Dosage / Temperature

– 20 to 30 g/hl for first fermentation
– 30 to 40 g/hl for prise de mousse

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Use
For sweet and dry ciders from fresh or concentrated apple juices.
Suitable for difficult fermentation conditions and mixes with sugar syrups.



Excellent settlement strength even with its sensitive to killer phenotype
Regular kinetic
Broad fermentation temperature spectrum: 10-30°C (50-86°F)
Very low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
Very good assimilation of fructose
Maximum initial SO2 level recommended: 125mg/L
High malic acid consumption (up to 1.5g/L)
Medium 2-phenylethanol and isoamyl acetate producer. Amylic notes can be enhanced especially when YAN/Sugar >1