Name: Enovini® Ok Red wine yeast
Brand: Enovini
Price: 4.5 EUR
Availability: InStock

Enovini® Ok Red wine yeast

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Enovini OK Red yeast - perfect for red fruit wines.

Weight

: 0,017 KG

Shipping costs

: € 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: Enovini® Ok Red wine yeast

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Description
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Enovini® OK RED active dried yeast is intended for winemakers who make wines from red grapes and cherries. With this yeast your wines will be better than ever before.

For red fruit - yeast is intended for cherry and red grape wines.
They reduce the acidity of wine - Enovini® OK RED is a yeast that reduces the content of malic acid in wine by 20-24%. This makes the wine milder and less acidic, making for a more pleasant taste experience.
Less sugar - thanks to the use of yeast that lowers the acidity, you can successfully reduce the addition of sugar and obtain a good semi-sweet or semi-dry wine.
Harmonious taste and aroma of wine - Enovini® OK RED yeast allows you to create balanced wines with a mild taste and an interesting fruit aroma.
High quality nutritional yeast - with the use of Enovini® OK RED yeast you create the most delicious homemade wines with a strength of up to 14%.

Enovini® OK RED is a dried wine yeast that reduces the acidity of red fruit wines with malic acid. This yeast is suitable for cherry and dark grape wines. Enovini® OK RED yeast gives your wines a balanced taste and a full, fruity bouquet.

The properties of Enovini® OK RED yeast make it possible to reduce the content of malic acid in cherry and grape wines by 20-24%.

The packaging allows you to obtain 25 L of wine with a strength of up to 14%. Yeast is easy to use, pre-multiplication is not necessary.

Usage:

Mix the contents of the sachet with 100 ml of boiled water, cooled to 30°C. Allow to come to room temperature for 20 minutes, then pour into a fermenter or wine bottle. Recommended initial sugar concentration - max 20°Blg, and acidity max 14 g/L (preferably 12 - 13 g/L). Carry out fermentation at 20 - 25°C. When the sugar concentration drops to approx. 10 ºBlg (on the 2nd - 3rd day) add another portion of sugar, e.g. 50 g/L. You can repeat the operation on the 5th - 6th day of fermentation.

Note: You will get optimal yeast performance by following the information above.

Ingredients:

Saccharomyces cerevisiae yeast , emulsifier: sorbitan monostearate.

Product only for oenology, not for direct consumption. Store in a dry place at room temperature.

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