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Wine yeast

In stock

Short description

Type of wood: American white sessile oak. Galvanized hoops. Complete set: barrel; stand; cork. Producer: France Fast soaking: are ready to use already in 1-2 days after purchase.

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Technical documentation

Information

Ingridients

Yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monosteriate)

Characteristics

Fermentation properties:

• Rapid start of fermentation
• Resistance to alcohol concentrations: 15 vol. %
• Continuous and complete fermentation
• Fermentation temperature: 12-350C
• The average level of nitrogen demand

Metabolic characteristics:

• Sugar/alcohol: 17.2 g/l to obtain 1 vol. % alcohol
• Very low forming capacity of volatile acids (< 0.15g/l) and SO2
• High glycerin capacity: 4 g/l

150-180 mg/l of free nitrogen, or add 20g Biofarm ® /10 dal and 20g diammonium phosphate /10 dal 24 hours after sowing yeast

INSTRUCTIONS FOR USE

• Carefully add the calculated amount of yeast to a 10-fold volume of water with a temperature of 30-35 ° C in a wide container. Pay attention to the yeast covering the entire surface with a thin layer.
• Leave for 20 minutes
• Mix gently to complete rehydration, avoiding the formation of lumps before acclimatization.
• Gradually double the volume of the yeast suspension by adding wort from the pot while stirring to lower the temperature of the yeast starter and start yeast activation.
• Leave for 10 minutes
• Add the yeast starter to the fermentation tank, homogenizing the wort during pumping using aeration.

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