Available in 10kg packaging.

DOWNLOAD THE TECHNICAL DATA SHEET

IDEAL YEAST FOR SORGHUM PRODUCTION

High foam potential for the manufacture of sorghum beer.

Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491

DOSAGE

0.75 g/litre to 1.6 g/litre of wort depending on the manufacturing process.

TEMPERATURE

Variable, depending upon manufacturing process.

USE

Pitch directly into the wort on filling the fermenting vessel (SPI). Addition to dry

product (SPM).

PACKAGING

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).

STORAGE

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.

SHELF LIFE

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