A Saccaromyces Bayanus wine yeast strain suitable for the fermentation of all styles of wine - including high alcohol and fruit schnapps mash. This strain produces full-bodied and full-flavoured wines without altering the natural character of the grape. This yeast can be used when fruit content is low and for re-starting stuck fermentations.
Instructions: Ensure pH is between 3.0 and 3.4 and liquid temperature is between 20° and 30° C (68°-86° F), adjust the pH by the addition of Citric Acid. General Wine Nutrients are needed to ensure a good fermentation, do not use nutrients from other suppliers. Sprinkle yeast onto surface of must and let stand for 15 minutes before stirring.
Sufficient for 25 L of wine must or fruit mash.
* High alcohol tolerance, up to 18%
* Rapid fermentation speed
* Ferments over a wide temperature range (7°-35°C)
* Low production of foam and volatile acids
* High SO2 tolerance.
Safety data: Do not breathe dust!
Shelf Life / Storage: Store in its original packaging below 25°C.
This item will be delivered by regular postal mail, larger multiple item orders may be combined and shipped via FedEx or UPS.