Laffort - Yeast Rehydration Protocol Video - English
To optimize the performance of your selected yeast zymaflore or Actiflore and ensure a complete alcoholic fermentation, a precise yeast rehydration protocol has to be followed.
The first step is to prepare the yeast rehydration water. We strongly recommend using Dynastart or Superstart nutrient
Its specific preparation of yeast origin, naturally rich in vitamins, minerals, fatty acids and sterols will significantly improve the yeast's viability, its resistance to ethanol and the aroma production as well as avoid excessive production of VA and reductive character.
The yeasts, about 95% dry, will effectively intake the sterols and the micro-elements and integrate them into its membrane; this will ensure a healthy and strong membrane even for the last generation of cell multiplication.
The recommended dosage for Dynastart and Superstart is 1.5 times the yeast dosage or 30 g/hL (or 300ppm) to the whole tank volume; Do not use opened bags.
Make sure you use a big enough container to leave room for the preparation to expand and to add juice later on.
In a clean and inert container, dissolve your total quantity of Dynastart/Superstart needed in 20 times its weight in well or tap water at 40°C or 104°F and mix well.
The next step is adding the active dry yeast. Once Dynastart/Superstart is well incorporated you can add the yeast in the rehydration water. No must or sugar is necessary at this stage, and no ammonium based nutrient should be added as it would be toxic to the yeasts. If you are not using a rehydration nutrient, use 10 times the yeasts weight in water, at a temperature of 37C or 99F. The recommended dosage of ADY is 20 to 30 g/hL, 200 to 300 ppm. Stir gently but well and let the preparation rest for 20 minutes at cellar temperature. Depending on the yeast strain, you may or may not see activity or foaming, but the preparation should look like a homogenous cream after 20 minutes.
Now that the yeasts are rehydrated, the next step has two main goals: provide sugar to the yeasts for their metabolism that is just starting to be active again and adjust the temperature closer to the tank temperature and avoid a cold shock. It is indeed very important to avoid temperature differences exceeding 10C or 20F between the 2.
Double the volume of your yeast inoculums with must or juice and let it stand for 10 minutes. Make sure you check the yeast preparation temperature again and repeat the step if the temperature is more than 10C/20F higher than the tank. Once the temperatures are close enough, you are ready to incorporate the yeast inoculums to the bottom of the tank. A pump over to homogenize is recommended.
The total preparation time of the yeast inoculum must not exceed 45 minutes!
www.laffort.com
The first step is to prepare the yeast rehydration water. We strongly recommend using Dynastart or Superstart nutrient
Its specific preparation of yeast origin, naturally rich in vitamins, minerals, fatty acids and sterols will significantly improve the yeast's viability, its resistance to ethanol and the aroma production as well as avoid excessive production of VA and reductive character.
The yeasts, about 95% dry, will effectively intake the sterols and the micro-elements and integrate them into its membrane; this will ensure a healthy and strong membrane even for the last generation of cell multiplication.
The recommended dosage for Dynastart and Superstart is 1.5 times the yeast dosage or 30 g/hL (or 300ppm) to the whole tank volume; Do not use opened bags.
Make sure you use a big enough container to leave room for the preparation to expand and to add juice later on.
In a clean and inert container, dissolve your total quantity of Dynastart/Superstart needed in 20 times its weight in well or tap water at 40°C or 104°F and mix well.
The next step is adding the active dry yeast. Once Dynastart/Superstart is well incorporated you can add the yeast in the rehydration water. No must or sugar is necessary at this stage, and no ammonium based nutrient should be added as it would be toxic to the yeasts. If you are not using a rehydration nutrient, use 10 times the yeasts weight in water, at a temperature of 37C or 99F. The recommended dosage of ADY is 20 to 30 g/hL, 200 to 300 ppm. Stir gently but well and let the preparation rest for 20 minutes at cellar temperature. Depending on the yeast strain, you may or may not see activity or foaming, but the preparation should look like a homogenous cream after 20 minutes.
Now that the yeasts are rehydrated, the next step has two main goals: provide sugar to the yeasts for their metabolism that is just starting to be active again and adjust the temperature closer to the tank temperature and avoid a cold shock. It is indeed very important to avoid temperature differences exceeding 10C or 20F between the 2.
Double the volume of your yeast inoculums with must or juice and let it stand for 10 minutes. Make sure you check the yeast preparation temperature again and repeat the step if the temperature is more than 10C/20F higher than the tank. Once the temperatures are close enough, you are ready to incorporate the yeast inoculums to the bottom of the tank. A pump over to homogenize is recommended.
The total preparation time of the yeast inoculum must not exceed 45 minutes!
www.laffort.com
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