The yeast supports the terroir characteristics which are influenced by the site, the soil conditions, the micro climate, the topography and the vineyard cultivation and management and last not least, by the individual ways and methods of the winemaker.
Fermentation starts very quickly and fermentation runs smoothly. The yeast ferments out completely.
- fermentation temperatures:
- white must 17-22 °C
- red grape mash/must: 22-28°C
- alcohol tolerance: 14 % ABV
- dosage: 20-30 g/100 litres at 37-42°C
- shelf life: vacuum packed; once opened use within 2 to 3 days
Click here for a comparing table of yeast characteristics of the complete Erbslöh range.
How to add yeast?
The order in which you add ingredients is important for the end result of a wine. One ingredient is capable of influencing the effect of another, even in a negative way. Yeasts are always added AFTER the nutrients! Dried yeast needs to be rehydrated first: dissolve the required quantity of yeast in 10 times its weight of lukewarm water (30-35 °C) or preferably 50 % diluted juice. So, e.g. 7 g of yeast in 70 ml of water and/or 100 g yeast in 1 litre of water/juice mixture. Stir gently. Let it rehydrate for 15 minutes (some foaming might occur) and stir gently again. Now add the yeast solution to your must while stirring/ pumping firmly. Ensure that the temperature difference between the yeast solution and the must does not exceed 7 to 10 °C. When the difference in temperature is larger, cool the yeast suspension further down before adding. NEVER scrimp on yeast! A healthy yeast colony is necessary for a consistent fermentation of your must. Keep your dried yeast in a refrigerator.