M02 is a dedicated cider yeast selected for its ability to preserve fresh apple and fruit aromas through fermentation. Where wine or champagne yeasts can strip the fruit character from cider in their aggressive pursuit of complete fermentation, M02 ferments reliably while keeping the fresh fruit flavour intact.

Best suited to: Traditional Apple Cider, Pear Cider, Berry Fruit Cider, Heritage Apple Cider from pressed fruit.

Fermentation parameters:

• Temperature: 18–24°C (lower end for more fruit character retention)
• Attenuation: High
• Flocculation: Medium-High
• Alcohol tolerance: up to 14% ABV
• Pitching rate: 1 sachet per 20–23L at standard cider gravity

Flavour contribution: Clean fermentation with minimal yeast character. Preserves apple esters, pear notes, and fresh fruit aromatics that aggressive yeasts would ferment out. Finishes dry to semi-dry depending on starting gravity and temperature.

Choose M02 over EC-1118 when fresh fruit flavour is the priority. EC-1118 ferments more aggressively but strips delicate fruit character. M02 is gentler and keeps the fruit in the glass.

Pitching note: Add yeast nutrient to apple juice before pitching — juice lacks the nitrogen and minerals that malt wort provides. Ferment at 18–20°C for best flavour retention.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.