Fermentis Safcider AS-2 SWEETNESS & COMPLEXITY Cider Yeast

TO BRING SWEETNESS & COMPLEXITY TO YOUR CIDER

Safcider AS-2 ensures a very good assimilation of fructose and excellent for low gravity ciders.

Ingredients: Yeast (Saccharomyces bayanus*), emulsifier : sorbitan monostearate (E491)

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.

Dosage / Temperature

• 10 to 20 g/hl for first fermentation
• Broad fermentation temperature spectrum: 10-30°C (50-86°F).

SafCider AS-2 Use

Rehydration procedure:

Direct inoculation:

• Easy to use.
• Pouring the yeast on the surface 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).

With prior rehydration:

CHARACTERISTICS and SPECIFICATIONS:

• 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 more info: Fermentis SafCider AS-2

Another choice: Fermentis SafCider AB-1 Balanced Cider Yeast

Fermentis Safcider AB-1 Balanced Cider Yeast

Mangrove Jack’s – M02 Cider yeast

Storage

The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (68°F) (during 3 years) and 10°C (50°F) for an extended storage (4 years).

Shelf life

48 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.