SafKvas™ C-73

Available in 500g and 10kg packaging.


active dry yeast

For Kvass production on grain or fruit substrates.

The dried yeasts have good performances on fermentation activity, sedimentation, filterability /clarification, viability of cell population and producing of total acidity. SafKvas™ C-73 on grain or fruits substrate produces a balanced organoleptic profile with typical aroma compounds that gives nice character to the beverage.

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491


10-60 g/hl of wort according the specific process

Fermentation temperature



The dried yeast can be pitched directly into the fermentation vessel. Progressively sprinkle the dried yeast into the wort at 25°C +/- 5°C and make sure the yeast covers all the surface of wort available in order to avoid clumps. Let it rest for 15-30 minutes and then mix the wort. Yeast can alternatively be rehydrated in separated tank: Sprinkle the dry yeast into 10 times its own weight of water or wort. When the yeast is reconstituted into a cream (15 to 30 min), continue to stir for another 30 minutes. The yeast cream is then ready to pitch into the fermentation vessel.


1 x 10 kg vacuum-packed sachets in cardboard box.


During transport : The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool, dry conditions. Opened sachets must be sealed and stored at 4C and used within 7 days of opening. Do not use soft or damaged sachets.

Shelf life

Refer to best before end date on sachets. 24 months from production date under
recommended storage conditions.

Physical & chemical characteristics (brutto)

% Dry matter:94.0 – 96.5
Proteins:47±8 %
Glucids:37±5 %
Lipids:7±2 %
Energy:350 ± 50 Kcal for 100g

Microbiological characteristics

Viable cells at packaging:> 20 x 109 / gramme
Pathogenic micro-organisms:in accordance with regulation


This product conforms to the Directive 2003-89-CE on allergens.