説明

日本語訳、ただいま準備中…

果実感を最大限に引き出したいなら

The best cider yeast for a 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). For sweet ciders, sweet and round mouthfeel strengthening candy-like sensation.

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

在庫商品の最適な使用期限： 2026年02月

ご注意：日本の酒税法では家庭で1％以上のアルコールを含む飲料を醸造することは禁止されているので、お気をつけください。