The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.
Usage:
For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.
Technical Characteristics:
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Very good settlement strength even with its sensitive to killer phenotype
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Regular to 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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Good assimilation of fructose
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Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
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Medium malic acid consumption (up to 0.9g/L)
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Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters
Dosage:
10 to 20 g/hl for first fermentation
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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