Arauner Kitzinger pure yeast dry 100g

Kitzinger pure yeast dry for the fermentation of grape must, fruit mash, fruit must, fruit wine and fruit mash for the production of brandy.

current best before date: 11/23

This pure yeast is used in the following cases:

- in case of very cold fermentation material e.g. end of autumn

- when there is a high risk of infection by rot (acetic acid)

- if the fermentation material had to be strongly sulfurized

- when grape musts have been heavily pre-clarified and there is no time for yeast growth

- when a rapid fermentation is to be initiated and carried out

- when no special bouquet formation is required (a slower fermentation results in a better formation of secondary bouquet substances)

Alcohol tolerance up to 16% by volume

Kitzinger pure yeast Application:

Approximately 10-15g of dry yeast is required for 100L of fermentation material. 20-25g of dry yeast are added in:

- cool weather (temperatures between 5 to 10°C)
- stronger degumming of the must
- stronger sulfurization (because of the danger of vinegar sting)
- secondary fermentation

For distilling mashes about 20-25g per 100l are necessary. The required amount of dry yeast is stirred into about 10 times the amount of water (100g in 1l) at about 30°C and allowed to swell (rehydrate) for about 20-25 minutes. Afterwards, this thin yeast slurry must be stirred superficially into the fermenting material - close the fermenting container with the fermenting attachment.