Cider
SafCider™ AB-1 Dry Cider Yeast 5g Fermentis
– 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°F. This stage allows the yeast to become acclimatized
and avoids a thermal shock.
Example: If must that needs to be pitched is 57°F, the yeast starter temperature should not be more than
75°F prior to inoculation.
– Stir and leave to rest for ~8-10 minutes after each must additions.
– Incorporate the yeast starter in the fermentation tank during a pumping over with aeration.
The rehydration procedure should not exceed 45 minutes.