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Directions for use
Direct pitching - A minimum of 0.25g of Ethanol Red dry alcohol yeast is required per litre of wort to achieve an initial viable cell concentration above 5m. viable cells per millilitre. Prior to using in fermentation, the yeast should firstly be rehydrated in 4-5 times its weight of sterile water of wort. This is done at 35C +/- 5C for 15-30 minutes to ensure "conditioning" of the yeast and perfect homogenisation.
Indirect pitching - In state-of-the-art facilities exerting strict control over contamination issues, dry yeast can be propagated during a short period. The simulation below helps define the quantity of Ethanol Red required in the process.
Calculate the amount of dry yeast required in your process
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