BeerLab Home Brew Supplies

SafCider

INGREDIENTS

  •  Yeast (Saccharomyces bayanus*)

USAGE RECOMMENDATIONS 

  • For all types of ciders even under difficult fermentation conditions

TECHNICAL CHARACTERISTICS 

  • Excellent settlement strength  
  • Broad fermentation temperature spectrum: 10-30°C
  • Works at low pH: from 3.3
  • Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen  
  • Very good assimilation of fructose
  • Yield sugar/ alcohol: 16.3 g/L for 1% alc./vol.
  • Maximum SO2 level : 70mg/L
  • Turbidity level: minimum 50 NTU

DOSAGE 

  • 20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition
  • 30 to 40 g/hl for prise de mousse

REHYDRATION PROCEDURE 

  • Rehydrate the desired quantity of yeasts in 10 times its weight of water at 35-38°C. Stir avoiding the formation of lumps and leave to rest for 15 minutes.  Progressively add must from the tank (2 or 3 additions) so that the temperature difference between the yeast starter and the initial must does not exceed 10°C. This stage allows the yeast to become acclimatized and avoids a thermal shock. Example: If must that needs to be pitched is 14°C, the yeast starter temperature should not be more than 24°C prior to inoculation. - Stir and leave to rest for ~8-10 minutes after each must additions. - Incorporate the yeast starter in the fermentation tank during a pumping over with aeration. The rehydration procedure should not exceed 45 minutes.

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