{"title":"Angel Yeast","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta name=\"viewport\" content=\"width=device-width, initial-scale=1.0\"\u003e\u003c\/p\u003e\n\u003c!-- Import Lato Font --\u003e\n\u003cp\u003e\u003clink rel=\"preconnect\" href=\"https:\/\/fonts.googleapis.com\"\u003e \u003clink rel=\"preconnect\" href=\"https:\/\/fonts.gstatic.com\" crossorigin=\"\"\u003e \u003clink href=\"https:\/\/fonts.googleapis.com\/css2?family=Lato:wght@400;700;900\u0026amp;display=swap\" rel=\"stylesheet\"\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n        \/* CSS Variables *\/\n        :root {\n            --mb-red: #9d2235;\n            --mb-gold: #f0c04a;\n            --mb-dark: #2c2c2c;\n            --mb-light-gray: #f9f9f9;\n            --mb-border-gray: #e0e0e0;\n        }\n\n        \/* Wrapper Reset \u0026 Base Styles - STRICTLY PX UNITS *\/\n        .mb-category-wrapper {\n            font-family: 'Lato', sans-serif;\n            color: var(--mb-dark);\n            max-width: 1200px;\n            margin: 0 auto;\n            padding: 20px;\n            box-sizing: border-box;\n        }\n\n        .mb-category-wrapper * {\n            box-sizing: border-box;\n        }\n\n        \/* Hero Section (Flexbox) *\/\n        .mb-hero {\n            display: flex;\n            align-items: center;\n            gap: 40px;\n            margin-bottom: 40px;\n        }\n\n        .mb-hero-content {\n            flex: 1;\n        }\n\n        .mb-hero-media-col {\n            flex: 1;\n            width: 100%;\n        }\n\n        \/* Typography - STRICTLY PX UNITS *\/\n        .mb-eyebrow {\n            font-size: 14px;\n            font-weight: 700;\n            color: var(--mb-red);\n            text-transform: uppercase;\n            letter-spacing: 1px;\n            margin-bottom: 12px;\n            display: block;\n        }\n\n        .mb-headline {\n            font-size: 42px;\n            font-weight: 900;\n            line-height: 48px;\n            margin-top: 0;\n            margin-bottom: 20px;\n            color: var(--mb-dark);\n        }\n\n        .mb-lead {\n            font-size: 20px;\n            font-weight: 400;\n            line-height: 30px;\n            margin-bottom: 24px;\n            color: #444444;\n        }\n\n        \/* Bullets *\/\n        .mb-benefits-list {\n            list-style: none;\n            padding: 0;\n            margin: 0;\n        }\n\n        .mb-benefit-item {\n            font-size: 17px;\n            line-height: 26px;\n            margin-bottom: 16px;\n            display: flex;\n            align-items: flex-start;\n            gap: 12px;\n        }\n\n        .mb-checkmark {\n            flex-shrink: 0;\n            width: 24px;\n            height: 24px;\n            margin-top: 2px;\n            color: var(--mb-red);\n        }\n\n        \/* Media Container (1:1 Padding Hack) *\/\n        .mb-media-square {\n            position: relative;\n            padding-bottom: 100%; \/* 1:1 Aspect Ratio *\/\n            height: 0;\n            overflow: hidden;\n            border-radius: 8px;\n            box-shadow: 0 8px 24px rgba(0,0,0,0.1);\n            background-color: var(--mb-light-gray);\n        }\n\n        .mb-media-square img,\n        .mb-media-square iframe {\n            position: absolute;\n            top: 0;\n            left: 0;\n            width: 100%;\n            height: 100%;\n            object-fit: cover;\n            border: none;\n        }\n\n        \/* Process Bar (Bottom) *\/\n        .mb-process-bar {\n            display: flex;\n            background-color: var(--mb-light-gray);\n            border: 1px solid var(--mb-border-gray);\n            border-radius: 8px;\n            padding: 30px;\n            gap: 30px;\n        }\n\n        .mb-process-step {\n            flex: 1;\n            text-align: center;\n        }\n\n        .mb-step-number {\n            display: inline-flex;\n            align-items: center;\n            justify-content: center;\n            width: 36px;\n            height: 36px;\n            background-color: var(--mb-gold);\n            color: var(--mb-dark);\n            font-size: 16px;\n            font-weight: 900;\n            border-radius: 50%;\n            margin-bottom: 15px;\n        }\n\n        .mb-step-title {\n            font-size: 16px;\n            font-weight: 700;\n            color: var(--mb-dark);\n            margin-top: 0;\n            margin-bottom: 8px;\n            text-transform: uppercase;\n        }\n\n        .mb-step-text {\n            font-size: 14px;\n            line-height: 22px;\n            color: #555555;\n            margin: 0;\n        }\n\n        \/* Mobile Responsive (Max 850px) *\/\n        @media (max-width: 850px) {\n            .mb-hero {\n                flex-direction: column;\n                gap: 30px;\n            }\n\n            .mb-hero-content {\n                order: 1;\n            }\n\n            \/* Push Media to the bottom of the stack on mobile *\/\n            .mb-hero-media-col {\n                order: 2;\n            }\n\n            .mb-process-bar {\n                flex-direction: column;\n                gap: 20px;\n                padding: 24px 20px;\n            }\n\n            .mb-process-step {\n                text-align: left;\n                display: flex;\n                flex-direction: column;\n                align-items: flex-start;\n            }\n\n            .mb-step-number {\n                margin-bottom: 10px;\n            }\n        }\n    \u003c\/style\u003e\n\u003cdiv class=\"mb-category-wrapper\"\u003e\n\u003c!-- Hero Section --\u003e\n\u003cdiv class=\"mb-hero\"\u003e\n\u003c!-- Left Column: Text \u0026 Benefits --\u003e\n\u003cdiv class=\"mb-hero-content\"\u003e\n\u003cspan class=\"mb-eyebrow\"\u003ePremium Brewing Yeast\u003c\/span\u003e\n\u003ch1 class=\"mb-headline\"\u003eBrew Better Beer with High-Performance Dry Yeast\u003c\/h1\u003e\n\u003cp class=\"mb-lead\"\u003eWe’ve partnered with Angel Yeast to bring you reliable, world-class dry yeast at unbeatable value. No compromises—just clean, consistent, and repeatable fermentations every time.\u003c\/p\u003e\n\u003cul class=\"mb-benefits-list\"\u003e\n\u003cli class=\"mb-benefit-item\"\u003e\n\u003csvg class=\"mb-checkmark\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eUnbeatable Value:\u003c\/strong\u003e Get premium, high-viability yeast at a fraction of the cost.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"mb-benefit-item\"\u003e\n\u003csvg class=\"mb-checkmark\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eRigorously Tested:\u003c\/strong\u003e Every batch passes strict QC labs for absolute purity and viability.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"mb-benefit-item\"\u003e\n\u003csvg class=\"mb-checkmark\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eConsistent Results:\u003c\/strong\u003e Delivers clean and predictable flavor profiles, batch after batch.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli class=\"mb-benefit-item\"\u003e\n\u003csvg class=\"mb-checkmark\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"3\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"20 6 9 17 4 12\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e \u003cspan\u003e\u003cstrong\u003eBrewer Approved:\u003c\/strong\u003e Extensively trialed and proven in our own R\u0026amp;D brewing facility.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- Right Column: Media (Stacks bottom on mobile) --\u003e\n\u003cdiv class=\"mb-hero-media-col\"\u003e\n\u003cdiv class=\"mb-media-square\"\u003e\n\u003c!-- Product Image --\u003e \u003cimg src=\"https:\/\/morebeer.com\/cdn\/shop\/files\/70154.png?v=1791497717\" alt=\"Angel Premium Dry Yeast\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- Process Bar (Bottom) --\u003e\n\u003cdiv class=\"mb-process-bar\"\u003e\n\u003cdiv class=\"mb-process-step\"\u003e\n\u003cdiv class=\"mb-step-number\"\u003e1\u003c\/div\u003e\n\u003ch3 class=\"mb-step-title\"\u003eSanitize \u0026amp; Prep\u003c\/h3\u003e\n\u003cp class=\"mb-step-text\"\u003eEnsure your wort is chilled to the proper pitching temperature and all your equipment is strictly sanitized.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-process-step\"\u003e\n\u003cdiv class=\"mb-step-number\"\u003e2\u003c\/div\u003e\n\u003ch3 class=\"mb-step-title\"\u003ePitch The Yeast\u003c\/h3\u003e\n\u003cp class=\"mb-step-text\"\u003eSprinkle the dry yeast directly onto the surface of the wort, or rehydrate in sterile water based on strain instructions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"mb-process-step\"\u003e\n\u003cdiv class=\"mb-step-number\"\u003e3\u003c\/div\u003e\n\u003ch3 class=\"mb-step-title\"\u003eFerment \u0026amp; Enjoy\u003c\/h3\u003e\n\u003cp class=\"mb-step-text\"\u003eSeal your fermenter and let Angel Yeast provide a rapid, clean, and consistent fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","products":[{"product_id":"angel-yeast-cw101-cell-wall-nutrient-5-kg","title":"Angel Yeast | CW101 Yeast Cell Wall Nutrient | 5 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tYeast cell wall nutrient designed to support healthy, efficient fermentations\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHelps prevent stuck or sluggish fermentations by absorbing harmful compounds and providing vital sterols, unsaturated fatty acids, and nutrients to support yeast health\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Red \u0026amp; White Wine, High-Gravity Beer, Cider, and Stressful Fermentations\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast CW101 is a traditional yeast cell wall (aka yeast hulls) nutrient designed to support healthy, efficient fermentations. Rich in sterols, unsaturated fatty acids, proteins, and polysaccharides, CW101 helps prevent stuck or sluggish fermentations by absorbing harmful compounds and supplying survival factors. Ideal for both wine and beer applications.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAdsorbs medium-chain fatty acids (e.g., hexanoic, octanoic, decanoic acids) to alleviate yeast inhibition\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProvides vital sterols, unsaturated fatty acids, and nutrients to support yeast health\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances fermentation vigor and viability in stressful, high-sugar or high-alcohol environments\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong flocculation and easy-to-use inert powder\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEfficient in both wine musts and high-gravity worts\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.2–0.4 g\/L (200–400 ppm) added at yeast pitch or mid-fermentation, depending on stress levels\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplication Instructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve in water or must\/wort and mix in at the start of fermentation or when signs of stress appear. No rehydration needed.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tRed \u0026amp; White Wine • High-Gravity Beer • Cider • Stuck or Sluggish Fermentations • Stressful Fermentations\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918117306657,"sku":"AD804D","price":28.