Fermentis SafCider™ TF‑6 5g

Fermentis SafCider™ TF‑6 5g

To maximize the fruitiness of your cider

Ensures a very good assimilation of fructose and excellent for high gravity ciders.

• Regular slow kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F)
• High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.9
• Medium assimilation of fructose
• Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2.
• High malic acid consumption (up to 1.4g/L)
• Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer.

Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)

SAFCIDER™ TF-6 overview

Killer factor: Neutral
Dry cider suitability: No
Kinetics: Regular slow
Total acidity: Low
Total esters: Medium

SAFCIDER™ TF-6 sensory profile

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:

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).

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.