The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.

DOSAGE

• 10 to 20 g/hl for first fermentation
• 30 to 40 g/hl for prise de mousse

USAGE

• For sweet ciders, sweet and round mouthfeel strengthening candy like sensation.

SHELF LIFE

• 4 years from production date.

REHYDRATION PROCEDURE

Direct inoculation:

• 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).
• Gently stir to avoid or break clumps.
• Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

With prior rehydration:

• Pour the yeast on the surface of 10 times their weight of tap water at room temperature.
• Gently stir to avoid or break clumps.
• Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

TECHNICAL CHARACTERISTICS

• Regular slow kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).
• High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9
• Medium assimilation of fructose
• Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2
• High malic acid consumption (up to 1.4g/L)
• Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer