The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity.
For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel.
Very good settlement strength even with its sensitive to killer phenotype
Regular to fast kinetic
Broad fermentation temperature spectrum: 10-30°C (50-86°F)
Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8
Good assimilation of fructose
Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2
Medium malic acid consumption (up to 0.9g/L)
Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters