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A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.
Suitable for brewing all types of cider.
Technical Characteristics
STRAIN CLASSIFICATION: Saccharomyces cerevisiaeATTENUATION: 95 - 100%
COMPACTION: High
VIABLE YEAST CELLS: >5 x 109 cells per gram DRY WEIGHT: 93 – 96%
WILD YEAST: <1 per 106 cells
TOTAL BACTERIA: <1 per 106 cells
GMO STATUS: GMO Free
AROMA CHARACTERISTICS:
This strain promotes fruity aromas through high ester production, especially at warmer temperatures.
FLAVOUR/MOUTHFEEL CHARACTERISTICS:
Ciders fermented with this strain will finish dry and be relatively full-bodied with exceptional depth and a full-flavoured fruit character.
HIGHER ALCOHOL BEERS:
This strain has high alcohol tolerance up to 17.5% ABV.
Storage Recommendations: Store in the fridge.
A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.
Suitable for all styles of mead.
Attenuation: Very High
Flocculation: High
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).
Storage Recommendations: Store in the fridge.
Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
TECHNICAL CHARACTERISTICS
- 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
SHELF LIFE: 4 years from production date.
For sweet and dry ciders from fresh or concentrated apple juices.
Provides an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
Suitable for difficult fermentation conditions and mixes with sugar syrups. Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
TECHNICAL CHARACTERISTICS
- Excellent settlement strength thanks to its killer phenotype
- 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
- Very good assimilation of fructose
- Maximum initial SO2 level recommended: 75mg/L
- Very low malic acid consumption (less than 0.4g/L)
- Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters
For all types of sweet and dry ciders from fresh or concentrated apple juices.
Provides a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.
Suitable for difficult fermentation conditions and mixes with sugar syrups. Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
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
- 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
For sweet ciders with a very high aromatic intensity and complexity leading to fresh, fruity notes and a round mouthfeel.
Complexity tends towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).
Ensures a very good assimilation of fructose and excellent for high gravity ciders.
Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491)
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)
- Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer.
