Cider yeast for sweet and dry ciders with a fresh aromatic profile, notes of cooked fruit and a sweet, round mouthfeel.

Broad fermentation temperature spectrum: 10-30°C

• Very good settlement strength even with its sensitive to killer phenotype
• Regular to fast kinetic
• Broad fermentation temperature spectrum: 10-30°C (50-86°F)
• Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.7
• Good assimilation of fructose
• Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
• Medium malic acid consumption (up to 0.9g/L)
• Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) ester
• Alcohol tolerance: 12 % v/v

See here for more technical info.