One of the most widely used yeasts in the world due to its competitive factor and ability to ferment equally well over a wide temperature range. Can restart stuck fermentations, contains the competitive factor (ie., inhibits wild yeast), neutral sensory effect. An excellent choice for all types of wines, including sparkling, late harvest, dessert wines and especially for mead.

Instructions for use:
Dissolve the dry yeast in 10 times its weight (50 ml or 2 oz) of warm NOT HOT water (104-109 deg F/ 40-43 deg C). Let stand 15 minutes without stirring, then stir well to suspend all the yeast. Add to must. Sufficient for 1 to 6 gallons.

Technical Information:

Temperature range: 50-86 deg F (10-30 deg C)
Alcohol Tolerance: 18%
Sensory Effect: Neutral
Fermentation Speed: Very fast

Packet size: 5 grams