Wine yeast, Vinoferm 'Cryo White', 500 g

Dry yeast
Saccharomyces cerevisiae var. uvarum.

'This yeast replaces Bioferm 'Cool', which has been discontinued by the manufacturer.

Dry yeast specially selected for its ability to ferment wines at low temperatures.

Can be used for grape, fruit and birch wine.

Makes wines with a fruity character when fermented between 12-17°C.

Alcohol tolerance: 14%

Dosage:
2 g/10 litres at temperatures above 15°C
3 g /10 litres when the temperature is below 15°C

Weight: 500 gr

Instructions
Add yeast nutrient salt to the must/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.

Colour and Aroma
In Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.
To improve the final result, you may consider using these naturally derived enzymes:

Optimising Colour:
Wine from red berries:
Add Fructozym® Color, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit. Added immediately after the fruit has been crushed. See item nos. 3393 and 3393a.
Wine from red grapes:
Add Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.

Optimising Aroma:
Add Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.