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Also known as: hard cider yeast, apple cider yeast
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unopened packets typically last 2 years from the manufacture date. Once opened, it should be used within 3-4 months if refrigerated.
Yes, but bread yeast has a lower alcohol tolerance and may produce 'bready' or off-flavors compared to specialized cider strains.
Proof it by adding a teaspoon to a half-cup of warm water with a pinch of sugar; if it foams or bubbles within 10 minutes, it is active.
Champagne yeast or white wine yeast (like Lalvin EC-1118) are the best substitutes as they preserve fruit aromas and have high alcohol tolerance.
Pure cider yeast is naturally gluten-free, but always check the packaging for potential cross-contamination or additives.
Most cider yeasts perform best between 15°C and 24°C (59°F - 75°F). Cooler temperatures result in slower, cleaner fermentation.
No, the yeast itself does not contain alcohol. It produces alcohol as a byproduct when it consumes sugars during fermentation.
A standard 5g to 11g sachet is usually sufficient for a 5-gallon (19 liter) batch of cider.
Technically yes, but it is optimized for alcohol production and flavor profile in liquids, so the bread may rise differently and taste unusual.
cider yeast is a versatile ingredient found in cuisines around the world. With 325 calories per 100g and 40.4 grams of protein, it's a nutritious addition to many dishes.
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It is generally recommended to sprinkle it on top (pitching) or rehydrate it first. Stirring is optional but can help distribute the cells.