Cider Yeast (Crisp) 50g

Description

IDEAL TO PRODUCE A FRESH AND CRISP CIDER

For sweet and dry ciders from fresh or concentrated apple juices. Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups.

Ingredients:

Yeast (Saccharomyces bayanus*), Emulsifier: Sorbitan monostearate.

Usage recommendations:

• For sweet and dry ciders from fresh or concentrated apple juices.
• Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials.
• Suitable for difficult fermentation conditions and mixes with sugar syrups.

Technical characteristics:

• Excellent settlement strength thanks to its killer phenotype
• Fast kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F)
• Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
• Very good assimilation of fructose
• Maximum initial SO2 level recommended: 75mg/L
• Very low malic acid consumption (less than 0.4 g/L)
• Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

Dosage:

5g into 20-30 Litres

10 to 20 g/hl for first fermentation

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.