SafCider AS-2 (Sweet) 500g

SafCider AS-2 (Sweet) 500g

Regular price $70.00 $0.00 Unit price per
Tax included. Shipping calculated at checkout.

This product is not always kept in stock at this stage. Please get in contact with us to place an order to make sure we can order it in.

 

IDEAL TO BRING SWEETNESS AND COMPLEXITY TO YOUR CIDER

For sweet ciders from fresh apple juices. 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). Please note that those observations are based on French cider recipe trials. Sweet and round mouthfeel strengthening candy like sensation.

Ingredients:

Yeast (Saccharomyces cerevisiae*), Emulsifier: Sorbitan monostearate

Usage recommendations:

  • For sweet ciders from fresh apple juices.
  • 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). Please note that those observations are based on French cider recipe trials.
  • Sweet and round mouthfeel strengthening candy like sensation.

    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

    Dosage:

    5g into 20-30 Litres (1 sachet)

    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.