Vina dry pure culture yeast for wine

Two dry pure culture yeasts by Vina: strain 111 for white wine and strain 103 for red wine, each in a 20 g sachet for home use or in a 500 g bag for larger batches. According to the pack, both are suitable for fermenting grape and fruit wines as well as fruit mashes for distilling. Choose strain and size above.

The yeast is not added directly but rehydrated first: stir it into ten times its weight of a must and water mix at about 30 to 35 °C, for example 100 g of yeast in 0.5 litres of must and 0.5 litres of water. After about 20 minutes stir the yeast suspension into the fermenter. If you plan to add sulphite, do it before adding the yeast.

• Strains: white wine 111 (white wines, fruit wines and fruit mashes), red wine 103 (red wines, fruit wines and fruit mashes)
• Size: 20 g sachet or 500 g bag
• Dosage according to the pack: white wine must 10 to 30 g per hectolitre, red wine mash 10 to 30 g per hectolitre, fruit mashes 10 to 25 g per 100 kg
• Storage: cool at 10 °C at most; use an opened pack as soon as possible
• The 500 g bag contains the Fermentis GWS 111 or GWS 103 strain, packed by Vina; fermentation temperature according to the bag from 10 °C (111) or from 12 °C (103)
• Brand: Vina, Hefereinzucht Schlag GmbH, Aalen (Germany)