Tuesday, September 29, 2026

AB-1 SafCider fermentation project as per my ancestors in Ireland!

 The Irish Palatines converted from growing grapes to Apple Orchards for hard cider fermentation. So I thought I would give it a go. I tried some wine yeast before - but wasn't every impressed with the results... can't remember why not. I think this yeast will work at a lower temp though but not too low.

Apple Juice ferments to 7% ABV not proof.

Safcider AB-1 performs well under harsh conditions with a high alcohol tolerance. It can ferment in a temperature range of 50-86°F, but has an ideal temperature range of 64-75°F.

  • Works at low pH from 3.3
  • Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen
  • Maximum SO2 level : 70mg/L

This yeast can be pitched directly, AB-1 is the right choice for producing balanced ciders..Delicate aromatic profile combines fresh apple and elaborate applesauce notes with a balanced mouthfeel,,,Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world...Ferment ciders, applejack, or apple brandy washes with Safcider AB-1 from Fermentis. This yeast is selected from strains of the Champagne region of France. Safcider AB-1 performs well under harsh conditions with a high alcohol tolerance. It can ferment in a temperature range of 50-86°F, but has an ideal temperature range of 64-75°F.

  • Works at low pH from 3.3
  • Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen
  • Maximum SO2 level : 70mg/L

This yeast can be pitched directly,

 Fermentation is reliable and there are no lingering off flavors.

 Yes, spirulina can work as a nutrient source and growth substrate for yeast.

How Spirulina Supports Yeast
  • Rich in nutrients: Spirulina contains high levels of protein (60–70%), amino acids, vitamins, and minerals that feed yeast cells during fermentation
  •  Best to use Diammonium Phosphate/yeast nutrient to avoid any eggy aroma in your cider 

Why did 71-B not work well for me before?

  • Temperature Too Low: While 71-B's range is technically 59°F–86°F (15°C–30°C), fermenting near the bottom of that range or letting it drop below 60°F can cause the yeast to go dormant or stall. [1, 2]
  • Exceeding Alcohol Tolerance: 71-B has a practical alcohol tolerance of around 14%. Trying to push it past this level without precise acclimation or robust nutrition can cause a sudden stall. [1]
  • Inadequate Nutrients: 71-B has high nutritional demands compared to other wine yeasts. Without proper yeast energizers and nutrients (and early oxygenation)
  •   Really annoyed, this is the second time I've had a 71B apparently fail (

    Yes, but only during the first 2 to 4 days of active primary fermentation.
    While SafCider AB-1 is a hardy, vigorous yeast strain, using a couple layers of paper towels secured with a rubber band is strictly a short-term makeshift solution. [1, 2]
    How the choices trade off across your fermentation stages dictates your next steps:
    The Trade-Offs of Using Paper Towels
    • The Good (Active Fermentation): In the first few days, SafCider AB-1 aggressively consumes sugars and pushes out a heavy blanket of carbon dioxide (CO₂). This active outward pressure naturally keeps oxygen and most airborne contaminants out. The paper towels will safely keep out large pests like fruit flies while allowing the massive amount of gas to escape without pressure build-up
    •  The Bad (As Fermentation Slows): Paper towels are highly porous and impossible to sanitize. Once the vigorous bubbling slows down (usually by day 3 to 5), the outward CO₂ shield drops. Oxygen will seep back through the paper towel fibers, exposing your cider to acetic acid bacteria (which turns cider into vinegar) or mold.

     Sanitized Aluminum Foil Spray a piece of foil with sanitizer, wrap it loosely over the vessel neck, and crimp it slightly.Pro: Can be sanitized; keeps wild yeast out.
    Con: Easily displaced if bumped.

     

  • Cold Crashing: You can put your cider in the fridge for 24 to 48 hours after fermentation is totally finished. This chills the liquid rapidly, forcing yeast and haze particles to drop to the bottom so you get a clean rack. [1]
  • Final Storage: Once your cider is fully clear, bottled, and carbonated, the fridge is the best place to keep it cold and preserve its fresh flavor profile.
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