{"product_id":"safcider-ac-4","title":"SafCider AC-4","description":"\u003cp\u003e\u003cspan\u003eIntensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cspan\u003ePlease note that those observations are based on French cider recipe trials.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp\u003eSafCider AC-4 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 (\u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e), emulsifier : sorbitan monostearate (E491)\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eKiller Factor: Killer\u003c\/li\u003e\r\n\u003cli\u003eDry Cider Suitability: Yes\u003c\/li\u003e\r\n\u003cli\u003eKinetics: Fast\u003c\/li\u003e\r\n\u003cli\u003eTotal Acidity: High\u003c\/li\u003e\r\n\u003cli\u003eTotal Esters: High\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– 10 to 20 g\/hl for first fermentation\u003cbr\u003e– 30 to 40 g\/hl for prise de mousse\u003cbr\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F).\u003cbr\u003e\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.Suitable for difficult fermentation conditions and mixes with sugar syrups.\u003c\/p\u003e\r\n\u003ch5\u003eRehydration procedure:\u003cbr\u003e\u003cbr\u003e\n\u003c\/h5\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). Gently stir to avoid or break clumps. \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\u003eGently stir to avoid or break clumps. \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 %\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\u003cp\u003e\u003cem\u003e*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D\u003c\/em\u003e\u003c\/p\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003eTechnical Characteristics\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eExcellent settlement strength thanks to its\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003ekiller phenotype\u003c\/strong\u003e\n\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eFast kinetic\u003c\/strong\u003e\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\u003eLow nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt;0.7 – 0.8\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\u003cspan\u003e \u003c\/span\u003elevel recommended: 75mg\/L\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eVery low malic acid consumption (less than 0.4g\/L)\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003eMedium 2-phenylethanol and isoamyl acetate producer.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eHigh production of ethyl (fruity) esters\u003c\/strong\u003e\n\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":56892429009273,"sku":"B2B-8726","price":1.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/7756\/3507\/files\/vwl3gufyqq0.jpg?v=1774279555","url":"https:\/\/brew2bottle.co.uk\/products\/safcider-ac-4","provider":"Brew2Bottle","version":"1.0","type":"link"}