2 RED Premier Rouge(formerly known as Pasteur Red) Wine Yeast Free Ship DEC21&22

Description

Description     Red Star Premier Rouge (formerly known as Pasteur Red), a strain of Saccharomyces Cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.
{{{{S ITEM IS GETTING HARD TO FIND.BUT I HAVE   AND OTHER RED STAR WINE YEAST!!!!!}}}}
DETAILS
THIS IS FOR 2 PACK EA.        EXP 12/2021  {BUY SIX AND GET ONE FREE}       WE SHIP TO PR  THINK ABOUT YOU KILL YOUR YEAST , BY OVER TEMP... SO ORDER 2 OR MORE AND WONT HAVE TO  START OVER     KEEP YOUR MASH !!!!!DONT TAKE A CHANCE  BUY MORE..YEAST WILL LAST FOR EVER IF IN THE FREZZER   AND YOU WONT HAVE TO WAST YOUR MASH.. THINK ABOUT THIS .!!
Recommended Use: Full bodied reds, especially Cabernet Sauvignon and Cabernet Franc
Alcohol Tolerance: 15%
Fermentation Speed: Fast
Temperature Range: 64-86
°F    WE SHIP TP P I AND BUY 6 GET ONE FREE
• This strain guarantees a fast start of the fermentation process while taking immediately the upper hand on the indigenous flora
• Good alcohol resistance (till 15% vol.)
• Present a complete and regular fermentation kinetic within a wide temperature range from 17°C to 30°C
• Low volatile acidity and acetaldehyde production under suitable nutritional conditions
• Strain able to improve the softness and the roundness of full bodied wines thanks to the valorisation of the lightest tannins
• Varietal strain adapted to the vinification of Bordeaux grapes: development of “cut herbs” like aromas with Cabernet Sauvignon and “ripen fruits” like aromas with Merlot
• Adapted to international market requirements by producing full bodied red wines poor in astringency
• Production of complex aromas which combine with oak flavors to create a very original organoleptic profile, what can bring character to the lightest wines
• Recommended for the vinifications of high quality red wines aged in oak barrels
• Particularly adapted to the production of red wines from Cabernet, Merlot and Shiraz grape families and to all full bodied wines
• For long maceration processes with grapes rich in astringent tannins.
• The rehydration time should be between 20 to 25 minutes.
• This strain should be rehydrated in ten times its weight of sugared water or in a mixture of one-third of must and two-thirds of water. The mixture temperature should be 38/40°C (100/104°F). Stir during 20 minutes.
• Slowly sprinkle the crulture media into 3 times the weight of the must in order for the yeasts to adapt to their new fermentation media (temperature difference, osmotic pressure, SO2), then wait for 10 minutes.
• This mixture can be added directly into the fermentation tank with uniform mixing. The difference of temperature between the rehydrated yeast and the tank should not exceed 18°F (10°C), optimum being 8°F (5°C)..... [ BUY SIX AND GET ONE FREE ]WE SHIP TO P R. REMBER BUY 2 JUST IN CASE YOU KILL YOUR YEAST  BUY OVER TEMP.. SOME DO./ HAVE TWO ON HAND.
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