Coobra Wine Yeast Cider 10g for 25L

Specially dried cider yeast to give a fantastic cider, also works perfectly for champagne. 

For up to 25L. 

Best fermentation temperature is 22-25°C, max 27°C. 

1) Dissolve the yeast in 300 ml of water around 22-25°C and let it steep for about 30 min.

2) Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. 

The yeast is destroyed at temperatures just above 30°C - store in a cool place.

Ingredients: Yeast (Saccharomyces Cervisie)

Country of manufacture: Sweden