Wyeast 4766 Cider
Species - Saccharomyces bayanus
Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.
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Flocculation - LOW
Attenuation - 100% up to 12% ABV
Temperature Range - 60° - 75° F (13° - 20° C)
Alcohol Tolerance - 12%
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What I really enjoy about the Wyeast Cider strain is that it’s very fruit forward, not super acidic, and seems to go out of it’s way to enhance the varietal characteristics of whatever fruit you’re fermenting with it, be it apples, pears or berries. Sulfur production is pretty low, and even though it’s not super acidic, this strain plays really well if you plan on doing a Malolactic fermentation on your cider! Read more about a Malo Fermentation on BrewCranium! To this day, one of my favorite Cider strains available!