Recommended Fermentation Packet for:
Australian Whites - Sauvignon Blanc and Chenin Blanc juice pails
California Whites and White Zinfandel juice pails
Chilean Whites - Chardonnay, Gewurztraminer, Moscatel Alejandria, Pinot Grigio, Riesling, Sauvignon Blanc, and Viognier juice pails
Italian Whites - Pinot Grigio, Frascati, Soave Classico, and Trebbiano - juice pails
Fermentation Packet Includes:
QA23 has low nutrient and oxygen requirements and has been known to be effective at fermenting juice at low temperatures (15°C/59°F) to dryness. Excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. Produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.
A yeast hydration nutrient providing the nutrients the yeast needs to create healthy cells. Re-hydrate the yeast and Go-Ferm together in 1 3/4 oz of warm water before adding to the pail of juice.
A yeast nutrient and energizer. This is a blend of amino acids, vitamins, minerals and growth factors, all ingredients needed for optimal yeast reproduction and metabolism. It will help prevent sluggish or stuck fermentations. This nutrient should be added 1/3 to 1/2 way through the fermentation.
An enzyme powder that contains a high amount of glycosidases and cellulase side activities resulting in a significant release of aromatic precursors. This means that applying Aromatic Enzyme will enhance the extraction and stability of varietal aromatics in your juice. Mix powder in ¼ cup cool water then mix into your wine after fermentation has just ended.