This wine yeast is excellent for use when making White Wines and also Aromatic Varietal Wines. It is also very good at fermenting at low temperatures. We have chosen this particular yeast strain as it has the following characteristics -
- Used in the production of Commercial White Wines this yeast strain is the result of years of rigorous selections made by prestigious vineyards in collaboration with the Research Institutes.
- This strain of yeast has proven to ferment very well even at low temperatures.
- This yeast strain does not produce sulphites (except in the case of extreme nutritional deficiencies) and so is particularly recommended where the wine will be matured on the lees.
- Due to characteristics of this strain of yeast the resulting wines are full bodied with very complex aromas which, depending
on the cultivar, are reminiscent of flowers, citrus or white-pulped fruit.
How much yeast is needed -
5 grams of yeast for a 40 pint (23 litre) brew being fermented at between 15 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.