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ENOVINI Currant 7g for 10-25L
Saccharomyces cerevisiae wine yeast for production of currant wines.
Instruction for use: Mix the contents with 100 ml of boiled water cooled to 30°C. Leave it for 20 minutes and then pour the mixture to the demijohn, together with currant must. Let it ferment in the temp. of 20-25°C.
Ingredients: S. cerevisiae yeast, sorbitol monostearate (E491)
Net weight: 7g
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