Dry wine yeast (saccharomyces cerevisiae) in 500g filling, selected at Davis College in the USA.
It is the most popular, extremely reliable dry wine yeast that gives fullness to the wine and emphasizes varietal characteristics.
Uvaferm CM yeast is suitable for all white varieties, it is especially good for neutral varieties, as well as for red wines with a lighter structure and fruity character.
BASIC PREPARATION INSTRUCTIONS: When mixing, shake the yeast into 10 times the amount, preferably with food to protect the yeast, enriched warm water (35-40 C) or a mixture of water and must. Leave to soak for 15-20 minutes, then add this mixture to must, mash or mash and mix well. Sulfurization must be carried out before the addition of yeast (max. 100 mg/L total SO2). For direct addition without irrigation, the required amount should be increased by 50%.
ADVANCED INSTRUCTIONS AND ADVICE ON THE PROPER PREPARATION OF THE YEAST PLUG FOR HEALTHY AND STRONG ALCOHOLIC FERMENTATION CAN BE FOUND ON OUR BLOG - PROPER YEAST PREPARATION BEFORE FERMENTATION (REHYDRATION)
STORAGE: Store in a cool place (up to 10 C). The contents of the opened package must be used in full.