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Cideryeast SafCider AC-4

2,00 EUR

Cider Yeast SafCider AC-4

Yeast strain: Saccharomyces cerevisiae, emulsifier: sorbitan monostearate (E491)

SafCider from Fermentis, selected from the Champagne region.

Contents: 5 grams.

Ideal for producing fresh and crisp cider.
Ensures very good fructose assimilation and is excellent for low-gravity ciders.

SafCider from Fermentis

Intense fresh aromatic apple profile with delicate floral notes, offering a crisp and fresh mouthfeel; a yeast type that enhances the structure of the cider.

Suitable for both sweet and dry ciders made from fresh juice or concentrate. Highly suitable for difficult fermentations and fermentations containing sugar syrup/concentrated juice.

Cider Yeast SafCider AC-4 - Specifications

Very good fructose assimilation
Temperature range: 10–30°C
Sedimentation capacity: high
Acidity in finished cider: high
Fermentation rate: fast
Dosage: 5 g for fermenting 10–25 L
Recommended for cider in both primary and secondary fermentation according to the traditional Champagne method

Model/Product no.: 180723

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Cider Yeast SafCider AC-4 - Fermentis by Lesaffre

Yeast strain: Saccharomyces cerevisiae

SafCider from Fermentis.

Yeast sachet contents: 5 grams

Intense fresh aromatic apple profile with delicate floral notes, offering a crisp and refreshing mouthfeel; a yeast type that enhances the structure of the cider.

Delicate, fresh and crisp aromatic profile, fine apple aroma with floral tones and a well-balanced mouthfeel with great respect for the raw material.

Suitable for both sweet and dry ciders made from fresh juice or concentrate. Highly suitable for difficult fermentations and fermentations containing sugar syrup/concentrated juice.

Cider Yeast Specifications

Very good fructose assimilation
Temperature range: 10-30°C
Sedimentation capacity: high
Acidity in finished cider: high
Fermentation rate: fast
Recommended for cider in both primary and secondary fermentation, Champagne method

Yeast for Cider - Dosage Guide

10 to 20 g/hL for primary fermentation

30 to 40 g/hL if you wish to carry out secondary fermentation in the bottle / Prise de mousse

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