Red Star Cotes Des Blancs Wine Yeast (10 Pack) - Great for Making Wine Cider Mead Kombucha at Home - 5 g Sachets - Saccharomyces cerevisiae - Sold by CAPYBARA Distributors Inc.

Description

Fermentis is a business unit of the Lesaffre Group. We develop, manufacture and market fermentation and characterization solutions for the beverage industry, based primarily on yeast and bacteria. Our products and solutions are designed according to the clearly identified requirements of our customers. At Fermentis, we aim to work as closely as possible with our customers, regardless of size and location. Our range includes products and services for all applications, from safeguarding production to enhancing sensory characteristics.

Key Features

• •INCLUDES: 10 Packs (5 g sachets) of Red Star Côte des Blancs wine yeast
• •Manufactured by Fermentis (Lesaffre) and Distributed by CAPYBARA Distributors Inc.
• •Fast fermenting strain that ensures a regular fermentation even at low temperature 14-30°C (57-86°F). Little temperature increase in case of fermentation temperature is not controlled. Alcohol tolerance: (>14% vol). Low production of foam and very low volatile acidity and sulphur compound production with an adapted nitrogen contribution (balanced addition of organic and mineral nitrogen).
• •Wines obtained with the Côte des Blancs yeast strain present very fine fruity aromas. This strain respects typical varietal aromas of the grapes and intensifies primary aromas, especially those of very aromatic grape cultivars such as Sauvignon Blanc and Moscato. With a good nitrogen supplementation, Côtes des Blancs can also produce a high quantity of fermentative aromas that value wines obtained from neutral grapes.
• •WINE STYLES: Ideal for all high-quality white wines with intense varietal expression such as Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer, Moscato. As an aromatic yeast strain, Côte des Blancs also showed very good results on sparkling and rosé wines.
• •DOSAGE: 5g Sachet Makes 20 - 23L; ALCOHOL TOLERANCE: (>14% vol); FERMENTATION TEMPERATURE RANGE: 14-30°C (57-86°F)
• •USAGE: The rehydration time should be between 20 to 25 minutes. This strain should be rehydrated in ten times its weight of sugared water or in a mixture of one-third of must and two-thirds of water. The mixture temperature should be 38/40°C (100/104°F). Stir during 20 minutes. Slowly sprinkle the culture media into 3 times the weight of the must in order for the yeasts to adapt to their new fermentation media (temperature difference, osmotic pressure, SO2), then wait for 10 minutes. This mixture can be added directly into the fermentation tank with uniform mixing. The difference of temperature between the rehydrated yeast and the tank should not exceed 10°C, optimum being 5°C.
• •STORAGE: Shelf life of unopened vacuum pack at room temperature (20°C, 68°F) is up to 2 years. If kept refrigerated (4°C, 45°F), shelf life will exceed 2 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible.