SafCider AB-1 Cider Yeast

SafCider AB-1 Cider Yeast – Premium Yeast for Hard Cider, Sparkling Cider & Bottle Conditioning

Yeast strain: Saccharomyces cerevisiae

SafCider AB-1 from Fermentis, a premium cider yeast selected in the Champagne region of France.

Contents: 5 g

This professional cider yeast is suitable for fermenting both freshly pressed apple juice (must) and apple juice concentrate (pasteurised apple must).

Produces a delicate, elegant and fruit-forward aromatic profile while preserving the natural character of the apples.

SafCider™ AB-1 Cider Yeast – Key Benefits for Hard Cider & Sparkling Cider

• Excellent fructose assimilation, making it an outstanding cider yeast for apple must with low sugar content (low original gravity/Brix/Oechsle)

SafCider™ AB-1 Cider Yeast – Sensory Profile

• Produces a delicate and elegant aromatic profile that combines fresh apple juice with fermented apple must, creating a clean, balanced mouthfeel while preserving the authentic character of the fruit

SafCider™ AB-1 Cider Yeast – Technical Specifications

• Excellent fructose assimilation
• Fermentation temperature: 10–30°C
• High flocculation
• Excellent fermentation performance at low pH (3.3)
• Recommended dosage: 5 g for fermenting 20–30 litres of apple must
• Ideal for traditional Champagne-method sparkling cider

SafCider™ AB-1 – Fermentation Guidelines

• 10–20 g/hL for primary fermentation
• 30–40 g/hL for bottle conditioning (prise de mousse)

Rehydration and Use of SafCider™ AB-1 Cider Yeast

Correct rehydration of cider yeast is essential for maximum yeast activity, healthy fermentation and consistent cider production.

Direct Pitching of Cider Yeast – Fast and Easy Method

A simple and effective way to start hard cider fermentation.

Sprinkle the cider yeast directly onto the surface of the apple must using at least ten times the yeast weight in liquid. The yeast may be added directly to the top of the fermentation tank or during tank filling after juice clarification.

Stir gently to eliminate lumps and ensure even distribution. Transfer immediately into the fermentation tank with aeration or homogenisation for optimal yeast activation.

Rehydrating Cider Yeast Before Pitching – Recommended Method

Rehydration provides improved fermentation control and ensures maximum yeast performance.

Add the yeast to ten times its weight of clean water at room temperature. Stir gently until fully dispersed and allow the suspension to stand for 20 minutes.

Then add the rehydrated yeast to the apple must and ensure adequate aeration or mixing to achieve a uniform fermentation.

Tips for Successful Hard Cider Fermentation

• Use the recommended dosage of SafCider™ AB-1
• Ensure adequate oxygen at the beginning of fermentation
• Avoid excessive temperatures during rehydration
• Maintain excellent sanitation throughout the fermentation process

Why Choose SafCider™ AB-1 Cider Yeast?

SafCider™ AB-1 is a professional cider yeast developed for premium hard cider production. It produces a delicate, elegant and well-balanced cider while preserving fresh apple aromas and enhancing the natural fruit character of the juice.

The yeast combines vibrant fresh apple notes with softer baked apple nuances, resulting in a clean, harmonious cider with excellent balance, mouthfeel and overall complexity.

Download the SafCider™ AB-1 technical data sheet from Euroyeast by Nordisk SelvForsyning for Fermentis by Lesaffre here.