body { font-family: Arial, Helvetica, sans-serif; font-size: 11pt; } Recommended Fermentation Packet for:Australian Whites - Sauvignon Blanc and Chenin Blanc juice pailsCalifornia Whites and White Zinfandel juice pailsChilean Whites - Moscatel Alejandria, Pinot Grigio, and Riesling juice pailsItalian Whites - Pinot Grigio, Frascati, Soave Classico, Trebbiano, and Vermentino - juice pailsFermentation Packet Includes:QA23 YeastQA23 has low nutrient and oxygen requirements and has been known to be effective at fermenting juice at low temperatures (15°C/59°F) to dryness. Excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. Produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.Go-FermA yeast hydration nutrient providing the nutrients the yeast needs to create healthy cells. Re-hydrate the yeast and Go-Ferm together in 1 3/4 oz of warm water before adding to the pail of juice.Super FermentA yeast nutrient and energizer. This is a blend of amino acids, vitamins, minerals and growth factors, all ingredients needed for optimal yeast reproduction and metabolism. It will help prevent sluggish or stuck fermentations. This nutrient should be added 1/3 to 1/2 way through the fermentation. Aromatic EnzymeAn enzyme powder that contains a high amount of glycosidases and cellulase side activities resulting in a significant release of aromatic precursors. This means that applying Aromatic Enzyme will enhance the extraction and stability of varietal aromatics in your juice. Mix powder in ¼ cup cool water then mix into your wine after fermentation has just ended. Item can be picked up at the winery with your Juice or you can choose to have it shipped, Juice MUST BE PICKED UP
