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Safcider (5g)

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Safcider (5g)

SKU: Y027

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Fermentis 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

Additional Information

Ideal Temperature Range (°F) 18-24
Flocculation High
Profile Mead/Cider

5.0 / 5.0
2 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Ferments great
I bought this yeast to make a couple gallons of hard cider, usually I can buy cider yeast from a local store but they stopped carrying it so I ordered this. It fermented fast and my cider smells great. It's currently aging in the bottles but I think it's going to taste great too. I would order this yeast again.
January 24, 2019
5 months ago
Everything was great.
Everything was great.
March 7, 2016
Customer Q&A
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Browse 2 questions Browse 2 questions and 4 answers
What’s the difference between this yeast and bread yeast?
A shopper on Nov 25, 2017
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 :)
A shopper on Jun 18, 2018
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.

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