Alpine CiderMousse
Fruity, full-bodied cider
Description
Selected active dry yeast derived from the spontaneous hybridization between Saccharomyces cerevisiae and S. bayanus. This yeast was selected in the Champagne region. Thanks to its strong fermentative vigor and high resistance, it is able to carry out difficult fermentations and refermentations, even under high pressure. Alpine CiderMousse is an excellent yeast for producing fruity, rounded, full-bodied ciders with sweet notes. It is suitable for all types of cider — sweet or dry, fresh or from concentrate. With a slower fermentation profile, it enhances aromas of baked fruit and ripe apple.
Performance
- Fermentation temperature
- 8-32°C
- Alcohol tolerance
- Up to 21.3% (v/v)
- Flocculation
- High
- Fermentation performance
- Moderate attenuation
Microbiological analysis
- Species
- Saccharomyces cerevisiae × S. bayanus (hybrid)
Method of use
Dosage: Primary fermentation: 20-30 g/hL. Refermentation / Carbonation: 30-40 g/hL.
Rehydration: Direct inoculation: sprinkle the yeast over the surface into at least 10 times its weight of must, either directly from the top of the tank or during filling after clarification. Mix gently to prevent or break up clumps. Transfer immediately into the fermenter. With rehydration: rehydrate in 10 times the yeast's weight of water at 35-40°C. Mix thoroughly, then let stand for 10-15 minutes before use.
Packaging & storage
Vacuum-sealed 0.5 kg packs, supplied in 10 kg cartons. Store in a cool, dry place.