Wine yeast nutrient with Vit. B1, 10g

• For all kinds of wine - contains nitrogen and phosphorus compounds required for growth of winemaking yeast
• Enriched with vitamin B1 - stimulates the growth of yeast and is a strong activator of fermentation
• Ensures the proper course of fermentation - without impact on the flavour and aroma of wine or on human health
• Efficient packaging - a 10 g sachet is enough for as much as 25 L of batch
• Easy to use - it is enough to dissolve the appropriate portion of nutrient in a glass of water, add it to the batch, and mix it in!

​The nutrients for winemaking yeast are a product that is indispensable during home production of fruit, grape, and grain wines. In order to grow normally, winemaking yeast needs, next to a source of sugar, also nitrogen and phosphorus compounds - the presence of which is scarce in fruit of our climate zone - and vitamins, mainly those belonging to the B group. Thanks to using the Nutrients with vitamin B1, we obtain correct multiplication of yeast, quick start of fermentation, and complete fermentation of sugar included in fruit and added during the wine production process. Vitamin B1 stimulates the growth of yeast and is a strong activator of fermentation, which means that it ensures a quicker start of it. The compounds included in nutrients are fully consumed by the yeast during its multiplication and during fermentation, and therefore they have no impact on flavour and aroma of wine. A 10 g packaging is enough for as much as 25 L of batch! It is recommended to use the nutrients in proportions of 1 g per 1.5-2.5 L of batch. The nutrients are very easy to use - however, do not add them directly to a yeast inoculation.

How to use:

Use in the following proportions: 1 g of nutrients per 1.5-2.5 L of must. The bag content is sufficient for 15-25 litres of wine batch. It is necessary to dose the recommended amount of the nutrients in three equal portions: 1st - prior to inoculation with yeast, 2nd - after 2-3 days of fermentation, 3rd - after about 10 days, once the °Blg value of the must falls down to 8-12. Dissolve each portion of nutrients in about 100 mL of must, pour it into the fermentation container and stir.

Do not add the nutrients directly to a yeast inoculation.

Ingredients: diammonium hydrogen phosphate (V) (DAP), vitamin B1 (thiamine hydrochloride)