{"id":6715287339117,"title":"Fermentis SafCider™ AB-1 - 5g","handle":"fermentis-safcider-ab-1-5-g-sachet","description":"\u003cdiv\u003e\n\u003cdiv\u003eThe best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.\u003cbr\u003e\u003cbr\u003eDOSAGE\u003cbr\u003e\u003cbr\u003e– 10 to 20 g\/hl for first fermentation\u003cbr\u003e\u003cbr\u003e– 30 to 40 g\/hl for prise de mousse\u003cbr\u003e\u003cbr\u003eUSAGE\u003cbr\u003e\u003cbr\u003eFor all types of ciders even under difficult fermentation conditions.\u003cbr\u003e\u003cbr\u003eSHELF LIFE\u003cbr\u003e\u003cbr\u003e4 years from production date.\u003cbr\u003e\u003cbr\u003eREHYDRATION PROCEDURE\u003cbr\u003e\u003cbr\u003eDirect inoculation:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003cbr\u003e\u003cbr\u003eWith prior rehydration:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003cbr\u003e\u003cbr\u003eTECHNICAL CHARACTERISTICS\u003cbr\u003e\u003cbr\u003e– Excellent settlement strength even with its sensitive to killer phenotype\u003cbr\u003e\u003cbr\u003e– Regular kinetic\u003cbr\u003e\u003cbr\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F)\u003cbr\u003e\u003cbr\u003e– Very low nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.7\u003cbr\u003e\u003cbr\u003e– Very good assimilation of fructose\u003cbr\u003e\u003cbr\u003e– Maximum initial SO2 level recommended: 125mg\/L\u003cbr\u003e\u003cbr\u003e– High malic acid consumption (up to 1.5 g\/L)\u003cbr\u003e\u003cbr\u003e– Medium 2-phenylethanol and isoamyl acetate producer.\u003cbr\u003e\u003cbr\u003eAmylic notes can be enhanced especially when YAN\/Sugar \u0026gt;1\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e","published_at":"2022-01-20T19:04:47-07:00","created_at":"2022-01-20T19:04:47-07:00","vendor":"Fermentis","type":"Brewing Ingredients Yeast","tags":["Fermentis","Yeast"],"price":599,"price_min":599,"price_max":599,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39804448178285,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Fermentis SafCider™ AB-1 - 5g","public_title":null,"options":["Default Title"],"price":599,"weight":14,"compare_at_price":null,"inventory_quantity":12,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004676_fermentis-safcider-ab-1-5-g.png?v=1642734271"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004676_fermentis-safcider-ab-1-5-g.png?v=1642734271","options":["Title"],"media":[{"alt":null,"id":21047984062573,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1500,"width":1500,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004676_fermentis-safcider-ab-1-5-g.png?v=1642734271"},"aspect_ratio":1.0,"height":1500,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004676_fermentis-safcider-ab-1-5-g.png?v=1642734271","width":1500}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv\u003e\n\u003cdiv\u003eThe best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.\u003cbr\u003e\u003cbr\u003eDOSAGE\u003cbr\u003e\u003cbr\u003e– 10 to 20 g\/hl for first fermentation\u003cbr\u003e\u003cbr\u003e– 30 to 40 g\/hl for prise de mousse\u003cbr\u003e\u003cbr\u003eUSAGE\u003cbr\u003e\u003cbr\u003eFor all types of ciders even under difficult fermentation conditions.\u003cbr\u003e\u003cbr\u003eSHELF LIFE\u003cbr\u003e\u003cbr\u003e4 years from production date.\u003cbr\u003e\u003cbr\u003eREHYDRATION PROCEDURE\u003cbr\u003e\u003cbr\u003eDirect inoculation:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003cbr\u003e\u003cbr\u003eWith prior rehydration:\u003cbr\u003e\u003cbr\u003e– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003cbr\u003e\u003cbr\u003e– Gently stir to avoid or break clumps.\u003cbr\u003e\u003cbr\u003e– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003cbr\u003e\u003cbr\u003eTECHNICAL CHARACTERISTICS\u003cbr\u003e\u003cbr\u003e– Excellent settlement strength even with its sensitive to killer phenotype\u003cbr\u003e\u003cbr\u003e– Regular kinetic\u003cbr\u003e\u003cbr\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F)\u003cbr\u003e\u003cbr\u003e– Very low nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.7\u003cbr\u003e\u003cbr\u003e– Very good assimilation of fructose\u003cbr\u003e\u003cbr\u003e– Maximum initial SO2 level recommended: 125mg\/L\u003cbr\u003e\u003cbr\u003e– High malic acid consumption (up to 1.5 g\/L)\u003cbr\u003e\u003cbr\u003e– Medium 2-phenylethanol and isoamyl acetate producer.\u003cbr\u003e\u003cbr\u003eAmylic notes can be enhanced especially when YAN\/Sugar \u0026gt;1\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e \u003c\/div\u003e"}