- Autolyzed yeast with an elevated content of free amino acids and thiamine hydrochloride (vitamin B1).
- Shortens lag phase, prevents formation of H2S and acetic acid, and increases production of polysaccharides.
- Vital in initial phases of yeast multiplication.
Usage: Dissolve in 10 times its weight of water and add after yeast inoculation.
For Use in Winemaking
Dosage: 10-30 g/hL (0.8-2.5 lb/1,000 gal)
For Use in Cider Making
Dosage: 5-15 g/hL (0.4-1.3 lb/1,000 gal)
