Berry and Grape Red Wine Active Dry Yeast

Dry yeast ferments berries, red wine and grapes.

Storage Instructions: Store in a cool, dry place. Once opened, it should be used immediately.

Fruit varieties for fermentation: grapes, mulberries, blueberries, strawberries, raspberries.

Flavor and Benefits: The fermentation process enhances the extraction of beneficial compounds from the fruit. This results in a wine that is concentrated and of high quality. It releases many beneficial macromolecules into the wine. Helps increase the aroma of fruits.

Color and Pigment Extraction: This product has excellent tannin and pigment extraction ability. By maintaining the original bright color of the fruit. This quality is responsible for the wide range of shades found in fruit wines. while still maintaining its fruity and pure aroma.

Taste: The fermented product has a soft and smooth texture. along with a distinctive structure that enhances the overall taste experience.

Wine making process:

Selection of raw materials: Choose wine grapes with small fruits. More juice, less pulp and thicker skin. Wash the grapes thoroughly. If using table grapes Try grape varieties such as muscat, raisin, or kyoho.

Preparation of ingredients: Gently mash the berries without breaking the seeds. Transfer the processed grape mixture to the fermentation tank.

Yeast cultivation: Add activated yeast to the grape mixture and stir gently during fermentation. Use a container with an airtight lid. Twice a day, morning and evening, add grapes to the wine. regardless of diversity

Adding sugar: on the second day of fermentation. Add white sugar. A general guideline is to add 10 parts grapes to 1 part sugar. Maintain a fermentation temperature of 20-28°C. Fermentation typically takes 6-10 days.

Filtration: Fermentation is complete when there are no longer visible bubbles and the sweetness has decreased. Strain the wine using gauze. Transfer the filtered wine to a bottle and store in a cool, dark place to remove excess acid and clarity. Avoid tightening the bottle cap too tightly.

Maturation: After 1-2 weeks of storage, a precipitate will settle at the bottom of the bottle. Carefully pour off the excess liquid, leaving the sediment behind. Fill the bottle as much as possible and seal tightly. Your fine wine is now ready to enjoy!