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

Dosage
25 g/hL

Usage
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.

Storage
Dated expiration. Store in a cool and dry environment at 18�C(65�F). Once opened, keep tightly sealed and dry.