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/67022.png?v=1771611310"},{"product_id":"angel-yeast-a01-american-ale-500","title":"Angel Yeast | A01 American Ale Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tClean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCrisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for American Pale Ale, IPA, Blonde Ale, Amber, Brown, Porter, and Stout\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast A01 is a clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles. It delivers a crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage. With strong attenuation and medium-to-high flocculation, A01 produces bright, well-finished beers that require little intervention to clarify.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tA01 performs well across a broad temperature range and is suitable for a variety of ales including American Pale Ale, IPA, Amber, Blonde, Brown, and even Stout. It is POF-negative, non-diastatic, and offers fast, consistent fermentation—making it a highly reliable choice for both commercial and home brewers.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tClean American ale profile with minimal ester production\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium-to-high flocculation for improved clarity\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong attenuation (~75–83%) with a dry, crisp finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tExcellent for a wide range of American ale styles\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-negative and non-diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t59–77°F (15–25°C)\u003cbr\u003e\r\n\tRecommended range for cleanest profile: 59–68°F (15–20°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t 0.5–1.0 g\/L depending on wort gravity and fermentation temperature\u003cbr\u003e\r\n\tTypical pitch rate: 50–100 g\/hL for standard-strength ales\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor best results, rehydrate yeast in clean water at 86°F (30°C) for 15 minutes before pitching. While direct pitching is possible, rehydration is strongly recommended for high-gravity fermentations or when yeast health is critical.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tAmerican Pale Ale • IPA • Blonde Ale • Amber • Brown • Porter • Stout\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119174433,"sku":"DY801B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70143.png?v=1791494111"},{"product_id":"angel-yeast-bf16-swiss-lager-500","title":"Angel Yeast | BF16 Swiss Lager Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tClean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-negative, non-diastatic, and delivers excellent clarity with no filtration required\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Pilsner, Helles, Vienna Lager, Märzen, Festbier, American Lager, and International Pale Lager\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 50-68°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast BF16 is a clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters. With strong fermentation performance and high flocculation, BF16 is ideal for a wide range of traditional and modern lagers. It is POF-negative, non-diastatic, and delivers excellent clarity with no filtration required.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tBF16 performs best at classic lager temperatures but is versatile enough to ferment warmer when needed, making it suitable for brewers of all scales seeking reliable lager performance.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tClean lager profile with low ester production\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh flocculation for clear, brilliant beer\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong attenuation (80–91%) for a dry, crisp finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments well at traditional and elevated lager temps\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-negative and non-diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t50–68°F (10–20°C)\u003cbr\u003e\r\n\tRecommended range for cleanest profile: 50–59°F (10–15°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.5 g\/L depending on wort gravity and fermentation temperature\u003cbr\u003e\r\n\tTypical pitch rate: 50–150 g\/hL; increase up to 300 g\/hL for high-gravity or stressed fermentations\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor best results, rehydrate yeast in clean water at 72–86°F (22–30°C) for 10–20 minutes before pitching. Gradually adjust to wort temperature and pitch within 30 minutes to maintain yeast viability.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tPilsner • Helles • Vienna Lager • Märzen • Festbier • American Lager • International Pale Lager\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119305505,"sku":"DY802B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70144.png?v=1791494112"},{"product_id":"angel-yeast-bf27-german-lager-500","title":"Angel Yeast | BF27 German Lager Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIdeal for brewers seeking premium lager quality with aroma depth\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Czech Pale Lager, Munich Helles, Pilsner, Vienna Lager, American Lager, International Pale Lager, Festbier, Märzen, and Dunkel\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 50-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast BF27 is a high-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character. With vigorous attenuation and high flocculation, BF27 produces clear, balanced lagers with a refined profile. POF-negative and non-diastatic, it offers reliable performance for both traditional and modern lager styles.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tIdeal for brewers seeking premium lager quality with aroma depth, BF27 brings a touch of elegance to every batch\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tClean, crisp lager profile with subtle fruity\/floral esters\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh flocculation for polished clarity\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong attenuation (~85%) for a dry finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments well across a broad range: 50–77 °F (10–25 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended range for clean character: 50–68 °F (10–20 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF‑negative and non-diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t50–77 °F (10–25 °C)\u003cbr\u003e\r\n\tOptimal for clean, refined flavor: 50–68 °F (10–20 °C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.8–1.5 g\/L depending on wort strength and fermentation temp\u003cbr\u003e\r\n\tTypical pitch: 80–150 g\/hL; increase to 300 g\/hL for high-gravity or stressed fermentations \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes before pitching. Adjust to fermentation temp and pitch within 30 minutes to maximize viability .\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tCzech Pale Lager • Munich Helles • Pilsner • Vienna Lager • American Lager • International Pale Lager • Festbier • Märzen • Dunkel\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119338273,"sku":"DY803B","price":57.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70145.png?v=1791494113"},{"product_id":"angel-yeast-wa18-german-hefeweizen-500","title":"Angel Yeast | WA18 German Hefeweizen Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tDesigned to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tNaturally derived, non-GMO wheat beer yeast that creates flavorful Hefeweizen-style beers that remain approachable in clarity and body\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Hefeweizen, Weissbier, Dunkelweizen, Witbier, American Wheat, Belgian White, and Blonde Ale\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast WA18 is a naturally derived, non-GMO wheat beer yeast designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance. With medium-to-high flocculation and fast fermentation, WA18 creates flavorful Hefeweizen-style beers that remain approachable in clarity and body perfect for both traditional and modern wheat styles.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tTypical wheat beer ester profile: banana with slight clove spice\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium-to-high flocculation for smoother appearance\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh attenuation (80–91%) for balanced mouthfeel\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tQuick fermentation: finished in ~96 hours at 18 °C (64 °F)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tTemperature range: 59–77 °F (15–25 °C), ideal at 64–72 °F (18–22 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t59–77°F (15–25°C)\u003cbr\u003e\r\n\tRecommended for best flavor expression: 64–72°F (18–22°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5 g\/L (50 g\/hL); increase to 1.0–3.0 g\/L (100–300 g\/hL) for high-gravity or more robust fermentations\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to pitching temperature and pitch within 30 minutes to preserve yeast viability.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tHefeweizen • Weissbier • Dunkelweizen • Witbier • American Wheat • Belgian White • Blonde Ale\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119469345,"sku":"DY804B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70146.png?v=1791494114"},{"product_id":"angel-yeast-w008-wheat-ale-500","title":"Angel Yeast | W008 Wheat Ale Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPremium wheat beer yeast tailored for German and Belgian styles\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDelivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Hefeweizen, Weissbier, Belgian Wheat Ale, Dunkelweizen, Witbier, Wheat-Style Blonde or Amber Ale\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast W008 is a premium wheat beer yeast tailored for German and Belgian styles. It delivers a harmonious blend of fruity esters and classic clove phenols, alongside a clean, well-defined appearance. With medium flocculation and high attenuation, W008 ferments reliably across a broad temperature range, offering sophisticate wheat beers with subtle clarity. POF-positive and diastatic, it provides robust fermentation and consistent flavor development.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFruity ester profile with classic clove phenols\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium flocculation for balanced clarity\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh attenuation (~80–90%) for smooth mouthfeel\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments across wide range: 59–77 °F (15–25 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-positive and diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t59–77°F (15–25°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL); increase to 2.0–3.0 g\/L (200–300 g\/hL) for high-gravity or specialty beers\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Adjust to pitching temperature and pitch within 30 minutes for optimal yeast health.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tHefeweizen • Weissbier • Belgian Wheat Ale • Dunkelweizen • Witbier • Wheat-Style Blonde or Amber Ale\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119534881,"sku":"DY805B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70147.png?v=1791494115"},{"product_id":"angel-yeast-cn36-british-ale-500","title":"Angel Yeast | CN36 British Ale Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tNeutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium flocculation and solid attenuation ensures bright, clean fermentation performance with no phenolic or ester interference\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Blonde Ale, Kolsch, Mild Ale, Session Ale, Fruit-Infused Ale, Classic or Experimental Pale Ale\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast CN36 is a neutral-saccharomyces ale yeast engineered for clarity and neutrality in flavor, making it perfect for delicate or adjunct-heavy beers. With medium flocculation and solid attenuation, CN36 ensures bright, clean fermentation performance with no phenolic or ester interference. Its POF-negative, non-diastatic nature supports a clean profile that lets ingredients speak for themselves.