Yeast cells are double encapsulated in alginate beads. The yeast is permanently trapped in the alginate beads allowing them to be added and removed from the wine at the winemakers wish. The yeast are still able to ferment, consuming sugar and excreting co2 through the bead back.

Perfect for making sparkling wines because you can add the beads to the bottle along with a small amount of liquid sugar to create secondary fermentation. Full directions are available below. Use 2 grams per liter.

http://www.scottlab.com/uploads/documents/downloads/268/Proelif%20-%20User's%20Guide%20English.pdf

Item #	DYW97

Weight	0.25 LBS

Encapsulated Wine Yeast - ProElif QA23 (83 g)