Fermentis dried yeast SafSpirit FD-3 500 g
Professionals recommend - producers prefer!
EAN: 5420069839925
Brand:

Unit: pc
Stock qty: 1
Delivery time within Estonia for stock items approx. 3-5 working days. NOTE! Due to the rapid price increase, prices for non-stock items may change without prior notice! Standard prices with 22% VAT.
106,00 €/Kg
SafSpirit FD-3 high-quality fruit yeast for brandy production
SafSpirit FD-3 is a specially developed yeast that is ideal for producing apple brandy (Calvados) and cognac. This professional yeast strain ensures uniform and controlled fermentation in fruit processing.
Main characteristics and benefits
- Low nutrient requirement during fermentation process
- Excellent alcohol tolerance
- Uniform and clean fermentation process
- Particularly suitable for apple fermentation
Technical specifications
- Optimal fermentation temperature range: 15-32°C
- Recommended dosage: 30-50 grams per 100 liters
With SafSpirit FD-3 yeast, you will achieve quality end results in producing both apple brandy and other fruit distillates. The yeast ensures stable fermentation and helps preserve the natural flavor characteristics of the fruits.
Keywords: fruit yeast, brandy yeast, apple brandy yeast, distillation, calvados yeast, cognac yeast, fermentation
Weight (kg) | 0.500000 |
High (m) | 0.09 |
Width (m) | 0.125 |
Length (m) | 0.06 |
5,95 €
53,00 €
Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.
Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).
Technical Data: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: approximately 1500 liters.
Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.
Recommendation: The optimal temperature of wine must should be +18°C.