Fermentis Safcider TF-6 FRUITINESS Cider Yeast

Fermentis Safcider TF-6 FRUITINESS Cider Yeast
TO MAXIMIZE THE FRUITINESS OF YOUR CIDER

Safcider TF-6 ensures a very good assimilation of fructose and excellent for high gravity ciders.
Ingredients: Yeast (Saccharomyces cerevisae) emulsifier : sorbitan monostearate (E491)

SAFCIDER TF-6 SENSORY PROFILE

กลิ่นหอมเข้มข้นและซับซ้อนจากผลไม้สด เช่น แอปเปิ้ล ส้ม แพร ให้รสหวาน กลมกล่อม มีรสคล้ายลูกกวาด

ยีสต์ Safcider TF-6 นั้นโดดเด่นด้วยกลิ่นผลไม้ที่ชัดเจนมากกว่ายีสต์ไซเดอร์ตัวอื่นของ Fermentis

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).

SafCider TF-6 Use
For sweet ciders from fresh apple juices.
Rehydration procedure:
Direct inoculation:

Easy to use.
Pouring 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.
CHARACTERISTICS and SPECIFICATIONS:

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.