SafCider TF-6

• Very high aromatic intensity and complexity towards fresh fruity notes
• Sweet and round mouthfeel strengthening candy like sensation
• Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world

The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).

Usage:
For sweet ciders, sweet and round mouthfeel strengthening candy like sensation.

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

•  Alcohol tolerance: 6 % v/v

Dosage:
20 to 40 g/hl for first fermentation

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).

With prior rehydration:

• Pour the yeast on the surface of 10 times their weight of tap water at room temperature.
• Gently stir to avoid or break clumps.
• Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

Shelf Life:
4 years from production date.