RED STAR Premier Classique Home Winemaking Yeast guarantees a quick start of the fermentation by rapidly settling into the must faced with indigenous microflora. • Good alcohol resistance (till 15% vol.) and specially recommended for fermentation without temperature control thanks to its ability to ferment within a large temperature range (15°C to 35°C, 59°F to 95°F). • Optimum resistance to all nutritional deficiencies (musts poor in available nitrogen) and to difficult conditions (strongly clarified musts, high SO2 content). • Neutral strain regarding the aromatic profile. • Selected for its ability to give very clean aromas and characterised by a low production of volatile acidity and acetaldehyde. • Well adapted to the production of high quality red and white wines, in which varietal aroma complexity is desired. • Optimum for the production of full-bodied red and white wines.
Ferments best between 15° - 35°C (64°-86°F).
Alcohol tolerance: 15%
Rehydrate before pitching. Add to 50ml room temperature (max 38C) cooled boiled water. Wait 20 minutes. Stir in to must.
Use 5g for any amount of wine up to 23 litres but do not split the yeast into smaller amounts for smaller batches. ie 5L batch - use 5g. 23L batch also use 5g.
Store in refridgerator. Recommend to use with a wine yeast nutrient.