THE RIGHT CHOICE FOR PURE MALT FERMENTATION
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable fruit notes in the fermentation of new-make spirits. Able to give a large variety of flavors such as white fruits (apple, pear, peach) or exotic fruits (banana, mango), this yeast is ideal for distillers wishing to produce tasty malt new-make spirits.
Ingredients: yeast (Saccharomyces cerevisiae), rehydrating agent
30 -50 grams / hl
① Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (77.0°F – 95.0°F)
② Leave to rest for 15 minutes
③ Gently stir
④ Pitch in the fermentor
During transport: The product can be transported and stored at room temperature for periods of time not exceeding 3 months, without affecting its performance.
At final destination: Store in cool (<10°C/50°F), dry conditions.
Refer to best before end date printed on the sachet.
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.
Each Fermentis yeast is developed under a specific production scheme and benefits from the know-how of the Lesaffre group, world leader in yeast manufacturing. This guarantees the highest microbiological purity and maximum fermentation activity.
|% dry weight:||94.0 – 96.5|
|Viable cells at packaging:||> 15 x 109 /gram|
|Total bacteria*:||< 1 x 104/gram|
|Acetic acid bacteria*:||< 1 x 103/gram|
|Lactobacillus*:||< 1 x 104/gram|
Pathogenic micro-organisms: in accordance with regulation
The data contained in this technical sheet are the exact transcription of our knowledge of the product at the mentioned date. They are the exclusive property of Fermentis-Division of S.I.Lesaffre. It is of the user responsibility to make sure that the usage of this particular product complies with the legislation. Given the impact of yeast on the quality of the final alcohol, we strongly advise users to make fermentation trials before any commercial usage of our products.