Yeast specially developed for cider production
|ideal beer style|
|Yeast flavour notes|
|Conservation of yeast|
Safcider yeast is a saccharomyces bayanus yeast, recommended for cider making, even in difficult conditions.This yeast offers excellent sedimentation properties and an excellent assimilation of fructose. Its fermentation temperature should be between 10-30°C. If you are using it for your main fermentation, use the yeast at 20-30g/100 litres. For bottle refermentation, use 30-40g/100 litres. How to rehydrate dried yeast? Two possibilities, either place the dried yeast in 10 times its weight in water or mash at 35°C +/-38°C. To avoid forming clumps, stir, then allow the yeast to rest for 15 minutes.Next, add the yeast to the fermenting vessel in two or three stages, ensuring that the temperature difference between does not exceed 10°C.Mix and allow to rest for 10 minutes before adding more yeast.Add and stir to allow aeration.The rehydration process should take no more than 45 minutes. Storage: The yeast can be transported at ambient temperature so long as this does not last more than 3 months. Once it arrives at its destination, store it in a cool, dry place below 10°C. The shelf-life for yeast is 3 years from date of production. Check the use-by date on the packet. An open sachet of yeast can be stored below 4°C and should be used within 7 days of opening. This product is also available in 500g format for brewing larger batches.
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