IDEAL YEAST FOR FRUIT FERMENTATION
Recommended for fruit fermentation due to it fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good option to produce most of fruits distillates, calvados, pears, brandies, etc. Very good results in agave distillates.
Ingredients: yeast (Saccharomyces cerevisiae), emulsifier: E491 (sorbitan monostearate)
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 alcool, we strongly advise users to make fermentation trials before any commercial usage of our products.