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tExceptionally clean, neutral ale profile\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium flocculation for clear, bright beer\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tModerate attenuation (~75–85%) for balanced finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments comfortably at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-negative and non-diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t59–77°F (15–25°C)\u003cbr\u003e\r\n\tOptimal range: 64–72°F (18–22 °C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL); increase to 2.0 g\/L (200 g\/hL) for high-gravity or adjunct-rich worts\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes, then temper and pitch within 30 minutes to ensure maximum yeast health.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tBlonde Ale • Kolsch • Mild Ale • Session Ale • Fruit-Infused Ale • Classic or Experimental Pale Ale\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119567649,"sku":"DY806B","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70148.png?v=1791494115"},{"product_id":"angel-yeast-cs31-saison-ale-500","title":"Angel Yeast | CS31 Saison Ale Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBelgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDelivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFruity, ester-forward Belgian Saison profile with dry finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium-to-high flocculation for bright, refined beer\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tVery high attenuation (~83–94%) for crisp, dry styles\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tDiastatic (STA1+) for full, dry fermentation\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 14% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t59–77 °F (15–25 °C)\u003cbr\u003e\r\n\tRecommended for precision brewing: 64–72 °F (18–22 °C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL); increased pitching of 1.5–3.0 g\/L (150–300 g\/hL) advised for high-gravity or challenging fermentations\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tSaison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119600417,"sku":"DY807B","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64898.png?v=1760508820"},{"product_id":"angel-yeast-la03-england-ipa-500","title":"Angel Yeast | LA03 New England IPA Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPremium ale strain crafted for New England and other hop-forward IPAs\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProduces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for NEIPA, Juicy IPA, American IPA, Hazy Pale Ale, and Fruit-Infused IPAs\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast LA03 is a premium ale strain crafted for New England and other hop-forward IPAs. It produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles. With medium attenuation and medium-to-high flocculation, LA03 creates a soft, juicy mouthfeel and bright appearance. POF-negative and non-diastatic, it’s designed for brewers seeking aromatic depth without harsh phenolics.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFruity ester profile: tropical fruit, mango, citrus, red berries\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium-to-high flocculation for a clean haze\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium attenuation (~71–75%) for juicy mouthfeel\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-negative and non-diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 10% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t59–77°F (15–25°C)\u003cbr\u003e\r\n\tRecommended for best aroma: 64–72°F (18–22°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL); boost to 1.5–2.0 g\/L (150–200 g\/hL) for higher gravity or haze intensity\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to fermentation temperature and pitch within 30 minutes to maintain yeast health.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tNEIPA • Juicy IPA • American IPA • Hazy Pale Ale • Fruit-Infused IPAs\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119633185,"sku":"DY808B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70150.png?v=1791501312"},{"product_id":"angel-yeast-vos-kveik-500","title":"Angel Yeast | VOS Kveik Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tNorwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDelivers a clean, neutral ale profile with subtle orange and citrus nuances\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 77-104°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tClean, neutral flavor with delicate orange\/citrus notes\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tVery high flocculation for clear beer without filtration\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong attenuation (~76–82%) for a dry finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tRapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tWide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 12% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-negative and non-diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t77–104°F (25–40°C)\u003cbr\u003e\r\n\tIdeal for fastest, most expressive fermentations: 95–104°F (35–40°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL); adjust to 1.5–2.0 g\/L (150–200 g\/hL) for high-gravity or high-stress worts\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tDirect pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tNorwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119665953,"sku":"DY809B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70151.png?v=1791501313"},{"product_id":"angel-yeast-ko-klschstyle-hybrid-ale-500","title":"Angel Yeast | KO Kölsch-Style Hybrid Ale Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tSpecialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tProduces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Kölsch, Blonde Ale, Cream Ale, California Common, and Hybrid Fermentations\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 59-77°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast KO is a specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales. It produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures. Medium-to-high flocculation promotes clarity, and its strong β-glucosidase activity enhances hop biotransformation—ideal for dry-hopped blonde ales or modern Kölsch interpretations. KO ferments clean at cool ale temps but can flex into warmer regimes with minimal off-flavors.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tNeutral, lager-like ale profile with restrained esters\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium-to-high flocculation for bright, polished beers\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAttenuation range of 78–83% for a crisp, dry finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments from 59–77 °F (15–25 °C); cooler for classic Kölsch, warmer for esters\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh β-glucosidase activity for enhanced hop biotransformation\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 9% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t 59–77 °F (15–25 °C)\u003cbr\u003e\r\n\tRecommended for classic Kölsch: 59–64 °F (15–18 °C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL); increase to 1.5–2.0 g\/L (150–200 g\/hL) for high-gravity or heavily dry-hopped beers\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within 30 minutes for optimal viability.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tKölsch • Blonde Ale • Cream Ale • California Common • Hybrid Fermentations\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119698721,"sku":"DY810B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70152.png?v=1791501314"},{"product_id":"angel-yeast-fg11-framgarden-kveik-500","title":"Angel Yeast | FG11 Framgarden Kveik Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments clean at elevated temperatures, with medium flocculation and robust attenuation\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 80-95°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tFG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tTropical fruit ester profile: melon, cantaloupe\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tMedium flocculation for slight haze with clarity\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAttenuates ~78–82% for a dry, smooth finish\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFermentation range: 80–95 °F (27–35 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance: high (10–15% ABV)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tPOF-negative and non-diastatic\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range:\u003c\/strong\u003e\u003cbr\u003e\r\n\t80–95°F (27–35°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate:\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL); increase to 1.5 g\/L (150 g\/hL) for high-gravity or intense ester expression\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions:\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003cbr\u003e\r\n\tKveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119731489,"sku":"DY811B","price":53.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70153.png?v=1791501315"},{"product_id":"angel-yeast-ag2-distillers-500","title":"Angel Yeast | AG-2 Distiller's Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDelivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Corn \u0026amp; Wheat Whisky, Grain-Based Spirit Fermentations, Turbo Distillation Washes, and Hybrid Grain Beers\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 77-95°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast AG‑2 is a high‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies. It delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character. AG‑2 offers high tolerance to glucose, ethanol, temperature, and fermentation stress, allowing excellent maltotriose and dextrin utilization. Ideal for hybrid whiskey projects, turbo fermentations, and grain-based spirits.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tShort lag time and fast, powerful fermentation\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tClean flavor profile—letting grain character shine\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh attenuation (\u0026gt;80%) for efficient sugar conversion\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFermentation at 77–95 °F (25–35 °C)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to 18% ABV\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh glucose\/ethanol resistance and maltotriose utilization\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range\u003c\/strong\u003e\u003cbr\u003e\r\n\t77–95°F (25–35°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g\/L (50–100 g\/hL)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eRehydration Instructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight in lukewarm water or diluted mash (approx. 22–30 °C \/ 72–86 °F) for 7–15 minutes. Gently stir, rest another 10–15 minutes, then pitch.