Fermentis SafSpirit™ FD-3 Active Dry Yeast for Spirits 500g
THE RIGHT CHOICE FOR PURE MALT FERMENTATION
Formerly called Safspirit™ Fruit Dry Yeast
Recommended for fruit fermentation due to its fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good results in agave distillates
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable fruit notes in the fermentation of new-make spirits. Able to give a large variety of flavors such as white fruits (apple, pear, peach) or exotic fruits (banana, mango), this yeast is ideal for distillers wishing to produce tasty malt new-make spirits.
Ingredients: yeast (Saccharomyces cerevisiae), rehydrating agent
Dosage
30 -50 grams / hl
Rehydration instruction
① Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (77.0°F – 95.0°F)
② Leave to rest for 15 minutes
③ Gently stir
④ Pitch in the fermenter
THE RIGHT CHOICE FOR PURE MALT FERMENTATION
Formerly called Safspirit™ Fruit Dry Yeast
Recommended for fruit fermentation due to its fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good results in agave distillates
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable fruit notes in the fermentation of new-make spirits. Able to give a large variety of flavors such as white fruits (apple, pear, peach) or exotic fruits (banana, mango), this yeast is ideal for distillers wishing to produce tasty malt new-make spirits.
Ingredients: yeast (Saccharomyces cerevisiae), rehydrating agent
Dosage
30 -50 grams / hl
Rehydration instruction
① Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (77.0°F – 95.0°F)
② Leave to rest for 15 minutes
③ Gently stir
④ Pitch in the fermenter
THE RIGHT CHOICE FOR PURE MALT FERMENTATION
Formerly called Safspirit™ Fruit Dry Yeast
Recommended for fruit fermentation due to its fructophilic character. Reported as a neutral strain, but in some cases produces refined and balanced esters. Low nitrogen demand and high resistance to alcohol. Very good results in agave distillates
A specially selected strain of Saccharomyces cerevisiae used in a variety of grain fermentations, showing very regular fermentation profiles. The right choice for pure malt fermentation due to its ability to attain good yields, and to improve the concentration of esters that impart covetable fruit notes in the fermentation of new-make spirits. Able to give a large variety of flavors such as white fruits (apple, pear, peach) or exotic fruits (banana, mango), this yeast is ideal for distillers wishing to produce tasty malt new-make spirits.
Ingredients: yeast (Saccharomyces cerevisiae), rehydrating agent
Dosage
30 -50 grams / hl
Rehydration instruction
① Rehydrate the yeast in 10 times its volume of water or wort at 25°C – 35 °C (77.0°F – 95.0°F)
② Leave to rest for 15 minutes
③ Gently stir
④ Pitch in the fermenter
