What yeast should you use for cider?

Most cider makers use a cultured yeast, usually a strain of Saccharomyces cerevisiae, chosen for the cider style and fermentation temperature. Wild yeast from the fruit and equipment also works, but results are often variable. Whatever you choose, follow the maker's instructions and add yeast nutrients, because low nitrogen causes off-flavours.

Updated 2026-10-02

Cultured or wild?

Cultured yeast. "Most cider makers use cultured yeasts, many of which are available commercially." Each yeast adds a different character, so the choice depends on the style. [1] Saccharomyces cerevisiae is the most widely used species for turning apple juice into cider. [2]
Wild yeast. BJCP: yeast "may be either natural (occurring on the fruit itself or present in the milling and pressing equipment) or cultured". [3] PNW 621: "While wild yeasts can be used, results are often variable." [1] See wild fermentation.

How do I choose a strain?

Temperature. Pick a yeast suited to your fermentation temperature; PNW 621 ferments at 16°C (60°F) or lower. [1]
Style. Yeast companies describe the flavours each strain is likely to give. [1]
Sulphur. Strains differ in how much hydrogen sulphide they make, and some produce more at both low and high nitrogen levels. [2] See why does cider smell like eggs.

How do I pitch it?

PNW 621's general method: hydrate dry yeast in water at 104°F (40°C) for 20 minutes, using 8–10 ml of water per gram; keep it within 15°F (about 8°C) of the juice temperature before adding it; 1 g ferments about a gallon. Add nutrients 1–3 days after inoculation, and aim for at least 100 mg/l of yeast-available nitrogen. [1] The full process is in how to make cider at home, and the guide on how cider is made gives the overview.

Does yeast change the flavour?

Yes. "Poor yeast management is a significant cause of faults in finished cider", and sick yeast produces off-flavours and stuck fermentation. [1] BJCP notes that yeast "can add estery notes or may have a light sulfury freshness; these are not faults". [3] Earthy or farmyard notes are described as funk.

Related answers: why cider smells like eggs · does cider contain yeast

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Rate ciders in Cider Radar from 1 to 5 and on sweetness, body, tannin, turbidity and funk, and compare batches made with different yeasts.
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Cider, perry, calvados and pommeau are alcoholic drinks. Enjoy responsibly and follow the legal drinking age where you live.

Questions

Can I use bread yeast for cider?

The sources we use do not test baking yeast. PNW 621 advises choosing a yeast suited to the style and temperature and following the yeast manufacturer's instructions; yeast companies describe the flavours their strains give. [1]

How much yeast do I need?

PNW 621's example: 1 g of dry yeast, hydrated in 8–10 ml of water at 104°F (40°C) for 20 minutes, ferments about 1 gallon of juice. [1] Check the packet.

Is wine yeast OK for cider?

A study of cider fermentation notes that commercial producers use yeast strains similar to those used for grape wine. [2]