Hard Apple Fruit Cider Yeast
₹100 – ₹1,100
Want to make hard fruit cider with the fruity notes in Indian Climate? This yeast is ideal for any fresh fruit or tetra pack juices.
Saccharomyces cerevisiae yeast, ideal for fermenting high alcoholic Apple Cider or Fruit Cider. These are dry yeast can ferment fructose and has a very high alcohol tolerance (13-15%) and high-temperature tolerances (20-35 C) making them suitable for Indian conditions as compared to low-temperature European conditions. Unlike Bakers yeast, this will be slower, which will allow you to get the complex phenols and flavonoids needed to make something clean and crisp.
Fruit Cider wine yeast is ideal for fermenting hard apple cider, plums, kiwi, banana, pineapple, pears, and other amazing fruits of India. Dosage 0.5-1gm per liter.
0.5gm/l is good if you have more time to ferment or using packaged fruit juices in tetra pack like our prison hooch recipe.
5gm is suitable for about 5-10 liters of must, 20gm is suitable for about 30-40 liters and 75gm is suitable for 75-150 liters.
Remember to hydrate the yeast before adding in 5% sugar solution.
If you are using pomegranate, remember to remove the peel first (it is bitter) and use at least 3kg of fruit per liter of hard cider (because of the seeds). Use the dragon blood recipe for making Jamun wine and wines from berries.
Mango skins can be used to provide tannins to white cider wine if they are organic. If the stone (large seed) is too fleshy, allow it to stay in the fermenter for 2-3 days so that yeast can extract the sugar from the fibers. Banana and almost any other fruit can be converted into a lovely wine as well.
Possible substitutions KIV–1116