The red wine yeast 20 grams is used to start the alcoholic fermentation. The contents are poured into 0.5 liters of lukewarm water (25-30°C) and stirred. Then, the mixture is transferred to a 10-liter container and 2-3 liters of must are added. It is left for a few hours and then added to the main material. Dosage: 20 grams per 100-200 liters of wine or fruit.