Many manufacturers sell ‘cider yeast’ but over the last few years more and more home cider makers are switching to ale yeasts instead. ¬†The results are said to be a deeper richer taste, although nobody I know has split tested their cider so the apples may be the reason for different taste.

I switched from ‘cider yeast’ to ‘champagne’ yeast for my cider following a trip to Brittany in France where a local maker swore by it.

I pitched in the yeast at the normal time and the fermentation was a little more vigourous than I was used to. The cider was excellent, but because champagne yeast survives longer in higher alcohol concentrations there was a wine like aspect and I suspect a far higher than usual alcohol content.

When trying ale yeast myself I have been very pleased with the result but as I didn’t split test the brew, I don’t know if the yeast was the deciding factor there either.

One brewer I know does use bread yeast but that really is not good and his cider is an acquired taste to say the least.

So, pay your money and take your choice. ¬†Whichever yeast you choose (as long as it isn’t bread yeast) I’m sure you will do just fine.