#4,594 in Kitchen & dining accessories
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Reddit mentions of Safale S-04 (3 ct.11.5 g Packs)
Sentiment score: 1
Reddit mentions: 2
We found 2 Reddit mentions of Safale S-04 (3 ct.11.5 g Packs). Here are the top ones.
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- Ideal for a wide variety of styles of American and European origin
- Settles quickly to form a compact sediment layer resulting in brilliantly Clear beer
- A fast fermenting yeast that Produces complex ales with a well-rounded character
- Country of origin: Canada
Features:
Specs:
| Color | Multicolor |
| Height | 0.3 Inches |
| Length | 4.6 Inches |
| Number of items | 1 |
| Weight | 0.15 Pounds |
| Width | 4 Inches |
Oooo I want to try this. How many grams of yeast for six gallons? Do I need to buy a special sanitizer?
This is what I have in my cart right now:
[Airlock](https://www.amazon.com/gp/product/B00A6TRKO4/ref=ox_sc_act_title_1?
smid=ATVPDKIKX0DER&psc=1)
Yeast
6 gallon carboy
Anything I'm missing beside the juice?
S-04 has great reviews on this sub and other places when it comes to cider, even the top Amazon review mentions it.
But I haven't personally tried it. I started making cider this year and I was cheap and got 10 packs of Cotes Des Blancs on Amazon for $8.
Cotes Des Blancs is known to be drier but it also produces fruity tasting esters which add to the flavor and it does sometimes stop at 1.002 in my experience so still a bit of leftover sweetness.
I'm interested in trying the S-04 next but the Cotes Des Blancs is just so cheap lol.
Honestly when you look up Cotes Des Blancs it's regarded as keeping the apple flavor or at least making esters that go well with the apple flavor, so it might be good for you too.
In fact the description on midwestsupplies.com is:
> Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.
I think they mean leaving residual sweetness when it's used for making wine (higher abv so the yeast will die faster?) but in my experience it's stopped fermenting at 1.002 a couple times and when I calibrated my hydrometer it might have even been more like 1.004.
In my experience it's not a slow fermenter though, I ferment at about 78F (can't get any colder yet I live in the South) and it's done in about 7-8 days.