Wine yeast
ALCOMAT
Restart STRONG Yeast
This alcohol-tolerant yeast is intended for stalled wine fermentations. The amount required depends on temperature, alcohol content and the condition of the wine; suitable nutrients may also be needed. Direct addition to must at 25–30 °C is possible.
At a glance
Key characteristics
- Application: Stalled wine fermentation
- Dosage: 10 g per 20–30 L according to conditions
- Fermentation temperature: 10–35 °C
Application and action
Restart a sluggish wine fermentation
This alcohol-tolerant yeast is intended for stalled wine fermentations. The amount required depends on temperature, alcohol content and the condition of the wine; suitable nutrients may also be needed. Direct addition to must at 25–30 °C is possible.
Key information
Product specifications
- Brand
- ALCOMAT
- Type
- Active dry yeast for restarting fermentation
- Application
- Stalled wine fermentation
- Dosage
- 10 g per 20–30 L according to conditions
- Fermentation temperature
- 10–35 °C
- Alcohol tolerance
- Up to 18%
- Composition
- Saccharomyces bayanus; emulsifier sorbitan monostearate
- Product number
- 513990
Refer to the current product packaging for the binding dosage, application and safety information.
Prepare the mixture
Bring a 10% sugar solution, or equal parts water and must, to 25–30 °C.
Rehydrate
Sprinkle in the yeast and stir gently, allowing it to swell for 20–25 minutes.
Add to the batch
Add all of the yeast mixture to the fermenter and mix thoroughly.
Check nutrients
If needed, use an appropriate nutrient according to its instructions.
Practical note
Direct addition
Alternatively, add the contents directly to must at 25–30 °C and mix thoroughly.
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.
Product and trade enquiries
Questions about this product?
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