Home NEW New category 7 2x Vina Pure Cultivated Yeast Cold Fermentation Yeast for up to 100 L Wine

2x Vina Pure Cultivated Yeast Cold Fermentation Yeast for up to 100 L Wine

Availability: 5-10 working days Availability 5

ID: 7604148

Product Code: ANEB09BJYTKW8T

22.79€

(Ex Tax: 18.84€)

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Description

For up to 200 litres of wine Perfect for apples and pears Up to 18% alcohol possible Recommended for: apples, pears, rhubarb, quince but also grape wines Fermentation possible at low temperatures (from 5°). Yeast breed cold fermentation yeast is particularly recommended at low fermentation temperatures - due to cellar or season › See more product details; Product description Product description Germany Vina pure cultivated yeast 100 L. Application: - Stir directly into the fruit juice or into the mash or approx. Prepare a starter approach 3 days in advance (recommended for wine approaches with high sugar content) - balloon culture is also only fully added with 10 L approach. When distributed over 2 balloons, the yeast is first added to a 1/2 litre of juice and then stirred evenly. - Do not shake bottle before opening as it is under carbon dioxide pressure. Rinse the bottle several times with juice until the root is completely dissolved. - Avoid temperatures above 32°C, otherwise the yeast cells will be destroyed. Attention: the yeast cells must not be exposed to cold shock. When adding and during fermentation, the temperature differences or fluctuations should not be above 5-6°C. Starter approach: (with high sugar content, unfavourable temperature conditions, when fixing fermentation). In approx. 1/4 to 1/2 litre of boiled and cooled fruit juice or commercially available fermentable apple juice is added to the culture bottle of pure yeast and set at room temperature in a bottle - closed with a cotton ball - 2 to 3 days at room temperature. Then mix to the prepared wine base or mash. For more information on how to proceed, please refer to the enclosed instruction manual. Ingredients: liquid yeast net capacity: min. 28 ml. Manufacturer: Hefereinzucht Schlag GmbH, Langertstr. 92, D-73431 Aalen Country of origin: Germany Directions 2 x Vina pure breeding yeast cold fermentation yeast for up to 100 litres of wine: direct addition to the fruit juice or stir into the mash or approx. Prepare a starter approach 3 days in advance (recommended for wine approaches with high sugar content) - balloon culture is also only fully added with 10 L approach. When distributed over 2 balloons, the yeast is first added to a 1/2 litre of juice and then stirred evenly. - Do not shake bottle before opening as it is under carbon dioxide pressure. Rinse the bottle several times with juice until the root is completely dissolved. - Avoid temperatures above 32°C, otherwise the yeast cells will be destroyed. Attention: the yeast cells must not be exposed to cold shock. When adding and during fermentation, the temperature differences or fluctuations should not be above 5-6°C. Starter approach: (with high sugar content, unfavourable temperature conditions, when fixing fermentation). In approx. 1/4 to 1/2 litre of boiled and cooled fruit juice or commercially available fermentable apple juice is added to the culture bottle of pure yeast and set at room temperature in a bottle - closed with a cotton ball - 2 to 3 days at room temperature. Then mix to the prepared wine base or mash. For more information on how to proceed, please refer to the enclosed instruction manual.; Product description Product description Germany Vina pure cultivated yeast 100 L. Application: - Stir directly into the fruit juice or into the mash or approx. Prepare a starter approach 3 days in advance (recommended for wine approaches with high sugar content) - balloon culture is also only fully added with 10 L approach. When distributed over 2 balloons, the yeast is first added to a 1/2 litre of juice and then stirred evenly. - Do not shake bottle before opening as it is under carbon dioxide pressure. Rinse the bottle several times with juice until the root is completely dissolved. - Avoid temperatures above 32°C, otherwise the yeast cells will be destroyed. Attention: the yeast cells must not be exposed to cold shock. When adding and during fermentation, the temperature differences or fluctuations should not be above 5-6°C. Starter approach: (with high sugar content, unfavourable temperature conditions, when fixing fermentation). In approx. 