Red Wine Yeast FRUITFERM

Description

Red wine yeast FRUITFERM  Yeast: Saccharomyces Cerevisiae Boiling temperature 14-30oC Alcohol resistance: 17% Glycerin formation 10-12 g/Lfoam production: limited production of volatile acids: limited sugar conversion efficiency: 16.7 g sugar for 1% alcohol  Dosing and instructions for use, acidification 20 – Dissolve 30g/100lm yeast in 10 times more warm water (35-45 & 15 minutes; delay for use; dissolve 15-15; 15-555; dissolve; dissolve 15-500000; Dissolve (35-5-5-5-5-5 minutes; Dissolve); Dissolve 10000-5-5-5-5; Dissolve in warm water Stir 2-3 times for the next 15 minutes and then add to the fermentation mass. The temperature difference between the juice and the prepared solution should not exceed 10°C !!  Storage conditions✓ Do not dissolve in cold water or juice. ✓ Do not soak the yeast in warm water for longer than necessary. ✓ It is preferable to consume dissolved yeast on time. Packaging and storage conditions: store in a dry and clean place in 10° in an environment; Pack unused yeast well and consume as soon as possible