Yeast
SafSour Fruit Intuition — Fermentis
Fermentis
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Fermentis
- Product code
- Fruit Intuition
- Form
- dry
- Type
- wild
- Attenuation
- 80–90 %
- Temperature
- 15–25 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
- Dosage
- 110–110 g/hL
Description
The same idea without the enzyme: ale yeast, Brettanomyces bruxellensis and three lactic bacteria in one sachet for mixed-fermentation sours that lean fruity rather than woody, with gentle acidity and a medium to high Brett print after a few months. Fermentis publishes no attenuation or settling figure for it, so those are typical values for a mixed culture rather than published fact.