Yeast for production of mead 50 l - VU Dol.
Dol. yeast and nutrient salt to produce 50 liters of meadQuality Dol. yeast and nutrient salt for 50 l of mead. Dol. yeasts were bred in the Beekeeping Research Institute, Inc. in the Bottom and have ideal qualities for making excellent Czech mead. Yeast can also be used to produce fruit wines. The can of yeast has a long service life. Dol. yeasts are best stored at a lower temperature (10-20 ° C). Once the tube has been opened, the contents must be immediately used for the currant according to the enclosed instructions. The most common mistakes that cause the failure of mead production:
- poorly fermented bacon - the bacon was left at low temperature or for a short time and therefore does not contain enough yeast
- adding the whole batch of the nutrient salt to the locust instead of the honey
- insufficient temperature at 1st fermentation or fluctuating temperature (eg heating location)
- insufficient cooking of the honey removal solution
If the mead has ceased to ferment and is sweet (if the density is not exceeded at 26-30 saccharometric degrees), it is advisable to invert the mead with aeration (as in the case of the first rinse) or air bubble and leave it at 22-26 ° C . If there is a low alcohol concentration (up to 11%), the meadow is growing wild. After the fermentation is complete, we proceed to the first course according to the instructions. When cooking less than 50 liters of meats, consume all yeast but only part of the nutrient salt (0.3 grams per liter).
Enjoy high quality Czech mead thanks to
Dol. yeast and nutrient salt for 50 l of mead
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