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Cellar Science Floral Premium Wine Yeast
Code: floral
$3.99
Product Description
•••••
- Very low H2S producer which naturally allows fruit to shine through
- Cerevisiae/Bayanus hybrids strain
- Huge aromatics of floral and Citrus
FLORAL is a natural hybrid between Cerevisiae and Bayanus allowing it
to ferment at lower temperatures. Its famous for producing a wide range
of flavors to add depth and complexity to any wine. FLORAL cannot
assimilate sulfur which greatly reduces H2S making it an easy yeast to
see through fermentatoin. Low H2S and volatile acidity part of the
secret to emphasizing fresh fruit flavors. The production of phenylethyl
alcohol and its derivative ß-phenylethyl adds sweet floral notes.
Phenylethyl alcohol also helps extract thiols due to their similar
polarity, contributing even more to citrus and floral flavors. A hugely
aromatic yeast that is easy to ferment. Great for any whites or fruity
reds where a floral charateristic is desired. First choice for Italian
whites like Pinot Grigio. Can ferment down to 55F.
Start Time: Average
Alcohol Tolerance: 15%
Nitrogen Demand: Low
YAN Requirement @ 23 Brix: 200 ppm
Production of volatile acidity: Very Low
Production of SO2: Low
Cap/Foaming: Very low
Ease to Ferment with MLF: Average
Lees Aging: Good Choice
Yeast Type: Hyrbid Bayanus/Cervisiae
Optimal Fermentation Temp: 50–65°F
Optimal Fermentation Temp: 50–65°F
Proper yeast hydration helps ensure a healthy fermentation. For every
gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of
sterilized tap water between 104–106°F/40–41°C. When water reaches
104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry
to stand undisturbed for 15 minutes and then stir again. For every gram
of yeast used add 25 ml of clean must to the yeast slurry and let stand
15–20 minutes. If necessary, use additional must to adjust yeast slurry
to within 18°F of must temp before pitching. For a complete nutrient
schedule sufficient for most fermentations, add 1.5 g of FermFed DAP
Free per gallon of must at the first sign of fermentation and 1 g of
FermFed per gallon of must after 1/3 sugar depletion.