{"id":6715351629933,"title":"Fermentis SafCide AS-2 - 5 g Sachet","handle":"fermentis-safcide-as-2-5-g-sachet","description":"\u003cp\u003eThe best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDOSAGE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– 10 to 20 g\/hl for first fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUSAGE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSHELF LIFE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e4 years from production date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREHYDRATION PROCEDURE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDirect inoculation:\u003c\/p\u003e\n\u003cp\u003e– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).\u003c\/p\u003e\n\u003cp\u003e– Gently stir to avoid or break clumps.\u003c\/p\u003e\n\u003cp\u003e– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith prior rehydration:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003c\/p\u003e\n\u003cp\u003e– Gently stir to avoid or break clumps.\u003c\/p\u003e\n\u003cp\u003e– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTECHNICAL CHARACTERISTICS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– Very good settlement strength even with its sensitive to killer phenotype\u003c\/p\u003e\n\u003cp\u003e– Regular to fast kinetic\u003c\/p\u003e\n\u003cp\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F)\u003c\/p\u003e\n\u003cp\u003e– Low nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.7 – 0.8\u003c\/p\u003e\n\u003cp\u003e– Good assimilation of fructose\u003c\/p\u003e\n\u003cp\u003e– Maximum initial SO2 level recommended: 100mg\/L and low production of acetaldehyde and SO2\u003c\/p\u003e\n\u003cp\u003e– Medium malic acid consumption (up to 0.9g\/L)\u003c\/p\u003e\n\u003cp\u003e– Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters\u003c\/p\u003e","published_at":"2022-01-20T20:12:09-07:00","created_at":"2022-01-20T20:12:09-07:00","vendor":"Fermentis","type":"Brewing Ingredients Yeast","tags":["Fermentis","Yeast"],"price":595,"price_min":595,"price_max":595,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":39804549759085,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Fermentis SafCide AS-2 - 5 g Sachet","public_title":null,"options":["Default Title"],"price":595,"weight":14,"compare_at_price":null,"inventory_quantity":-2,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004672_fermentis-safcider-as-2-5g.png?v=1642734922"],"featured_image":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004672_fermentis-safcider-as-2-5g.png?v=1642734922","options":["Title"],"media":[{"alt":null,"id":21048030265453,"position":1,"preview_image":{"aspect_ratio":1.0,"height":1501,"width":1501,"src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004672_fermentis-safcider-as-2-5g.png?v=1642734922"},"aspect_ratio":1.0,"height":1501,"media_type":"image","src":"\/\/www.altitudebrew.com\/cdn\/shop\/products\/0004672_fermentis-safcider-as-2-5g.png?v=1642734922","width":1501}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003eThe best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDOSAGE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– 10 to 20 g\/hl for first fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUSAGE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSHELF LIFE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e4 years from production date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eREHYDRATION PROCEDURE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDirect inoculation:\u003c\/p\u003e\n\u003cp\u003e– Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).\u003c\/p\u003e\n\u003cp\u003e– Gently stir to avoid or break clumps.\u003c\/p\u003e\n\u003cp\u003e– Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith prior rehydration:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– Pour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003c\/p\u003e\n\u003cp\u003e– Gently stir to avoid or break clumps.\u003c\/p\u003e\n\u003cp\u003e– Wait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTECHNICAL CHARACTERISTICS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e– Very good settlement strength even with its sensitive to killer phenotype\u003c\/p\u003e\n\u003cp\u003e– Regular to fast kinetic\u003c\/p\u003e\n\u003cp\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F)\u003c\/p\u003e\n\u003cp\u003e– Low nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.7 – 0.8\u003c\/p\u003e\n\u003cp\u003e– Good assimilation of fructose\u003c\/p\u003e\n\u003cp\u003e– Maximum initial SO2 level recommended: 100mg\/L and low production of acetaldehyde and SO2\u003c\/p\u003e\n\u003cp\u003e– Medium malic acid consumption (up to 0.9g\/L)\u003c\/p\u003e\n\u003cp\u003e– Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters\u003c\/p\u003e"}