Arauner Kitzinger Distilling Mash Yeast, 5 g Dry Yeast

This original Kitzinger dry yeast is designed for mashes intended for spirit production, for grape must, fruit wine and fruit mash. It ferments the available sugar quickly and thoroughly, so that later, during distillation, as much alcohol as possible is in the batch.

Use: stir the dry yeast into ten times its volume of water (50 ml) at 35–40 °C, let it swell for about 20 minutes (at most 45 minutes) and stir it into the prepared mash, then seal with an airlock. The exact dose is on the packaging, stick to it. Keep in mind that distilling mash in Germany requires a permit, the yeast only handles the fermentation step.

Original Arauner from Kitzingen: the traditional company founded in 1897 by the pharmacist Paul Arauner ceased operations on 31.05.2024. What you get here comes from the remaining original stock.

• Contents: 5 g dry yeast
• For: grape must, fruit wine and fruit mash for spirit production
• Use: stir into ten times its volume of water at 35–40 °C, let it swell for about 20 minutes, stir into the mash, fit the airlock (dosage as per packaging)
• Brand/origin: original Arauner Kitzinger, remaining stock

Manufacturer's information:

• Alcohol tolerance: up to 18 % vol.
• Fermentation course: slow but stable – even with low glucose and high alcohol content
• Also usable for stuck fermentation, restart and spontaneous fermentation
• Low H2S and SO2 formation, low tendency toward sulphury off-flavours
• Nutrient requirement: high
• Storage: cool (4–15 °C) and dry