The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
Usage:
For sweet and dry ciders even under difficult fermentation conditions.
Technical Characteristics:
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Excellent settlement strength even with its sensitive to killer phenotype
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Fast kinetic
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Broad fermentation temperature spectrum: 10-30°C (50-86°F)
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Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
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Very good assimilation of fructose
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Maximum initial SO2 level recommended: 75mg/L
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Very low malic acid consumption (less than 0.4 g/L)
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Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters
Dosage:
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10 to 20 g/hl for first fermentation
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30 to 40 g/hl for prise de mousse
Direct inoculation:
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Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).
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Gently stir to avoid or break clumps.
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Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).
With prior rehydration:
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Pour the yeast on the surface of 10 times their weight of tap water at room temperature.
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Gently stir to avoid or break clumps.
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Wait for 20 minutes and transfer into the tank via a pumping over with aeration.
Shelf Life
4 years from production date.
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