Freeze-dried culture of the koji mould. Indispensable if you want to make your own sake. This culture converts the starch in the rice into sugar. With recipes. Sufficient for making 22 litres of sake out of 6 kg of rice. Content: 10 g.
Saccharomyces Cerevisiae var. Cerevisiae. Yeast specially selected for the fermentation of red, aromatic wines with a higher production of esters and fatty acids. Frequently used for Cabernet Sauvignon, Pinot Noir and Merlot. Quick start. Contains a 'killer' factor to inhibit wild yeasts. Alcohol tolerance: 15 % vol. Wide temperature range: 12-35 °C. Dosage: 2-3 g/10 litres.
AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.