The right choice for balanced ciders
Ensures a very good assimilation of fructose and excellent for low gravity ciders.
Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure.
Please note that those observations are based on French cider recipe trials.
Dosage / Temperature
– 20 to 30 g/hl for first fermentation
– Broad fermentation temperature spectrum: 50-86°F (10-30°C).
Use
For sweet and dry ciders from fresh or concentrated apple juices.
Suitable for difficult fermentation conditions and mixes with sugar syrups.
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)
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5g package