Distillers' yeast
ALCOMAT
Fruit Distillers Yeast
Selected yeast for fruit and grape mashes, including those intended for brandy, Calvados or plum brandy. It produces esters, may add body even when distilled on the yeast, and generates little volatile acidity. Direct addition at 20–30 °C is possible.
At a glance
Key characteristics
- Application: Fruit and grape mashes for brandy, Calvados and plum brandy
- Dosage: 10 g per 25–30 L
- Fermentation temperature: 16–32 °C; recommended 20–27 °C
Application and action
Complex fruit distillates
Selected yeast for fruit and grape mashes, including those intended for brandy, Calvados or plum brandy. It produces esters, may add body even when distilled on the yeast, and generates little volatile acidity. Direct addition at 20–30 °C is possible.
Key information
Product specifications
- Brand
- ALCOMAT
- Type
- Selected distillers’ yeast
- Application
- Fruit and grape mashes for brandy, Calvados and plum brandy
- Dosage
- 10 g per 25–30 L
- Fermentation temperature
- 16–32 °C; recommended 20–27 °C
- Alcohol tolerance
- Up to 16–17%
- Fermentation behaviour
- Moderate activity
- Nitrogen requirement
- Moderate
- Composition
- Saccharomyces cerevisiae; emulsifier E491
- Product number
- 214332
Refer to the current product packaging for the binding dosage, application and safety information.
Rehydrate
Sprinkle the yeast into ten times its weight of water at 30–35 °C and leave for 20 minutes.
Acclimatise
Mix gently and add mash gradually until the volume doubles. Wait ten minutes; the temperature difference must not exceed 5 °C.
Pitch
Stir into the entire mash. Alternatively, add directly at 20–30 °C.
Storage
Storage conditions
Store in a cool, dry place, preferably refrigerated where appropriate. Check the best-before date and batch number on the pack. Not intended for direct consumption.
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