Fermentis Safcider Yeast


Tax included

Available Now!

Fermentis Safcider Yeast is selected in the champagne region of France. This fructophilic strain is perfectly suited for all cider type productions even under difficult fermentation conditions.


  • Available in 6 gram sachets

Fermentation temperature:

  • 10 - 20° C


  • 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 150 ppm 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


  • 5g into 20-30 Litres (1 sachet)
  • 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