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      • Fermentis SafCider™ AB-1 5 g
      Picture of Fermentis SafCider™ AB-1 5 g

      Fermentis SafCider™ AB-1 5 g

      Price break at qty 10, 38, and 152

      Formerly known as SafCider™, SafCider™ AB-1 the best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.
      SKU: BZZZ3639
      WeightHeightLengthWidth
      0.02 lb(s)0.25 inch(es)2.85 inch(es)2.50 inch(es)
      • Overview
      • Specifications
      • Attachments

      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

      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
      Yeast Size5 g
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