biostart vitale SK11 for 1.000 l 10g

Malolactic Yeast Culture for Home Winemaking High-quality yeast culture containing high concentration of Leuconostic Oenos bacteria, enabling controlled malolactic fermentation. The bacteria convert malic acid into softer lactic acid, ensuring greater smoothness and better stability in wine taste. Instructions for Use: Dosage: 5g culture mix per 10l of wine. Add after primary fermentation, before clarification. Suitable for home winemaking. Optimal Conditions for Malolactic Fermentation: Residual sugar content: below 4g/l. Free SO2: maximum 10mg/l. Total SO2: maximum 30mg/l. Wine pH: minimum 3.1. Alcohol content: up to 13% by volume. Temperature: minimum 17°C. Yeast Culture Preparation: 1. Dilute freeze-dried culture in water (10-20 times powder mass). 2. Keep at 25°C. 3. Stir regularly. 4. Add to wine after 30 minutes. This professional winemaking technique is now available for home winemakers, enabling the production of smooth and balanced quality wine.

Malolactic Fermentation Yeast Culture - Higher Quality Homemade Wine Special yeast culture for improving home wine quality, containing high concentration of Leuconostic Oenos bacteria. These bacteria convert malic acid into softer lactic acid, ensuring a smoother taste and better stability. Main Product Features: Dosage: 5g/10l of wine Time of use: after fermentation, before clarification Professional solution for home winemaking Malolactic Fermentation Conditions: Start before the end of alcoholic fermentation (residual sugar below 4g/l) Free SO2: maximum 10mg/l Total SO2: maximum 30mg/l Wine pH: minimum 3.1 Alcohol content: up to 13% by volume Optimal temperature: at least 17°C Instructions: 1. Dilute the yeast culture in 25°C water (10-20 times the powder mass) 2. Mix thoroughly 3. Let stand for 30 minutes, stirring occasionally 4. Add the solution to the wine This bacterial culture has proven its effectiveness in professional wine industry for years and is now available for home winemaking use.

Mead Active Yeast 15g - High-Quality Saccharomyces Cerevisiae High-quality active Saccharomyces Cerevisiae yeast is specifically bred for making mead. This professional fermentation yeast ensures perfect mead maturation, providing intense aroma and balanced flavor profile. Yeast Characteristics and Benefits: Ideal for making 25 liters of mead. Works effectively at low temperatures. Tolerates high sugar and alcohol content. Contains KILLER FACTOR property. Ensures minimal foaming during fermentation. Instructions for Use: Mix yeast with warm water (22-25°C). Let stand for 30 minutes. Add activated yeast to main mixture. Fermentation process begins within 10 hours. Note! For quality mead production: Always use a fermentation vessel. Add necessary nutrients. Using a wine stirrer is recommended. Mead is produced through the fermentation process involving honey, water, and yeast. During the process, honey sugars are converted into alcohol, giving the beverage a rich taste and pleasant aroma.

