SafCider™ AB-1 Cider Yeast
Fermentis SafCider™ AB-1, formerly known as SafCider, selected from the Champagne region, can be used for all types of sweet and dry ciders from fresh or concentrated apple juices. In French cider recipe trials, AB-1 displayed a delicate aromatic profile combining fresh apple and elaborated fruit applesauce notes with a balanced mouthfeel. 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. Very good assimilation of fructose. Highly flocculant.
The best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes. Fast and clean fermenter able to lower acidity.
SafCider™ AB-1 Characteristics:
- Temp Range: 50-86°F
- Taxonomy: Saccharomyces cerevisiae
- Aromas: Fresh apples, low banana pear, low fruit compote
- Mouthfeel: Balanced, low sweetness, medium crispness
- Malic Acid Consumption: High - up to 1.5 g/L
- Max initial SO2: 125 mg/L
- Killer Factor: Sensitive
SafCider™ AB-1 can be directly pitched without rehydration.
Note that you could find a different yeast classification for this product on sachets and on older versions of Fermentis communication tools.
Indeed, this product was previously classified as Saccharomyces bayanus, but as the taxonomic classification of yeasts is a highly evolutive concept, the most recent edition of ‘The Yeast, a taxonomic study’ made Fermentis revise its classification to be aligned with the scientific community.
For sustainable reasons, Fermentis made the choice to use the remaining stock of printed sachets before re-printing new ones.
In the meantime, don’t worry if you have already fermented your beverage with this yeast strain, yeast taxonomy classification has no impact on the product characteristics.
