Yeast: Lalvin Rhone 4600 (3kg)

Great for adding pleasant and aromatic fruitiness, pineapple and apricot aromas to fruit wines fermented from fruit juice/must.

Dosage:

• Low sugar (<15 Brix) fermentations: 0.3g per liter
• Higher sugar (15 to 30 Brix) fermentations: 0.5g/liter
• (When making small fermentations (i.e. < 25L) double up on the above dosages

Rehydration required:

• Rehydration in must is not advisable.
• Rehydrate in 5 times its weight of water at 35-40°c. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.
• The total rehydration duration should never exceed 40 minutes
• Avoid cold shocking the yeast. The temperature drop between the must to be inoculated and the rehydrated yeast should be less than 10 degree C.
• It is essential to rehydrate the yeast in a clean container.

Fermentation Characteristics:

• Alcohol tolerance: up to 15% abv
• Fermentation rate: Moderate
• Lag phase: very short
• Low Nitrogen requirement
• Low production of acetaldehyde
• Low production of volatile acidity
• SO2 production: moderate
• Low foam formation
• Fermentation temeratures: 13-22C

This item has a 2 week waiting period from date purchased.