Recommended consumption rate: 3-5 g per 10 liters of juice in home conditions; 3-3.5 kg per 1000 dal in production conditions. For 10 liters of juice should take 1-2 teaspoons of yeast. Temperature regime of digestion from 12 ° C to 37 ° C, nabrod to 13-15%. Yeast pre-dissolve in one glass of warm juice (30 - 35 ° C), adding 1 -2 teaspoons of sugar. After 30 minutes, yeast can be introduced into 10 liters of juice. Ferment at a temperature of 30 - 35 oC until the formation of bubbles (carbon dioxide).

In production conditions, the temperature regime of digestion from 12 ° C to 37 ° C, nabrod to 13-15%. In industry, dried yeast is activated by mixing into juice or water, in a ratio of 1:10 at a temperature of +20-25o C, thoroughly mixed to obtain a homogeneous suspension, and after 40 min yeast is ready for use in accordance with the technology

Designed for fermentation of fruit and berry raw materials, both in production and at home.