Turbo

INGREDIENTS: Byosal HS1: yeast strain of selected Saccharomyces cerevisiae species. Byosal HS2: ammonium sulfate 61.8%, diammonium phosphate 38%, vitamin B1 0.2%. GENERAL CHARACTERISTICS: Alcoholic beverage fermentation set consisting of two separate and sealed 20g packets. Byosal HS1 contains selected dry yeast suitable for fermentation of all types of wort. Byosal HS2 contains an activator of nitrogen and vitamin nutrition for yeast. The simultaneous use of the selected yeast and fermentation activator allows regular and complete fermentation of the wort. Byosal HS is particularly useful in cases where small quantities of wine have to be processed. APPLICATIONS: Regular and full alcoholic fermentation of white and red wort. DOSES: Combined bag for Byosal HS 100 liters of wort. HOW TO USE: Dissolve Byosal HS1 (active dry yeast) in about 200 ml of water at a temperature of 35-38 °C, stirring slowly to avoid the formation of lumps. Wait 20 minutes. Mix again and add to the wort at the same time as the contents of the Byosal HS2 bag (activator), previously dissolved in a little water or wort. PACKAGING AND STORAGE CONDITIONS: 20 g bag of active dry yeast with 20 g bag of fermentation activator. Sealed packaging: store in a cool, dry and ventilated place. Open the package: close carefully and store as above. Consume quickly. COMPLIANCE: Product based on raw materials that comply with: Codex Œ nologique International. Product intended for winemaking according to the following provisions: Reg (EU) 2019/934 Dry yeast contains E491 (sorbitan monostearate)..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 5g, dosage 4.5g 23l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

perfect yeast blend with special yeast and yeast nutrients. Ability to ferment 25 liters of water + 8 kg of sugar within 5 days up to 18% by volume. A clean and fast final product without fermentation by-products. Ideal for liquor production. The percentage of alcohol by volume cannot be increased (e.g. 10 packs in a 250 liter fermentation product) without strict temperature control and cooling. Content: 115g. Use: dissolve 8 kg of sugar in 8 l of hot water by stirring so that it is well mixed. Pour cold water on top, so that the total is up to 25 l. Check that the temperature is +20C. Then add Turbo yeast until mixed for 1 min.. leave it to ferment under an airlock at a temperature of 19-23C and max. using speed 24-27C..