Hot Rod Bayanus Wine Yeast MegaPack (500 g)

Specialized wine yeast based on the Saccharomyces cerevisiae var. bayanus strain. Usage tips: Dosage 10 - 40 g per 100 l of must. Before adding to the must, dissolve in ten times the volume of warm water at 25-27 °C with a pinch of sugar. Stir and let stand for 20 minutes, then add to the must. Optimal fermentation temperature: 20 – 25 °C. Secondary fermentation in a pressure tank: 10-20 g/100 l. Primary fermentation: 20-40 g/100 l. Higher doses are recommended for overripe grapes, high sugar concentrations, and must with poor microbiological indicators. Net weight: 500 g