Doucidre paralyses yeasts and preserves the bouquet taste of the apple.
It is sold by dose for 250 L.
The fermentation process results in a complete transformation of the sugars contained in the apple juice into alcohol.
The Doucidre paralyses the yeasts, prevents blackening and hardening and ensures good preservation.
Advice for use :
* Doucidre is used when the cider is at its sweetest and when its density is higher than 1015.
* Doucidre is used at a rate of 10 g per hectolitre.