Close
All Categories
    Search
    Filters
    Preferences

    SafCider™ AS-2 500g

    The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.
    SKU: BZZZ1990

    The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.

    DOSAGE

    – 10 to 20 g/hl for first fermentation 

    USAGE

    For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.

    SHELF LIFE

    4 years from production date. 

    REHYDRATION PROCEDURE

    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.

    TECHNICAL CHARACTERISTICS

    – Very good settlement strength even with its sensitive to killer phenotype

    – Regular to 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

    – Good assimilation of fructose

    – Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2

    – Medium malic acid consumption (up to 0.9g/L)

    – Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters

    Product Info Sheet

    Products specifications
    Shelf Life 36 months from production date. 7 days if opened.
    Viable Cells At Packaging >1 x 10^10 cfu/g for ales | >6 x 10^9 cfu/g for lagers

    The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.

    DOSAGE

    – 10 to 20 g/hl for first fermentation 

    USAGE

    For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.

    SHELF LIFE

    4 years from production date. 

    REHYDRATION PROCEDURE

    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.

    TECHNICAL CHARACTERISTICS

    – Very good settlement strength even with its sensitive to killer phenotype

    – Regular to 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

    – Good assimilation of fructose

    – Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2

    – Medium malic acid consumption (up to 0.9g/L)

    – Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters

    Product Info Sheet

    Products specifications
    Shelf Life 36 months from production date. 7 days if opened.
    Viable Cells At Packaging >1 x 10^10 cfu/g for ales | >6 x 10^9 cfu/g for lagers