Browin Enovini Honey Dry Yeast for Meads 10g 400370

Portion for 10-25 L of Mead.

Exhibiting great tolerance for high concentrations of sugar and alcohol.
It's characterised by low production of short-chain fatty acids, sulphites, and acetaldehyde.

How to use:
The yeast does not require preliminary proliferation.

Stir the package contents in 100 ml of previously boiled water cooled down to 35°C.

Leave for 20 min, after which pour into the carboy with the honey must.

Add the nutrient with vitamin B1, in the amount of 4.5-11 g/10-25 L of must.

In order to lower pH, it is recommended to add acidity regulator  in the amount of 15-46 g per 10-25 L of mead must.

In order to increase the acidity of the wine base, the addition of acidity regulator in the amount of 18-46 g per 10-25 L of the base is recommended. Optimum acidity at the beginning of fermentation: 4-4.5 g/L