Cider Making Supplies

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of...

Aromatic Yeast for Fruity, Floral White Wines Côte des Blancs is a classic aromatic strain selected in France and prized for producing expressive,...

Aromatic White Wine Yeast for Crisp, Fruity Styles Lalvin QA23 is prized for producing fresh, aromatic white wines with intense fruit character. O...

Champagne Yeast for Sparkling, White & Reliable Ferments Lalvin EC-1118, also known as “Prise de Mousse,” is one of the most reliable and wide...

Fruity White Wine & Mead Yeast that Softens Acidity Lalvin 71B is a popular strain for winemakers seeking fruit-forward styles with a softer, ...

Pectic enzyme breaks down the pectins in fruit, which makes the crushing or pressing more efficient. It also reduces pectins hazing effect in wine,...

Add to must to break down pulp and aid in the extraction of tannin. Can also abate pectin haze in wines and cider. Pectic Enzyme physically destroy...

What Is Potassium Sorbate? Potassium sorbate is a common wine stabilizer used to prevent renewed fermentation in bottled or sweetened wine. It's es...

Potassium metabisulfite is one of the most important winemaking compounds. It is an antioxidant and bactericide that releases sulfur dioxide into w...

Smooth and silky in texture with real and unabashed cherry notes on the nose, the Oregon Fruit Sweet Cherry Puree is awe-inspiring. On the palate, ...

Rich texture in an enduring, bright yellow-orange shade, the Oregon Fruit Mango Puree cuts an impressive appearance. The experience continues with ...

THE RIGHT CHOICE FOR BALANCED CIDERS Fermentis SafCider™ AB-1, formerly known as SafCider, selected from the Champagne region, can be used for all ...