Do not re-hydrate Vintner’s Harvest yeast before addition, but add directly to the must/juice noting the following:
To avoid extended lag time and risk of bacterial contamination ensure must/juice temperature is above 20OC (68 OF) for the start of fermentation and for at least the first 24 hours.
Control fermentation temperature within the range specified for each strain. As a general rule ferment between 20 - 24OC (68 -75OF) unless cold fermenting is desired for flavour/aroma development.
All yeast strains are sensitive to excessive osmotic pressure, incorrect pH and nutrient insufficiency.
Due care and attention to must/juice preparation is important.
