Dried yeast EC 1118™ Prise de Mousse - Lalvin™ - 500 g

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C./ Nb! Translation has been made by automatic program and mistakes can be possible. We are sorry