Yeast for KVASS VI-A-DRY PDM, 25g

Highly active yeast with organoleptic properties, excellent for grain and fruit raw materials. They have experimentally proven effectiveness during the production of kvass.

Application

Production of fruit and grain beverages and for starting stuck fermentations.

Dosage

From 15 to 50 g per 100 liters of wort - depending on production conditions

Yeast seeding

It is best to add yeast to a 10-fold amount of wort-water mixture or just water at a temperature of about 37 degrees, mix and leave for 15 minutes, then mix again and leave for 15 minutes. After that, add to the wort.

NOTE: The rehydration process should not exceed 45 minutes, and the temperature of the rehydrated yeast should not differ by more than 10˚C from the temperature of the wort.