Champagne Yeast 60g

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Saccharomyces cerevisiae var. bayanus. Yeast that provides a neutral fermentation with a high sulphite resistance (up to 25-30 mg free SO2 per litre). Ensures a consistent and persistent fermentation. Also in case of stalled wines, re-fermentation and sparkling wines and for second fermentation in beers. Temperature range: 15-30 °C. Alcohol tolerance: up to 17 % vol.
Dosage: 2 g/10 litres in normal conditions. 4 g/10 litres for other circumstances, e.g. secondary fermentation, difficult conditions.
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