A powerful wine yeast. Capable of fermenting 7 kgs of sugar in 25 litres of wine. All the sugar can be addet at once. No need for a starter, just sprinkle the yeast on the surface of the wine must when the temperature of the must is 25-28°C or slightly below. Then stir and fit the lid and airlock.
Fermentation will take 10-25 days, depending of the amount of sugar and the temperature.