Hot Rod Aromatic Wine Complex combines wine yeast with pectolytic enzymes for making aromatic fruit and berry wines. The enzymes help improve juice extraction and promote must clarification. A convenient choice for home winemaking, with one 40 g sachet intended for 25 litres of must.
- Product type: dry wine yeast with enzymes.
- Intended use: fruit and berry winemaking.
- Net weight: 40 g.
- Dosage: one sachet per 25 L of must or juice.
- Ingredients: wine yeast and pectolytic enzymes.
- Alcohol level indicated on the packaging: 14% ABV.
- Fermentation time: approximately 5–7 days, depending on the must and conditions.
- Fermentation temperature: 20–30 °C; ideal 25 °C; maximum 35 °C.
- Directions: add the sachet contents to must at 25–30 °C and mix thoroughly.
- Shelf life: 2 years from the manufacturing; Date of packaging shown on the packaging.
- Packaging: sealed sachet.
- Manufacturer: Hot Rod Distiller International; jointly developed with Enzym R&D Lab.
- Country of origin: Ukraine.
