500g Brick - Fermentis Saf Spirit CO-16 (Brandy)

If you're looking to ferment wine or fruit for the production of Brandy or distill on the lees then this is the ideal yeast strain.

It's fermentation characteristics produces brandy with intense fruity and floral aromas and brings roundness and complexity to your spirit.

We highly reccomend using a combination of Wine (or fruit base), Diamonnium Phosphate / Yeast Nutrient and this yeast pack to make outstanding Brandy.

Fermentis Saf Spirit CO-16 (Brandy) x 500g Brick

Recommended for the fermentation of wine or fruit for the production of Brandy.

This yeast brings both intensity and aromatic complexity.

This strain of S. cerevesiae is characterised by the production of acetate esters (isoamyl acetate, phenyl ethyl acetate etc.) and of phenly-ethanol in wines, producing brandy with intense fruity and floral aromas.

The ability for Saf Spirit CO-16 to produce fatty acid ethyl esters during fermentation makes it an ideal choice for distillation with the lees (distillation with dead yeast cells in the boiler) in which it brings roundness and complexity.

Dosage: 20 g/hl into base wine before distillation

Fermentation: Optimum 17°C – 35°C (62.6°F – 95°F). This yeast may ferment at lower temperatures with slower kinetics. At higher temperatures, this yeast may ferment with lower alcohol yields.
Shelf Life
Refer to best before end date printed on the back of the brick.
- Rehydrate the yeast in 10 times its volume of water or wort at 30°C – 35 °C (86.0°F – 95.0°F)
- Leave to rest for 20 minutes
- Gently stir
-Slowly double the volume of the yeast suspension by adding must from the tank while stirring to decrease the temperature of the yeast and to start activation of the yeast
- Leave to rest for another 10 minutes
- Pitch in the fermenter
Opened sachets must be sealed and stored at 4°C (39°F) and used within 7 days of opening.
Do not use soft or damaged sachets.

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