{"product_id":"safcider-ab-1","title":"SafCider AB-1","description":"\u003cp\u003eDelicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfel respecting cider structure.\u003c\/p\u003e\r\n\u003cp\u003ePlease note that those observations are based on French cider recipe trials.\u003c\/p\u003e\r\n\u003cp\u003eSafCider AB-1 ensures a very good assimilation of fructose and excellent for low gravity ciders.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003eYeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eKiller Factor: Sensitive\u003c\/li\u003e\r\n\u003cli\u003eDry Cider Suitability: Yes\u003c\/li\u003e\r\n\u003cli\u003eKinetics: Regular\u003c\/li\u003e\r\n\u003cli\u003eTotal Acidity: Low\u003c\/li\u003e\r\n\u003cli\u003eTotal Esters: Low\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003eDosage\/Temperature\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cdiv class=\"wpb_text_column wpb_content_element vc_custom_1538573044725\"\u003e\r\n\u003cdiv class=\"wpb_wrapper\"\u003e\r\n\u003cp\u003e\u003cstrong\u003e– 20 to 30 g\/hl for first fermentation\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e– 30 to 40 g\/hl for prise de mousse\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F).\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eUse\u003c\/p\u003e\r\n\u003cp\u003eFor sweet and dry ciders from fresh or concentrated apple juices.\u003c\/p\u003e\r\n\u003cp\u003eSuitable for difficult fermentation conditions and mixes with sugar syrups.\u003c\/p\u003e\r\n\u003cp\u003eRehydration procedure:\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e① Direct inoculation:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003ePour the yeast on the surface \u003cstrong\u003eat least 10 times their weight of must\u003c\/strong\u003e (possibly directly on the top of the tank or during tank filling after clarification).\u003c\/p\u003e\r\n\u003cp\u003eGently stir to avoid or break clumps.\u003cbr\u003e\u003cstrong\u003eImmediately transfer into the tank via a pumping over with aeration\u003c\/strong\u003e (or homogenize tank volume).\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e② With prior rehydration:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003ePour the yeast on the surface of \u003cstrong\u003e10 times their weight of tap water at room temperature. \u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eGently stir to avoid or break clumps.\u003cbr\u003e\u003cb\u003eWait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003c\/b\u003e\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\u003cstrong\u003eTypical Analysis\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eViable yeast \u0026gt; 1.0 *10\u003csup\u003e10 \u003c\/sup\u003ecfu\/g\u003c\/li\u003e\r\n\u003cli\u003ePurity : \u0026gt; 99 %\u003c\/li\u003e\r\n\u003cli\u003e\r\n\u003cul\u003e\r\n\u003cli\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eLactic acid bacteria: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003eAcetic acid bacteria: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003ePediococcus: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003eTotal Bacteria: \u0026lt; 5 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003e“Wild” Yeast*: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003ePathogenic micro-organisms: in accordance with regulation\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eTechnical Characteristics\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eExcellent settlement strength even with its sensitive to killer phenotype\u003c\/li\u003e\r\n\u003cli\u003eRegular kinetic\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eBroad fermentation temperature spectrum: 10-30°C (50-86°F)\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eVery low nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt;0.7\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eVery good assimilation of fructose\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003eMaximum initial SO\u003csub\u003e2\u003c\/sub\u003e level recommended: 125mg\/L\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eHigh malic acid consumption (up to 1.5g\/L)\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003e\n\u003cstrong\u003eMedium 2-phenylethanol and isoamyl acetate producer\u003c\/strong\u003e. Amylic notes can be enhanced especially when YAN\/Sugar \u0026gt;1\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\u003cli style=\"list-style-type: none;\"\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\u003cli style=\"list-style-type: none;\"\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":56892427534713,"sku":"B2B-8724","price":1.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/7756\/3507\/files\/f0qfaiqb11u.jpg?v=1774279497","url":"https:\/\/brew2bottle.co.uk\/products\/safcider-ab-1","provider":"Brew2Bottle","version":"1.0","type":"link"}