Application

Rehydration in water (37°C – 40°C) for 15 min, slow cooling with must to the desired fermentation temperature (Δ temp. < 10°C), then addition to tank.

 

Dosage

White wine fermentation: 10 – 20 g/hl 15 °C – 20 °C

Red wine fermentation: 10 – 20 g/hl 20 °C – 32 °C

Stuck fermentations: 20 – 50 g/hl 22 °C

 

Fermentation temperature from 15 °C – 32 °C

High alcohol tolerance (>15 % vol.)

 

1895C yeast is also suitable for sparkling wines and fruit distillates.

Diagramm