Fermentis SafCider - AS-2 x 5g Yeast

AS-2 is excellent for low gravity ciders. It provides a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and Round mouth feel.
Killer factor: Sensitive
Dry cider suitability: Yes
Kinetics: Regular/Fast
Total acidity: Medium
Total Esters: Medium
 
Fermentis SafCider AS-2 x 5g Yeast
Ensures a very good assimilation of fructose and excellent for low gravity ciders. 
Provides a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and Round mouth feel.
Dosage 
- 10 to 20 g/hl for first fermentation
Note: dosage range is based on the must sugar content and sanitary state of the grapes and winery.
Usage
For all types of sweet and dry ciders from fresh and concentrated apple juices.
Suitable for difficult fermentation conditions and mixes with sugar syrup.
Technical Characteristics
- Regular to Fast kinetic.
- Broad fermentation temperature spectrum: 10-30°C, ideally 15-25°C.
- Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L)>07.
- Good assimilation of fructose
- Maximum initial SO2 level recommended: 100mg/L
- Low production of acetylaldehyde and SO2.
- Medium malic acid consumption (up to 1.4g/L)
- Medium 2-phenylethanol. Good balance between acetaye (amylic) and ethyl (fruity) esters.
Rehydration Procedure
- Rehydrate the desired quantity of yeasts in 10 times its weight of water at 35-38°C.
- Stir avoiding the formation of lumps and leave to rest for 15 minutes.
- Progressively add must from the tank (2 or 3 additions) so that the temperature difference between the
yeast starter and the initial must does not exceed 10°C. This stage allows the yeast to become acclimatized
and avoids a thermal shock.
Example: If must that needs to be pitched is 14°C, the yeast starter temperature should not be more than 24°C prior
to inoculation.
- Stir and leave to rest for ~8-10 minutes after each must additions.
- Incorporate the yeast starter in the fermentation tank during a pumping over with aeration.
The rehydration procedure should not exceed 45 minutes.