Uvaferm CS2 is a dry wine yeast selected at the Alsace Institute INRA Colmar in France.
CS2 yeast increases the intensity of freshness in white wines and adds liveliness to them. It is suitable for gentle fermentation at a temperature of 13 C. Citrus aromas are very characteristic of this strain of wine yeast.
A typical layer for Sauvignon, excellent for Riesling and Malvasia.
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.