Scope of application: Applicable to alcohol, liquor, koji making, vinegar and other fields.

Dosage: The yeast dosage is 0.5-1% of the raw material dosage.

Storage conditions: Store in a cool and dry place. It should be used up as soon as possible after opening the pouch.

This product can be fermented at room temperature (35°C), the fermentation period is about 72 hours, and the temperature is controlled by conventional methods. This product can undergo primary fermentation at high temperature (40°C) and a fermentation period of approximately 48 hours, inoculated during the yeast multiplication stage approximately 4 hours after the tank is full. The temperature is controlled at 32-34°C, the main fermentation period (about 12-24 hours) is 38-40°C and the post-fermentation period (about 24-48 hours) is 34-36°C.