Red Star Premier Cuvee Wine Yeast (3 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: 3 Packs (5 g sachets) of Red Star Premier Cuvee wine yeast
• •Manufactured by Fermentis (Lesaffre) and Distributed by CAPYBARA Distributors Inc.
• •The fastest, cleanest and most neutral fermenter in our product range. Able to ferment within a wide temperature range: 10-30°C (50-86°F). Yeast with a high tolerance to ethanol (till 18% vol.) and free sulphur dioxides. Ferments to dryness.
• •Neutral strain allowing varietal aromas expression of Chardonnay and Pinot Noir either on the own or in blends. Produces characteristic aromas of the Champenoise method: bread crust, hazelnut, butter… Premier Cuvée is specially recommended for the prise de mousse of quality sparkling wines by valuing base wine varietal characteristics.
• •WINE STYLES: Ideal for high quality sparkling wines processed with classic or Charmat method whose base wines are made up of Chardonnay, Pinot (Noir, Blanc and Gris) …Well adapted for the production of dry white wines with varietal expression (Chardonnay, Pinot Blanc and Gris)
• •DOSAGE: 5g Sachet Makes 20 - 23L; ALCOHOL TOLERANCE: Up to 18%; FERMENTATION TEMPERATURE RANGE: 10-30°C (50-86°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.