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  • Wine Yeast Bayanus - All Purpose

Wine Yeast Bayanus - All Purpose

  • £2.39

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  • Brand: Spirit Ferm
  • |
  • Product Code: Bayanus - Wine Yeast
  • |
  • Availability: In Stock



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Wine Yeast Bayanus – All Purpose

Wine Yeast Bayanus - All Purpose should be chosen by those of winemakers who specialize in the production of high alcohol wines as it has been composed of the Saccharomyces Bayanus G995 type of wine yeast. The product ferments consistently, even at lower temperatures, with low residual sugar. That is why it gives very good results when making Pinot Gris and Chardonnay wines. The complex is also ideal for secondary fermentation, for sparkling wines or in the case you need to restart a stopped fermentation. 

Wine Yeast Bayanus complex acts well for the following kinds of wine: all-purpose red, all-purpose white, Bordeaux White, Bordeaux Red, Burgundy Red, Tokay, Sherry, Malaga, Champagne, and Cider dry. It can be characterized as having wide temperature range: 10-30 °C and alcohol tolerance of 18 % vol.  Each package contains the 'killer' factor to inhibit wild yeasts.

To use the sachet, you need to add its content to around 100ml of warm water (approx. 30°C) containing 1/2 tsp of sugar and leave the mixture for 15 minutes. Stir if required.

Each package includes 10g of yeast and is sufficient for 50L (10 gallons). 

Useful information:

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Reviews (14)

Andrea 18/05/2022

Grazie a questi lieviti poco costosi sono riuscito a produrre decine di litri di ottimo sidro di mele. Certamente al prossimo raccolto di mele mi fornirò nuovamente di questo prodotto!

Cesare 18/05/2022

Ottimo lievito per sidro. Lo ricomprerò a breve

Lennie 16/05/2022

Arrived quickly and in time to add to my 12 lbs of brambles I had picked for my wine. Fermenting well so excellent all round.

Bruno 16/05/2022

Very happy first time using this seller speed of delivery is excellent, well done

Neil 22/09/2018

Fermented 21 litres of wine in 3.5 days! (Not tasted it yet mind!)
The red wine started fermenting fine almost immediately, but the white just sat there. Nothing. Not a jot after 2 days. So, I ordered this stuff. Once I received it, I measured 4 teaspoons into the 21 litres of must and honestly, it instantly went bonkers. There was no CO2 in the liquid to be liberated by the powder. It literally started fermenting the second it hit the liquid. It converted the must from raw to dry in 3.5 days, no kidding... As I type, the red, which started fermenting 3 days earlier is still going. I know red takes longer to ferment than white (in my case at any rate and always seems longer than the advertised duration). I will probably try some of this in the next batch and see if it shortens the cycle.

How the wine will taste is another matter!


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Tags: yeast