SafCider™ TF‑6


Available in 5g – 500g and 10kg packaging.

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This product is E2U™

What does this mean?

to maximize the fruitiness of your cider

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

Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)

SAFCIDER™ TF-6 overview

Killer
factor

Dry cider
suitability

Kinetics

Total
acidity

Total
esters

SAFCIDER™ TF-6 sensory profile

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).

Sweet and round mouthfeel strengthening candy like sensation.

Please note that those observations are based on French cider recipe trials.

SAFCIDER™ TF-6 technical features

Dosage/Temperature

– 20 to 40 g/hl for first fermentation

– Broad fermentation temperature spectrum: 10-30°C (50-86°F).

Usage

For sweet ciders from fresh apple juices.

Rehydration procedure:

① Direct inoculation:

easy to use

Pour the yeast on the surface at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume).

② With prior rehydration:

Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration.

  • 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.
  • Viable yeast > 1.0 *1010 cfu/g
  • Purity : > 99.9 %
    • Lactic acid bacteria: < 1 cfu /107 yeast cell
    • Acetic acid bacteria: < 1 cfu /107 yeast cell
    • Pediococcus: < 1 cfu /107 yeast cell
    • Total Bacteria: < 5 cfu /107 yeast cell
    • “Wild” Yeast*: < 1 cfu /107 yeast cell
    • Pathogenic micro-organisms: in accordance with regulation

*EBC Analytica 4.2.6 – ASBC Microbiological Control-5D

Storage

The high rate of dry matter of our yeasts assures an optimum storage in its original packaging at a temperature not higher than 20°C (68°F) (during 3 years) and 10°C (50°F) for an extended storage (4 years).

Shelf life

48 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.

Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.

Fermentis dry brewing yeasts are well known for their ability to produce a large variety of beer styles. In order to compare our strains, we ran fermentation trials in laboratory conditions with a standard wort for all the strains and standard temperature conditions (SafLager: 12°C for 48h then 14°C / SafAle: 20°C). We focused on the following parameters: Alcohol production, residual sugars, flocculation and fermentation kinetic. Given the impact of yeast of the quality of the final beer it is recommended to respect the recommended fermentation instructions. We strongly advise users to make fermentation trials before any commercial usage of our products.

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