Pure Liquid Yeast - Commercial Winemaking
Yeast (Saccharomyces cerevisiae or Saccharomyces bayanus)
A liquid suspension of yeast grown in a sterile, nutrient enriched medium. Pure liquid yeast cultures enhance the natural flavor and aromatic characteristics of your premium wines compared to dry processed yeast.
Instructions for Use:
Sanitize package before opening. Pour the contents into juice.
Directly inoculates juice or must at 1 liter per 55 gallons (2.08 hL).
70-75 °F (21-24 °C). Maintain temperature until fermentation Is evident: CO₂ bubble formation or foaming on top of juice or must.
- Slow fermentation may be caused by lack of dissolved oxygen in the juice or must and temperatures too warm or too cold. Aerate more and adjust temperature if necessary.
- We suggest using more yeast or making a starter for higher gravity juice or must.
Viable yeast cell count: 1.20 x 10⁹ cells/mL
Purity: Single Morphology
Total anaerobic bacteria: <1 cfu/ 7.5x10⁷ yeast cells
Total aerobic bacteria: <1 cfu/ 7.5x10⁷ yeast cells
Wild yeast non Saccharomyces: <1 cfu/ 7.5x10⁷ yeast cells
Wild yeast non Brettanomyces: <1 cfu/ 7.5x10⁷ yeast cells
Culture Density: 1.10 g/mL
Best when used fresh; use within 14 days of receipt
Available from 1.0 liter and up to suit your fermentation needs
Suggested Quantities for Direct Pitch:
One liter of yeast inoculates 1 barrel of wine or approximately 50-60 gallons (2.08 hL) of juice or must