500g Active Dry Yeast for Alcohol Fermentation White Wine Brewing with sacchar

Description: Production Date: new Packing: 500g/pack *1 pack Package: Bag Brand : ANGEL Place of origin : Hubei,China Volume: 10000ML Scope: for a variety of rice wine brewing Shelf life: 24 months Storage: vacuum packaging, please be stored in a cool dry place Ingredients: yeast, food additives (sorbitan monostearate) Usage: yeast rehydration activation, the raw material is added by 0.1% Key features: to replace the traditional rice wine production from cultured yeast, can also be added to the traditional koji blended wine production. Product Manual: With acid (ph2.5), resistant to ethanol (15%), strong fermentation characteristics, is an excellent wine producing wine agent. Easy to use, reduce labor intensity, can effectively prevent rancidity of rice wine, wine quality stability, improve liquor yield. 1. solid state fermentation: Koji (small burn) liquor: first 2.5-3 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutes after cooled to 28-30 DEG C, and then evenly onto the grains have been cooled to 20--25 DEG C, mix well, pit entry fermentation 4 days --5. Meanwhile, the lost 2---2.5 kg yeast into 30 kg 32-35 C in the warm water, soak 10 minutesafter cooled to 28-30 DEG C, and then evenly onto the has cooled to 15--20 DEG C lees, mix well, pit entry fermentation 10---15 days. Xiaoqu liquor: whole grain after soaking, steaming, steaming out early, Zhen - cooled to 24---28 DEG C, need to accumulate 8 - 12 hours, temperature 24 - 30 degrees, the fermentation period is 5--7 days. Usage dosage for 0.3-0.5%, ibid. 2. liquid fermentation: Will be cooked food bubble water, when the temperature reached 28 degrees to 2.5 kg yeastadding, stirring for 10 minutes and then sealed fermentation for 4 days. The raw material usage (100 kg powder grain count). First with 300 kg water mixture, the temperature of natural cooling to 32 DEG C (during mixingto prevent precipitation), then add 400 grams (8 of two) of distiller's yeast fermentationstirring, 7-12 days. 3 days before the 2 day of mixing, temperature control in the range of 28-36 DEG C, the optimum fermentation temperature 32 degrees Celsius, the highesttemperature of fermentation time shall not exceed 38 DEG C, the temperature is lower than 26 DEG C insulation measures should be taken. [note] 1, for the rice as raw material fermentation with uncooked materials, can be used directly or agrain of rice fermentation, the fermentation period of 10-16 days but to extend. 2, the fermentation cycle and raw material variety, granularity of raw material, amount of kojiand fermentation temperature and other factors. General granularity of raw material, a large amount of fine wine, the fermentation period is short; on the contrary, the fermentation periodshould be longer.

Price: 31 USD

Location: Zhengzhou

End Time: 2024-11-02T02:19:16.000Z

Shipping Cost: 0 USD