DetailsFermentis Safcider, selected from the Champagne region, can be used for all types of ciders, even under difficult fermentation conditions. This cider yeast works at a wide temperature range between 10-30°C (50-86°F) with ideal temperatures between 18-24°C (64-75°F). Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen. Maximum SO2 level : 70mg/L. Very good assimilation of fructose. Highly flocculant.
- Details & Instructions
Ideal Temperature Range (°F) 18-24 Flocculation High Profile Mead/Cider
- Customer Q&A
Browse 2 questions Browse 2 questions and 4 answersWhat’s the difference between this yeast and bread yeast?BEST ANSWER: A whole lot. Cider, beer, and wine yeast are very specific to making a particular product. The yeast produce many of the flavors that are specific to a style of beer, wine, or cider.
You could use bread yeast to produce an alcohol containing beverage but you'd know from the first taste that something was amiss.Is there a difference in flavor characteristics between this yeast and other Saccharomyces Bayanus strains such as EC-1118? Thanks :)BEST ANSWER: I think SafCider gives me the best flavors for dry hard cider than the champagne (Pris de Mouse) or American ale yeasts that I have tried.
The biggest advantage of this strain for cider is that it work well at room temp ( I do not have a cool cellar) and produces produces very small bubbles and little foam so I do not have to ferment in a larger primary vessel.