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Combo Wine Yeast+Aroma Mold

✨Imagine savoring flavors you've never experienced before, each one perfect in its own way. With ECO Leaven Yeast and Aromaking Flavor Mould, you can turn your culinary dreams into reality. This wonderful combination not only offers high quality but also opens up a world of unique and sophisticated flavors.

🌾 The captivating aroma from Aromaking Flavor Mould

🍶 ECO Leaven Yeast - the secret to making great wine

Enjoy your culinary adventures! 🍷😊

PRODUCT INFORMATION

ECO LEAVEN

Concentrated Wine Yeast - ECO LEAVEN 500

ECO LEAVEN 500 is used for fermenting wine from rice.

ECO Leaven Yeast is a specially selected yeast strain used for fermenting wine from starchy materials such as rice and glutinous rice.

Saves fermentation time and production costs.
Achieves high and stable efficiency.

Properties:

Yeast density: ≥ 4.5 x 10⁹ CFU/g.
Fermentation temperature: 28-36°C (best at 32°C).
Fermentation time: 5-7 days. Can ferment dry or with water.

aromaking -AROMA mold

Enhancing Fermentation with Aromaking

Aromaking is used to enhance the aroma of wine. This product is pure, premium imported quality.

Aromaking is researched and selected from Rhizopus mold and Saccharomyces Cerevisiae yeast to enhance the flavor of fermented products from starchy materials like rice and glutinous rice. This product is supplemented with enzymes to support a better fermentation process, achieving high and stable efficiency.

Properties:

Ideal temperature: 28-36°C (best at 32°C).

Pre-fermentation incubation time: 18-20 hours.

INTRODUCTION FOR USE

Step 1: Using Aromaking Flavor Mould:

Dosage: 2g per 1kg of rice or 4g per 1kg of sticky rice.

Activation: Prepare Aromaking with warm water at 32-37°C in a ratio of 1:10. Add Aromaking to the water and let it sit for 15 minutes. Then, mix the solution evenly with the cooled cooked rice.

Fermentation: Cover loosely with cloth and let it ferment for 18-20 hours before proceeding to further fermentation.

Step 2: Using ECO Leaven Yeast:

Dosage:

For wine fermentation: 0.5g per 1kg of rice.

For rice wine fermentation: 0.1g per 1kg of rice.

Fermentation: Ferment on cooked rice.

Activation: Prepare yeast with sugar and water in a ratio of 1:2:10. Dissolve the sugar in warm water, adjust the temperature to 32-37°C, add the yeast and let it sit for 15 minutes. Then mix the solution evenly with cooled cooked rice and 1.5L of water. Ferment in a sealed container for 5-7 days (depending on weather conditions) before distilling.