Lalvin DV10™ Wine Yeast, 500 grams Good for Fruit-Forward White and Red Wines Because pH increases with the

Because pH increases with the reduction in acidity you can seldom reduce acidity by more than 0

The refractometer (which measures 0-50 Brix) is an essential piece of wine making equipment used by vineyardists and winemakers

Use about 3 to 5 drops in a carboy before fermentation becomes violent

} These bottles are Bordeaux in style

•Filtering time: 1 hour per 270 litres (approximate)

Lalvin DV10™ Wine Yeast, 500 grams Good for Fruit-Forward White and Red Wines Because pH increases with theLalvin DV10 Wine Yeast, 500 gram package. S. cerevisiae bayanus Approved by the Comit Interprofessionnel des Vins de Champagne (CIVC) in Epernay, France. Strong fermentation kinetics. Recognized for low foaming, low VA production and very low H2S and SO2 production. Lalvin DV10 is a wine making yeast generally used for Chardonnay, Sparkling Base, Gewrztraminer, Pinot Gris, Late Harvest, and Fruit Wines. Lalvin DV10 is well known for clean