by hillzabilly » Mon Nov 24, 2014 11:44 am
From their brocher Instructions for Use
Do not re-hydrate Vintner’s Harvest yeast
before addition, but add directly to the must/juice
noting the following;
• To avoid extended lag time and risk of bacterial
contamination ensure must/juice temperature is above
20OC (68 OF) for the start of fermentation and for at least
the first 24 hours.
• Control fermentation temperature within the range
specified for each strain. As a general rule ferment
between 20 - 24OC (68 -75OF) unless cold fermenting is
desired for flavour/aroma development.
• All yeast strains are sensitive to excessive osmotic
pressure, incorrect pH and nutrient insufficiency.
Due care and attention to must/juice
preparation is important. cheers hillzabilly