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

Description

INCLUDES: 10 Packs (5 g sachets) of Red Star Premier Blanc wine yeast
•Manufactured by Fermentis (Lesaffre) and Distributed by CAPYBARA Distributors Inc.
•Particularly strong yeast strain with a very high alcohol tolerance (18% vol.), Low volatile acidity and acetaldehyde production, good resistance to low temperature fermentation 10-30°C (50-86°F). Low nutrient requirements (nitrogen and fatty acids).
•This yeast strain confers body and roundness thanks to its high glycerol production and promotes the development of fresh and clean aromas. Allows obtaining pure and pleasant aromas thanks to a straight fermentation. Excellent to produce white thermo regulated and sparkling wines processed by traditional or Charmat methods.
•WINE STYLES: Ideal for wines produced in big quantity. Production of young wines. Production of high alcohol white and red wines, in which the winemaker wants to keep freshness and varietal aromas while controlling fermentation temperature. Pasteur Champagne is one of the best strains to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars thanks to its ability to assimilate fructose and to resist to alcohol.
•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: S

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

Product form

INCLUDES: 10 Packs (5 g sachets) of Red Star Premier Blanc wine yeast •Manufactured by Fermentis (Lesaffre) and Distributed by... Read more

Sale -22%

Rs. 3,678.01  Rs. 2,873.44

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    100% authentic, Direct sourcing

    Description

    INCLUDES: 10 Packs (5 g sachets) of Red Star Premier Blanc wine yeast
    •Manufactured by Fermentis (Lesaffre) and Distributed by CAPYBARA Distributors Inc.
    •Particularly strong yeast strain with a very high alcohol tolerance (18% vol.), Low volatile acidity and acetaldehyde production, good resistance to low temperature fermentation 10-30°C (50-86°F). Low nutrient requirements (nitrogen and fatty acids).
    •This yeast strain confers body and roundness thanks to its high glycerol production and promotes the development of fresh and clean aromas. Allows obtaining pure and pleasant aromas thanks to a straight fermentation. Excellent to produce white thermo regulated and sparkling wines processed by traditional or Charmat methods.
    •WINE STYLES: Ideal for wines produced in big quantity. Production of young wines. Production of high alcohol white and red wines, in which the winemaker wants to keep freshness and varietal aromas while controlling fermentation temperature. Pasteur Champagne is one of the best strains to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars thanks to its ability to assimilate fructose and to resist to alcohol.
    •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: S

    Read more

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