Cider yeast for sweet ciders with a very high aromatic intensity and complexity leading to fresh, fruity notes and a round mouthfeel.
Usage recommendations:
• For sweet ciders from fresh apple juices.
• 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). Please note that those observations are based on French cider recipe trials.
• Sweet and round mouthfeel strengthening candy like sensation.
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– 0.18 oz/gal)
• Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer
• Alcohol tolerance: 6 % v/v.
