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      • Home /
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      • Fermentis SafCider™ AS-2 5g
      Picture of Fermentis SafCider™ AS-2 5g

      Fermentis SafCider™ AS-2 5g

      Price break at qty 10, 38, and 152

      The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.
      SKU: BZZZ3645
      WeightHeightLengthWidth
      0.01 lb(s)0.20 inch(es)2.00 inch(es)2.00 inch(es)
      • Overview
      • Specifications
      • Attachments

      The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.

      DOSAGE

      – 10 to 20 g/hl for first fermentation

      USAGE

      For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.

      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

      – Very good settlement strength even with its sensitive to killer phenotype

      – Regular to 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

      – Good assimilation of fructose

      – Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2

      – Medium malic acid consumption (up to 0.9g/L)

      – Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters

      Product Info Sheet

      The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.

      DOSAGE

      – 10 to 20 g/hl for first fermentation

      USAGE

      For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.

      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

      – Very good settlement strength even with its sensitive to killer phenotype

      – Regular to 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

      – Good assimilation of fructose

      – Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2

      – Medium malic acid consumption (up to 0.9g/L)

      – Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters

      Product Info Sheet

      Products specifications
      Yeast Size5 g
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