Yeast: Lalvin Rhone 4600 (3kg) View larger

Yeast: Lalvin Rhone 4600 (3kg)

New product

Lalvin Rhone 4600 yeast for fruit wine fermentations - with enhanced fruitiness, pineapple and apricot aromas.

More details

R 5,100.00 tax incl.

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.

No customer reviews for the moment.

Write a review

Yeast: Lalvin Rhone 4600 (3kg)

Yeast: Lalvin Rhone 4600 (3kg)

Lalvin Rhone 4600 yeast for fruit wine fermentations - with enhanced fruitiness, pineapple and apricot aromas.

Write a review

Yeast: Lalvin Rhone 4600 (3kg) <p>Great for adding pleasant and aromatic fruitiness, pineapple and apricot aromas to&nbsp;<strong>fruit wines fermented from fruit juice/must</strong>.</p> <p><strong>Dosage:</strong></p> <ul> <li>Low sugar (&lt;15 Brix) fermentations: 0.3g per liter</li> <li>Higher sugar (15 to 30 Brix) fermentations: 0.5g/liter</li> <li>(When making small fermentations (i.e. &lt; 25L) double up on the above dosages</li> </ul> <p><strong>Rehydration required:</strong></p> <ul> <li>Rehydration in must is not advisable.</li> <li>Rehydrate in 5 times its weight of water at 35-40&deg;c. Let stand for at least 20 minutes then gently stir occasionally to break up any clumps. Add to the must.</li> <li>The total&nbsp;<strong>rehydration duration should never exceed 40 minutes</strong></li> <li>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.</li> <li>It is essential to rehydrate the yeast in a clean container.</li> </ul> <p><strong>Fermentation Characteristics:</strong></p> <ul> <li>Alcohol tolerance: up to 15% abv</li> <li>Fermentation rate: Moderate</li> <li>Lag phase: very short</li> <li>Low Nitrogen requirement</li> <li>Low production of acetaldehyde</li> <li>Low production of volatile acidity</li> <li>SO2 production: moderate</li> <li>Low foam formation</li> <li>Fermentation temeratures: 13-22C</li> </ul> <p>This item has a 2 week waiting period from date purchased.</p>
R 4,434.78

Related Products