This strain of this yeast is Saccharomyces bayanus and is recommended for all types of ciders even under difficult fermentation conditions.
TECHNICAL CHARACTERISTICS -
Excellent settlement strength - Broad fermentation temperature spectrum: 10-30°C - Works at low pH: from 2.9 - Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen - Very good assimilation of fructose - Yield sugar/ alcohol: 16.3 g/L for 1% alc./vol. - Maximum SO2 level recommended: 70mg/L - Minimum turbidity level recommended: 50 NTU.
DOSAGE - 20 to 30 g/hl for first fermentation - 30 to 40 g/hl for prise de mousse.