Selected from the Champagne region, can be used for all types of ciders, as well as applejack or apple brandy washes. SafCider works well even under difficult fermentation conditions. Adaptable to a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen. Maximum SO2 level: 70mg/L. Very good assimilation of fructose. Highly flocculant.
- 20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition
- 30 to 40 g/hl for prise de mousse
The SafCider spec sheet is available for download here