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Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
Please note that those observations are based on French cider recipe trials.
– 10 to 20 g/hl for first fermentation– 30 to 40 g/hl for prise de mousse– Broad fermentation temperature spectrum: 10-30°C (50-86°F).
For sweet and dry ciders from fresh or concentrated apple juices.Suitable for difficult fermentation conditions and mixes with sugar syrups.
① Direct inoculation:
Pour 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).
② 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.