Anchor Alchemy II - 100g View larger

Anchor Alchemy II - 100g

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A blend of yeast strains selected to enhance woody and dark fruit aromas in white wines, particularly in the form of volatile thiols.  

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R 160.00 tax incl.

Dosage: 20 g/hl

Description: A blend of yeast strains selected to enhance woody and dark fruit aromas in white wines, particularly in the form of volatile thiols.

 

Fermentation characteristics:

  •          Fermentation temperature: 13 – 16 C
  •          Fast fermentation, with proper temperature control
  •          Cold tolerance: 12 C
  •          Sugar tolerance: 25 Brix
  •          Alcohol tolerance: 15.5% at 15 C
  •          Foam production: Low
  •          Volatile acid production: Low
  •          SO2 production: Low
  •          Nitrogen requirements: Average
  •          Killer factor: Positive and negative for different strains in the blend. Propagation is strongly discouraged, as killer sensitivity differences will distort the ratio of the strains.

 

Rehydration required:

  •          Rehydrate the yeast in 10 times its weight in diluted must (around 7 Brix) at 35 C
  •          Let stand for 20 minutes
  •          Gently stir to break up any clumps
  •          Cool the rehydrated yeast to within 10 C of the must

o   Must may be added in small volumes to cool

  •          Add the mix to the fermentation
  •          The rehydration period should never exceed 45 minutes
  •          Rehydration must be carried out in a sanitised container

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Anchor Alchemy II - 100g

Anchor Alchemy II - 100g

A blend of yeast strains selected to enhance woody and dark fruit aromas in white wines, particularly in the form of volatile thiols.  

Write a review

Anchor Alchemy II - 100g <p>Dosage: 20 g/hl</p> <p>Description: A blend of yeast strains selected to enhance woody and dark fruit aromas in white wines, particularly in the form of volatile thiols.</p> <p>&nbsp;</p> <p>Fermentation characteristics:</p> <ul> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fermentation temperature: 13 &ndash; 16 C</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Fast fermentation, with proper temperature control</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cold tolerance: 12 C</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sugar tolerance: 25 Brix</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Alcohol tolerance: 15.5% at 15 C</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Foam production: Low</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Volatile acid production: Low</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; SO2 production: Low</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Nitrogen requirements: Average</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Killer factor: Positive and negative for different strains in the blend. Propagation is strongly discouraged, as killer sensitivity differences will distort the ratio of the strains.</li> </ul> <p>&nbsp;</p> <p>Rehydration required:</p> <ul> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rehydrate the yeast in 10 times its weight in diluted must (around 7 Brix) at 35 C</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Let stand for 20 minutes</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Gently stir to break up any clumps</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cool the rehydrated yeast to within 10 C of the must</li> </ul> <p>o&nbsp;&nbsp; Must may be added in small volumes to cool</p> <ul> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Add the mix to the fermentation</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The rehydration period should never exceed 45 minutes</li> <li>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rehydration must be carried out in a sanitised container</li> </ul>
R 139.13

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