Fermentis SafCider - AB-1 x 5g Yeast

AB-1 produces balanced ciders with a delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel.

It is suitable for sweet and dry ciders made from fresh or concentrated apple juices and is suitable for difficult fermentation conditions and mixes with sugar syrups.

Killer factor: Sensitive
Dry cider suitability: Yes
Kinetics: Regular
Total acidity: Low
Total Esters: Low

Fermentis SafCider AB-1 x 5g Yeast

Ensures a very good assimilation of fructose and excellent for low gravity ciders.

Dosage 
- 20 to 30 g/hl for first fermentation
- 30 to 40g/hl for prise de mousse

Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.

Usage
For sweet and dry ciders from fresh and concentrated apple juices. Suitable for difficult fermentation conditions and mixes with sugar syrups.

Technical Characteristics
- Excellent settlement strength even with its sensitive to killer phenotype.
- Regular kinetic.
- Broad fermentation temperature spectrum: 10-30°C.
- Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L)>0.7
- Very good assimilation of fructose
- Maximum initial SO2 level recommended: 125mg/L
- High malic acid consumption (up to 1.5g/L)
- Medium 2-phenylethanol and isoamyl acetate producer. Amylic notes can be enhanced especially when YANS/Sugar>1

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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