For all types of sweet and dry ciders from fresh or concentrated apple juices. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfeel respecting cider structure. Please note that those observations are based on French cider recipe trials. Suitable for difficult fermentation conditions and mixes with sugar syrups.
- Fermentation Temperature: 50-86°F
- Nitrogen Requirments: Low
- Max SO2: 125mg/L