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

Description

INCLUDES: 5 Packs (5 g sachets) of Red Star Premier Classique wine yeast
• Manufactured by Fermentis (Lesaffre) and Distributed by CAPYBARA Distributors Inc.
• This strain guaranties a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora. Good alcohol resistance (till 15% vol.), recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range 14-30°C (57°-86°F). Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content).
• Neutral strain regarding the aromatic profile. Variety respect. Selected for its ability to give very clean aromas and characterised by a low production of volatile acidity and acetaldehyde.
• WINE STYLES: Ideal strain for big volumes of wine when winemakers are mainly looking for a secure fermentation. Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired. Optimum for the production of full-bodied red and white wines.
• DOSAGE: 5g Sachet Makes 20 - 23L; ALCOHOL TOLERANCE: Up to 15%; 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)

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

Product form

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

Sale -26%

Rs. 3,980.57  Rs. 2,948.57

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    Shipping Worldwide
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    100% authentic, Direct sourcing
    100% authentic, Direct sourcing

    Description

    INCLUDES: 5 Packs (5 g sachets) of Red Star Premier Classique wine yeast
    • Manufactured by Fermentis (Lesaffre) and Distributed by CAPYBARA Distributors Inc.
    • This strain guaranties a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora. Good alcohol resistance (till 15% vol.), recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range 14-30°C (57°-86°F). Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content).
    • Neutral strain regarding the aromatic profile. Variety respect. Selected for its ability to give very clean aromas and characterised by a low production of volatile acidity and acetaldehyde.
    • WINE STYLES: Ideal strain for big volumes of wine when winemakers are mainly looking for a secure fermentation. Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired. Optimum for the production of full-bodied red and white wines.
    • DOSAGE: 5g Sachet Makes 20 - 23L; ALCOHOL TOLERANCE: Up to 15%; 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)

    Read more

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