CAPYBARA Distributors Inc.

Red Star Premier Classique Wine Yeast (5 Pack) Great for Making Cider Mead Kombucha at Home 5 g Sachets Saccharomyces cerevisiae Sold by CAPYBARA Distributors Inc.

Name: Red Star Premier Classique Wine Yeast (5 Pack) Great for Making Cider Mead Kombucha at Home 5 g Sachets Saccharomyces cerevisiae Sold by CAPYBARA Distributors Inc.
Brand: CAPYBARA Distributors Inc.
SKU: 979bf5df6833983fa2e1aaf0d40a01b7
Price: 7.99 GBP
Availability: InStock

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Amazon This strain guaranties a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora. Good alcohol resistance (till 15% vol.), recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range 14-30°C (57°-86°F). Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content). Neutral strain regarding the aromatic profile. Variety respect. Selected for its ability to give very clean aromas and characterised by a low production of volatile acidity and acetaldehyde. WINE STYLES: Ideal strain for big volumes of wine when winemakers are mainly looking for a secure fermentation. Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired. Optimum for the production of full-bodied red and white wines. DOSAGE: 5g Sachet Makes 20 - 23L; ALCOHOL TOLERANCE: Up to 15%; FERMENTATION TEMPERATURE RANGE: 14-30°C (57°-86°F). USAGE: Rehydrate for 20-25 minutes in water or a mix of one-third must and two-thirds water, using ten times the strain's weight. The mixture should be 38-40°C (100-104°F). Stir for 20 minutes. Gradually add the culture media to three times the must's weight, then wait 10 minutes. Add this mix to the fermentation tank, ensuring the temperature difference is no more than 10°C, ideally 5°C.

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£ 7.99

Description (1)

This strain guaranties a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora. Good alcohol resistance (till 15% vol.), recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range 14-30°C (57°-86°F). Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content). Neutral strain regarding the aromatic profile. Variety respect. Selected for its ability to give very clean aromas and characterised by a low production of volatile acidity and acetaldehyde. WINE STYLES: Ideal strain for big volumes of wine when winemakers are mainly looking for a secure fermentation. Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired. Optimum for the production of full-bodied red and white wines. DOSAGE: 5g Sachet Makes 20 - 23L; ALCOHOL TOLERANCE: Up to 15%; FERMENTATION TEMPERATURE RANGE: 14-30°C (57°-86°F). USAGE: Rehydrate for 20-25 minutes in water or a mix of one-third must and two-thirds water, using ten times the strain's weight. The mixture should be 38-40°C (100-104°F). Stir for 20 minutes. Gradually add the culture media to three times the must's weight, then wait 10 minutes. Add this mix to the fermentation tank, ensuring the temperature difference is no more than 10°C, ideally 5°C.