{"id":38286,"date":"2026-07-06T08:00:53","date_gmt":"2026-07-06T06:00:53","guid":{"rendered":"https:\/\/fermentis.com\/?post_type=product&#038;p=38286"},"modified":"2026-07-03T16:40:51","modified_gmt":"2026-07-03T14:40:51","slug":"safmead-classic","status":"publish","type":"product","link":"https:\/\/fermentis.com\/en\/product\/safmead-classic\/","title":{"rendered":"SafMead\u2122 Classic"},"content":{"rendered":"<div class=\"container section-title-container\" ><h2 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">FOR WELL-BALANCED MEADS<\/span><b aria-hidden=\"true\"><\/b><\/h2><\/div>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"><strong><span lang=\"EN-US\">SafMead\u2122 Classic <\/span><\/strong>reduces astringency and bitterness, producing well-balanced meads. In some types of honey,\u00a0SafMead\u2122\u00a0Classic is characterized by acetate ester production, ideal\u00a0for\u00a0floral and fruity meads.<\/span><\/span><\/p>\n<p><span style=\"vertical-align: inherit;\"><span style=\"vertical-align: inherit;\"><strong>SafMead\u2122 Classic <\/strong><\/span><\/span>was selected by Fermentis R&amp;D through multiple microvinifications on various kinds of honey in partnership with a French research institute and mead industry players.<\/p>\n<p><strong>Dosage: <\/strong>20 g\/hl (1.67 lb\/1000 gal)<\/p>\n<p><strong>Ingredients: <\/strong>Yeast (<em>Saccharomyces cerevisiae*<\/em>), Emulsifier: Sorbitan monostearate (E\/INS 491)<\/p>\n<p><em>*According to \u00ab\u202fRevisiting the taxonomic synonyms and populations of Saccharomyces cerevisiae \u2013 Phylogeny, Phenotypes, Ecology and Domestication.\u202f\u00bb Pontes A., Hutzler M., Brito P.H. and Sampaio J.P., 2020 and \u00ab\u202fGenome Diversity and Evolution in the Budding Yeasts (Saccharomycotina). Genetics.\u202f\u00bb Dujon B.A., Louis E.J., 2017; 206(2):717\u2010750.\u00a0<\/em><\/p>\n\t<div id=\"gap-268774019\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-268774019 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">SafMead\u2122 Classic sensory features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-trial\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_trial\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_trial\"><span>trial<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_trial\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-trial\">\n<div class=\"row\"  id=\"row-1624289719\">\n\n\t<div id=\"col-1886235801\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_475255971\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"355\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/04\/SafMead-Classic-1024x356.png\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2024\/04\/SafMead-Classic-1024x356.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/04\/SafMead-Classic-800x278.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/04\/SafMead-Classic-768x267.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/04\/SafMead-Classic-600x209.png 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2024\/04\/SafMead-Classic.png 1090w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_475255971 {\n  width: 94%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><strong>Two different honeys with addition of 50 g\/hL DAP, 18\u00b0C (64.4\u00b0F)<\/strong><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t<div id=\"gap-10879775\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-10879775 {\n  padding-top: 10px;\n}\n<\/style>\n\t<\/div>\n\t\n<\/div><\/div><\/div>\n\t<div id=\"gap-54086204\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-54086204 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<div class=\"container section-title-container\" ><h3 class=\"section-title section-title-center\"><b aria-hidden=\"true\"><\/b><span class=\"section-title-main\" style=\"font-size:115%;\">SafMead\u2122 Classic technical features<\/span><b aria-hidden=\"true\"><\/b><\/h3><\/div>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-fermentation\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_fermentation\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_fermentation\"><span>fermentation<\/span><\/a><\/li>\n<li id=\"tab-metabolics\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_metabolics\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_metabolics\"><span>metabolics<\/span><\/a><\/li>\n<li id=\"tab-typical-analysis\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_typical-analysis\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_typical-analysis\"><span>Typical analysis<\/span><\/a><\/li>\n<li id=\"tab-easy-2-use\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_easy-2-use\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_easy-2-use\"><span>easy 2 use<\/span><\/a><\/li>\n<li id=\"tab-packaging-&amp;-guarantee\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_packaging-&amp;-guarantee\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_packaging-&amp;-guarantee\"><span>Packaging &amp; guarantee<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_fermentation\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-fermentation\">\n<p><b>Fermentation abilities:<\/b><\/p>\n<ul>\n<li>Fast and regular fermentation kinetics<\/li>\n<li>Recommended maximum alcohol: up to 15% vol.\/vol.