Enovini Honey for 10-25 l
Warning: Last items in stock!
No reward points for this product.
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