Suitable for the production of sweet and dry ciders from fresh or concentrated apple juices. They have an intense fresh aromatic profile (apple, floral) with a bright taste that improves the structure of the cider. All of these observations are based on trials in the formulation of French cider.
Suitable for difficult fermentation conditions and for mixing with sugar syrups.
Dosage
10–20 g/100l for the first fermentation
30–40 g/100l for secondary fermentation
Direct injection of yeast
Sprinkle the yeast onto the surface of a wort that is at least 10 times the weight of the yeast (direct inoculation through the tank neck or while filling the tank after clarification is acceptable). Gently stir the wort so that there are no lumps. Immediately transfer them to the tank by pumping with aeration (or homogenize the liquid in the tank).
With pre-rehydration
Pour the yeast onto the surface of water at room temperature, the mass of which is 10 times the mass of the yeast. Gently stir the wort so that there are no lumps. Leave for 20 minutes, then transfer the yeast to the tank by pumping with aeration.
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