1/4 to 1/2 litre of boiled and cooled fruit juice or commercially available fermentable apple juice is added to the culture bottle of pure yeast and set at room temperature in a bottle - closed with a cotton ball - 2 to 3 days at room temperature. Then mix to the prepared wine base or mash. For more information on how to proceed, please refer to the enclosed instruction manual. Ingredients: liquid yeast net capacity: min. 28 ml. Manufacturer: Hefereinzucht Schlag GmbH, Langertstr. 92, D-73431 Aalen Country of origin: Germany Directions 2 x Vina pure breeding yeast cold fermentation yeast for up to 100 litres of wine: direct addition to the fruit juice or stir into the mash or approx. Prepare a starter approach 3 days in advance (recommended for wine approaches with high sugar content) - balloon culture is also only fully added with 10 L approach. When distributed over 2 balloons, the yeast is first added to a 1/2 litre of juice and then stirred evenly. - Do not shake bottle before opening as it is under carbon dioxide pressure. Rinse the bottle several times with juice until the root is completely dissolved. - Avoid temperatures above 32°C, otherwise the yeast cells will be destroyed. Attention: the yeast cells must not be exposed to cold shock. When adding and during fermentation, the temperature differences or fluctuations should not be above 5-6°C. Starter approach: (with high sugar content, unfavourable temperature conditions, when fixing fermentation). In approx. 1/4 to 1/2 litre of boiled and cooled fruit juice or commercially available fermentable apple juice is added to the culture bottle of pure yeast and set at room temperature in a bottle - closed with a cotton ball - 2 to 3 days at room temperature. Then mix to the prepared wine base or mash. For more information on how to proceed, please refer to the enclosed instruction manual.; Product description Germany Vina pure cultivated yeast 100 L. Application: - Stir directly into the fruit juice or into the mash or approx. Prepare a starter approach 3 days in advance (recommended for wine approaches with high sugar content) - balloon culture is also only fully added with 10 L approach. When distributed over 2 balloons, the yeast is first added to a 1/2 litre of juice and then stirred evenly. - Do not shake bottle before opening as it is under carbon dioxide pressure. Rinse the bottle several times with juice until the root is completely dissolved. - Avoid temperatures above 32°C, otherwise the yeast cells will be destroyed. Attention: the yeast cells must not be exposed to cold shock. When adding and during fermentation, the temperature differences or fluctuations should not be above 5-6°C. Starter approach: (with high sugar content, unfavourable temperature conditions, when fixing fermentation). In approx. 1/4 to 1/2 litre of boiled and cooled fruit juice or commercially available fermentable apple juice is added to the culture bottle of pure yeast and set at room temperature in a bottle - closed with a cotton ball - 2 to 3 days at room temperature. Then mix to the prepared wine base or mash. For more information on how to proceed, please refer to the enclosed instruction manual. Ingredients: liquid yeast net capacity: min. 28 ml. Manufacturer: Hefereinzucht Schlag GmbH, Langertstr. 92, D-73431 Aalen Country of origin: Germany Directions 2 x Vina pure breeding yeast cold fermentation yeast for up to 100 litres of wine: direct addition to the fruit juice or stir into the mash or approx. Prepare a starter approach 3 days in advance (recommended for wine approaches with high sugar content) - balloon culture is also only fully added with 10 L approach. When distributed over 2 balloons, the yeast is first added to a 1/2 litre of juice and then stirred evenly. - Do not shake bottle before opening as it is under carbon dioxide pressure. Rinse the bottle several times with juice until the root is completely dissolved. - Avoid temperatures above 32°C, otherwise the yeast cells will be destroyed. Attention: the yeast cells must not be exposed to cold shock. When adding and during fermentation, the temperature differences or fluctuations should not be above 5-6°C. Starter approach: (with high sugar content, unfavourable temperature conditions, when fixing fermentation). In approx. 1/4 to 1/2 litre of boiled and cooled fruit juice or commercially available fermentable apple juice is added to the culture bottle of pure yeast and set at room temperature in a bottle - closed with a cotton ball - 2 to 3 days at room temperature. Then mix to the prepared wine base or mash. For more information on how to proceed, please refer to the enclosed instruction manual.

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