Saccharomyces bayanus strain for commercial cider production.

The Big Apple yeast delivers clean fermentation profiles in large-scale operations. It produces minimal sulphur compounds, preserving the natural apple character in your cider.

Key benefits for industrial cideries:
- Consistent performance across high-volume batches
- Efficient sugar conversion
- Tolerates a wide range of fermentation temperatures
- Settles well, aiding clarification

The Big Apple yeast maintains flavour integrity even with varied apple blends, delivering product consistency year-round. It's particularly suited for continuous fermentation systems and high-gravity musts.