{"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","url":"https:\/\/morebeer.com\/products\/angel-yeast-pm16-dry-wine-500","provider":"MoreBeer!","version":"1.0","type":"link"}