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DESIGNED FOR YOUR BOTTLE AND CASK CONDITIONING
SafAle™ F-2 has been selected specifically for secondary fermentation in bottle and in cask. This yeast assimilates very little amount of maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose). It is characterized by a neutral aroma profile respecting the base... Read More
DESIGNED FOR YOUR BOTTLE AND CASK CONDITIONING
SafAle™ F-2 has been selected specifically for secondary fermentation in bottle and in cask. This yeast assimilates very little amount of maltotriose but assimilates basic sugars (glucose, fructose, saccharose, maltose). It is characterized by a neutral aroma profile respecting the base... Read More
THE RIGHT CHOICE FOR BALANCED CIDER
For all types of sweet and dry ciders from fresh or concentrated apple juices. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure. (Please note that those observations are based on French cider recipe trials.)... Read More
THE RIGHT CHOICE FOR BALANCED CIDER
For all types of sweet and dry ciders from fresh or concentrated apple juices. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure. (Please note that those observations are based on French cider recipe trials.)... Read More
THE RIGHT CHOICE FOR BALANCED CIDER
For all types of sweet and dry ciders from fresh or concentrated apple juices. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure. (Please note that those observations are based on French cider recipe trials.)... Read More
IDEAL TO PRODUCE FRESH AND CRISP CIDER
Ensures a very good assimilation of fructose and excellent for low gravity ciders. Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials.
Ingredients: yeast...
IDEAL TO PRODUCE FRESH AND CRISP CIDER
Ensures a very good assimilation of fructose and excellent for low gravity ciders. Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials.
Ingredients: yeast...
TO BRING SWEETNESS & COMPLEXITY TO YOUR CIDER
For sweet and dry ciders from fresh or concentrated apple juices. Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel. (Please note that those observations are based on French cider recipe... Read More
TO BRING SWEETNESS & COMPLEXITY TO YOUR CIDER
For sweet and dry ciders from fresh or concentrated apple juices. Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel. (Please note that those observations are based on French cider recipe... Read More
TO MAXIMISE THE FRUITINESS OF YOUR CIDER
For sweet ciders from fresh apple juices. 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). (Please note that those observations are based on French cider recipe... Read More
TO MAXIMISE THE FRUITINESS OF YOUR CIDER
For sweet ciders from fresh apple juices. 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). (Please note that those observations are based on French cider recipe... Read More
A KETTLE-SOURING BACTERIA THAT RESPECTS THE YEAST FLAVOUR EXPRESSION
SafSour LB 1™ is a heterofermentative lactic acid bacteria. It has been selected by Fermentis specically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic... Read More
A HIGHLY RELIABLE BACTERIA TO CREATE BALANCED SOUR BEERS
SafSour LP 652™ has been specifically selected by Fermentis for its capabilities to provide tropical, citrus and fruity notes when use in kettle souring. Giving a nice freshness to the beer, SafSour LP 652™ is a homofermentative lactic acid bacteria. Ideal for kettle... Read More
THE MOST POPULAR STRAIN WITH DISTILLERS
Robust, multipurpose strain and one of the most popular within distillers. Produces very high quality alcohol from all kinds of substrates, with subtle congeners. Used extensively in the Caribbean and Central America for producing good quality potable alcohol and rums from sugar cane juice or... Read More
THE MOST POPULAR STRAIN WITH DISTILLERS
Robust, multipurpose strain and one of the most popular within distillers. Produces very high quality alcohol from all kinds of substrates, with subtle congeners. Used extensively in the Caribbean and Central America for producing good quality potable alcohol and rums from sugar cane juice or... Read More
FOR THE FERMENTATION OF WINE AND THE PRODUCTION OF BRANDY
SafSpirit CO-16 is recommended for the fermentation of wine for the production of Brandy, bringing both intensity and aromatic complexity. This strain is characterised by the production of acetate esters (isoamyl acetate, phenyl ethyl acetate, etc.) and of phenyl-ethanol in wines,... Read More
THE RIGHT CHOICE FOR PURE MALT FERMENTATION
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable... Read More
THE RIGHT CHOICE FOR PURE MALT FERMENTATION
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable... Read More
IDEAL YEAST FOR FRUIT FERMENTATION
Recommended for fruit fermentation due to it fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good option to produce most of fruits distillates, calvados, pears, brandies, etc. Very good... Read More
THE IDEAL YEAST FOR PLANTS WITHOUT TEMPERATURE CONTROL
Excellent option to produce very neutral alcohol, especially vodka from grain and other kind of amylaceous substrates. Its regular kinetics avoid explosive fermentations and peaks of high temperatures during the growing phase, making it an ideal option for plants without temperature... Read More
THE CHOICE FOR VERY HIGH GRAVITY FERMENTATION
Used for Very High Gravity (VHG) fermentation. High tolerance to ethanol, able to reach 18% v/v, depending on the process and substrate. Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast). This strain achieves good yields when fermenting... Read More
THE CHOICE FOR VERY HIGH GRAVITY FERMENTATION
Used for Very High Gravity (VHG) fermentation. High tolerance to ethanol, able to reach 18% v/v, depending on the process and substrate. Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast). This strain achieves good yields when fermenting... Read More
FOR THE DISTILLED GRAIN BEVERAGES THAT WILL BE AGED IN BARRELS
The most famous and almost inevitable strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels. Good alcohol resistance (over 15% v/v). Very good attenuation due to the assimilation of complex sugars,... Read More
FOR THE DISTILLED GRAIN BEVERAGES THAT WILL BE AGED IN BARRELS
The most famous and almost inevitable strain for producing Scotch and single malt whiskies. Produces great congeners, suitable for the aging of the whiskies in barrels. Good alcohol resistance (over 15% v/v). Very good attenuation due to the assimilation of complex sugars,... Read More
