Dry mead yeast 10g for 10-25 L of mead

Exhibiting great tolerance for high concentrations of sugar and acohol.

It's characterised by low production of short-chain fatty acids, sulphites, and acetaldehyde.

How to use:

The yeast does not require preliminary proliferation. 

1) Stir the package contents in 100 ml of previously boiled water cooled down to 35°C

2) Leave for 20 min, after which pour into the carboy with the honey must

3) Add the nutrient with vitamin B1, in the amount of 4.5-11 g/10-25 L of must

Country of manufacture: Poland