IDEAL YEAST FOR SORGHUM PRODUCTION
High foam potential for the manufacture of sorghum beer.
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
0.75 g/litre to 1.6 g/litre of wort depending on the manufacturing process.
Variable, depending upon manufacturing process.
Pitch directly into the wort on filling the fermenting vessel (SPI). Addition to dry
1 x 10 kg vacuum-packed sachets in cardboard box.
Yeast with a high foam potential for the manufacture of sorghum beer. Available in two formats: one with high activity for industrial beer manufacturing (SPI) and the other with improved conservation properties for home sorghum beer manufacturing (SPM).
Store in cool, dry conditions. Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening. Do not use soft or damaged sachets.
Refer to best before end date on sachets. 24 months from production date under recommended storage conditions.
|% dry weight:||94.0 – 96.5|
|Viable cells at packaging:||> 18 x 109 /gram for SPI||> 14 x 109 /gram for SPM|
|Total bacteria*:||< 1 x 105 /gram|
|Wild yeast:||< 1 x 104 /gram|
|E.coli:||absence in 1 gram|
|Foam test:||>50 cm|