Recommended for fruit fermentation due to it fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good option to produce most of fruits distillates, calvados, pears, brandies, etc. Very good results in agave distillates.
30 – 50 g/hl
① Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (77.0°F – 95.0°F) ② Leave to rest for 15 minutes ③ Gently stir ④ Pitch in the fermentor