Fermentis SafCider AB-1 Cider Yeast 5 gram

Selected in the champagne region this fructophilic strain is perfectly suited for all cider type productions even under difficult fementation conditions. 

Temperature Range: 50F - 86F

Rehydration Procedure:

- Rehydrate the desired quantity of yeasts in 10 times its weight of water at 95-100°C.

- Stir avoiding the formation of lumps and leave to rest for 15 minutes.

- Progressively add must from the tank (2 or 3 additions) so that the temperature difference between the

yeast starter and the initial must does not exceed 50°C. This stage allows the yeast to become acclimatized

and avoids a thermal shock.