CONDESSA Re-start wine yeast 20g
Lahti: In stock
Product code: 2152150
Price:
2,60
€
260
Restarts a fermentation that for some reason has stopped, provided that fermentation at all is possible.
The Raisin Bomb is the best way to start up a stuck fermentation.
Add one pack (250 g) of raisins into a small amount of boiling water. Crush the raisins lightly and stir. Cool down to 28°C and add the yeast. When the fermentation has clearly started (bubbles and foam show up), pour the mixture into the fermenter.
Add one pack (250 g) of raisins into a small amount of boiling water. Crush the raisins lightly and stir. Cool down to 28°C and add the yeast. When the fermentation has clearly started (bubbles and foam show up), pour the mixture into the fermenter.
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