Fermentis Safcider 5g

Ciderjäst som ger torr och frisk cider i fransk stil.

INGREDIENTS
Yeast (Saccharomyces bayanus*), emulsifier : sorbitan monostearate (E491)

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.