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    SafCider™ AB-1 500g

    Formerly known as SafCider™, SafCider™ AB-1 the best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.
    SKU: BZZZ1987

    The best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.

     

    DOSAGE

    – 10 to 20 g/hl for first fermentation

    – 30 to 40 g/hl for prise de mousse

     

    USAGE

    For all types of ciders even under difficult fermentation conditions.

     

    SHELF LIFE

    4 years from production date.

     

    REHYDRATION PROCEDURE

    Direct inoculation:

    – Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).

    – Gently stir to avoid or break clumps.

    – Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

     

    With prior rehydration:

    – Pour the yeast on the surface of 10 times their weight of tap water at room temperature.

    – Gently stir to avoid or break clumps.

    – Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

     

    TECHNICAL CHARACTERISTICS

    – Excellent settlement strength even with its sensitive to killer phenotype

    – Regular kinetic

    – Broad fermentation temperature spectrum: 10-30°C (50-86°F)

    – Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7

    – Very good assimilation of fructose

    – Maximum initial SO2 level recommended: 125mg/L

    – High malic acid consumption (up to 1.5 g/L)

    – Medium 2-phenylethanol and isoamyl acetate producer.

    Amylic notes can be enhanced especially when YAN/Sugar >1

     

    Product Info Sheet

    Products specifications
    Usage Rate 20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition
    Fermentation Temperature Broad fermentation temperature spectrum: 10 - 30°C
    Shelf Life 36 months from production date. 7 days if opened.

    The best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.

     

    DOSAGE

    – 10 to 20 g/hl for first fermentation

    – 30 to 40 g/hl for prise de mousse

     

    USAGE

    For all types of ciders even under difficult fermentation conditions.

     

    SHELF LIFE

    4 years from production date.

     

    REHYDRATION PROCEDURE

    Direct inoculation:

    – Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).

    – Gently stir to avoid or break clumps.

    – Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

     

    With prior rehydration:

    – Pour the yeast on the surface of 10 times their weight of tap water at room temperature.

    – Gently stir to avoid or break clumps.

    – Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

     

    TECHNICAL CHARACTERISTICS

    – Excellent settlement strength even with its sensitive to killer phenotype

    – Regular kinetic

    – Broad fermentation temperature spectrum: 10-30°C (50-86°F)

    – Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7

    – Very good assimilation of fructose

    – Maximum initial SO2 level recommended: 125mg/L

    – High malic acid consumption (up to 1.5 g/L)

    – Medium 2-phenylethanol and isoamyl acetate producer.

    Amylic notes can be enhanced especially when YAN/Sugar >1

     

    Product Info Sheet

    Products specifications
    Usage Rate 20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition
    Fermentation Temperature Broad fermentation temperature spectrum: 10 - 30°C
    Shelf Life 36 months from production date. 7 days if opened.