Yeast with a Clean and Fruity Fermentation Profile

Under controlled fermentation conditions, the yeast supports the development of fruity esters that enhance the natural aroma of the apples. The result is a cider with greater aromatic depth, a clear fruit profile and a smooth, balanced finish.

Stable Cider Fermentation at Low Temperatures

This yeast performs reliably at lower temperatures and is therefore well suited to slow, controlled cider fermentation where aroma retention and product quality are important.

Fermentation begins from approximately 10 °C. For a clean and aromatic cider profile, a fermentation temperature of approximately 10–15 °C is recommended.

French Cider Yeast for Professional and Consistent Results

Using a selected cider yeast gives you greater control over fermentation than relying on naturally occurring microorganisms. A dominant yeast culture reduces the risk of fermentation faults and provides a more predictable and reproducible result from batch to batch.

The yeast efficiently converts the natural sugars in apple juice while retaining fine apple aromas and the character of the selected apple varieties.

Fermentation Characteristics

• Yeast type: Active dry yeast
• Yeast strain: Saccharomyces cerevisiae
• Fermentation temperature: 10–30 °C
• Recommended temperature for aromatic cider: 10–15 °C
• Suitable for apple cider, fruit cider and apple wine
• Store dry at 5–15 °C in the original protective packaging

How to Use French Cider Yeast

For a fast and reliable start, the yeast may be rehydrated for approximately 30 minutes in clean water at 30–35 °C before being added to the full batch.

Follow the dosage and rehydration instructions provided on the package.

Cider Yeast for Secondary Fermentation and Bottle Conditioning

The yeast is also suitable for secondary fermentation and bottle conditioning, where reliable yeast activity and controlled carbon dioxide production are important for the finished cider.

Recommended Yeast Nutrients for Cider Fermentation

Support the French cider yeast with the appropriate yeast nutrient for a stable fermentation and a clean aromatic result:

• Fermaid O – Organic Yeast Nutrient Without DAP
• Fermaid K – Complete Yeast Nutrient
• Opti-MUM White – Antioxidant Protection for White Fruit and Apple Ciders
• Opti-Red – Colour, Aroma and Mouthfeel for Red Fruit and Berry Ciders

Buy French Cider Yeast for Your Next Cider Batch

Select the required quantity when ordering and give your apple cider a reliable fermentation with clean fruit aromas, fine apple character and a smooth, balanced finish.