Sachormacyes baynus strain for commercial cider production.
The Big Apple yeast delivers clean fermentation profiles in large-scale operations. It produces minimal sulfur 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 flavor integrity even with varied apple blends, delivering product consistency year-round. It's particularly suited for continuous fermentation systems and high-gravity musts.
The Big Apple's low nutrient requirements and high alcohol tolerance make it a cost-effective choice for commercial cider makers focused on quality and efficiency.
