Universal wine yeast for red varieties 10 g

• Rehydrate the yeast in 0.2 l of lukewarm (max. 35 ^0C) mixture of must and water (1:1).
• The yeast mixture, which usually foams slightly, is then added to the entire volume, stirring constantly.
• The temperature difference between the warm yeast mixture and the cold must should be no more than 8 ^0C.

Dosage
A dose of 10 g of yeast per 100 l of must will produce the optimum amount of viable yeast.

Rehydration of the yeast is carried out in a 10-fold mixture of lukewarm must and water at 1 : 1 (max. ^35oC). It is then left to swell for 20 to 30 minutes. The yeast mixture, which usually foams slightly, is then added to the rest of the contents with stirring. The temperature difference between the warm yeast mixture and the cold must should not be more than 8o ^C

Storage
Store the package in a dry and cool place, making sure that the package is tightly sealed. Seal open packages tightly immediately and consume within 2-3 days.

Packaging
10 g ± 5%