AROMA Fruit Distillers Yeast
Dry pure yeast for about 100 liters of mash
20 g
Dosage:
15 – 25 g per 22-gallon mash at 12-15 ºC,
5 – 15 g per 22 gallon mash at 16-23 ºC
For fermentation temperatures over 23 ºC, we recommend the use of our fruit brandy yeast (Art.-No.: 100.706).
Stir dry yeast in approximately ten times the amount of water at a temperature of 35 ° C and allow to stand for a maximum of 15 minutes for rehydration, then carefully add this yeast mixture to the mash. If a longer waiting period is essential, add about the same volume of fruit juice or mash to the yeast mixture after 10 minutes about the same volume of fruit juice or mash can be added.
General Hints:
Aroma Fruit Distillers Yeast is a proven, particularly active dry purebred yeast from the strain Saccharomyces cerevisiae for the inoculation of easily fermentable fruit mash. At temperatures above 13 ° C, Aroma Fruit Distillers Yeast reliably infuses. The average fermentation speed prevents excessive mash heating and thus counteracts the discharge of volatile aroma components during fermentation. Even at temperatures below 18 ° C towards the end of fermentation, Aroma Fruit Distillers Yeast ensures that there is no residual fermentation. Aroma Fruit Distillers Yeast has an osmotic tolerance of 104ºOe (26% mas) and an alcohol tolerance of 15% vol.
Due to its low nitrogen requirement, Aroma Fruit Distillers Yeast is particularly suitable for fruit mashes in severance distilleries and substance possession, to which no yeast nutrient salt may be added. The special enzyme activities of yeast promote the formation of aroma and bouquet substances.
The metabolism of Aroma Fruit Distillers Yeast produces at the same time extraordinarily few unwanted fermentation by-products. Suitable for the gentle fermentation of mash from sensitive fruit types (Williams-Christ-pears, single-variety apples, all stone fruit types).
Physiological features of Aroma Fruit Distillers Yeast:
At temperatures above 13ºC, Aroma Fruit Distillers Yeast will reliably heat up. The average fermentation speed prevents excessive mash heating and thus counteracts the discharge of volatile aroma components during fermentation. Even at temperatures below 18 ° C towards the end of fermentation, Aroma Fruit Distillers Yeast ensures residual sugar free fermentation. Aroma Fruit Distillers Yeast has an osmotic tolerance of 104 ºOe (26% mas) and an alcohol tolerance of 15% vol. Due to its low nitrogen requirement, Aroma Fruit Distillers Yeast is particularly suitable for fruit mashes in severance distilleries and substance possession, to which no yeast nutrient salt may be added. The special enzyme activities of yeast promote the formation of aroma and bouquet substances. The metabolism of Aroma Fruit Distillers Yeast produces at the same time extremely few unwanted fermentation by-products.
Applications:
Suitable for the gentle fermentation of mash from sensitive fruit types (Williams-Christ-pears, single-variety apples, all stone fruit types). In our experience, Aroma Fruit Distillers Yeast can also be used to ferment grape juices into full-bodied, full-bodied red wines.
