Fermentis SafCider - TF-6 x 5g Yeast

TF-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). 

It produces a sweet and round mouthfeel with a candy like sensation.

Killer factor: Neutral
Dry cider suitability: No
Kinetics: Regular/slow
Total acidity: Low
Total Esters: Medium

Fermentis SafCider TF-6 (Tutti Frutti) x 5g Yeast

Ensures a very good assimilation of fructose and excellent for high gravity ciders.

Dosage 
- 20 to 40 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 sweet ciders from fresh apple juices.

Technical Characteristics
- Regular slow kinetic.
- Broad fermentation temperature spectrum: 10-30°C, ideally 15-25°C.
- High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L)>09.
- Medium assimilation of fructose
- Maximum initial SO2 level recommended: 50mg/L
- Very low production of acetylaldehyde and SO2.
- High malic acid consumption (up to 1.4g/L)
- Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer

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.

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