Yeasts for fruit mash — it is important to preserve and highlight the organoleptic properties of the raw material: apples for calvados, plums for slivovitz, cherries for kirschwasser, etc. Specialized yeast strains with high alcohol tolerance and the necessary nutrients allow for the optimal mash to be produced for a rich, fruity distillate. However, we do not recommend using fruit yeasts for grape mash, as grape juice already contains all the necessary nutrients, and additional substances may negatively affect the flavor properties of the distillate.
