Fermentis SafCider AB-1, selected from the Champagne region, can be used for all types of sweet and dry ciders from fresh or concentrated apple juices. In French cider recipe trail AB-1 displayed a delicate aromatic profile combining fresh apple and elaborated fruit applesauce notes with a balanced mouthfeel. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen. Maximum SO2 level : 70mg/L. Very good assimilation of fructose. Highly flocculant.
Did an excellent job fermenting all the sugars in different temperatures. Fairly basic flavor profile, which i view as a good thing, so that you can get specific flavor profiles with combinations that you want specifically. Already have a new cider fermenting now!
B
B.E.
Hungry little buggers
Worked great, used 5 gallons Mayer Brothers apple Juice, ingredient list was pasteurized apple juice. No added sugar, fermented for 2 weeks, bottled with 5 ounces corn sugar. After 2 weeks produced a dry cider, I’ll make this again. Simple great result.
A
A.O.
SafCider Dry Yeast (5g)
C
C.J.
Works like a champ
Provides a clean crisp finish.
W
W.E.
Makes great cider!
This is a very hardy yeast that I used for a cinnamon apple cider. It fermented out almost all the sugars and left a very dry cider behind. I back sweetened to taste with honey and it didn’t seem to restart fermentation. Would highly recommend!
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