Fermentis Safspirit FD-3 (fruit fermentations)
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