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tCorn \u0026amp; Wheat Whisky • Grain-Based Spirit Fermentations • Turbo Distillation Washes • Hybrid Grain Beers\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119764257,"sku":"DY812B","price":9.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70142.png?v=1791429312"},{"product_id":"angel-yeast-yellow-label-distillers-500","title":"Angel Yeast | Yellow Label Distiller's Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tUnique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tSimplifies traditional processes while providing clean, efficient fermentation\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Baijiu, Rice Wine, Corn or Wheat Spirits, Chicha\/Sake-Style Wash, and Direct-Starch Fermentations\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 82-97°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast Yellow Label is a unique koji-style starter that combines yeast and enzymes to ferment raw or cooked starch directly—no mash needed. Ideal for grain-based spirits, rice wines, or exploratory washes, it simplifies traditional processes while providing clean, efficient fermentation.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments raw or cooked rice, corn, wheat, etc., without a mash step\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tContains alpha‑amylase, glucoamylase, and phytase for starch breakdown\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong fermentation at 82–97 °F (28–36 °C)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWorks in both solid and liquid fermentation setups\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFermentation completes in 4–15 days depending on process\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPacked with ≥40 billion cells\/gram, max 6.5% moisture, low heavy metals\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range\u003c\/strong\u003e\u003cbr\u003e\r\n\t82–97°F (28–36°C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.3–0.8 kg per 100 kg grain (0.6–0.8%) depending on fermentation method\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tFor raw grain: mix starch with hot water, cool to ~30 °C, add yeast‑enzyme pack, stir periodically (first 3 days in solid ferment), ferment 8–15 days. For cooked grain: rehydrate in ~30–35 °C water, pitch at 24–30 °C, ferment 4–15 days.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tBaijiu • Rice Wine • Corn or Wheat Spirits • Chicha\/Sake-Style Wash • Direct-Starch Fermentations\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119797025,"sku":"DY814B","price":8.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70154.png?v=1791497717"},{"product_id":"angel-yeast-am1-distillers-500","title":"Angel Yeast | AM-1 Distiller's Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tSpecially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tDelivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Scotch-Style Single Malt Whisky, Bourbon, and Grain-Based Distillates with Complex Esters\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 72-90°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast AM‑1 is specially formulated for Scotch‑style whisky fermentation, excelling at metabolizing complex sugars like maltotriose for deeper grain character. It delivers a soft, full mouthfeel and complex, fruity esters making it ideal for single malt and other refined grain spirits.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFast fermentation with strong maltotriose assimilation and high wort utilization rate\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tSoft taste profile enriched with fruity esters\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRobust performance in whisky washes, including Scotch and bourbon-style grains\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFermentation temperature range: 22–32 °C (72–90 °F)\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAlcohol tolerance up to ~15% v\/v\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLiving yeast cells ≥ 10 billion cfu\/g; moisture ≤ 7%; apparent fermentation \u0026gt; 90%\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range\u003c\/strong\u003e\u003cbr\u003e\r\n\t72–90 °F (22–32 °C)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg) of wash\/mash\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight in lukewarm water or low-strength wort at 22–30 °C for ~7–15 minutes. Gently stir and let rest 10–15 minutes before pitching into the fermenter\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tScotch-Style Single Malt Whisky • Bourbon • Grain-Based Distillates with Complex Esters\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119829793,"sku":"DY816B","price":10.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70141.png?v=1791429313"},{"product_id":"angel-yeast-aw19-distillers-500","title":"Angel Yeast | AW-19 Distiller's Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBuilt for grain-based whisky fermentations that demand strength and reliability\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tExceptional tolerance to alcohol, heat, and acidic conditions, ensuring fast, complete fermentation while producing a clean and neutral spirit base\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tRecommended for Bourbon, Corn Whisky, Wheat Whisky, Neutral Grain Spirits, and High-Gravity Ferments\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 72-90°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast AW-19 is built for grain-based whisky fermentations that demand strength and reliability. With exceptional tolerance to alcohol, heat, and acidic conditions, AW-19 ensures fast, complete fermentation while producing a clean and neutral spirit base. Perfect for bourbon, corn whisky, or high-gravity neutral washes where yield and consistency are critical.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh alcohol tolerance with strong stress resistance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tClean, low-ester profile for neutral or light grain spirits\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFast attenuation and robust kinetics, even in high-gravity or hot ferments\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerforms well in corn, wheat, or mixed-grain mashes\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLiving yeast cells ≥ 10 billion cfu\/g; moisture ≤ 7%; high apparent fermentation rate\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range\u003c\/strong\u003e\u003cbr\u003e\r\n\t72–90 °F (22–32 °C) \u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg mash\/wash)\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eInstructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tRehydrate in 5–10× its weight of clean water or low-strength wort at 22–30 °C for 7–15 minutes. Stir gently, rest for another 10–15 minutes, then pitch into the fermenter at 28–32 °C. Typical fermentation completes in 3–7 days depending on substrate and gravity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tBourbon • Corn Whisky • Wheat Whisky • Neutral Grain Spirits • High-Gravity Ferments\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":51918119960865,"sku":"DY817B","price":10.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70140.png?v=1791429314"},{"product_id":"angel-yeast-gh-distillers","title":"Angel Yeast | GH Distiller's Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tRobust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOptimized for large-scale and industrial production, delivering reliable, vigorous performance with high alcohol yields and strong stress resistance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFerment between 75-91°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast GH is a robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates. Optimized for large-scale and industrial production, it delivers reliable, vigorous performance with high alcohol yields and strong stress resistance. With its integrated nutrient blend, GH simplifies fermentation management while ensuring clean, efficient results batch after batch.\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh-efficiency fermentation for sugar mashes and alcohol production\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tNutrient-enriched formulation supports healthy, vigorous yeast growth\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tStrong attenuation with alcohol tolerance up to ~18% ABV\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFerments well between 75–91 °F (24–33 °C); ideal at 77–86 °F (25–30 °C)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tSuitable for high-gravity washes (240–300 g\/L sugar)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tFast, consistent fermentation to dry (SG \u0026lt; 0.990)\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Range\u003c\/strong\u003e\u003cbr\u003e\r\n\t75–91 °F (24–33 °C)\u003cbr\u003e\r\n\tRecommended for precision production: 77–86 °F (25–30 °C)\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"250 g","offer_id":51918121304353,"sku":"DY813B","price":7.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51918121337121,"sku":"DY813K","price":122.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64915.png?v=1760508859"},{"product_id":"angel-yeast-brewnutriaz-nutrient-5-kg","title":"Angel Yeast | BrewNutri-AZ Yeast Nutrient | 5 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tProvides yeast-accessible nitrogen to support healthy growth and steady fermentation performance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tSupplies zinc and micronutrients that help improve yeast metabolism and stress tolerance\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPromotes cleaner fermentations by supporting robust yeast health in demanding conditions\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHelps improve consistency across batches, especially in nutrient-limited or high-gravity worts\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tUseful for maintaining stronger yeast condition in serial\/repitch scenarios\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast BrewNutri-AZ is a complete, balanced yeast nutrient designed to support healthy, consistent beer fermentations. It helps prevent sluggish performance by supplying organic nitrogen, yeast-accessible amino nitrogen, zinc, and micronutrients that promote strong yeast growth and stress tolerance—supporting reliable attenuation and a clean finish, especially in high-gravity, adjunct-heavy, or otherwise nutrient-deficient worts and other stressful fermentation conditions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.15–0.30 g\/L (15–30 g\/hL), adjusted based on wort composition and fermentation stress level\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplication Instructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve in sterilized water and mix thoroughly. Add 10–15 minutes before the end of the boil, or dose directly into cooled wort in the fermenter.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tBeer • High-Gravity Beer • Adjunct-Heavy \/ Nutrient-Deficient Worts • Sluggish Fermentations • Stressful Fermentations\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":52386858107169,"sku":"AD805D","price":104.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/67021.png?v=1771891806"},{"product_id":"angel-yeast-brewnutriz-nutrient-5-kg","title":"Angel Yeast | BrewNutri-Z Yeast Nutrient | 5 kg","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tProvides a concentrated source of bioavailable zinc to ensure healthy yeast growth and metabolic efficiency.