The definitive H2S-preventing yeast for cidermakers. Specifically developed for cider producers, Fresco imparts a bright apple character and a refreshing crisp finish, with strong steady kinetics. The strain is a medium-bodied, dry fermenting yeast with a balanced crisp fruit finish. Notable aromas and flavors include red apple, pear and citrus.


Viability / Living cells: > 1.0 x 1010 cells /gram
Package Sizes: 
500 g and 10 kg vacuum packed foil sachets.
Storage Conditions: 
Store cool and dry, 4 - 15 ⁰C (39 - 59 ⁰F). Do not freeze!
Inoculation Rate: 
200 - 350 g/1000 L (1.66 - 2.92 lbs/1000 gallons)

Note: inoculation range is based on the juice sugar content and condition of grapes.

  1. In an inert and sterile container, prepare chlorine-free water at 38-42 ⁰C (100-108 ⁰F) that is 10 times the weight of the yeast to be rehydrated.
  2. Gently mix the yeast into the water and allow 20 minutes for rehydration.
  3. After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more that 5 ⁰C (9 ⁰F) with each juice addition.
  4. When the temperature of the yeast suspension is less than 10 ⁰C ( 18 ⁰F) warmer than the must to be inoculated , slowly add the yeast mixture into the fermentation vessel.

Note: Directly adding dry yeast to the must or juice tank is not advisable.


Recommended styles include New World, English, French, Perry, Ice, New England, Apple Wine, and fruit ciders.

Quality Guarantee

Renaissance Yeast guarantees the quality of its products sold in their original packaging, provided they are used in conformity with the expiration date and the storage conditions noted above. The information is true and accurate to the best of our knowledge. However, this data sheet is not to be considered as a guarantee expressed or implied, or as a condition of sale of this product.


Fresco - 2016 Product Sheet ( Feb 15, 2016 )

Technical Data Sheet - SCB ( May 29, 2015 )


Optimal Temperature

13 - 25 ˚C

Cold Tolerance

13 ˚C

Alcohol Tolerance



0.2-0.35 g/L

Conversion Factor


Volatile Acidity

Nitrogen Requirements


Killer Factor




Foam Production

SO2 Production


H2S Production