Fermentis SafCider™ AS‑2 5g

Fermentis SafCider™ AS‑2 5g

To bring sweetness & complexity to your cider

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

• 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
• 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

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

SAFCIDER™ AS-2 overview

Killer factor: Sensitive
Dry cider suitability: Yes
Kinetics: Regular fast
Total acidity: Medium
Total esters: Medium

SAFCIDER™ AS-2 sensory profile

Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.
Please note that those observations are based on French cider recipe trials.

Dosage/Temperature
– 10 to 20 g/hl for first fermentation
– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Usage
For all types of sweet and dry ciders from fresh or concentrated apple juices.

Suitable for difficult fermentation conditions and mixes with sugar syrups.

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