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The art of vinification is all about very high quality ingredients. No wonder winemakers all round the world try to prepare their home-made wines from the best fruit juice and yeast. However, one simple mistake can spoil the effect. That is why we advise to count on proven products only. Just like this Wine Yeast - All Purpose Complex.
Each package includes up to 40g of a mixture containing yeast, nutrients and enzymes ready to transform juice into wine. It is perfect for every wine type produced at home, thus, it can be used by experienced and amateur winemakers. Each fermentation sachet is appropriate for the production of 25 to 50L of any wine.
The complex includes Saccharomyces Cerevisiae wine yeast, suitably chosen nutrition, B group vitamins and pectolytic enzymes. Its alcohol tolerance varies between 15 and 16%. The optimal fermentation temperature is 20-25°C.
How to use it? You need to add the entire content of the sachet directly into the wort wine at 25-30°C. No prior preparation is required. The yeast has properties of killer factor and improve the aromaticity and intensity of fruit wines.
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Schnelles angären ohne Voransatz
Ich habe aus dem Beutelinhalt schon mit größeren Abständen (über ein Jahr) 3 mal 5-l-Ansätze gemacht.
1 mal Johannesbeerwein und 2 mal Met. Nach einstreuen der Hefe hat die Gärung schon nach wenigen Stunden sehr heftig eingesetzt.
Super Weinhefemischung mit Nährsalz und Enzymen.
Habe meinen ersten selbstgemachten Wein bis auf 17 Vol. Alc. gähren können.
Wow! Had been having rotten results with home wine making. Read somewhere that even dried yeast needs to be fresh and refrigerated. Also that making a "starter bottle" is a good idea. NO wine probs now!
Will make you alcohol in exchange for sugar.
Hard working micro organisms that eat sugar and wizz alcohol. Whats not to love about the little buggers? They make sort work of converting apple juice into cider and grape juice into wine. Its almost magical!
Managed to stretch this to three brews, all look fine and everything proceeded as it should. Won't know how it affects the taste for 18 months at least