With a strong, competitive character, the Champagne yeast is part of the No. 1118 strain, having excellent alcohol tolerance and being capable of fermenting at a wide temperature range, this yeast is an excellent choice for fermenting a variety of sparkling wines, fruit wines, dry meads and ciders.
This yeast produces a neutral and crisp fermentation with few if any noticeable esters.
This yeast has an alcohol tolerance of up to 18% ABV.
Does not include yeast nutrients.
The optimal fermentation temperature for this yeast is around 15 - 25°C
Though fermentation temperatures below and above this temperature range are possible, lower fermentation temperatures will produce a slower rate of fermentation, and even stagnation below 14°C while higher fermentation temperatures will produce a higher rate of fermentation but at a gradual increase of ester production.
It is recommended to use a pitching rate of 0.5 – 1g yeast p/L of wort.
Can be pitched either directly or after rehydration.
Pitch the yeast directly in the fermentation
vessel on the surface of the wort at or above the fermentation temperature.
Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available to avoid clumps. Ideally, the yeast will be added during the first part of the filling of the vessel; in which case hydration can be done at wort temperature higher than fermentation temperature, the fermenter being then filled with wort at lower temperature to bring the entire wort temperature at fermentation temperature.
With prior rehydration
Alternatively, sprinkle the yeast in minimum 10 times its weight in sterile water 25 - 29°C. Leave to rest 15 to 30 minutes, gently stir and pitch the resultant cream into the fermentation vessel.
For less than 6 months: the product must be stored below 24°C. For more than 6 months: the product must be stored below 15°C. For short periods not exceeding 7 days there is an exception to these rules.
36 months from production date. Refer to best before end date printed on the sachet. Opened sachets must be sealed and stored at 4°C and used within 7 days of opening. Do not use damaged sachets.
Champagne Yeast 25g (BrewersDIY)
- Product Code: DIY
- Availability: In Stock
- Ex Tax: R46.00