This High Alcohol Wine Yeast is excellent not only for use when making wines with a high ABV (Alcohol by Volume) content but it is also suitable for use when fermenting under difficult conditions such as high summer temperatures. We have selected this yeast strain as it has the following characteristics -

• This yeast strain withstands high levels of alcohol and so can be used to produce of wines with and ABV of at least 17%.
• Due to characteristics of the strain this yeast displays a high fermentative activity even under difficult conditions and will ferment in temperatures of up to 34°C.
• This strain of yeast produces wines rich with the aromas of the ripe fruit and with low acidity without the need for temperature control.

How much yeast is needed -

5 grams of yeast for a 40 pint (23 litre) brew being fermented at between 20 and 34 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.