{"id":6884180590701,"title":"Fermentis Dry Yeast - Safcider TF-6 (5 g)","handle":"fermentis-dry-yeast-safcider-tf-6-5-g","description":"\u003cdiv\u003e\n\u003cp\u003eThe best cider yeast for a 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).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003cbr\u003eFor sweet ciders, sweet and round mouthfeel strengthening candy like sensation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Characteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRegular slow kinetic\u003c\/li\u003e\n\u003cli\u003eBroad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).\u003c\/li\u003e\n\u003cli\u003eHigh nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.9\u003c\/li\u003e\n\u003cli\u003eMedium assimilation of fructose\u003c\/li\u003e\n\u003cli\u003eMaximum initial SO2 level recommended: 50mg\/L. Very low production of acetaldehyde and SO2\u003c\/li\u003e\n\u003cli\u003eHigh malic acid consumption (up to 1.4g\/L)\u003c\/li\u003e\n\u003cli\u003eMedium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e20 to 40 g\/hl for first fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect inoculation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour 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).\u003c\/li\u003e\n\u003cli\u003eGently stir to avoid or break clumps.\u003c\/li\u003e\n\u003cli\u003eImmediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWith prior rehydration:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003c\/li\u003e\n\u003cli\u003eGently stir to avoid or break clumps.\u003c\/li\u003e\n\u003cli\u003eWait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e\u003cbr\u003e4 years from production date.\u003c\/p\u003e\n\u003c\/div\u003e","published_at":"2022-09-10T15:53:35-06:00","created_at":"2022-09-10T15:53:35-06:00","vendor":"Fermentis","type":"Brewing Ingredients Yeast","tags":["Fermentis","Yeast"],"price":799,"price_min":799,"price_max":799,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40307384090733,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Fermentis Dry Yeast - Safcider TF-6 (5 g)","public_title":null,"options":["Default Title"],"price":799,"weight":14,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"continue","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":[],"featured_image":null,"options":["Title"],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cdiv\u003e\n\u003cp\u003eThe best cider yeast for a 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).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003cbr\u003eFor sweet ciders, sweet and round mouthfeel strengthening candy like sensation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTechnical Characteristics:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRegular slow kinetic\u003c\/li\u003e\n\u003cli\u003eBroad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F).\u003c\/li\u003e\n\u003cli\u003eHigh nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt; 0.9\u003c\/li\u003e\n\u003cli\u003eMedium assimilation of fructose\u003c\/li\u003e\n\u003cli\u003eMaximum initial SO2 level recommended: 50mg\/L. Very low production of acetaldehyde and SO2\u003c\/li\u003e\n\u003cli\u003eHigh malic acid consumption (up to 1.4g\/L)\u003c\/li\u003e\n\u003cli\u003eMedium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e\u003cbr\u003e20 to 40 g\/hl for first fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDirect inoculation:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour 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).\u003c\/li\u003e\n\u003cli\u003eGently stir to avoid or break clumps.\u003c\/li\u003e\n\u003cli\u003eImmediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWith prior rehydration:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePour the yeast on the surface of 10 times their weight of tap water at room temperature.\u003c\/li\u003e\n\u003cli\u003eGently stir to avoid or break clumps.\u003c\/li\u003e\n\u003cli\u003eWait for 20 minutes and transfer into the tank via a pumping over with aeration.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eShelf Life:\u003c\/strong\u003e\u003cbr\u003e4 years from production date.\u003c\/p\u003e\n\u003c\/div\u003e"}

Fermentis Dry Yeast - Safcider TF-6 (5 g)

Product Image
Product Description
$7.99
Maximum quantity available reached.

The best cider yeast for a 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).

Usage:
For sweet ciders, sweet and round mouthfeel strengthening candy like sensation.

Technical Characteristics:

  • 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

Dosage:
20 to 40 g/hl for first fermentation

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.

Shelf Life:
4 years from production date.