Fermentis SafCider™ TF-6 5g

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). DOSAGE – 20 to 40 g/hl for first fermentation 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 Product Info Sheet