Fermentis Safcider AB-1 Balanced Cider Yeast

THE RIGHT CHOICE FOR BALANCED CIDER

Safcider AB-1 ensures a very good assimilation of fructose and excellent for low gravity ciders.

Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)

SAFCIDER AB-1 SENSORY PROFILE

ให้กลิ่นแบบแอปเปิ้ลสด สัมผัสในปากแบบสมดุล เหมาะกับการหมัก Cider แบบสมดุล

สายพันธุ์ที่คัดเลือกมาจากแคว้น Champagne ในประเทศฝรั่งเศส เป็นยีสต์สำหรับการทำ Cider แบบ All around ซึ่งนิยมใช้กันมากที่สุด

Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure.

Please note that those observations are based on French cider recipe trials.

Selected in the champagne region of France, this saccharomyces cerevisiae yeast strain is perfectly suited for all cider production – even under difficult fermentation conditions.

You can make cider from WAY more fruit types than just apples!

Pear, pumpkin, strawberry, blackberry, blueberry or any fruit.

Dosage / Temperature

• 20 to 30 g/hl for first fermentation
• 30 to 40 g/hl for prise de mousse
• Broad fermentation temperature spectrum: 10-30°C (50-86°F).

SafCider AB-1 Use

Rehydration procedure:

Direct inoculation:

• Easy to use.
• Pouring the yeast on the surface 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:

CHARACTERISTICS and SPECIFICATIONS:

• Excellent settlement strength
• Broad temperature range: 50F – 86F (10C – 30C)
• Excellent low pH tolerance – from 3.3
• Low nitrogen requirements – from 150 ppm Yeast Available Nitrogen
• Very good fructose assimilation
• Yield sugar / alcohol: 16.3 grams / liter for 1% ABV
• Sulfur Dioxide (SO2) tolerance: 70 mg / liter
• Turbidity level: Minimum 50 NTU

USAGE:

• Straight ciders: 20 – 30 grams per hectoliter (1 hectoliter = 26.4 gallons). 1 gram per gallon is a good rule of thumb.
• Sparkling ciders (aka prise de mousse): 30 – 40 grams per hectoliter.  1.4 grams per gallon is a good rule of thumb.

For more info: Fermentis SafCider AB-1

Another choice: Mangrove Jack’s M02 Cider Yeast

Mangrove Jack’s – M02 Cider yeast

Storage

The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (68°F) (during 3 years) and 10°C (50°F) for an extended storage (4 years).

Shelf life

48 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.