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Directions for use Safwhisky M-1 dry whisky yeast
To maximise the recovery of the yeast a temperature of between 28 and 32 centigrade is ideal. Temperatures above or below these values can lead to a reduction of yeast viability.
Both methods require clean plant and sterile liquor of suitable quality for direct addition to the product.
There are two distinct methods to using Safwhisky M-1 depending on the facilities of the distillery for yeast pitching:
Method 1
Direct pitch to fermenting vessel.
a) Run wort into the fermenting vessel to achieve a temperature between 28 and 32 centigrade.
b) Run sufficient wort to allow hydration in the vessel at a minimum of 10:1 ratio but in practice this volume will be higher.
c) Add yeast to give correct pitching rate.
d) Disperse into wort by agitation or further wort addition.
e) Allow to stand for 30 mins.
f) Continue run down at a lower temperature to achieve the initial fermentation start temperature.
Method 2
Yeast slurry tank.
a) Check tank and pitching lines are clean.
b) Run warm liquor into tank to achieve between 28 and 32 degrees centigrade.
c) Add yeast to liquor (minimum ratio 10:1 Liquor to yeast).
d) Mix slowly to suspend the yeast for 10 minutes.
e) Allow to stand for 30 mins.
f) Rouse for 5 to 10 mins prior to pitching yeast cream to wort as normal.
g) Flush pitching lines with liquor.
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