Fermentis SafCider™ TF-6 Active Dry Cider Yeast 5g
To maximize the fruitiness of your cider
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).
Ingredients: Yeast (Saccharomyces cerevisiae*), Emulsifier: Sorbitan monostearate
DOSAGE
– 20 to 40 g/hl for first fermentation
USAGE
For sweet ciders from fresh apple juices, sweet and round mouthfeel strengthening candy like sensation.
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
To maximize the fruitiness of your cider
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).
Ingredients: Yeast (Saccharomyces cerevisiae*), Emulsifier: Sorbitan monostearate
DOSAGE
– 20 to 40 g/hl for first fermentation
USAGE
For sweet ciders from fresh apple juices, sweet and round mouthfeel strengthening candy like sensation.
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
To maximize the fruitiness of your cider
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).
Ingredients: Yeast (Saccharomyces cerevisiae*), Emulsifier: Sorbitan monostearate
DOSAGE
– 20 to 40 g/hl for first fermentation
USAGE
For sweet ciders from fresh apple juices, sweet and round mouthfeel strengthening candy like sensation.
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
