All Categories
    Filters
    Preferences
    Search

    Fermentis - SafCider A2-2(Sweet) Cider Yeast 5G

    $10.00
    SKU: DYSAFCIDERAS-2
    Availability: In stock
    Contact

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

    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
    Dosage:
    10 to 20 g/hl for first fermentation

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

    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
    Dosage:
    10 to 20 g/hl for first fermentation