Fermentis Safcider AC-4 CRISP Cider Yeast

Fermentis Safcider AC-4 Crisp Cider Yeast IDEAL TO PRODUCE FRESH AND CRISP CIDER Safcider AC-4 ensures a very good assimilation of fructose and excellent for low gravity ciders. Ingredients: Yeast (Saccharomyces cerevisae), emulsifier : sorbitan monostearate (E491) SafCider AC-4 SAFCIDER AC-4 SENSORY PROFILE ให้กลิ่นแอปเปิ้ลและดอกไม้แบบสดชื่น สัมผัสในปากแบบเบาบาง สดชื่น เนื้อสัมผัสไม่หนา เหมาะสำหรับการทำ Cider แบบเน้นดื่มง่าย สดชื่น ดื่มได้เรื่อยๆ เน้นความโดดเด่นทาง Refreshing ของเครื่องดื่มชนิดนี้ได้ดีกว่ายีสต์ไซเดอร์ตัวอื่นๆ 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. Dosage / Temperature 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). SafCider AC-4 Use For sweet and dry ciders from fresh or concentrated apple juices. Suitable for difficult fermentation conditions and mixes with sugar syrups. 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: 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. CHARACTERISTICS and SPECIFICATIONS: Excellent settlement strength thanks to its killer phenotype Fast kinetic Broad fermentation temperature spectrum: 10-30°C (50-86°F) Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7 – 0.8 Very good assimilation of fructose Maximum initial SO2 level recommended: 75mg/L Very low malic acid consumption (less than 0.4g/L) Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters