This specially selected yeast from the Champagne region produces excellent ciders of all types made from apples or other fruit. It is able to ferment even under difficult fermentation conditions and works in a wide temperature range between 50 and 86F (10 and 30C). The ideal temperature range is between 64 and 75F (18 and 24C) and works well at low pH levels down to 3.3pH. It has low nitrogen requirements, is highly flocculant and is able to ferment fructose very well. Weight: 5g (0.18oz) Specifications: Form: Dried Sedimentation: High Ideal Fermentation Temperature Range: 64 - 75F (18 - 24C) Maximum Fermentation Temperature Range: 50 - 86F (10 - 30C) Minimum Wine pH: 3.3 Minimum Nitrogen Requirement: 150ppm of yeast available nitrogen Yield (sugar/alcohol): 16.3g/L for 1% alc./vol. Maximum SO2 level: 70mg/L Turbidity Level: 50 NTU minimum Dosage: 20 to 30g/hl (0.8 to 1.1g/1 US gallon) for primary fermentation, at least 1 day after SO2 addition. 30 to 40 g/hl for Prise de Mousse style.
Make cider from apple, pear, pumpkin, strawberry, blackberry, blueberry� pretty much ANY fruit
Use this yeast to make sparkling (champagne) ciders!
Safcider Cider Yeast, 5g (Fermentis SafCider™ AB-1)
used 8 different yeast on cider, this was great! excellent aroma and flavor! fermented quickly at room temperature (65*F), racked after 14 days, prepped for carbonation and drinkable after 2 weeks sitting at room temp.