The Big Apple – 500 G
The Sachormacyes baynus species in this pack provides a clean level of fermentation with low levels of sulphur production. This strain in particular allows the apples to play centre stage in the final product and produces a very clean and crisp cider.
The Big Apple is a saccharomyces bayanus strain for commercial cider production.
Big Apple delivers clean fermentation profiles in large-scale operations. It produces minimal sulphur compounds, preserving the natural apple character in your cider.
Key benefits for industrial cideries:
- Consistent performance across high-volume batches
- Efficient sugar conversion
- Tolerates a wide range of fermentation temperatures
- Settles well, aiding clarification
The Big Apple yeast maintains flavour integrity even with varied apple blends, delivering product consistency year-round. It's particularly suited for continuous fermentation systems and high-gravity musts.
Additional information
| Weight | 0.5 kg |
|---|
- Weight: 0.5 KG
- Styles: Cider
- Strain: Saccharomyces baynus
- Dosage: 0.2 – 0.4 g/L
- Recommended Fermentation Temperature: 12°C to 30°C
- ABV Tolerance: 17%
- Nitrogen Demand: Medium
- Comparative Strains: N/A
- Yeast: Dried yeast