Universal wine yeast for white varieties 10 g

• The rehydration of yeast is carried out in a 10-fold mixture of lukewarm must and water 1 : 1 (max. ^35°C).
• It is then left to swell for 20 to 30 minutes.
• The yeast mixture, which usually foams slightly, is then added to the other contents with stirring.
• The temperature difference between the warm yeast mixture and the cold must should be no more than ^8°C.

Dosage
The contents of the package are designed for 100 l of must and will produce the optimum amount of viable yeast.

Instructions for use
Rehydrate the yeast in 0.2 l of a lukewarm (max. 35 ^0C) mixture of must and water (1:1). Then leave to swell for 20-30 minutes. Add the yeast mixture, which usually foams slightly, to the entire volume, stirring constantly. The temperature difference between the warm yeast mixture and the cold must should not be more than 8 ^0C.

Storage
In a dry and cool place, ensure that the packaging is tight. Immediately seal open containers tightly and consume within 2-3 days.

Packaging
10 g ± 5%