Yeast hulls for difficult fermentation conditions
SIY Cell Hulls™ (yeast ghosts or skeletons) are a preparation of the insoluble fraction of whole yeast cells (i.e. cell walls).
Yeast hulls are highly beneficial in oxygen deficient juice and wine as they contribute sterols and unsaturated fatty acids.
For severe conditions, such as botrytised musts, high sugar musts, over-fined musts or warm cellar conditions, Nutrient Vit End and Reskue are recommended. Racking will remove yeast hulls and may necessitate a second addition.
In order to avoid CO2 release and overflowing of fermentation vessels, SIY Cell Hulls should be mixed with room temperature water before adding to an active fermentation. The amount of water used is not critical. Simply add enough water to make a slurry.
Dated expiration. Store in a cool and dry environment at 18°C(65°F). Once opened, keep tightly sealed and dry.