Cider House Yeast Sachet

Cider, Fruit Cider Cider House Select Brewer's Best BB Cider Species : Cider Fermentation Temp Range (°F) : 54-82 Apparent Attenuation Range (%) : n/a Flocculation : n/a Alcohol Tolerance : 16% Pitching/Fermentation : To rehydrate the yeast to a cream, add the required weight of dry yeast to 10 times its weight of water previously adjustedto a temperature between 95 - 104°F (35 - 40°C). Stir gently into a yeast cream for between 10 and 15 minutes then addyeast cream directly to the must and mix thoroughly. Ensure the temperature difference between the starter culture andmust does not exceed 50°F (10°C).This strain is capable of fermenting between 54 - 82°F (12 - 28°C) but best results are achieved when a temperaturebetween 61 - 75°F (16 - 24°C) is maintained. To avoid extended lag time and risk of bacterial contamination ensure must/juice temperature is above 60°F (16°C) for the start of fermentation and for at least the first 24 hours. Notes : Cider House Select yeast is a hig