BROWIN yeast Bayanus with universal nutrient 21% – dry wine yeast and nutrient sachet

BROWIN yeast Bayanus with universal nutrient 21% is a two-component sachet combining active dry wine yeast and a powdered nutrient designed to support alcoholic fermentation in winemaking and home brewing. The formulation is intended to promote reliable fermentation kinetics, healthy yeast metabolism and consistent attenuation of sugars, while helping to preserve desirable aroma precursors in fruit and grape musts. Supplied in a convenient single-use pack, this product is tailored for small-scale and hobby fermentation where control and predictability are important.

Advantages

The combined sachet delivers both a selected wine yeast strain and a nutrient blend to reduce the risk of sluggish or stuck fermentations and to support yeast viability under variable must conditions. The nutrient component contains assimilable nitrogen and micronutrients to enhance yeast performance during the critical early stages of fermentation. The dry form offers long shelf life and simple storage, and the single-dose format simplifies dosing and hygiene during must preparation.

Suitable for

• Fermentation of grape wines and varietal blends
• Fruit wines made from apples, pears, berries and stone fruits
• Home brewing and small-batch winemaking where controlled attenuation is required
• Musts with moderate to low nitrogen content needing nutrient supplementation

Key specifications

• Form: active dry yeast with powdered nutrient in a single sachet
• Nutrient concentration: 21% by formulation reference
• Function: supports alcoholic fermentation and yeast health
• Application scale: small-batch and household fermentation
• Storage: dry, cool conditions recommended to preserve viability

How to use

Hydrate the active dry yeast and nutrient according to standard rehydration practice for wine yeasts: dissolve the sachet contents in clean, chlorine-free water at a moderate temperature (typically 30–35 °C) and allow the mixture to rest for several minutes before gently acclimatising to the must temperature. Add the rehydrated preparation to the must with gentle stirring to achieve even distribution. Follow standard sanitation and temperature control procedures during the subsequent alcoholic fermentation to ensure consistent conversion of sugars to alcohol.

Usage recommendations

For musts low in assimilable nitrogen or those resulting from overripe or stressed fruit, consider additional nutrient management and controlled oxygenation during the early fermentation stages to support yeast growth. Monitor fermentation temperature and density regularly; maintain hygienic handling and adjust nutrient additions only based on must analysis or observed fermentation behavior.