Liquid noble winemaking yeast - for red wine - up to 14% alcohol content, 20 ml.

• ​Homemade wine up to 14% - this yeast ensures good complete fermentation, lasting colour, and attractive bouquet.
• Perfect for red wine - made of dark grapes, chokeberry, blackberry, currant, elderberry, etc.
• Quick and stable fermentation in a wide range of temperatures, from 20°C to 30°C.
• Efficient - 20 ml of liquid yeast is enough to prepare from 5 to 25 L of batch.
• Full range of possibilities - with the use of nutrients available in our offer.

Have you just started your home winemaking adventure? Do you want to enjoy aromatic and full flavoured red wine with beautiful colour? Do you enjoy choosing high quality products? Check our Burgund winemaking yeast - a specially selected strain of Saccharomyces cerevisiae noble yeast, suspended in protective liquid. Recommended for red wine - in particular that made of wild cherries, cherries, raspberries, greengages, purple plums, chokeberries, blackberries, blackcurrant, redcurrant, black grapes, bilberries, sloes, and black elderberries. This yeast ensures quick and stable fermentation in a wide range of temperatures (20°C - 30°C), good complete fermentation of sugars, lasting wine colour, and an attractive bouquet. By using the nutrients available in our offer during production of homemade wine you will provide your yeast with the full range of capabilities, thanks to which your homemade wine will enrapture all your friends and your while family with richness of flavour, aroma, and colour!

Important characteristics:

- liquid yeast

- 20 ml packaging for 5-25 L

- fermentation temperature: 20-30°C

- alcohol: up to 14%

- full range of capabilities - when using the nutrient with vitamin B1 or Kombi Vita nutrient



How to use

The liquid yeast should be initially proliferated at first, i.e. a yeast inoculation - the so-called yeast mother - should be prepared. For a 1 L bottle, pour 150 ml of juice or put 200 g of fragment fruit, add 300 mL and 2 teaspoons of sugar. Plug the bottle with a cotton pin and pasteurise for 30 minutes. After cooling down, shake the yeast sachet and pour its content into the bottle. Leave everything for 1-2 days in the temperature of 22-26°C, and then pour it into a fermentation container or carboy with wine batch (5-25 L).

NOTE: maintain sterile conditions at all the stages of yeast inoculation preparation - pay special attention to the cleanliness of the container in which the yeast will be proliferated.

Ingredients: malt wort, water, citric acid, Saccharomyces cerevisiae yeast, ammonium hydrogen phosphate (V).