Wine yeast, Vinoferm 'Champ', 100 g

Wine yeast Vinoferm 'Champ' (Champagne yeast) Dry yeast Saccharomyces cerevisiae var. bayanus. Dry yeast for the production of wines with a high alcohol and carbonation level. Particularly suitable for champagne-like products, sparkling wines and cider. Can also be used to make mead. NOTE: Can also be used to start the 2nd fermentation or for fermentations that have stalled. Dosage: 2 g/10 litres, 4 g/10 liters at the start of the 2nd fermentation or fermentations that have frozen. This yeast works at temperatures between 15-25°C and has a high alcohol tolerance of a maximum of 18%. Net weight: 100 gr Guidance Add yeast nutritional salt to the must/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried types of yeast must first be dissolved in 70% water and 30% must, which is 35-40°C, in the measurement ratio 1:10 (e.g. 10 grams of yeast are dissolved in 100 ml. liquid). Stir gently and let it rest for up to 15 min. Then add the liquid. Be aware that the yeast solution must have approximately the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, which gives a high risk of the yeast cells dying. Color and Aroma In Scandinavia, we don't always have the heat and sun needed to achieve enough color and aroma in wines and ciders from grapes and fruit. To improve the final results, you can consider using these naturally occurring enzymes: Optimization of Aroma: Add Zymex Aroma enzyme. Special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas that are bound to the fruit and sugar. Add after fermentation is complete. See item numbers 3209 and 3209a.