{"product_id":"fermentis-safcider-tf-6-yeast-x-5g","title":"Fermentis SafCider TF-6 Yeast x 5g","description":"\u003cp\u003eTF-6 is often known as Tutti-Frutti as it exhibits fermentation with 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). \u003c\/p\u003e\n\u003cp\u003eIt produces a sweet and round mouthfeel with a candy like sensation.\u003c\/p\u003e\n\u003cp\u003eKiller factor: Neutral\u003cbr\u003eDry cider suitability: No\u003cbr\u003eKinetics: Regular\/slow\u003cbr\u003eTotal acidity: Low\u003cbr\u003eTotal Esters: Medium\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermentis SafCider TF-6 (Tutti Frutti) x 5g Yeast\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEnsures a very good assimilation of fructose and excellent for high gravity ciders.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDosage\u003c\/span\u003e \u003cbr\u003e- 20 to 40 g\/hl for first fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eNote: dosage range is based on the must sugar content and sanitary state of the grapes and winery.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsage\u003c\/span\u003e\u003cbr\u003eFor sweet ciders from fresh apple juices.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTechnical Characteristics\u003c\/span\u003e\u003cbr\u003e- Regular slow kinetic.\u003cbr\u003e- Broad fermentation temperature spectrum: 10-30°C, ideally 15-25°C.\u003cbr\u003e- High nitrogen requirements: Ratio YAN**(mg\/L)\/Sugar(g\/L)\u0026gt;09.\u003cbr\u003e- Medium assimilation of fructose\u003cbr\u003e- Maximum initial SO2 level recommended: 50mg\/L\u003cbr\u003e- Very low production of acetylaldehyde and SO2.\u003cbr\u003e- High malic acid consumption (up to 1.4g\/L)\u003cbr\u003e- Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRehydration Procedure\u003c\/span\u003e\u003cbr\u003e- Rehydrate the desired quantity of yeasts in 10 times its weight of water at 35-38°C.\u003cbr\u003e- Stir avoiding the formation of lumps and leave to rest for 15 minutes.\u003cbr\u003e- Progressively add must from the tank (2 or 3 additions) so that the temperature difference between the\u003cbr\u003eyeast starter and the initial must does not exceed 10°C. This stage allows the yeast to become acclimatized\u003cbr\u003eand avoids a thermal shock.\u003cbr\u003eExample: If must that needs to be pitched is 14°C, the yeast starter temperature should not be more than 24°C prior\u003cbr\u003eto inoculation.\u003cbr\u003e- Stir and leave to rest for ~8-10 minutes after each must additions.\u003cbr\u003e- Incorporate the yeast starter in the fermentation tank during a pumping over with aeration.\u003cbr\u003eThe rehydration procedure should not exceed 45 minutes.\u003c\/p\u003e","brand":"Tamworth Antiques and Collectables","offers":[{"title":"Default Title","offer_id":44702708039795,"sku":"KL25874","price":8.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0052\/0667\/1475\/files\/fermentis-safcider-tf-6-x-5g-yeast-kegland-1_d74dbd48-296f-47f6-8734-46a58ddc9580.webp?v=1775529196","url":"https:\/\/tamworthantiquescollectables.com.au\/products\/fermentis-safcider-tf-6-yeast-x-5g","provider":"Tamworth Antiques and Collectables","version":"1.0","type":"link"}