SafCider AS-2

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

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

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
• Alcohol tolerance: 12 % v/v

Dosage:
10 to 20 g/hl for first fermentation 

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.

Shelf Life:
4 years from production date.