Yeast (Saccharomyces cerevisiae)
The dry yeast for Kvas is produced by multiplication of cells of Saccharomyces Cerevisiae
especially developed for its performances in Fermentation, and dried.
The product is beige and is presented in the form of small size particles.
70 g of yeast per 100 litres of wort.
The dried yeast can be pitched directly into the fermentation vessel
Progressively sprinkle the dried yeast into the wort (20-30C) and make sure the yeast covers all
the surface of wort available in order to avoid clumps. Let it rest for 15-30 minutes and then
mix the wort.
Yeast can alternatively be rehydrated in separated tank: Sprinkle the dry yeast into 10 times its
own weight of water or wort at 35C ± 3C. When the yeast is reconstituted into a cream (15 to
30 mins), continue to stir for another 30 minutes. The yeast cream is then ready to pitch into
the fermentation vessel.
Ferment at whatever temperature is normally used in the brewery (20-30 C)
4-5 (low limit is 3.5)
Bags of 25 kg
Store cool and dry.
2 years in its original packaging unopened..
-Dry matter (D.M.):
-Proteins (nitrogen x 6,25)/D.M.:
91 – 94 % (dehydration at 105°C)
92 – 95 % (dehydration at 105°C)
Microbiological characteristics :
Abs. in 25 g of dry yeast
This product is free from : Milk and milk derivatives, eggs and eggs derivatives, peanut,