Cider Yeast

Cider yeasts are the kind of yeast found naturally on the apple. However, the challenge is how to control and repeat your fermentation process each year. The variety and quantity of yeast on your fruit changes each year and even this is usually overridden by stronger fermenting varieties (Saccharomyces cerevisiae) found on your equipment and process. I’m trying to help you change that. Using samples from the USDA as well as my own ciders, I want to offer you the chance to explore cider yeasts with me. I’ve selected what I considered to be worthy strains of non-Saccharomyces yeast you can try for your next cider. Whether it’s the natural souring of Lachancea thermotolarens, the fruity aromas of Pichia kluyveri, or the spicy and smokey notes of Candida zemplinina, you can now broaden your yeast horizons by trying some of the yeast naturally found on apples and fruit. You will also be able to better control the process as you can select the yeasts that should dominate the fermentation.

I have been using many of these strains for multiple seasons now and I am regularly creating ciders that have more residual and/or perceived sweetness. Also, inoculating with non-Saccharomyces yeast colony has proven to make that yeast dominate. I have not experienced a batch where a stronger Saccharomyces strain became dominant. It is also good to note that many of my apples have higher levels of sugars but I am finding that racking around 1.010 and storing it in a cool environment often creates a stable cider with more residual sugars. Just like apple varieties are all different, so are yeast strains. I encourage you to experiment with your fruit and conditions.

If you need something special, contact me and we can try to work out the details.

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Yeast Descriptions:

Here is a short description of what I have found so far for many of these non-Saccharomyces yeasts. For more detailed articles on yeast, search the site for Non-Saccharomyces.

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Lachancea thermotolarens is known to produce lactic acid increasing the sourness of a cider. It can also convert malic acid to lactic acid. It produced a fruity aroma that has a sweet and sour characteristic. It tends to leave some residual sweetness, especially if you rack it multiple times.

Kluyveromyces lactis is commonly found naturally on the fruit. Like most non-Saccharomyces strains, it will produce lower levels of ethanol and can produce more spicy and earthy aroma esters.

Pichia kluyveri produces tropical fruit aromas. It will usually ferment dry but will generally struggle to ferment above 8% ABV. It tends to have a natural sweetness even when dry due to the aromas. I also believe it creates some polyols, like glycerol, that create sweetness.

Hanseniaspora uvarum produces a cider that will have a perceived sweetness though should complete fermentation. It will tend to have tropical fruit aromas. It is a slower fermenter, even at higher temperatures, so you retain more aromatic compounds.

Torulaspora delbrueckii is a strong fermenting yeast that creates floral and honey notes. It should ferment dry.

Starmerella bacillaris (Candida zemplinina) produces smokey and spicy notes that will mellow with age. It is a slower fermenter but will normally ferment dry below 7-8%ABV.

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Reference Material:

Here’s directions on making a cider yeast starter.

Here’s directions on propagating yeast cultures.

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