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I have just ordered in about 25lt of cold pressed cider from Bulwark and am looking to make it into a tasty treat for my family and I over the holidays. Flavor profile we all like is a nice crisp apple flavor, pretty much the full body flavor of the apples. What yeast would you say is the best to get for this?

Also, any pointers on the overall process of this are fully welcome. This is the first time I have done a cider.

I generally use a neutral ale yeast like US-05 when I've done cider. Will also want to look at the sugar content of the juice that you get, and maybe bump it up with some sugar.

If you want dryer, you can always use a champagne yeast.

Campden tablets can be used to reduce the likelihood of wild yeast taking over. Adding some yeast nutrient wouldn't be a bad idea either.

I use ale yeast like Jimmy suggests...you can add more apple flavor with frozen juice concentrate.
Adding a pound of lactose will add some body without much sweetness

US-04 has worked out great for me in the past with ciders

I've used WLP775 English Cider yeast and she fermented out from 1.042 to 1.000. It's a dry cider so I'd consider back sweetening if you use it.

Thanks guys! I have until the 23rd of November to sort this out. Do I need to pasteurize it by holding temp just below boiling for 10 min or will the Campden tabs handle that then add a yeast nutrient and yeast after 2 days to kick off fermentation?


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