This method assesses the viability of Commercial Active Dried Wine Yeast by measuring the amount of sugar consumed per hour per quantity of yeast. It indicates whether the yeast is healthy and able to complete fermentation or if it is below a healthy range and therefore could result in a slow or sluggish fermentation.
A guide to SUR results:
>0.3 g/g/h Healthy yeast activity
0.2 – 0.3 g/g/h Low yeast activity but will complete fermentation (consider using higher dosage rates)
<0.2 g/g/h Poor yeast activity
1 unopened packet of yeast required.
Either Request a Free EasyTest Sample Kit or package and supply your own sample.