Alpine CiderFast
Dry & semi-dry cider
Description
Selected active dry yeast: Saccharomyces cerevisiae var. bayanus. A hybrid yeast that combines the strong fermentative power typical of the bayanus species with the ability of the cerevisiae species to regulate the production of aromatic compounds. Thanks to its remarkable fermentative capacity, it can be used effectively under all fermentation conditions. Alpine CiderFast maintains a neutral aroma and does not generate intrusive secondary aromas. Ideal for producing dry or semi-dry ciders, whether natural or filtered. Enhances freshness while showcasing excellent varietal fruit expression. Suitable for bottle refermentation.
Performance
- Fermentation temperature
- 8-32°C
- Alcohol tolerance
- Up to 18% (v/v)
- Flocculation
- Low
- Fermentation performance
- Very high attenuation
Microbiological analysis
- Species
- Saccharomyces cerevisiae var. bayanus
Method of use
Dosage: Primary fermentation: 20-30 g/hL. Refermentation / Carbonation: 30-40 g/hL.
Rehydration: Direct inoculation: sprinkle the yeast over the surface into at least 10 times its weight of must, either directly from the top of the tank or during filling after clarification. Stir gently to prevent or break up clumps. Transfer immediately into the fermenter. With rehydration: rehydrate in water at 10 times the yeast's weight, at a temperature of 35-40°C. Mix thoroughly, then let stand for 10-15 minutes.
Packaging & storage
Vacuum-sealed 0.5 kg packs, supplied in 10 kg cartons. Store in a cool, dry place.