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).

Sweet and round mouthfeel strengthening candy like sensation.

Please note that those observations are based on French cider recipe trials.

Dosage/Temperature

– 20 to 40 g/hl for first fermentation

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Usage

For sweet ciders from fresh apple juices.

Rehydration procedure:

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.