Dry yeast suitable for all styles of meads. Wide temperature range, low sulphur production, high alcohol tolerance. Delivers elegant and fruity meads when fermented cool. The use of the yeast nutrient is required to achieve a healthy fermentation.
Features:
Saccharomyces Cerevisiae
Short lag phase and moderately vigorous fermentation
Alcohol tolerance up to 16%
SO2 production : 0 mg / L
Fermentation temperature: 12-30°C
Killer phenotype: active
Low foam production
GMO-free and vegan
Dosage:
15-25 g/hl
Use:
Stir 1 part yeast into 7 parts water and 3 parts must at 35-40°C. Leave to rehydrate for at least 15 minutes. Then add to the must. Make sure the temperature difference between the yeast starter and the temperature of the must in your fermentation tank is no more than 10°C.
