Wyeast | Cider, Mead and Wine

Wine Yeasts (Saccharomyces Cerevisiae Strains): Focus on the fruit! Selected for their ability to enhance specific fruit characteristics in wine. Ideal temperatures vary depending on the strain (typically 59-77°F, 15-25°C). Flocculation is usually good for easy racking. Perfect for a wide range of red, white, and rosé wines.

Cider Yeasts (Saccharomyces Cerevisiae Strains): These yeasts bring out the best in apple juice, creating clean and refreshing ciders. Often chosen for high attenuation (sugar conversion) to produce dry ciders. Ideal temperatures are similar to wine yeasts (around 59-77°F, 15-25°C). Flocculation can vary, but some strains clear well. Perfect for traditional and experimental ciders.