Are you eager to know about the best cider yeast and love to make different cider yeasts?
Let’s explore 04 Cider yeast lines at ABV Beer Shop now!
SafCider AC-4
The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.

Technical Characteristics
– Excellent settlement strength even with its sensitive to killer phenotype
– Fast kinetic
– Broad fermentation temperature spectrum: 10-30°C (50-86°F)
– Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
– Very good assimilation of fructose
– Maximum initial SO2 level recommended: 75mg/L
– Very low malic acid consumption (less than 0.4 g/L)
– Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters
DOSAGE
– 10 to 20 g/hl for first fermentation
– 30 to 40 g/hl for prise de mousse
SafCider AS-2
The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.

Technical Characteristics
– Very good settlement strength even with its sensitive to killer phenotype
– Regular to fast kinetic
– Broad fermentation temperature spectrum: 10-30°C (50-86°F)
– Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
– Good assimilation of fructose
– Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
– Medium malic acid consumption (up to 0.9g/L)
– Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters
DOSAGE
– 10 to 20 g/hl for first fermentation
SafCider AB-1
The best cider yeast for balanced ciders, combining delicate fresh apple and apple sauce notes.

Technical Characteristics
– Excellent settlement strength even with its sensitive to killer phenotype
– Regular kinetic
– Broad fermentation temperature spectrum: 10-30°C (50-86°F)
– Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7
– Very good assimilation of fructose
– Maximum initial SO2 level recommended: 125mg/L
– High malic acid consumption (up to 1.5 g/L)
– Medium 2-phenylethanol and isoamyl acetate producer.
Amylic notes can be enhanced especially when YAN/Sugar >1
DOSAGE
– 10 to 20 g/hl for first fermentation
– 30 to 40 g/hl for prise de mousse
SafCider TF-6
The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

Technical Characteristics
– Regular slow kinetic
– Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).
– High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9
– Medium assimilation of fructose
– Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2
– High malic acid consumption (up to 1.4g/L)
– Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer
DOSAGE
– 20 to 40 g/hl for first fermentation