ACID Dry Beer YeastConsistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100F+ depending

Mix of both ellagic and proanthocyanidin tannins

Yan Requirement @ 23 Brix: 340 ppm

Direct Pitch or Rehydrate:

This yeast will turn these certain grape varietals from ordinary white wines to highly aromatic

Thiols are organic sulfur compounds responsible for the most prized flavors in many white wines

High Cell Count: 15g per sachet—over 36% more than standard 11g dry yeast packs

Also good for Viognier

Production of volatile acidity: Very Low

we have to first explain the Ehrlich pathway which was discovered over 100 years ago by German Biochemist Felix Ehrlich

Developed specifically for bottle conditioning

By breaking down pectins

When using CellarScience FermFed or FermFed DAP Free nutrient blends to power your fermentation