Very good option to produce most fruit distillates including  calvados, pears, brandies, etc. Very good results in agave distillates.

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. 

INGREDIENTS: Yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monestearate)

FERMENTATION TEMPERATURE: Optimum: 15°C – 32°C (59.0°F – 89.6°F). This yeast may ferment at lower temperatures with slower kinetics. At higher temperatures, this yeast may ferment with lower alcohol yields.

DOSAGE INSTRUCTIONS: 30 – 50 g/hectolitre (100 litres) REHYDRATION INSTRUCTIONS:  Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (77.0°F – 95.0°F).  Leave to rest for 15 minutes  Gently stir  Pitch in the fermentor