Dry Cider Yeast

Dried And Preserved IngredientNeutralCleanCrispFruityDry-finishModerate-attenuation

Nutrition (per 100 g)

Calories: 325
Protein (g): 40.4
Fat (g): 7.5
Carbs (g): 41.2
Fiber (g): 27
Sodium (mg): 30

Values approximate active dry brewing yeast; composition varies by strain and manufacturer. Yeast is a starter culture and not typically consumed in significant amounts in finished cider.

Storage

Room temp: up to 365 days
Refrigerated: up to 730 days
Frozen: up to 1825 days

Dry cider yeast is a tan, fine granular form of Saccharomyces cerevisiae. It ferments apple must cleanly with moderate flocculation and dependable attenuation, yielding a crisp, apple-forward profile when managed well. Pitch directly or rehydrate per manufacturer guidance; it is sold in small foil sachets (often 5–11 g) sized for homebrew batch volumes.

Modern cider-specific strains were selected by brewing and wine labs in Europe and North America, adapted from ale and wine yeasts for reliable performance in apple juice. Commercial propagation and drying make these cultures stable for global distribution and consistent results across craft and home production.