Formerly SafSpirit Fruit. Recommended for fruit fermentation due to its 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 calvados, pears, brandies, and all kinds of fruit distillates. Very good results in agave distillates. Dose: 30-50 g/Hl. Fermentation Temp: 15-32°C (59-89.6°F).
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