Usage recommendations:

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

• Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Please note that those observations are based on French cider recipe trials.

• Suitable for difficult fermentation conditions and mixes with sugar syrups.

Technical characteristics:

• Excellent settlement strength thanks to its killer phenotype

• Fast kinetic • Broad fermentation temperature spectrum: 10-30°C (50-86°F)

• Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8

• Very good assimilation of fructose • Maximum initial SO2 level recommended: 75mg/L

• Very low malic acid consumption (less than 0.4 g/L)

• Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters

Dosage: 10 to 20 g/hl for first fermentation 30 to 40 g/hl for prise de mousse