{"product_id":"safcider-tf-6","title":"SafCider TF-6","description":"\u003cp\u003eVery high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce).\u003c\/p\u003e\r\n\u003cp\u003eSweet and round mouthfeel strengthening candy like sensation.\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 TF-6 ensures a very good assimilation of fructose and excellent for high gravity ciders.\u003c\/p\u003e\r\n\u003cp\u003e\u003cstrong\u003eIngredients: \u003c\/strong\u003eYeast (\u003cem\u003eSaccharomyces cerevisiae*\u003c\/em\u003e), emulsifier : sorbitan monostearate (E491)\u003c\/p\u003e\r\n\u003cul\u003e\r\n\u003cli\u003eKiller Factor: Neutral\u003c\/li\u003e\r\n\u003cli\u003eDry Cider Suitability: No\u003c\/li\u003e\r\n\u003cli\u003eKinetics: Regular-Slow\u003c\/li\u003e\r\n\u003cli\u003eTotal Acidity: Low\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\u003cspan\u003e \u003c\/span\u003e20 to 40 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 sweet ciders from fresh apple juices.\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).\u003cbr\u003eGently stir to avoid or break clumps.\u003cbr\u003e\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\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\u003eRegular slow kinetic\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eBroad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F)\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eHigh nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L) \u0026gt;0.9\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003eMedium assimilation of fructose\u003c\/li\u003e\r\n\u003cli\u003eMaximum initial SO\u003csub\u003e2\u003c\/sub\u003e\u003cspan\u003e \u003c\/span\u003elevel recommended: 50mg\/L.\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eVery low production of acetaldehyde and SO\u003csub\u003e2\u003c\/sub\u003e.\u003c\/strong\u003e\n\u003c\/li\u003e\r\n\u003cli\u003e\u003cstrong\u003eHigh malic acid consumption (up to 1.4g\/L)\u003c\/strong\u003e\u003c\/li\u003e\r\n\u003cli\u003eMedium 2-phenylethanol and\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003every high isoamyl acetate (candy-banana) producer\u003c\/strong\u003e.\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":56892430909817,"sku":"B2B-8727","price":1.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/7756\/3507\/files\/feyiqc4rq3b.jpg?v=1774279589","url":"https:\/\/brew2bottle.co.uk\/products\/safcider-tf-6","provider":"Brew2Bottle","version":"1.0","type":"link"}