Dry Mead Yeast Browin
Mead Yeast – For 10–25 L Batches
This yeast strain demonstrates exceptional tolerance to high concentrations of sugar and alcohol, with a strong "killer factor" that suppresses competing microorganisms. It is distinguished by its low production of short-chain fatty acids, sulphites, and acetaldehyde, contributing to a cleaner fermentation profile.
Usage Instructions:
No need for preliminary propagation.
To prepare, stir the contents of the package into 100 ml of previously boiled water cooled to 35°C. Let stand for 20 minutes, then pour directly into the carboy containing the honey must.
Nutrient Addition:
Add a yeast nutrient containing vitamin B1 at a rate of 4.5–11 g per 10–25 L of must.
Acidity Adjustment:
To lower the pH, add Kwasomix acidity regulator at a rate of 15–46 g per 10–25 L of mead must.
If you're preparing a wine base, increase acidity by adding Kwasomix at 18–46 g per 10–25 L of base.
Target acidity at the start of fermentation: 4.0–4.5 g/L.