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEnhances the uptake of maltose and maltotriose, leading to more complete and faster fermentations.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPromotes cleaner fermentation profiles by reducing the production of acetaldehyde, diacetyl, and sulfur compounds.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEssential for high-gravity brewing and maintaining yeast vitality in serial repitching scenarios.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tImproves yeast flocculation and sedimentation, assisting in beer clarity and reducing filtration costs.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tAngel Yeast BrewNutri-Z is a specialized, high-zinc yeast nutrient designed to target the most common nutritional deficiency in beer wort. Even in all-malt worts, zinc levels often fall below the optimal threshold (0.3–0.5 mg\/L) required for robust yeast performance. BrewNutri-Z provides an inactive yeast-based source of zinc (5.5–6.5% w\/w) that acts as a critical cofactor for protein synthesis and enzymatic reactions during both growth and alcohol fermentation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tBy ensuring optimal zinc levels, brewers can significantly reduce fermentation lag times, improve attenuation in high-gravity environments, and protect yeast against the stresses of high alcohol and sugar concentrations. This results in a cleaner finish, better foam stability, and superior yeast condition for those looking to harvest and repitch their yeast over multiple generations.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage Rate\u003c\/strong\u003e\u003cbr\u003e\r\n\t0.005–0.01 g\/L (0.5–1 g\/hL), adjusted based on wort composition and fermentation stress level.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplication Instructions\u003c\/strong\u003e\u003cbr\u003e\r\n\tDissolve in sterilized water to ensure even distribution. Add the solution to the kettle 10–15 minutes prior to the end of the boil, or dose directly into the cooled wort in the fermentation vessel.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications\u003c\/strong\u003e\u003cbr\u003e\r\n\tBeer • High-Gravity Beer • Serial Repitching • Adjunct-Heavy Worts • Nutrient-Deficient Worts • Improving Flocculation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":52634261422369,"sku":"AD801D","price":319.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/67926.png?v=1777929311"},{"product_id":"angel-yeast-bv818-dry-wine-500","title":"Angel Yeast | BV818 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNeutral Sensory Profile:\u003c\/strong\u003e Highlights the natural aromas of white grape varieties like Chardonnay and Riesling without altering flavor.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Fermentation:\u003c\/strong\u003e Delivers strong, reliable kinetics with a wide temperature range (50-86°F) and high alcohol tolerance (up to 18% vol).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eClean Production: \u003c\/strong\u003eEnsures efficient processing with low nitrogen requirements and minimal production of foam, H₂S, and volatile acidity.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBV818 was selected from natural wine fermentation with strong and reliable fermentation kinetics. Its sensory contribution is considered neutral because it makes very little contribution to the sensory characteristics of wine, thus highlighting the aroma characteristics of famous white grape varieties such as Italian Riesling, Chardonnay, and Sauvignon Blanc. It is widely used around the world in the production of white wine and secondary fermentation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 50-86°F (10-30°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: up to 18%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of H₂S: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e- \u003c\/span\u003e\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eProduction of foam: low\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Sulfur dioxide resistance: good\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Competitive factor: active\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with Nutri-Rehyd\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eDosage\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t20 to 40 g\/hL\u003c\/p\u003e\r\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" data-extentions-extra-tablecapture-id=\"985224\" open=\"\" pingfang=\"\" style=\"border-style: solid; border-color: gray; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; border-spacing: 0px; border-collapse: collapse; text-indent: 0px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003ctbody style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e\r\n\t\t\u003ctr class=\"firstRow\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"46.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tReds\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"46.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tRoses\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" height=\"34\" style=\"box-sizing: border-box; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"71.33333333333333\"\u003e\r\n\t\t\t\tWhites\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" colspan=\"1\" rowspan=\"1\" style=\"box-sizing: border-box; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"82.33333333333333\"\u003e\r\n\t\t\t\tSparklings\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t \u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" height=\"34\" style=\"box-sizing: border-box; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"114.66666666666666\"\u003e\r\n\t\t\t\tFerm Speed\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"109.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tNitrogen Need\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"112.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tSensory Effect\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\t\u003ctr style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"67\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"67.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" style=\"box-sizing: border-box; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"92.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e★\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" colspan=\"1\" rowspan=\"1\" style=\"box-sizing: border-box; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"103.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e★\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" style=\"box-sizing: border-box; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"118.66666666666666\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tFast\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"130\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tLow\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"133.33333333333331\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tEVC\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\u003c\/tbody\u003e\r\n\u003c\/table\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tNote:\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t★★★★=Best Recommendation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tEVC=Enhances Varietal Character\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eNotes\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIt has good performance in low temperature, high concentration of SO₂ or in the shortage of nutrient fermentation; enhance famous white grape aroma such as Italian Riesling, Chardonnay, Sauvignon Blanc. It can restart the end fermentation, and smooth sparkling wine second fermentation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689878806817,"sku":"DYW9800B","price":8.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70132.png?v=1791414912"},{"product_id":"angel-yeast-rv171-dry-wine-500","title":"Angel Yeast | RV171 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEnhances Aromatics:\u003c\/strong\u003e Produces high levels of esters to significantly boost fruitiness in neutral grape varieties.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSoftens Mouthfeel: \u003c\/strong\u003eAbsorbs polyphenols to reduce harsh tannins and naturally metabolizes malic acid for smoother, early-drinking wines.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eVersatile Application:\u003c\/strong\u003e Ideal for fresh reds, whites, rosés, and late harvest wines, performing well with high-acid grapes and alcohol levels up to 14%.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRV171 was naturally isolated and chosen for its ability to produce large quantities of esters (like isoamyl esters), it can enhance the aromatic features of wines produced from neutral grape varieties. This particular yeast strain is capable of adsorbing polyphenolic compounds from its cell walls, thus lessening the tannic structure in young and fresh red wines. Grape juice inoculated with RV171 is likely to undergo malolactic fermentation since this yeast strain is able to metabolize malic acid during the primary fermentation stage. RV171 is the perfect option for making young, fresh, fruity and easily drinkable red, rosé and white wines, and also a fitting choice for late harvest wines.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- It is particularly suited for high-acid grapes or varieties that will undergo acid adjustment.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 57-86°F (14-30°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: up to 14%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e- \u003c\/span\u003eProduction of H₂S: moderate - high\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e- \u003c\/span\u003eNo harmful sulfide\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Competitive factor: sensitive\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Glycerol production: ≥7 g\/L\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with a Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eDosage\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e20 to 40 g\/hL\u003c\/span\u003e\u003c\/p\u003e\r\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" data-extentions-extra-tablecapture-id=\"985224\" open=\"\" pingfang=\"\" style=\"border-style: solid; border-color: gray; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; border-spacing: 0px; border-collapse: collapse; text-indent: 0px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003ctbody style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e\r\n\t\t\u003ctr class=\"firstRow\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"46.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tReds\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin thin thin medium; border-style: solid solid solid none; border-color: windowtext windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"60.66666666666666\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eRoses\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin thin thin medium; border-style: solid solid solid none; border-color: windowtext windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"56.33333333333333\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eWhites\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t \u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin thin thin medium; border-style: solid solid solid none; border-color: windowtext windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"95.33333333333333\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\tFerm Speed\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin thin thin medium; border-style: solid solid solid none; border-color: windowtext windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"112.