- A lifesaver for too-sweet, low-strength wines - restarts stuck fermentation in batches with alcohol below 10% and at least 10°Blg.
- Restart within 7 days - this is the time the yeast needs to multiply under challenging conditions, including the alcohol already present.
- Ferments up to 18% - fermentation temperature 25-30°C.
- Economical pack - a 22 g sachet is enough for 25 L of batch.
- Easy to use - add directly to the batch.
Restart Yeast combines active, high-alcohol-tolerant S. bayanus yeast with a specialist nutrient, making it possible to restart fermentation in wines and mashes. It will get a stuck fermentation going again in batches with an alcohol level below 10% — a chance to rescue too-sweet, low-strength batches (min. 10°Blg). Fermentation should resume within 7 days. This is the time needed for the yeast to multiply in tough conditions caused by the alcohol already present. It’s incredibly easy to use — just add it directly to the batch. One 22 g sachet is enough for 25 L of batch!
How to use:
Add the yeast directly to the batch and leave to continue fermenting at 25 - 30°C.
Ingredients: yeast [yeast, emulsifier (sorbitan monostearate)], diammonium phosphate, inactive yeast (contains gluten), vitamin B1.
Net weight: 22 g
Note: use the entire sachet for a single batch.
Package dimensions:
- length 12 cm
- width approx. 0.5 cm
- height 18 cm
