A true Sauternes yeast selected by Brian Croser, the distinguished Australian wine maker.
It will ferment down to a temperature of 5C.
Add a little nutrient to the must to prevent excess volatile acidity.
Great for producing quality white wines with fruity & floral characteristics.
This will give more than 16% ABV & is suitable for lighter dessert wines.
It can also be used to make sparkling wines and for restarting stuck fermentations.
To use add the contents of the sachet to about 50ml of warm water (approx 35°C) containing 1/2 teaspoon of sugar.
Simply leave for 15-20 minutes, stir vigourously and add to the must. Stir the must well to distribute the yeast.
Each sachet contains 5 grams of yeast which is sufficient for a single fermentation of up to 5 gallons.