Coobra Wine Yeast Toky (Tokayer type) 10g 25L

Specially dried cider yeast to give classic Tokayer character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.

Ingredients: Yeast (Saccharomyces Cervisie).