Fermentis Safcider AC-4 Crisp Cider Yeast

IDEAL TO PRODUCE FRESH AND CRISP CIDER

Safcider AC-4 ensures a very good assimilation of fructose and excellent for low gravity ciders.

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

SAFCIDER AC-4 SENSORY PROFILE

ให้กลิ่นแอปเปิ้ลและดอกไม้แบบสดชื่น สัมผัสในปากแบบเบาบาง สดชื่น เนื้อสัมผัสไม่หนา

เหมาะสำหรับการทำ Cider แบบเน้นดื่มง่าย สดชื่น ดื่มได้เรื่อยๆ เน้นความโดดเด่นทาง Refreshing ของเครื่องดื่มชนิดนี้ได้ดีกว่ายีสต์ไซเดอร์ตัวอื่นๆ

Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.

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

Dosage / Temperature

• 10 to 20 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 AC-4 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 thanks to its 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 0.4g/L)
• Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

For more info: Fermentis SafCider AC-4

Another choice: Fermentis SafCider AB-1 Balanced Cider Yeast

Fermentis Safcider AB-1 Balanced 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.