Active wine Yeast COOBRA ReStart 21g Powder Dry Re fermentation

Coobra Restart are specially selected yeast breeds with increased alcohol tolerance, intended for restarting wines and other settings in which we found fermentation stopped. Coobra Restart yeast should be rehydrated before addition. To do this, pour about 200ml of water at a temperature of 22-25°C into the vessel, pour the contents of the yeast package and mix thoroughly. Let the dish rest for 30 minutes. After this time, the yeast should become active, which can be seen by foaming. We add everything to the setting that we want to restart and mix thoroughly. Another way is to hydrate the yeast with tempering. The quenching procedure is necessary when the yeast has stopped after a few days of fermentation and needs to be "prepared" for the conditions of elevated alcohol in the retained setting. Pour the yeast into about 100 ml of water at a temperature of about 25 ° C, mix it thoroughly and leave it for 20 minutes. After 20 minutes, add a tablespoon of the retained setting every 15 minutes to the hydrated yeast. for about 2 hours. Remember to add nutrient solution to the restarted setting.