---
title: A Guide to Cider Fermentations
description: Discover how yeast choice, inoculation rates, and nutrients can elevate your cider fermentation to create a complex, flavorful hard cider.
---

[All Things Fermentation Blog ](https://blog.whitelabs.com)

# [A Guide to Cider Fermentations](https://blog.whitelabs.com/a-guide-to-cider-fermentations)

 Written by [White Labs](https://blog.whitelabs.com/author/white-labs) | January 31, 2022

#### Guide To Cider Fermentations

Who doesn’t love a crisp, refreshing cider in any season? The artisanal cider market is changing the way cider is perceived in America, from a sugary sweet beverage to a complex unique alternative to beer. White Labs has several products to help you create the perfect hard cider.

#### Yeast Choice Matters 

Many recipes for cider suggest a wine strain or a package of generic dry yeast. We’re here to tell you that yeast choice for your cider does matter.

If you don’t believe us, split your batch into two fermentations and try them side by side. We’ve seen so many beautiful ciders with some of the following liquid yeast strains: 

| **Yeast and Bacteria Suggestions** |
| --- |
| **[WLP001 California Ale Yeast](https://www.whitelabs.com/yeast-single?id=101&type=YEAST)** |
| **[WLP002 English Ale Yeast](https://www.whitelabs.com/yeast-single?id=102&type=YEAST)** |
| **[WLP028 Scottish Ale Yeast ](https://www.whitelabs.com/yeast-single?id=118&type=YEAST)** |
| **[WLP101 SuperCell Yeast Blend](https://www.whitelabs.com/yeast-single?id=341&type=YEAST&srsltid=AfmBOorOP1FTb4D6Kza3E0-HVWg0qgwesi6G0PZ_DzvTBPt1jZ_XQM-s)** |
| **[WLP611 New Nordic Ale Blend Yeast](https://www.whitelabs.com/yeast-single?id=177&type=YEAST)** |
| **[WLP616 Funky Cider Blend](https://www.whitelabs.com/yeast-single?id=178&type=YEAST)** |
| **[WLP645 *Brettanomyces claussenii*](https://www.whitelabs.com/yeast-single?id=183&type=YEAST)** |
| **[WLP648 *Brettanomyces bruxellensis Trois Vrai*](https://www.whitelabs.com/yeast-single?id=184&type=YEAST)** |
| **[WLP650 *Brettanomyces bruxellensis *](https://www.whitelabs.com/yeast-single?id=185&type=YEAST)** |
| **[WLP653 *Brettanomyces lambicus *](https://www.whitelabs.com/yeast-single?id=186&type=YEAST)** |
| **[WLP672 *Lactobacillus brevis*](https://www.whitelabs.com/yeast-single?id=192&type=YEAST)** |
| **[WLP677 *Lactobacillus delbrueckii*](https://www.whitelabs.com/yeast-single?id=195&type=YEAST)** |
| **[WLP693 *Lactobacillus plantarum*](https://www.whitelabs.com/yeast-single?id=199&type=YEAST)** |
| **[WLP715 Champagne Yeast](https://www.whitelabs.com/yeast-single?id=204&type=YEAST)** |
| **[WLP773 Scottish Cider Yeast Blend](https://www.whitelabs.com/yeast-single?id=215&type=YEAST)** |
| **[WLP775 English Cider Yeast](https://www.whitelabs.com/yeast-single?id=216&type=YEAST)** |

#### Yeast Inoculation Rates

In cider, inoculation rates correlate with how fast the fermentations take place. If you’re looking for a slower fermentation to preserve fruit aroma, a lower inoculation rate can be valuable.

#### Nutrients are Necessary

Nutrients should be added to warm water, dissolved, and then added before fermentation. Most must is insufficient in nitrogen; we recommend adding YAN (Yeast Assimilable Nitrogen) concentration at ~150g/BBL.

Our nutrient recommendation is **[SeltzerMax®](https://www.whitelabs.com/enzymes-nutrients-detail?id=236&type=ENZYMENUTRIENT), **as** **it adds nutrients to fermentation to help reduce off-flavors such as sulfur without adding additional flavor. **White Labs recommendations are 5-6.5 g/gal or 150-200g/bbl.**

#### Make It Wild

Creating a spontaneously fermented cider can be difficult. Try using alternative microorganisms to create a more unique and complex cider. **[WLP616 Funky Cider Blend](https://www.whitelabs.com/yeast-single?id=178&type=YEAST)** is just a few organisms we carry to create that natural cider funk. Alternatively, check out our bacteria like **Lactobacillus sp., **or our wild yeasts such as **Torulaspora sp. **or **Brettanomyces sp. **to create a tart funk-forward cider. 

#### Tips & Tricks 

- Add nutrients at **the initial yeast pitch, 24** and **48 hours later**, and **when gravity has dropped 50% attenuation.**
- ​Although strain dependant, a rule of thumb is to **ferment warmer 59-71°F (15-22°C) for more yeast expression** and influence and **cooler 59-64°F (15-18°C) to keep delicate fruit flavors and aromatics**.

##### [**Hard Cider Tech Sheet**](https://4099054.app.netsuite.com/core/media/media.nl?id=13452827&c=4099054&h=zd63ULFRLIWW7IgfLEV8ZHir39xL3FFqLvJeulSG0fc3HZNE&_xt=.pdf)

[View full post](https://blog.whitelabs.com/a-guide-to-cider-fermentations)

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