Lalvin QA23 100g

Lalvin QA2323 100g. If showing as out of stock we may be able to get it for you contact info at makewine dot co dot nz

Lalvin QA23™ has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23™ tends to ferment well in clarified juice, low in nutrients.

• GRAPE VARIETY PAIRING: Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier and Roussanne.
• WINE STYLES: Varietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations.
• AROMA: Fresh passion fruit/pineapple.
• ALCOHOL TOLERANCE: Up to 16%
• FERMENTATION RANGE: 14-28°C (57-82°F)

Dosage 20-40g/hL BUT at least 5g per batch.  Use a nutrient Fermaid AT or Fermaid O

To "pitch" (add yeast to your wine) rehydrate for 20 minutes first:

• Use room temperature boiled cooled water - 50mls for 5g yeast.
• If you are using it, add GO-FERM® Protect first.
• Then add your yeast.
• Stir gently - it may clump but don't worry about that as it will even out as it rehydrates.
• Leave to sit for 20 minutes.
• Make sure your wine is about the same temperature as the yeast when you stir in the rehydrated yeast.
• Keep must at 20-25C until fermentation is active