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Yeast for production of mead 50 l - deep - VO Dol.

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Yeast for production of mead 50 l - deep - VO Dol.
Sales price 2,64 €
Sales price without tax 2,18 €
Availability: in stock

SKU:  2399
Yeast for production of mead 50 l - deep - VO Dol.
Yeast for production of mead 50 l - deep - VO Dol.
Yeast for production of mead 50 l - deep - VO Dol.
Yeast for production of mead 50 l - deep - VO Dol.

Dol. deep-leavening yeast and nutrient salt to produce 50 liters of mead



Dol. deep-leavening yeast and nutrient salt to produce 50 liters of mead. Dol. deep-grain yeasts were bred in the Beekeeping Research Institute, Inc. in the Mine and have suitable properties for domestic self-production of high-alcohol mead. Yeast can also be successfully used to produce fruit wine and to repair unsweetened mead. The can of yeast has a long service life. Dolly yeasts are best stored at a lower temperature (10 - 20 ° C). Once the tube has been opened, the contents must be immediately used for tapping according to the instructions.

- 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 during 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, consume all yeast but only part of the nutrient salt (0.3 g per 1 liter).

Enjoy high-quality Czech home-made mead thanks to Dol. deep-leavening yeast and nutrient salt for the production of 50 liters of mead.

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