Hot Rod Bayanus Wine Yeast (10 g)

Specialized wine yeast based on the Saccharomyces cerevisiae var. bayanus strain. Usage tips: One sachet is designed for 25 – 50 L of wine. Before adding to the must, dissolve in 100 ml of warm water at 25-27 °C with a pinch of sugar. Stir and let it sit for 20 minutes, then add to the must. Optimal fermentation temperature: 20 – 25 °C. Net weight: 10 g