Brewer's yeast, flavour release FRUIT X

Distilla Fruit X fruit yeast. One of the most aggressive yeast strains. It starts multiplying and fermenting immediately in fresh mash, killing the wild yeasts and other undesirable bacteria in the mash that cause bad smells and flavours.By using it, you can prevent the wild yeasts and bacteria from multiplying in the mash, so that your mash remains fragrant at the end of fermentation.A good smelling mash can be used to make a good smelling brandy.High alcohol tolerance 18 V/V%fermentation temperature: 12 - 32 ° C.Excellent aroma release.Dosage:20g / 100 kg mashYeast nutrient can be added to sugar mash.Method of use:The required amount of the product is about 10 - 20 g per 100 kg of mash.The mash is then used to make a good smelling brandy.About 10 times the amount of mash (20-25 degrees) is dissolved in mash, after 10 minutes of standing time, and added while stirring.