In English, it says after rehydrating to "add to previously sulphited must".
The French instructions are much longer and I can't read them.
I plan on using it in Joe's Pyment. What is a sulphited must?
FWIW.. the "Nutrients" link in the newbee guide is still a redirect to yeast.
Question 2: Is Lallevand EC-1118 the same thing as Red Star P. Cuvee? In doing a search here, I found some references to this issue.
Question 3: It is a temp. tolerant yeast. Fusel alcohols are created at higher temps. I want to ferment this at lower temps. Say, 50 degrees F for the primary. Can I expect the primary to be done in 24 to 48 hours max at lower temps, as they would be in the 70's?
The French instructions are much longer and I can't read them.
I plan on using it in Joe's Pyment. What is a sulphited must?
FWIW.. the "Nutrients" link in the newbee guide is still a redirect to yeast.
Question 2: Is Lallevand EC-1118 the same thing as Red Star P. Cuvee? In doing a search here, I found some references to this issue.
Question 3: It is a temp. tolerant yeast. Fusel alcohols are created at higher temps. I want to ferment this at lower temps. Say, 50 degrees F for the primary. Can I expect the primary to be done in 24 to 48 hours max at lower temps, as they would be in the 70's?