Joenos Champagne/Sparkling Wine Pure Culture Yeast, 5 g for 10-50 l

This active pure culture yeast is made for sparkling wine. It is suitable for the second fermentation, in which the carbonation is created from a still base wine through renewed fermentation. A clean yeast strain is important here so that the fermentation runs in a controlled way in the bottle or in the tank.

A 5 g sachet is enough for 10 to 50 litres. Stir the 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 add it to the base wine; the starter and the base wine should be no more than 5 to 10 °C apart. The exact dosage and the procedure for bottle fermentation are on the packaging.

• Contents: 5 g active pure culture yeast
• Enough for: 10 to 50 litres
• For: sparkling wine (second fermentation)
• Use: stir into ten times its volume of water at 35–40 °C, let it swell for about 20 minutes, then add to the base wine (dosage as per packaging)
• Brand: Joenos

Manufacturer's information:

• Optimal fermentation temperature: 14-18 degrees C
• Alcohol tolerance: up to 16 % vol.
• Rehydration according to the pack: in approx. 125 ml of water (30–35 °C), let it swell for approx. 20 minutes, temperature difference to the fermenting liquid max. 2 °C; today, ten times the volume of water at 35–40 °C (at most 45 minutes) and a difference of no more than 5 to 10 °C when adding are usual – the 2 °C is stricter than necessary and does no harm
• Set up the fermentation vessel at 15-20 degrees C
• Suitable for white, red and rosé base wines as well as traditional bottle fermentation