Use : rehydrate the Oenoferm® Rouge in 2.5 litres of liquid (a lukewarm 1:1 mixture of must and water (37-42 °C). Measure the temperature, if the mixture is too warm the yeast cells will die immediately.) Slowly stir in the Oenoferm® Rosé. Allow to swell for 20 minutes. 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.