• SafCider TF-6 yeast
  • 94493 2

SafCider TF-6 yeast

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94493SafCider TF-6 yeast

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£19.50 ex. VAT

SafCider™ TF-6 is a yeast to maximise the fruitiness of your cider, produced by Fermentis (Lesaffre), key global players in yeasts and fermentation solutions.

  • Ensures a very good assimilation of fructose and excellent for high gravity ciders
  • Sensory profile*: Very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Sweet and round mouthfeel strengthening candy like sensation.
  • E2U™ certified product - save time and energy - you can choose to pitch directly into juice or rehydrate prior to adding
  • 500g

(*) Please note that those observations are based on French cider recipe trials.

 

Please see the Yeasts category in Catalogue for our full range of yeasts & yeast nutrients.

Please see the Tanks category for our range of fermentation tanks.

Application

Usage

  • For sweet ciders from fresh apple juices.

Dosage/Temperature

  • 20 to 40 g/hl for first fermentation
  • Broad fermentation temperature spectrum: 10-30°C (50-86°F)

Rehydration procedure

Direct inoculation;

  1. Pour the yeast on the surface at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification).
  2. Gently stir to avoid or break clumps.
  3. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

With prior rehydration:

  1. Pour the yeast on the surface of 10 times their weight of tap water at room temperature.
  2. Gently stir to avoid or break clumps.
  3. Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

Please note, for full details, including dosage, storage & shelf life information, please see the Technical Data Sheet in the Downloads tab.

Features

  • Regular slow kinetic
  • Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F)
  • High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) >0.9
  • Medium assimilation of fructose
  • Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2.
  • High malic acid consumption (up to 1.4g/L)
  • Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer.

 

Specification

Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)

  • Viable yeast > 1.0 *1010 cfu/g
  • Purity : > 99.9 %
  • Lactic acid bacteria: < 1 cfu /107 yeast cell
  • Acetic acid bacteria: < 1 cfu /107 yeast cell
  • Pediococcus: < 1 cfu /107 yeast cell
  • Total Bacteria: < 5 cfu /107 yeast cell
  • “Wild” Yeast*: < 1 cfu /107 yeast cell
  • Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Please note, for storage & shelf life information, please see the Technical Data Sheet in the Downloads tab.

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