The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).
Usage:
For sweet ciders, sweet and round mouthfeel strengthening candy like sensation.
Technical Characteristics:
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Regular slow kinetic
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Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).
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High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9
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Medium assimilation of fructose
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Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2
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High malic acid consumption (up to 1.4g/L)
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Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer
Dosage:
20 to 40 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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