<\/li>\n<li>Recommended temperature range: 10-30\u00b0C (50-86\u00b0F)<\/li>\n<li>Strong nitrogen requirements only to optimize aromatic expression: Ratio YAN (mg\/L) \/ Sugars (g\/L): min. 0.8<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_metabolics\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-metabolics\">\n<p><b>Metabolic Characteristics:<\/b><\/p>\n<ul>\n<li>POF &#8211; (no spicy, barnyard, or medicinal notes)<\/li>\n<li>Medium production of volatile acidity and SO<sub>2<\/sub>, can be limited with a good nutrition program and low fermentation temperature.<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_typical-analysis\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-typical-analysis\">\n<p><b>Metabolic Characteristics:<\/b><\/p>\n<ul>\n<li>Viable yeast: &gt; 1.0 *10<sup>10 <\/sup>cfu\/g<\/li>\n<li>Purity: &gt; 99.999 %\n<ul>\n<li>Lactic acid bacteria: &lt; 1 cfu \/10<sup>3<\/sup> yeast cell<\/li>\n<li>Acetic acid bacteria: &lt; 1 cfu \/10<sup>7<\/sup> yeast cell<\/li>\n<li>Total Bacteria: &lt; 5 cfu \/10<sup>4<\/sup> yeast cell<\/li>\n<li>\u201cWild\u201d Yeast: &lt; 1 cfu \/10<sup>3<\/sup> yeast cell<\/li>\n<li>Pathogenic micro-organisms: in accordance with regulation<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><em><sup>1<\/sup>Analysis done according to our HACCP study<\/em><\/p>\n<ul>\n<li style=\"list-style-type: none;\"><\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_easy-2-use\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-easy-2-use\">\n<p>Lesaffre know-how and continuous yeast production process improvement generates an <strong>exceptional quality of dry yeasts able to resist to a very wide range of uses, including by-passing acclimatization, cold or no rehydration conditions, without affecting their viability, kinetic and\/or analytical profile.<\/strong> Winemakers can choose to use our E2U<sup>TM<\/sup> yeast with the process that fits best their need:<\/p>\n<ul>\n<li><strong>Direct inoculation: <\/strong>Inoculate the desired quantity of yeast directly into the must in the fermentation tank, taking care to homogenize the entire volume. In whites or roses, ideally directly sprinkle the yeast into the fermentation tank after the beginning of the transfer from the settling tank and keep transferring to ensure a good homogenization. Alternatively pour the desired yeast quantity on the surface of at least 10 times its weight of must. Gently stir to avoid clumps. Immediately transfer into the tank and homogenize the entire volume.<\/li>\n<li><strong>With prior rehydration and potential acclimatization: <\/strong>Gently pour the desired quantity of yeast in 10 times its weight of tap water from 15-37\u00b0C (59-98.6\u00b0F). Gently stir to complete yeast rehydration and avoid the formation of clumps. Leave it to rest for 20 minutes and incorporate the yeast starter in the fermentation tank with homogenization. Following the rehydration, it is possible to continue with an acclimatization by incorporating to the yeast starter \u00bd of a volume of must and leave it to rest for 10 minutes. Repeat the operation until the temperature difference between the fermentation tank and the yeast starter culture is less than 10\u00b0C (50\u00b0F).<\/li>\n<\/ul>\n<\/div>\n<div id=\"tab_packaging-&amp;-guarantee\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-packaging-&amp;-guarantee\">\n<p><b>Packaging<\/b><\/p>\n<ul>\n<li>Box of 160 controlled atmosphere packed sachets of 5g &#8211; 0.17oz each (Full box net weight: 800g \u2013 28.22oz)<\/li>\n<li>Box of 10 vacuum-packed sachets of 100g \u2013 3.53oz each<\/li>\n<\/ul>\n<p><strong>Shelf-life<\/strong><\/p>\n<p>48 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4\u00b0C\/39\u00b0F or lower, and used within 7 days of opening. Do not damaged sachets.<\/p>\n<p><b>Guarantee<\/b><\/p>\n<p>The product must be stored\/transported in dry conditions and protected from direct sunlight. For less than 6 months, the product can be stored\/transported at ambient temperature below 25\u00b0C (77\u00b0F) without affecting its performances. Peaks up to 40\u00b0C (104\u00b0F) are allowed for a limited period of time (less than 5 days). Fermentis recommends a long-term storage at a controlled temperature (below 15\u00b0C\/59\u00b0F), once the product arrives to the final destination.<\/p>\n<p><em>Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.\u00a0<\/em><\/p>\n<\/div><\/div><\/div>\n\t<div id=\"gap-1983180384\" class=\"gap-element clearfix\" style=\"display:block; height:auto;\">\n\t\t\n<style>\n#gap-1983180384 {\n  padding-top: 30px;\n}\n<\/style>\n\t<\/div>\n\t\n<p><em>The information provided by Fermentis is for informational purposes to the attention of professionals only. We make no representation or warranty of any kind, express or implied, regarding the information: regulatory and intellectual property requirements (including product use and claims) shall be reviewed locally for their particular purposes.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>For well-balanced meads<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":745414,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[3193,222],"product_tag":[1198,1197,1196],"class_list":["post-38286","product","type-product","status-publish","has-post-thumbnail","product_cat-mead","product_cat-other-beverages","product_tag-classic","product_tag-mead","product_tag-safmead","pa_max-alcohol-91","pa_roundness-low","pa_wine-color-white","first","instock","shipping-taxable","product-type-simple"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>SafMead\u2122 Classic - For well-balanced meads - Fermentis<\/title>\n<meta name=\"description\" content=\"SafMead\u2122 Classic is your ideal yeast choice for well-balanced meads with reduced astringency and bitterness. 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