Making Cider with ABV Beer Shop

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