{"product_id":"vingaer-vinoferm-red-4709p","title":"Wine yeast, Vinoferm 'Red' for red and rosé wine, 7 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Rouge', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast for fermenting red wines with a higher production of esters and fatty acids. Often used for Cabernet Sauvignon, Pinot Noir, Merlot and Rondo. Also used for rosé wine.\u003c\/p\u003e\n\n\u003cp\u003eIt is a fast starter.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2-3 g\/10 litres\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 18-28°C and has a moderate alcohol tolerance of maximum 16%.\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\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":54315500077383,"sku":"3207","price":16.8,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20red_207_20gram_202_0a6161a3-ab00-4b63-93fa-aa6e4c5d7698.jpg?v=1783943134","url":"https:\/\/dansk-hjemmeproduktion.myshopify.com\/en\/products\/wine-yeast-vinoferm-red-for-red-wine-and-rose-wine-7-gr-4709p","provider":"Dansk Hjemmeproduktion","version":"1.0","type":"link"}