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tNitrogen \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset;\"\u003eNeed\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin thin thin medium; border-style: solid solid solid none; border-color: windowtext windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"126.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tSensory Effect\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\t\u003ctr style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: medium thin thin; border-style: none solid solid; border-color: currentcolor windowtext windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"67\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e★\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: medium thin thin medium; border-style: none solid solid none; border-color: currentcolor windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"81.66666666666666\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: medium thin thin medium; border-style: none solid solid none; border-color: currentcolor windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"77.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: medium thin thin medium; border-style: none solid solid none; border-color: currentcolor windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"116.33333333333334\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tModerate\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: medium thin thin medium; border-style: none solid solid none; border-color: currentcolor windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"133.33333333333331\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tMedium\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: medium thin thin medium; border-style: none solid solid none; border-color: currentcolor windowtext windowtext currentcolor; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"133.33333333333331\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tEVC\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\u003c\/tbody\u003e\r\n\u003c\/table\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tNote:\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t★★★★=Best Recommendation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tEVC=Enhances Varietal Character\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689879101729,"sku":"DYW9801B","price":8.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70133.png?v=1791414914"},{"product_id":"angel-yeast-rv002-dry-wine-500","title":"Angel Yeast | RV002 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSuperior Color \u0026amp; Aroma: \u003c\/strong\u003eMaximizes tannin extraction and elevates aromatic compounds for vibrant, full-bodied wines with clean fruit expression.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Performance: \u003c\/strong\u003eFerments reliably up to 18% ABV (50-85°F) while keeping volatile acidity, H₂S, and foam production exceptionally low.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEnhanced Mouthfeel \u0026amp; Structure: \u003c\/strong\u003eGenerates abundant polysaccharides and glycerol (≥ 8 g\/L), naturally optimizing conditions for subsequent malolactic fermentation.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRV002 is a natural fermentation strain, this yeast demonstrates reliable safety, consistent performance and complete fermentation characteristics. It exhibits outstanding tannin and color extraction capacity while generating abundant polysaccharides. The strain significantly enhances wine coloration, particularly in red wines, contributing to well-structured, full-bodied wines with pronounced fruit expression, clean varietal character and harmonious palate. Its remarkable aroma-enhancing properties elevate diverse aromatic compounds. The yeast displays favorable flocculation behavior during late fermentation with stable pigment retention. The higher alcohols and amino acids released through autolysis provide optimal conditions for subsequent malolactic fermentation while minimizing exogenous interference.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 50-85°F (10-35°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: up to 18%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of polysaccharides: high\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of H₂S: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Potential for SO₂ production: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of foam: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Competitive factor: neutral\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Glycerol production: ≥ 8 g\/L\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eApplication Features\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThis yeast can be used to produce high-quality red wine. It has killer activity and extraction of anthocyanins and tannins is high. It helps produce wines with typicality, intense aroma and stable pigment, especially the famous red grape varieties such as Cabernet Sauvignon, Cabernet Franc, Cabernet Sauvignon and Pinot Noir. It is a preferred strain in brewing of high-grade red wines.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with Nutri-Rehyd\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eDosage\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t20 to 40 g\/hL\u003c\/p\u003e\r\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" data-extentions-extra-tablecapture-id=\"985224\" open=\"\" pingfang=\"\" style=\"border-style: solid; border-color: gray; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; border-spacing: 0px; border-collapse: collapse; text-indent: 0px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003ctbody style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e\r\n\t\t\u003ctr class=\"firstRow\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"46.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tReds\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"46.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tRoses\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"66.33333333333333\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\tWhites\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" colspan=\"1\" rowspan=\"1\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"87.33333333333333\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\tSparklings\u003c\/p\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t \u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"114.66666666666666\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\tFerm Speed\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"109.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tNitrogen Need\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"112.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tSensory Effect\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\t\u003ctr style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"67\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e★\u003c\/span\u003e\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"67.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"66.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" colspan=\"1\" rowspan=\"1\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"108.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"118.66666666666666\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tModerate\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"130\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tMedium\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"133.33333333333331\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tEVC\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\u003c\/tbody\u003e\r\n\u003c\/table\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tNote:\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t★★★★=Best Recommendation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tEVC=Enhances Varietal Character\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689879396641,"sku":"DYW9802B","price":8.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70134.png?v=1791422110"},{"product_id":"angel-yeast-rv100-dry-wine-500","title":"Angel Yeast | RV100 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAroma-Enhancing:\u003c\/strong\u003e Produces high levels of esters to deliver fresh, aromatic profiles in neutral and high-yield grapes.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHighly Resilient: \u003c\/strong\u003eThrives in harsh conditions—including low temperatures and low nutrients—with an impressive 18% alcohol tolerance.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eClean \u0026amp; Efficient:\u003c\/strong\u003e Fast-fermenting with low foam, low volatile acidity, and a proven track record for ice wine production.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRV100 is screened by natural fermentation. RV100 has low nutrient requirements and produces more esters, such as isoamyl acetate, hexyl acetate, and phenethyl acetate. These esters bring a fresh aroma to the mouth in neutral or high-yielding grapes. Among the high-ester producing strains, RV100 is the most resistant strain under fermentation conditions such as low turbidity, low temperature, and low fatty acid content. RV100 is also a mature strain for ice wine fermentation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 50-85°F (10-35°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: up to 18%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation speed: fast\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of H₂S: moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of foam: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Glycerol production: ≥ 6 g\/L\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with Nutri-Rehyd\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eDosage\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t20 to 40 g\/hL\u003c\/p\u003e\r\n\u003ctable cellpadding=\"0\" cellspacing=\"0\" data-extentions-extra-tablecapture-id=\"985224\" open=\"\" pingfang=\"\" style=\"border-style: solid; border-color: gray; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; border-spacing: 0px; border-collapse: collapse; text-indent: 0px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003ctbody style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e\r\n\t\t\u003ctr class=\"firstRow\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"46.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tReds\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"46.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tRoses\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"66.33333333333333\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\tWhites\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" colspan=\"1\" rowspan=\"1\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"87.33333333333333\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\tSparklings\u003c\/p\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t \u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"114.66666666666666\"\u003e\r\n\t\t\t\t\u003cp\u003e\r\n\t\t\t\t\tFerm Speed\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"109.