Pure Liquid Yeast - Commercial Winemaking
Yeast (Saccharomyces cerevisiae or Saccharomyces bayanus)
A liquid suspension of yeast grown in a sterile, nutrient enriched medium. Pure liquid yeast cultures enhance the natural flavor and aromatic characteristics of your premium wines compared to dry processed yeast.
Instructions for Use:
Sanitize package before opening. Pour the contents into juice.
Directly inoculates juice or must at 1 liter per 55 gallons.
70°-75°F (21-24°C). Maintain temperature until fermentation Is evident: CO2 bubble formation or foaming on top of juice or must.
- Slow fermentation may be caused by lack of dissolved oxygen in the juice or must and temperatures too warm or too cold. Aerate more and adjust temperature if necessary.
- We suggest using more yeast or making a Starter for Higher Gravity juice or must.
Viable cells at packaging: 1.2 x 10^9 cells/mL
Total bacteria: <1.0 cfu/mL
Wild yeast & mold: <1.0 cfu/mL
Best when used fresh; use within 14 days of receipt.
Available from 1 liter and up to suit your fermentation needs.
Suggested Quantities for Direct Pitch:
One liter of yeast inoculates 1 barrel of wine or approximately 50-60 gallons of juice or must.