The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
DOSAGE:
– 10 to 20 g/hl for first fermentation
– 30 to 40 g/hl for prise de mousse
USAGE
For sweet and dry ciders even under difficult fermentation conditions.
SHELF LIFE:
4 years from production date.
REHYDRATION PROCEDURE
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).
