The definitive H2S-preventing yeast for cidermakers. Specifically developed for cider producers, Fresco imparts a bright apple character and a refreshing crisp finish, with strong steady kinetics. The strain is a medium-bodied, dry fermenting yeast with a balanced crisp fruit finish. Notable aromas and flavors include red apple, pear and citrus.
Viability / Living cells: > 1.0 x 1010 cells
Package Sizes: 500 g and 10 kg vacuum packed foil sachets.
Storage Conditions: Store cool and dry, 4 - 15 ⁰C (39 - 59 ⁰F). Do not freeze!
Inoculation Rate: 200 - 350 g/1000 L (1.66 - 2.92 lbs/1000 gallons)
Note: inoculation range is based on the juice sugar content and condition of grapes.
- In an inert and sterile container, prepare chlorine-free water at 38-42 ⁰C (100-108 ⁰F) that is 10 times the weight of the yeast to be rehydrated.
- Gently mix the yeast into the water and allow 20 minutes for rehydration.
- After rehydration, begin to slowly add full strength juice into the yeast mixture every 5 minutes to allow for acclimation. Do not decrease the temperature of the mixture by more that 5 ⁰C (9 ⁰F) with each juice addition.
- When the temperature of the yeast suspension is less than 10 ⁰C ( 18 ⁰F) warmer than the must to be inoculated , slowly add the yeast mixture into the fermentation vessel.
Note: Directly adding dry yeast to the must or juice tank is not advisable.