Selected in the champagne region this fructophilic strain is perfectly suited for all cider type productions even under difficult fementation conditions.
Temperature Range: 50F - 86F
- Rehydrate the desired quantity of yeasts in 10 times its weight of water at 95-100°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 50°C. This stage allows the yeast to become acclimatized
and avoids a thermal shock.