Arauner Kitzinger Sparkling Wine Yeast Champagne, 5 g for 10-50 l

This dry yeast, designated Champagne, is specially designed for fermenting sparkling wine. It is characterized by a rapid fermentation start and a reliable complete fermentation at low temperatures between 14 and 18 °C and can be used for white, red and rosé base wines.

The 5 g sachet is enough for 10 to 50 liters of batch and the yeast is tolerant up to around 16 % vol alcohol. To activate it, dissolve the contents of the sachet in about an eighth of a liter of lukewarm water at roughly 30 to 35 °C and let it swell for two to three hours before adding it to the juice. Make sure the temperature difference to the must stays small. Dosage according to the package instructions.

• Contents: 5 g dry yeast (sparkling wine/Champagne)
• Enough for: 10 to 50 liters
• Suitable for: sparkling wine from white, red and rosé base wine
• Application: let swell in lukewarm water, then add to the juice
• Brand: Arauner Kitzinger