Fermentation protocol for ciders

1. Prior to fermentation
For over-clarified juice or from concentrate please add the following product before inoculation to help
fermentation achievement:

Turbidity after clarification (NTU) Dosage of Springarom or Springferm (g/hl)

>100 10
50 - 100 20
< 50 30

2. Yeast selection and inoculation

Yeast Available
Nitrogen
Yeast Types Cider requirement; Temperatures
Strain of ciders style ** Ratio (YAN & kinetics
(mg/l) / Sugars
(g/l)) *
SafCider -For sweet and dry Delicate aromatic profile Very low Broad
AB-1 ciders from fresh or combining fresh (apple) and nitrogen fermentation
concentrated apple elaborated fruit (applesauce) requirements temperature
juices notes with a balanced spectrum:
-Suitable for difficult mouthfeel respecting cider Ratio > 0.7 10-30°C (50-
fermentation structure 86°F)
conditions and mixes
with sugar syrups. Medium fast
-Suitable for Prise de kinetics
mousse (40g/hl)
SafCider -For sweet and dry Fresh aromatic profile (apple, Low nitrogen Broad
AS-2 ciders from fresh or citrus) with nice elaborated requirements fermentation
concentrated apple fruit notes (applesauce) temperature
juices. bringing a good overall Ratio > 0.7 – 0.8 spectrum:
- Suitable for difficult complexity. Sweet and round 10-30°C (50-
fermentation mouthfeel 86°F)
conditions and mixes
with sugar syrups. Medium
kinetics
SafCider For sweet ciders from Very high aromatic intensity High nitrogen Broad
TF-6 fresh apple juices. and complexity towards fresh requirements fermentation
fruity notes (apple, banana- temperature
pear, red, citrus and exotic Ratio > 0.9 spectrum:
fruits) combined with 10-30°C (50-
interesting elaborated fruit 86°F),
notes (applesauce). ideally 15-
Sweet and round mouthfeel 25°C (59-
strengthening candy like 77°F).
sensation.
Slow kinetics
 Yeast Available
Nitrogen
Yeast Types Cider requirement; Temperatures
Strain of ciders style ** Ratio (YAN & kinetics
(mg/l) / Sugars
(g/l)) *
SafCider -For sweet and dry Intensely fresh aromatic Broad
AC-4 ciders from fresh or profile (apple, floral) with a fermentation
concentrated apple crisp mouthfeel enhancing temperature
juices. cider structure. Low nitrogen spectrum:
-Suitable for difficult requirements 10-30°C (50-
fermentation 86°F)
conditions and mixes Ratio > 0.7 – 0.8
with sugar syrups. Fast kinetics
-Suitable for Prise de
mousse (40g/hl)
*Minimum requirement means to achieve a complete and clean fermentation.
In order to optimize aromatic expression, we recommend to increase YAN adjustment up to ratio = 1.
**Please note that those observations are based on French cider recipe trials with fresh bittersweet apple
juice fermented at 10°C.

Inoculation

The recommended inoculation rates are recommended:

o 10 to 20 g/hl for first fermentation
o 30 to 40 g/hl for prise de mousse (AB-1 or AC-4).

For the first fermentation only, you can choose to inoculate in two different ways:

 Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly
directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break
clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank
volume).

 With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room
temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via
a pumping over with aeration.

For Prise de mousse please make sure to respect a full rehydration protocol. Contact us for specific Prise
de mousse protocols.

3. Alcoholic fermentation management

Nutrient addition program

To evaluate your nutrient needs please follow the following calculations and protocol:

A) Total amount of YAN needed (mg/L): concentration of sugar (g/L) * Ratio for selected yeast (mg/g).
You can find the ratio in the table above for each strain. The average ratio for unknow strains is 0.8. To
optimize the aromas we recommend a ratio of 1.If your calculated number YAN needed is below
150ppm we recommend that you adjust to at least 150ppm YAN.

B) Evaluate the YAN to be added (mg/L) = Total YAN needed (calculated)- initial YAN juice (measured)
Measuring your YAN before fermentation is important for determining when and what nutrients to
use. YAN can be variable across apple varieties, orchards and even the age of the fruit, vintage, etc...
Furthermore clarified juice and juice from concentrate will always have lower nutrient levels than their
fresh pressed juice. In the absence of information about the YAN content in your juice or for
concentrated apple juice we recommend for you to consider <50 ppm YAN provided by your juice.

C) Position your fermentation between the two scenarios in the following table.

Moment of
addition Before yeast At yeast inoculation At 35-45% of the sugar consumed
YAN to be inoculation
added
(mg/L)
All supplementation to be added with:
<40 ppm of
Ø Springferm
YAN
Springarom or
Springferm ½ YAN needs with:
(see previous table) -Springferm Xtrem or ViniLiquid (up
to 40 ppm YAN eq.)
>40ppm of ½ YAN needs with:
-additional DAP (if more than
YAN -DAP
40ppm YAN eq. needed at second
addition)

POINTS OF ATTENTION:
 For very deficient juice or high gravity when addition needed > 100 ppm YAN eq we
recommend addition of Organic Nitrogen nutrient and DAP split between Yeast Inoculation and
35-45% sugar combined.
 Do not add more than 50ppm YAN eq at a time, split in more additions between inoculation
and 45% of fermentation if needed.

Dosage instructions and calculation

- YAN adjustment at yeast inoculation with DAP considering that 10g/hl DAP supplies 20ppm of YAN
- YAN adjustment at 35-45% of the sugar consumed considering that 40 g/hl Springferm, 20g/hl
Springferm Xtrem or 50ml/hl ViniLiquid supplies 20 ppm of YAN eq. Over 40 ppm of YAN needed at 35-
45% sugar consumed please complete with DAP.
-As an alternative you can use Springferm Complete as a single nutrient that provides both mineral and
organic nitrogen along with minerals, vitamins and yeast hulls. Consider that 20g/hl Springferm
Complete will provide 17ppm of YAN eq.