Bayanus gist + voedingsoplossing - Universeel 21% - 17g

Bayanus yeast + nutrient solution - Universal 21% - 17g

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For strong wines 21% - the universal yeast set with a nutrient solution allows you to ferment up to 21% with three suitable doses of sugar.

Weight

: 0,170 KG

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: € 4,00

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: Ordered on working days before 12.30 pm, shipped the same day.

€ 4,50 *

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Variatie: Bayanus yeast + nutrient solution - Universal 21% - 17g

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Bayanus yeast + nutrient solution - Universal 21% - 17g

For strong wines 21% - the universal yeast set with a nutrient solution allows you to ferment up to 21% with three suitable doses of sugar.
A prized strain of Saccharomyces Bayanus - it is a highly alcoholic yeast that ferments in a wide temperature range.
Rapid fermentation with no by-products - the product allows for rapid fermentation of the sugar in the environment without releasing harmful by-products.
For white, rosé and red wines - Bayanus Strong Vita is a universal set for fermentation of all fruits.
Efficient set - a pack of 7 g yeast and 10 g medium is sufficient to prepare up to 25 L batch.

Yeast + nutrient for white, rosé and red wines BAYANUS STRONG VITA is the perfect duo, with which you can prepare your tasty, strong 21% house wine.

The set is perfect for wines made from grapes, apples, plums, rose hips, raspberries, strawberries, cherries, blackcurrants and many others.

BAYANUS STRONG VITA is a set with the prized Saccharomyces Bayanus wine yeast strain, which together with specially selected nutrients provides high and rapid attenuation even in difficult temperature conditions.

The product is very easy to use. A package of 7 g yeast and 10 g nutrient solution is sufficient to prepare 25 L batch.

How to use yeast:

1. Mix the contents of the sachet with yeast in 100 ml of boiled water cooled to 30 ° C and leave for 20 minutes.

2. Pour the suspension into a fermentation container/balloon with a setting (sugar content 20⁰Bg).

How to use the nutrient solution:

Add the nutrient solution in three equal portions (one flat teaspoon):

1. Dissolve the first in about 100 ml of must, then pour into the fermenter before adding the yeast and mixing.

2. Add the second together with the sugar dose on the 3rd day of fermentation.

3. Add the third together with the sugar dose on the 10th day of fermentation.

Do not add a nutrient solution directly to the yeast!

To obtain 21% alcohol, sweeten the wine after 3, 6 and 10 days in three portions of 1.25 kg sugar / 25L (when the sugar content in the must falls to 10-14⁰Blg).

Ingredients: 58.8% nutrient solution (diammonium hydrogen phosphate), components of inactive yeast cells, vitamin B1 (thiamine hydrochloride), yeast 41.2% ( Saccharomyces cerevisiae var. Bayanus ), emulsifier (sorbitol monostearate).

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