Andrew Lea has recommended Maurivin AWRI 350 as the yeast used at the Long Ashton cider research station in the 1970s. It is supposed to produce fruity ester character, low h2s and good flocculation, so sounds good for cider from storebought juice as well as fresh juice. It has poor tolerance of low temperatures as well, so should be easier than most yeasts to stop fermentation with "cold crashing" to keep residual sugar. The tech sheet is here
Unfortunately it is only available in 500g packs at $170, so its not going to be affordable unless a few people share the cost. I don't mind organising a bulk buy if anyone is interested. Maybe 25g lots (would do about 100L) for $8.50. If you are interested reply to this thread, don't PM me.
Greg
Unfortunately it is only available in 500g packs at $170, so its not going to be affordable unless a few people share the cost. I don't mind organising a bulk buy if anyone is interested. Maybe 25g lots (would do about 100L) for $8.50. If you are interested reply to this thread, don't PM me.
Greg