This wine yeast is excellent for use when making both Red and Rosé Wines. There are many strains of red wine yeast available ans we have chosen this particular yeast strain as it has the following characteristics -

• Used in the production of Commercial Red and Rosé Wines this yeast strain is technologically highly characterised and produces extremely limited quantities of compounds which could interfere with wine quality.
• Thanks to its vigour and resistance this strain of yeast rapidly prevails over the indigenous flora found in large quantities in red wine vinification ensuring and so will reliably produce wines with intense red berry aromas and good structure.
• This yeast strain is particularly recommended for the production of young wines and wines for medium term aging which means your home made wine will be ready to consume more quickly than when using other red wine yeast strains.
• When compared to other selected red wine yeast strains, this strain produces wines with a more intense colour as it has does not affect the colouring substances extracted during maceration.

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.