Use : rehydrate the Oenoferm® Rosé in a lukewarm (37-42 °C) 1:1 mixture of must and water. The mixture should be 10 x the volume of the yeast, e.g. 50 grams of yeast is 500 ml. Measure the temperature, if the mixture is too warm the yeast cells die immediately. Oenoferm® Rosé is slowly stirred in. Let it swell for 20 minutes. After a while you will see foam formation. You can now double the volume up to 3 x with must. Always wait until you see activity before doubling.

The yeast starter is then added to the barrel while stirring continuously. The temperature difference between the warm yeast starter and the cool must must not exceed 8 °C. Otherwise, a so-called yeast shock could occur and many yeast cells would
be damaged, which would reduce the performance of the yeast.

Vacuum packed. Store in a cool, dry place. Immediately reseal opened packages and consume within 2-3 days or freeze for later use.