Wine Yeast - Sherry
Making wine from fruit must is possible thanks to micro-organisms - more specifically, a large group of yeast belonging to the species Saccharomyces cerevisiae and Saccharomyces bayanus.
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For 1l bottle use 150 ml of juice or 200g of ground fruit, 300ml of water and 2 teaspoons of sugar. Cover the bottle with a plug of cotton wool and pasteurize for about 30 minutes. After cooling down, pour the contents of the previously shaken sachet into the bottle, leave it for 1-2 days at 26C, then pour it into the balloon with winea setting (5-25l)