SafCider™ AB‑1

The right choice for balanced cider

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

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)

SafCider™ AB-1 overview

Killer
factor

Dry cider
suitability

Kinetics

Total
acidity

Total
esters

SafCider™ AB-1 sensory profile

Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfel respecting cider structure.

Please note that those observations are based on French cider recipe trials.

SafCider™ AB-1 technical features

Dosage / Temperature

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

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Use

For sweet and dry ciders from fresh or concentrated apple juices.

Suitable for difficult fermentation conditions and mixes with sugar syrups.

Rehydration procedure:

① Direct inoculation:

Pour the yeast on the surface at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).

Gently stir to avoid or break clumps.
Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

② With prior rehydration:

Pour the yeast on the surface of 10 times their weight of tap water at room temperature.

Gently stir to avoid or break clumps.
Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

Excellent settlement strength even with its sensitive to killer phenotype
Regular kinetic
Broad fermentation temperature spectrum: 10-30°C (50-86°F)
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 YAN/Sugar >1

Viable yeast > 1.0 *10¹⁰cfu/g
Purity : > 99 %
- - Lactic acid bacteria: < 1 cfu /10⁷ yeast cell
  - Acetic acid bacteria: < 1 cfu /10⁷ yeast cell
  - Pediococcus: < 1 cfu /10⁷ yeast cell
  - Total Bacteria: < 5 cfu /10⁷ yeast cell
  - “Wild” Yeast*: < 1 cfu /10⁷ yeast cell
  - Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Packaging

Box of 160 controlled atmosphere packed sachets of 5g – 0.17oz each (Full box net weight: 800g – 28.22oz)
Carton of 20 vacuum-packed sachets of 500g – 17.63oz each (Full box net weight: 10 kg – 352.74oz)
Carton of 1 vacuum-packed box of 10 Kg (Full box net weight: 10 kg – 352.74oz)

Storage

When storing for 6 months or less: the product must be stored under 25°C (77°F). To store more than 6 months: the product must be stored under 15°C (59°F). For a short period not exceeding 7 days, simply store in a cool and dry place.

Shelf life

48 months from production date. Refer to “best before” date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) or lower and used within 7 days of opening. Do not use damaged sachets.

Note that you could find a different yeast classification for this product on our sachets and on older versions of our communication tools.
Indeed, this product was previously classified as Saccharomyces bayanus, but as the taxonomic classification of yeasts is a highly evolutive concept, the most recent edition of ‘The Yeast, a taxonomic study’ made us revise our classification to be aligned with the scientific community.
For sustainable reasons, we made the choice to use our remaining stock of printed sachets before we re-print new ones.
In the meantime, don’t worry if you have already fermented your beverage with this yeast strain, yeast taxonomy classification has no impact on the product characteristics.