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      • Fermentis SafCider™ AC-4 500g
      Picture of Fermentis SafCider™ AC-4 500g

      Fermentis SafCider™ AC-4 500g

      The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
      SKU: BZZZ1986
      WeightHeightLengthWidth
      1.15 lb(s)4.10 inch(es)1.70 inch(es)3.20 inch(es)
      • Overview
      • Specifications
      • Attachments

      The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.

      DOSAGE

      – 10 to 20 g/hl for first fermentation

      – 30 to 40 g/hl for prise de mousse

      USAGE

      For sweet and dry 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

      – Fast kinetic

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

      – Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8

      – Very good assimilation of fructose

      – Maximum initial SO2 level recommended: 75mg/L

      – Very low malic acid consumption (less than 0.4 g/L)

      – Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

      Product Info Sheet

      The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.

      DOSAGE

      – 10 to 20 g/hl for first fermentation

      – 30 to 40 g/hl for prise de mousse

      USAGE

      For sweet and dry 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

      – Fast kinetic

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

      – Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8

      – Very good assimilation of fructose

      – Maximum initial SO2 level recommended: 75mg/L

      – Very low malic acid consumption (less than 0.4 g/L)

      – Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

      Product Info Sheet

      Products specifications
      Yeast Size500 g
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      The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
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