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tNitrogen Need\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd height=\"34\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: windowtext; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"112.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tSensory Effect\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\t\u003ctr style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: unset; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: unset; word-break: break-word !important;\"\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"67\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"67.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"66.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" colspan=\"1\" rowspan=\"1\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-color: windowtext; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"108.33333333333333\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\t★★★★\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd align=\"left\" style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"118.66666666666666\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tModerate\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-all;\" valign=\"top\" width=\"130\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tMedium\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\t\u003ctd style=\"box-sizing: border-box; border-width: thin; border-style: solid; border-top-color: initial; border-right-color: windowtext; border-bottom-color: windowtext; border-left-color: initial; --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; padding: 0px 7px; font-weight: unset; word-break: break-word !important;\" valign=\"top\" width=\"133.33333333333331\"\u003e\r\n\t\t\t\t\u003cp style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px;\"\u003e\r\n\t\t\t\t\tEVC\u003c\/p\u003e\r\n\t\t\t\u003c\/td\u003e\r\n\t\t\u003c\/tr\u003e\r\n\t\u003c\/tbody\u003e\r\n\u003c\/table\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tNote:\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t★★★★=Best Recommendation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tEVC=Enhances Varietal Character\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689879626017,"sku":"DYW9803B","price":8.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70135.png?v=1791422111"},{"product_id":"angel-yeast-cve7-dry-lactic-acid-producing-wine-beer-500","title":"Angel Yeast | CVE-7 Dry Yeast | Lactic Acid Producing Yeast for Wine \u0026 Beer | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNatural Acidification \u0026amp; Flavor: \u003c\/strong\u003eConverts sugar into lactic acid while imparting vibrant tropical fruit aromas, including grapefruit, pineapple, and mango.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eWine \u0026amp; Beer Versatility:\u003c\/strong\u003e Ideal for enhancing aroma and balance in red and white wines, as well as brewing naturally soured or fruit-forward beers without the need for bacteria.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlexible Pitching:\u003c\/strong\u003e Can complete fermentation independently or be co-pitched (simultaneously or sequentially) with \u003cem\u003eSaccharomyces cerevisiae\u003c\/em\u003e to add complexity and subtly reduce final alcohol content.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Performance: \u003c\/strong\u003eFeatures strong yeast flocculation, low nitrogen requirements, a wide fermentation temperature range (53-95°F), and alcohol tolerance up to 15% ABV.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tCVE-7 is a pure culture of Lachancea thermotolerans, selected from natural fermentation of grape juice by Angel and China Agricultural University, and can convert part of the sugar into lactic acid. It has good physiological tolerance, outstanding ability to start fermentation, and shows smoothness and stableness during alcohol fermentation. The yeast can complete alcohol fermentation independently, and ferment with Saccharomyces cerevisiae combination is recommended, which achieves perfect complementarity in aroma and taste, and can reduce the alcohol content of high-sugar fermentation raw materials appropriately. It contains typical aroma of tropical fruits such as grapefruit, pineapple, and mango, and can be used in various red and white wines and other alcoholic beverages.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Pure natural strain\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 53-95°F (12-35\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e°C)\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eup to 15%vol\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Yield of lactic acid: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e2 - 7 g\/L\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003elow\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- pH reduction: \u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e0.2 - 0.5\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Focculation: strong\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eInoculation\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003e1. \u003c\/span\u003eSimultaneous Inoculation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tSimultaneous inoculation of CVE-7 and \u003cem style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e in a 1:1 ratio for fermentation. Rehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C). Gently stir the yeast to resuspend it, then allow it to stand for 20 minutes. Blend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature. Inoculate into the must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Sequential Inoculation\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1st: INOCULATION: CVE-7\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate at 15-40 g\/hL: rehydrate the yeast using water at 10 times its weight, with a temperature range of 68°F to 86°F (20°C to 30°C). After 15 minutes, stir very gently. Blend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature. Inoculate into the must. Total rehydration time should not exceed 45 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2nd: INOCULATION: \u003cem style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tAfter 24 hours to 48 hours, proceed to the 2nd inoculation of selected \u003cem style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000;\"\u003eSaccharomyces cerevisiae\u003c\/em\u003e yeast at 15-40 g\/hL, using Nutri-Rehyd during the rehydration following recommended protocol.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689879855393,"sku":"DYW9804B","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70155.png?v=1791497718"},{"product_id":"angel-yeast-cec01-dry-wine-500","title":"Angel Yeast | CEC01 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAroma Enhancement:\u003c\/strong\u003e Boosts complex ester aromas and varietal character while masking green flavors in elegant reds like Merlot and Pinot Noir.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Performance: \u003c\/strong\u003eFeatures a short lag phase, high alcohol tolerance (up to 16%), and a wide fermentation temperature range (50-85°F).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eClean \u0026amp; Low Maintenance:\u003c\/strong\u003e Requires minimal nitrogen and produces extremely low levels of foam, H₂S, and volatile acidity.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tCEC01 was isolated by Enology college of Northwest A\u0026amp;F University from Merlot spontaneous fermentation in Xinjiang province, China. This yeast has a good tolerance to ethanol, a short lag phase and an excellent fermentation capacity. CEC01 enhances aromas complexity (especially ester aroma compounds expression) and varietal character of grapes, masks the green flavor compounds. Suitable for red grape varieties with elegant and complex aroma and round mouthfeel, such as Merlot, Pinot Noir, Cabernet Franc.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 50-85°F (10-35°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: up to 16%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation spped: moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of H₂S: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of foam: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Competitive factor: active\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Tolerance and flocculation: good\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of glycerol: moderate - high\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with Nutri-Rehyd\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689880117537,"sku":"DYW9805B","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70136.png?v=1791422112"},{"product_id":"angel-yeast-ceca-dry-wine-500","title":"Angel Yeast | CECA Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Fermentation:\u003c\/strong\u003e Features high alcohol tolerance (up to 16% vol) and a wide temperature range (50-85°F) with low foam and H₂S production.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEnhanced Sensory Profile: \u003c\/strong\u003eBuilds a strong wine body with fine tannins and complex aromas of dark berries, spice, and coffee.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eIdeal for Aged Reds: \u003c\/strong\u003eExpresses authentic varietal characteristics perfectly suited for Cabernet Sauvignon, Cabernet Franc, Merlot, and Syrah.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tCECA was isolated by Enology college of Northwest A\u0026amp;F University from Cabernet Sauvignon spontaneous fermentation in Ningxia province, China. With short lag phase, excellent fermentation kinetics and high alcohol tolerance, CECA is in favor of wine color and structure expression with high quality tannin and strong wine body. It can be very good to excavate and express \"authentic\" typical characteristics of grape varieties. Wine fermented by CECA presents fine tannins and complex aroma, such as dark berries, spice and coffee. CECA is an excellent choice for making aged red wines, especially for Cabernet Sauvignon, Cabernet Franc, Syrah, Merlot.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 50-85°F (10-35°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: up to 16%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: low - moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation spped: moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of H₂S: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of foam: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Competitive factor: negative\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Tolerance and flocculation: good\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of glycerol: moderate - high\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with Nutri-Rehyd\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689880346913,"sku":"DYW9806B","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70137.png?v=1791422113"},{"product_id":"angel-yeast-nx16-dry-wine-500","title":"Angel Yeast | NX16 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRobust Fermentation: \u003c\/strong\u003eOffers a fast start, high alcohol tolerance (≥16% vol), and stable performance across a wide temperature range (50-89°F).\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAromatic Enhancement: \u003c\/strong\u003eMaximizes aromatic intensity, making it ideal for classic white wines like Chardonnay and Riesling.