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

The victorious yeast winning the "The Original Prize de Mousse" prize. Lalvin EC 1118® Champagne Yeast is especially suitable for fermenting champagne and white wines. & Nbsp; champagne yeast is suitable for white, red and pink wines and ciders. Alcohol tolerance 18%. Little foam. Fermentation at 10 ... 30 ° C, & nbsp; quick explanation and very compact sediment, & nbsp; mlf (lactic acid bacteria) compatible, & nbsp; positive effect on SO2, & nbsp; prevents spontaneous production of MLF (lactic acid), packaging 125g , dosage & nbsp; 20-25g/hl. & nbsp; 125G pack can be approx. 1500L.
Usage: & nbsp; Dissolve yeast in 35 ... 40 ° C in water, wait 20min and mix again. Then mix with a little wine, lowering the temperature of the yeast-solution to the temperature of the wine (5 ... 8C difference). The whole process must be completed within 30min. Wine rabbit temperature is recommended +18C. / Nb! Translation has been made by automatic program and mistakes can be possible. We are sorry