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Saccharomyces cerevisiae wine yeast for production of currant wines.
Instructions: Mix the contents with 100 ml of boiled water cooled to 30°C. Leave it for 20 minutes and then pour the mixture to the demijohn, together with currant must. Let it ferment in the temp. of 20-25°C.
It is necessary to add culture medium to the yeast. We recommend culture medium with B1 vitamin and Kombi Vita culture medium.
Ingredients: S. cerevisiae yeast, sorbitol monostearate (E491)
Net weight: 7g