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    CraftBrewer Cider Yeast - 1 x12gm pack - Clearance Special: Best Before Dec 2017.

    $1.00
    $5.00
    SKU: DYCBCIDERTP
    Availability: In stock
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    PRICE BREAKS - The more you buy, the more you save
    Quantity
    1
    2
    Price
    $1.00
    $0.75

    CraftBrewer Cider Yeast - ( Pack 1 x12gm)

    Clearance Special: Best Before December 2017.

    INGREDIENTS
    - Yeast (saccharomyces bayanus), emulsifier : sorbitan monostearate (E491)
    USAGE RECOMMENDATIONS
    - For all types of ciders even under difficult fermentation conditions
    TECHNICAL CHARACTERISTICS
    - Excellent settlement strength
    - Broad fermentation temperature spectrum: 10-30°C
    - Works at low pH: from 3.3
    - Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen
    - Very good assimilation of fructose
    - Yield sugar/ alcohol: 16.3 g/L for 1% alc./vol.
    - Maximum SO2 level : 70mg/L
    - Turbidity level: minimum 50 NTU
    DOSAGE
    - 20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition
    - 30 to 40 g/hl for prise de mousse
    REHYDRATION PROCEDURE
    - Rehydrate the desired quantity of yeasts in 10 times its weight of water at 35-38°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 10°C. This stage allows the yeast to become acclimatized
    and avoids a thermal shock.
    Example: If must that needs to be pitched is 14°C, the yeast starter temperature should not be more than
    24°C 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.

    PRICE BREAKS - The more you buy, the more you save
    Quantity
    1
    2
    Price
    $1.00
    $0.75

    CraftBrewer Cider Yeast - ( Pack 1 x12gm)

    Clearance Special: Best Before December 2017.

    INGREDIENTS
    - Yeast (saccharomyces bayanus), emulsifier : sorbitan monostearate (E491)
    USAGE RECOMMENDATIONS
    - For all types of ciders even under difficult fermentation conditions
    TECHNICAL CHARACTERISTICS
    - Excellent settlement strength
    - Broad fermentation temperature spectrum: 10-30°C
    - Works at low pH: from 3.3
    - Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen
    - Very good assimilation of fructose
    - Yield sugar/ alcohol: 16.3 g/L for 1% alc./vol.
    - Maximum SO2 level : 70mg/L
    - Turbidity level: minimum 50 NTU
    DOSAGE
    - 20 to 30 g/hl for first fermentation, at least 1 day after SO2 addition
    - 30 to 40 g/hl for prise de mousse
    REHYDRATION PROCEDURE
    - Rehydrate the desired quantity of yeasts in 10 times its weight of water at 35-38°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 10°C. This stage allows the yeast to become acclimatized
    and avoids a thermal shock.
    Example: If must that needs to be pitched is 14°C, the yeast starter temperature should not be more than
    24°C 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.

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