Universal yeasts designed for all white grape varieties. A dose of 10 g of yeast per 100 liters of must produces an optimal amount of viable yeast.Read more
Description Universal wine yeast, for white varieties, 10 g
Universal yeasts designed for all white grape varieties. A dose of 10 g of yeast per 100 liters of must produces an optimal amount of viable yeast. The yeasts belong to the species Saccharomyces cerevisiae. A brief preparation guide is on the packaging.
Traditional gelling agent for making classic sweet jellies, jams, and jellies. One sachet is sufficient for 1,000 g of fruit and 1,150 g of sugar; the jam cooks for only 6 minutes.
Mix the contents of the packet in approximately 6-10 liters of cold water and pour the solution over the eggs arranged in a glass or ceramic container so that they are at least 5 cm below the surface.