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eClean Profile: \u003c\/strong\u003eEnsures smooth vinification with minimal foam, volatile acidity, and H₂S production.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tNX16 is isolated from Ningxia by the research group leading by Professor Yanlin Liu at Northwest A\u0026amp;F University in China. NX16 exhibits a short lag phase, excellent fermentation capacity, and robust tolerance to poor fermentation conditions, where it demonstrates smooth and stable performance during alcoholic fermentation. NX16 is recommended for classic white wines such as Chardonnay and Riesling. When used for vinification of neutral or aromatic grape varieties, NX16 produces white wines with high aromatic intensity.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 50-89°F (10-32°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: ≥16%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of H₂S: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of foam: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Competitive factor: negative\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with Nutri-Rehyd\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689880576289,"sku":"DYW9807B","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70138.png?v=1791422115"},{"product_id":"angel-yeast-pm16-dry-wine-500","title":"Angel Yeast | PM16 Dry Wine Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eHigh Tolerance: \u003c\/strong\u003eWithstands up to 18% alcohol and high SO₂ levels, making it ideal for secondary fermentation or restarting stuck batches.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNeutral Flavor Profile:\u003c\/strong\u003e Low H₂S and minimal ester production deliver clean, true-to-fruit aromas in wines, ciders, and meads.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eVigorous \u0026amp; Efficient:\u003c\/strong\u003e Fast-fermenting with low nutrient requirements, performing reliably in low temperatures (50-86°F).\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tPM16 is a typical Prise de Mousse yeast from Champagne region (France). This yeast is robust, low-nutrient-requirement and high-alcohol-tolerance strain for white wine, sparkling wine, late-harvest wine, also cider and mead. The H₂S production of PM16 is low, and the fermentation is vigorous to produce a dry wine with clean and neutral aroma, especially for Chardonnay with subtle pear, citrus like flavors. PM16 has a good tolerance for SO₂ and high alcohol level, so it is very recommended for restarting stuck fermentation. With the good characteristic of fermenting in low temperature, it also used in sparkling secondary fermentation. PM16 has rapid fermentation rate with short lag time. PM16 has neutral contribution to wine's organoleptic profile (low production of esters), makes it ideal for producing different types of red, white and fruit wines.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eFermentation Characteristics\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation temperature range: 50-86°F (10-30°C)\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Alcohol tolerance: around 18%vol\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Nitrogen requirement: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Fermentation speed: fast\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of volatile acidity: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- High tolerance of SO₂\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of SO₂: moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of H₂S: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of foam: low\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Production of glycerol: moderate\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t- Flocculation: very good\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eApplication\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tA wide range of applications for different types drinks, including wine, cider, mead and other fruits. Suitable for secondary fermentation for sparkling wine with short lag phase. Suitable for restarting fermentations, low temperature fermentations, and high clarified, low nitrogen and growth factors musts. A pure yeast selected for medium aromatic characters and robust fermentations. The fermentation kinetics of PM16 is complete and robust with clean varietal aromas without undesirable compounds. Good fermentation activity in the conditions of nutrient deficiency or high potential alcohol content. Low production of H₂S makes wine clean. Neutral sensory for wines to preserves the varietal properties.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eProtocol for Use\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t1. Rehydration Without Yeast Nutrition\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tDosage: 20 to 40 g\/hL\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tRehydrate the yeast using water at 10 times its weight, with a temperature range of 95°F to 104°F (35°C to 40°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tResuspend the yeast by gently stirring, and wait for 20 minutes.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tBlend the rehydrated yeast with a bit of juice\/must, gradually acclimating the yeast suspension temperature to within 5-10 degrees of the juice\/must temperature.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tInoculate into the juice\/must.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t2. Rehydration with Nutri-Rehyd\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tIn the situations of tough fermentation conditions (high potential alcohol, over clarified must, low temperature), rehydrating yeast with Nutri-Rehyd is recommended. Carry out the rehydration procedure according to the selected Nutri-Rehyd product's instructions.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eStorage and Shelf Life\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tStore in original sealed packages, in a cool and dry environment. Shelf life at the recommended conditions is 42 months. After opening the yeast must be used as soon as possible. Avoiding long-term storage at temperature above 86°F (30°C).\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\t\u003cspan style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; font-weight: 700;\"\u003eTips\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe difference between the yeast and must temperatures should not exceed 10 degrees during inoculation.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tFermentations using active dry yeast can reduce the risk of contamination by wild yeast and harmful microorganisms.\u003c\/p\u003e\r\n\u003cp open=\"\" pingfang=\"\" style=\"box-sizing: border-box; border-width: 0px; border-style: solid; border-color: rgb(229, 231, 235); --tw-ring-inset: ; --tw-ring-offset-width: 0px; --tw-ring-offset-color: #fff; --tw-ring-color: rgba(59, 130, 246, 0.5); --tw-ring-offset-shadow: 0 0 #0000; --tw-ring-shadow: 0 0 #0000; --tw-shadow: 0 0 #0000; margin: 0px 0px 10px; color: rgb(51, 51, 51); font-family: Montserrat, \" font-size:=\"\"\u003e\r\n\tThe rehydration process must not exceed 30 minutes.\u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53689880969505,"sku":"DYW9808B","price":8.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/70139.png?v=1791422115"},{"product_id":"angel-yeast-tt-red-label-distillers-500","title":"Angel Yeast | TT (Red Label) Distiller's Yeast | 500 g","description":"\u003cul\u003e\r\n\t\u003cli data-end=\"766\" data-start=\"693\"\u003e\r\n\t\tTough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates\u003c\/li\u003e\r\n\t\u003cli data-end=\"766\" data-start=\"693\"\u003e\r\n\t\tFast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress\u003c\/li\u003e\r\n\t\u003cli data-end=\"766\" data-start=\"693\"\u003e\r\n\t\tRecommended for starch-based mashes, high-temp\/distillation washes, potable spirit fermentation, high-gravity alcohol production, Rum fermentation\u003c\/li\u003e\r\n\t\u003cli data-end=\"766\" data-start=\"693\"\u003e\r\n\t\tFerment between 82-108°F\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1106\" data-start=\"768\"\u003e\r\n\tAngel Yeast TT (also known as Red Label) is a tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates. It offers fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress.\u003c\/p\u003e\r\n\u003cul data-end=\"1485\" data-start=\"1108\"\u003e\r\n\t\u003cli data-end=\"1185\" data-start=\"1108\"\u003e\r\n\t\t\u003cp data-end=\"1185\" data-start=\"1110\"\u003e\r\n\t\t\tNeutral flavor profile suitable for clean spirit and light rum production\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1232\" data-start=\"1186\"\u003e\r\n\t\t\u003cp data-end=\"1232\" data-start=\"1188\"\u003e\r\n\t\t\tHigh flocculation enables clear separation\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1288\" data-start=\"1233\"\u003e\r\n\t\t\u003cp data-end=\"1288\" data-start=\"1235\"\u003e\r\n\t\t\tStrong attenuation in high-gravity worts and mashes\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1333\" data-start=\"1289\"\u003e\r\n\t\t\u003cp data-end=\"1333\" data-start=\"1291\"\u003e\r\n\t\t\tFermentation range: 82–108 °F (28–42 °C)\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1369\" data-start=\"1334\"\u003e\r\n\t\t\u003cp data-end=\"1369\" data-start=\"1336\"\u003e\r\n\t\t\tAlcohol tolerance up to 17% ABV\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1438\" data-start=\"1370\"\u003e\r\n\t\t\u003cp data-end=\"1438\" data-start=\"1372\"\u003e\r\n\t\t\tHigh resistance to acid and osmotic pressure (up to 60% glucose)\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1485\" data-start=\"1439\"\u003e\r\n\t\t\u003cp data-end=\"1485\" data-start=\"1441\"\u003e\r\n\t\t\tRapid fermentation with minimal cell usage\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1534\" data-start=\"1487\"\u003e\r\n\t\u003cstrong data-end=\"1509\" data-start=\"1487\"\u003eFermentation Range\u003c\/strong\u003e\u003cbr data-end=\"1512\" data-start=\"1509\"\u003e\r\n\t82–108 °F (28–42 °C)\u003c\/p\u003e\r\n\u003cp data-end=\"1608\" data-start=\"1536\"\u003e\r\n\t\u003cstrong data-end=\"1550\" data-start=\"1536\"\u003eUsage Rate\u003c\/strong\u003e\u003cbr data-end=\"1553\" data-start=\"1550\"\u003e\r\n\t0.25–0.3 g\/L (25–30 g\/hL) – aim for ~5 × 10⁶ cells\/mL\u003c\/p\u003e\r\n\u003cp data-end=\"1791\" data-start=\"1610\"\u003e\r\n\t\u003cstrong data-end=\"1638\" data-start=\"1610\"\u003eRehydration Instructions\u003c\/strong\u003e\u003cbr data-end=\"1641\" data-start=\"1638\"\u003e\r\n\tDirect-pitch capable, but for optimal vitality rehydrate in 5–10× its weight of warm water at 90–95 °F (32–35 °C) for 10–20 minutes before pitching.\u003c\/p\u003e\r\n\u003cp data-end=\"1977\" data-start=\"1793\"\u003e\r\n\t\u003cstrong data-end=\"1809\" data-start=\"1793\"\u003eApplications\u003c\/strong\u003e\u003cbr data-end=\"1812\" data-start=\"1809\"\u003e\r\n\tStarch-based mashes • High-temp\/distillation washes • Potable spirit fermentation • High-gravity alcohol production • \u003cstrong data-end=\"1975\" data-start=\"1930\"\u003eRum fermentation (molasses or cane sugar)\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Angel Yeast","offers":[{"title":"Default Title","offer_id":53691176059169,"sku":"DY815B","price":7.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64907.png?v=1791421806"}],"url":"https:\/\/morebeer.com\/collections\/angel-yeast.oembed","provider":"MoreBeer!","version":"1.0","type":"link"}