Yeast: Malt Whisky from Barley (100g)

Description A naturally pure culture of the yeast, Saccharomyces cerevisiae especially selected for malt whisky. Recommended for This strain is recommended for use in the production of malt whisky by fermentation of wort made from malted barley. Dosage: For fermentations smaller than 100L: 1 gram per 1L fermentation For fermentations larger than 100L: 60 grams per 100L fermentation Specifications: Min temperature: 20 C Max Temperature: 33 C Alcohol tolerance: 15 % v/v Rehydration: In order to restore the dried yeast to its fully active viable state, it is necessary to rehydrate the yeast as rapidly as possible by adding the yeast to 10 times it's mass of water at 36 deg C. Add yeast to water and stir well. After 15min add 10 % of the rehydration volume worth of prepared washed and mix well. Allow to sit for 5 min before adding the mixture to the large fermentation tank.