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Fermentis Safcider Yeast

Regular price $3.95 Sale

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
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