{"product_id":"safcider-as-2","title":"SafCider AS-2","description":"\u003cp\u003eFresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.\u003c\/p\u003e\r\n\u003cp\u003ePlease note that those observations are based on French cider recipe trials.\u003c\/p\u003e\r\n\u003cp\u003eSafCider AS-2 ensures a very good assimilation of fructose and excellent for low gravity ciders.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003eYeast (\u003cem\u003eSaccharomyces bayanus*\u003c\/em\u003e), emulsifier : sorbitan monostearate (E491)\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eKiller Factor: Sensitive\u003c\/li\u003e\r\n\u003cli\u003eDry Cider Suitability: Yes\u003c\/li\u003e\r\n\u003cli\u003eKinetics: Regular-Fast\u003c\/li\u003e\r\n\u003cli\u003eTotal Acidity: Medium\u003c\/li\u003e\r\n\u003cli\u003eTotal Esters: Medium\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003eDosage\/Temperature\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cdiv class=\"wpb_text_column wpb_content_element vc_custom_1538573044725\"\u003e\r\n\u003cdiv class=\"wpb_wrapper\"\u003e\r\n\u003cp\u003e\u003cstrong\u003e– 10 to 20 g\/hl for first fermentation\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e– Broad fermentation temperature spectrum: 10-30°C (50-86°F).\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003eUsage\u003c\/p\u003e\r\n\u003cp\u003eFor all types of sweet and dry ciders from fresh or concentrated apple juices.\u003c\/p\u003e\r\n\u003cp\u003eSuitable for difficult fermentation conditions and mixes with sugar syrups.\u003c\/p\u003e\r\n\u003cp\u003eRehydration procedure:\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e① Direct inoculation:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003ePour the yeast on the surface \u003cstrong\u003eat least 10 times their weight of must\u003c\/strong\u003e (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. \u003cstrong\u003eImmediately transfer into the tank via a pumping over with aeration\u003c\/strong\u003e (or homogenize tank volume).\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003e② With prior rehydration:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003ePour the yeast on the surface of \u003cstrong\u003e10 times their weight of tap water at room temperature. \u003c\/strong\u003eGently stir to avoid or break clumps. \u003cb\u003eWait for 20 minutes and transfer into the tank via a pumping over with aeration\u003c\/b\u003e\u003c\/p\u003e\r\n\u003c\/div\u003e\r\n\u003c\/div\u003e\r\n\u003cp\u003e\u003cstrong\u003eTypical Analysis\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eViable yeast \u0026gt; 1.0 *10\u003csup\u003e10 \u003c\/sup\u003ecfu\/g\u003c\/li\u003e\r\n\u003cli\u003ePurity : \u0026gt; 99.9 %\r\n\u003cul\u003e\r\n\u003cli\u003eLactic acid bacteria: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003eAcetic acid bacteria: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003ePediococcus: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003eTotal Bacteria: \u0026lt; 5 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003e“Wild” Yeast*: \u0026lt; 1 cfu \/10\u003csup\u003e7\u003c\/sup\u003e yeast cell\u003c\/li\u003e\r\n\u003cli\u003ePathogenic micro-organisms: in accordance with regulation\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\u003cem\u003e*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D\u003c\/em\u003e\u003c\/p\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cp\u003e\u003cstrong\u003eTechnical Characteristics\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eVery good settlement strength even with its sensitive to killer phenotype\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eRegular to fast kinetic\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eBroad fermentation temperature spectrum: 10-30°C (50-86°F)\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eLow nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt;0.7\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eGood assimilation of fructose\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003eMaximum initial SO\u003csub\u003e2\u003c\/sub\u003e\u003cspan\u003e \u003c\/span\u003elevel recommended: 100mg\/L and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003elow production of acetaldehyde and SO\u003csub\u003e2\u003c\/sub\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\r\n\u003cli\u003eMedium malic acid consumption (up to 0.9g\/L)\u003c\/li\u003e\r\n\u003cli\u003eMedium 2-phenylethanol and ester producer.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eGood balance between acetate (amylic) and ethyl (fruity) esters\u003c\/strong\u003e\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\u003cli style=\"list-style-type: none;\"\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\u003cli style=\"list-style-type: none;\"\u003e\r\n\u003cul\u003e\u003c\/ul\u003e\r\n\u003c\/li\u003e\r\n\u003c\/ul\u003e","brand":"Fermentis","offers":[{"title":"Default Title","offer_id":56892428812665,"sku":"B2B-8725","price":1.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/7756\/3507\/files\/c5zpimu0l4k.jpg?v=1774279536","url":"https:\/\/brew2bottle.co.uk\/products\/safcider-as-2","provider":"Brew2Bottle","version":"1.0","type":"link"}