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:
Every country has its own legal regulations governing the manufacturing of ethyl alcohol, wine products, and spirits, introducing them onto the market, and regarding sanctions for non-compliance.