Fermentis Safcider AS-2 SWEETNESS & COMPLEXITY Cider Yeast

Fermentis Safcider AS-2 SWEETNESS & COMPLEXITY Cider Yeast
TO BRING SWEETNESS & COMPLEXITY TO YOUR CIDER

Safcider AS-2 ensures a very good assimilation of fructose and excellent for low gravity ciders.

Ingredients: Yeast (Saccharomyces bayanus*), emulsifier : sorbitan monostearate (E491)
Safcider AS-2
Safcider AS-2


SAFCIDER AS-2 SENSORY PROFILE

Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.

Please note that those observations are based on French cider recipe trials.
Dosage / Temperature

10 to 20 g/hl for first fermentation
Broad fermentation temperature spectrum: 10-30°C (50-86°F).

SafCider AS-2 Use

For all types of sweet and dry ciders from fresh or concentrated apple juices.

Suitable for difficult fermentation conditions and mixes with sugar syrups.
Rehydration procedure:
Direct inoculation:

Easy to use.
Pouring the yeast on the surface 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.
CHARACTERISTICS and SPECIFICATIONS:

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
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