{"product_id":"vingaer-vinoferm-cryo-4474p","title":"Wine yeast, Vinoferm 'Cryo White', 7 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. uvarum.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Cool', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast specially selected for its ability to ferment wines at low temperatures.\u003c\/p\u003e\n\n\u003cp\u003eCan be used for grape, fruit and birch wine.\u003c\/p\u003e\n\n\u003cp\u003eMakes wines with a fruity character when fermented between 12-17°C.\u003c\/p\u003e\n\n\u003cp\u003eAlcohol tolerance: 14%\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres at temperatures above 15°C\u003cbr\u003e\n3 g \/10 litres when the temperature is below 15°C\u003c\/p\u003e\n\n\u003cp\u003eWeight: 7 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn 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.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nWine from red berries:\u003cbr\u003e\nAdd 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.\u003cbr\u003e\nWine from red grapes:\u003cbr\u003e\nAdd 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd 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.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315498471751,"sku":"3201","price":20.8,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20Cryo_20white_207_20gram_20_af24374d-c519-4d9b-b617-dac19194ac26.jpg?v=1783943127","url":"https:\/\/dansk-hjemmeproduktion.myshopify.com\/en\/products\/wine-yeast-vinoferm-cryo-white-7-gr-4474p","provider":"Dansk Hjemmeproduktion","version":"1.0","type":"link"}