HelloYoung White Wine Brewing with Sacchar 500g Active Dry Yeast for Alcohol Fermentation

New 500g Alcohol Yeast Active Dry Yeast Fermentation White Wine Brewing With Saccharomyces Cerevisiae Wine Yeast Wine

Product Name : Wine active dry yeast (wine only)

Production Date: new

Net Weight : 500g                                              Packing: 500g/pack *1 pack

Package: Bag                                                        Brand : ANGEL

Place of origin : Hubei,China                            Volume: 10000ML                             

Scope: for a variety of rice wine brewing          

Shelf life: 24 months

Storage: vacuum packaging, please be stored in a cool dry place

Ingredients: yeast, food additives (sorbitan monostearate)

1. solid state fermentation:

Koji (small burn) liquor: first 2.5-3 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutes after cooled to 28-30 DEG C, and then evenly onto the grains have been cooled to 20--25 DEG C, mix well, pit entry fermentation 4 days --5.

Meanwhile, the lost 2---2.5 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutesafter cooled to 28-30 DEG C, and then evenly onto the has cooled to 15--20 DEG C lees, mix well, pit entry fermentation 10---15 days.

Xiaoqu liquor: whole grain after soaking, steaming, steaming out early, Zhen - cooled to 24---28 DEG C, need to accumulate 8 - 12 hours, temperature 24 - 30 degrees, the fermentation period is 5--7 days. Usage dosage for 0.3-0.5%, ibid.

2.  liquid fermentation:

Will be cooked food bubble water, when the temperature reached 28 degrees to 2.5 kg yeastadding, stirring for 10 minutes and then sealed fermentation for 4 days.

The raw material usage (100 kg powder grain count).

First with 300 kg water mixture, the temperature of natural cooling to 32 DEG C (during mixingto prevent precipitation), then add 400 grams (8 of two) of distiller's yeast fermentationstirring, 7-12 days. 3 days before the 2 day of mixing, temperature control in the range of 28-36 DEG C, the optimum fermentation temperature 32 degrees Celsius, the highesttemperature of fermentation time shall not exceed 38 DEG C, the temperature is lower than 26 DEG C insulation measures should be taken.

[note]

1, for the rice as raw material fermentation with uncooked materials, can be used directly or agrain of rice fermentation, the fermentation period of 10-16 days but to extend.

2, the fermentation cycle and raw material variety, granularity of raw material, amount of kojiand fermentation temperature and other factors. General granularity of raw material, a large amount of fine wine, the fermentation period is short; on the contrary, the fermentation periodshould be longer.