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Fermentis Safcider Cider Yeast 5g (Alternate Bulldog Bayanus Yeast 10g)

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Alternate: Bulldog Bayanus Yeast 10g (Champagne, High Alcohol)
They are both Bayanus, but the Bulldog is 10g and much cheaper.

Fermentis Safcider Cider Yeast 5g

- Yeast (Saccharomyces bayanus*), emulsifier : sorbitan monostearate (E491)
- For all types of ciders even under difficult fermentation conditions
- 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
- 20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition
- 30 to 40 g/hl for prise de mousse
- 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.
3 years from production date
The data contained in this technical sheet are the exact transcription of our knowledge of the product at the
mentioned date. They are the exclusive property of Fermentis-Division of S.I.Lesaffre. It is of the user
responsibility to make sure that the usage of this particular product complies with the legislation.
Rev: Sept2011– Page 1/1
Product Code:
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