Mangrove Jack’s M02 Cider Yeast – 9g

$6.50

Craft exceptionally crisp and refreshing ciders with Mangrove Jack’s M02 Cider Yeast. This high ester-producing yeast enhances the depth of flavor, revealing the full fruit potential in every brew. Perfect for all types of cider, it ensures consistent, top-quality results every time.

Out of stock

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Free local pickup in Noble Park, VIC
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Description

Mangrove Jack’s M02 Cider yeast is the specialist in the range for apple and pear cider fermentation, selected specifically for its high ester production that delivers a crisp, flavoursome, genuinely fruit-forward result — far more characteristic than using a neutral wine or beer yeast for cider. With an alcohol tolerance up to 17.5% ABV and a clean, dry finish, it handles session-strength ciders and full-powered apple wines with equal confidence.

Parameter	Range
Fermentation Temperature	15–24°C
Apparent Attenuation	High
Flocculation	Medium
Alcohol Tolerance	~17.5% ABV
Format	10 g sachet

Brewing Notes

Pitch M02 at the lower end of the temperature range (15–18°C) for a more restrained, fruit-forward cider where the juice character stays prominent; higher temperatures (20–24°C) encourage a bigger ester burst, producing a more pungent, aromatic ferment. Use a quality fresh-pressed or preservative-free apple juice and supplement with yeast nutrient if working with juice that’s low in free amino nitrogen (FAN). Allow full attenuation before bottling or kegging — residual sugar combined with active yeast in a sealed bottle is a reliable path to over-carbonation and potential bottle failure. Cold crashing before packaging improves clarity significantly.

Applications & Brewing Tips

Dry Apple Cider — M02’s high attenuation drives a clean, crisp, very dry result that showcases fresh apple character.
Semi-Sweet Cider — back-sweeten post-fermentation with apple juice concentrate (pasteurise or sterile-filter first) to retain residual sweetness safely.
Pear Cider (Perry) — the ester profile complements pear juice beautifully; use a blend of Perry pear and dessert pear varieties for best results.
Hopped Cider — dry hop post-fermentation with floral or citrus varieties (Riwaka, Motueka, Galaxy) for a contemporary, hybrid product.
Apple Wine — M02’s high alcohol tolerance allows high-sugar apple wine ferments to reach 12–15% ABV reliably.

In the Glass: Naturally hazy during active fermentation; clears to a pale golden, effervescent pour after conditioning. The aroma is fresh apple with floral top notes and the light ester character that makes a good cider smell like the orchard it came from. Crisp, refreshing, and genuinely thirst-quenching.

Mangrove Jack’s M02 Cider yeast is in stock and ships Australia-wide. Questions about working with local apple varieties or back-sweetening techniques? Get in touch with the Yeast Platform team.

What Else Can You Make With M02?

Beyond apple cider, M02’s high ester production and alcohol tolerance open up a range of fermented fruit beverage applications for the adventurous home brewer.

Perry (Pear Cider) — blend Perry pears with dessert pears for a complex, floral pear wine character
Stone Fruit Wine — peach, apricot, and nectarine all ferment cleanly with M02’s ester-positive profile
Hopped Cider — pair with New Zealand varietals like Riwaka or Motueka as a dry-hop addition post-fermentation
Apple Wine — high ABV tolerance takes concentrate-boosted apple musts well beyond typical cider strength