This wine yeast is excellent not only for use when making Sparkling wines but it is also very effective at re-starting stuck fermentations and has the following characteristics -

• Used in the production of Commercial Sparkling Wines this strain of yeast has been selected over a number of years by the Research Institutes.
• This yeast strain is very quick to start and has an excellent speed of fermentation.
• Due to characteristics of this strain of yeast the natural varietal aroma of the fruit is not hidden.
• This yeast has low nutritional requirements and considerable cryophilic propensity making it particularly suitable for the sparkling method of winemaking.
• This yeast strain has proven to give excellent results in the correction of stuck fermentations.

How much yeast is needed -

5 grams of yeast for a 40 pint (23 litre) brew being fermented at between 18 and 22 degrees Celsius. If you are fermenting at a lower temperature then we suggest adding a bit more.

How to use the yeast -

You can just stir the dried yeast directly into the juice to be fermented but we recommend rehydrating the yeast first, This will confirm that the yeast is working well and it also gives the best start to the fermentation possible.

How to rehydrate the yeast - 

In a sterilised container put 100ml of water that has been boiled and the temperature reduced until it is lukewarm. Add the yeast and 6 to 7grams (approx 1 teaspoon) of household sugar, loosely cover and leave in a warm place for 20 to 30 minutes until you can see bubbles appearing on the surface of the liquid, then pour directly into the fermentation vessel containing the juice.