Turbo SpiritFerm 24h destilleerimispärm. Kiirus ja kvaliteet. Esitleme revolutsioonilist Turbo SpiritFerm 24h destilleerimispärmi, mis on loodud spetsiaalselt destilleerimishuviliste jaoks, kes väärtustavad kääritamisprotsessi kiirust ja suurepärast kvaliteeti. See unikaalne turbopärm võimaldab kiiret kääritamist vaid 24 tunniga, mis lubab saada valmis destillaati palju kiiremini kui traditsiooniliste meetoditega. 25 liitri virde jaoks piisab vaid 6 kg suhkrust, et saavutada suurepäraseid tulemusi lühikese ajaga. SpiritFerm 24h pärm on formuleeritud minimeerimaks kõrvallõhnade teket, mille tulemuseks on puhta maitse ja aroomiga destillaat. See pärm on loodud silmas pidades kõrgeimat kvaliteeti ja efektiivsust. Tänu unikaalsele pärmitüvede koostisele on kääritamisprotsess äärmiselt tõhus. SpiritFerm 24h pärm on lihtsasti kasutatav ega nõua eriteadmisi või -oskusi, sobides ideaalselt nii algajatele kui ka kogenud destilleerijatele. Saavuta suurepärane destillaadi kvaliteet lühikese ajaga, loovutamata selle iseloomulikku maitset ja aroomi. Kindlusta kiirus ja suurepärane kvaliteet destilleerimisprotsessis Turbo SpiritFerm 24h destilleerimispärmiga. Olenemata sellest, kas oled eksperimentaalses vaimus destilleerimise huviline või soovid saada tõhusat ja maitsvat destillaati ekspresstempos, see pärm vastab sinu ootustele. Kasutusjuhend: Lahusta 6 kg suhkrut 21 liitris 35-40°C vees, seejärel vala sisse kogu pärmikoti sisu ja sega korralikult. Optimaalne kääritamistemperatuur on 22-27°C. Koostis: pärm, toitained, vitamiinid ja mikroelemendid. Netokaal 195 g. Kääritamine on tormiline. Ära kasuta kääritamistorusid ega korke, ära kasuta kääritamisanumates kaasi. Turbopärm on spetsiaalselt aretatud destillaatide tootmiseks, võimaldades kiiret fermentatsiooni ja minimaalseid kõrvalmaitseid. Toode sobib ideaalselt kodustes tingimustes destilleerimiseks, pakkudes efektiivset lahendust kvaliteetse lähtevirde valmistamiseks.

Pärm SpiritFerm HY-15 on spetsiaalselt loodud meevalmistajatele, kes soovivad tagada täiusliku kääramisprotsessi. 15g pakend võimaldab valmistada 15-20 liitrit meevedelikku, pakkudes usaldusväärset ja tõhusat lahendust nii kodu- kui ka poolprofessionaalseks meetegevuseks. Pärm on aktiivne ega vaja eelnevat emapärmi ettevalmistamist. Selle kasutamiseks tuleb 15g pärm lahustada 100 ml vees 30 minuti jooksul ning seejärel lisada segule. Paremate tulemuste saavutamiseks on soovitatav lisada toitaineid. Toode omab erakordselt kõrget alkoholitaluvust kuni 18%, töötab optimaalselt temperatuurivahemikus 15-25°C ning tagab madala happelisuse, minimaalse vahutamise ja väga madala kõrgemate alkoholide tootmise. Spetsiaalne keskkonna valitsemise võime (tapja-faktor) tagab tõhusa kääramisprotsessi.

Lalvin EC 1118® Champagne Yeast - Professional Choice for Quality Wines

Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.

Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).

Technical Data: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: approximately 1500 liters.

Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.

Recommendation: The optimal temperature of wine must should be +18°C.

Turbo Yeast Mix for Alcohol Production - 115g Professional yeast mixture containing special yeast and necessary nutrients to ensure perfect fermentation process. Key features: Capable of producing beverages with up to 18% alcohol content, fermentation time only 5 days, ensures clean-tasting final product, especially suitable for liqueur production. Technical specifications: Package size: 115g, processing volume: 25 liters, sugar amount: 8 kg, optimal working temperature: 19-23°C, maximum speed temperature: 24-27°C. Instructions: Dissolve 8 kg sugar in 8 liters of hot water, add cold water until total volume reaches 25 liters, cool mixture to +20°C, add Turbo yeast and stir for 1 minute, attach airlock and leave to ferment at suitable temperature.

Champagne Cider Yeast - High-Quality Fermentation Agent for Cider Making High-quality cider yeast from the French Champagne region ensures excellent results in making all types of cider. This professional fermentation agent works effectively in temperature ranges from 10-30°C, allowing flexible use in various production conditions. Main Characteristics of Cider Yeast: High flocculation ability, efficient fructose processing, wide temperature tolerance, universal compatibility with different ciders. The required amount for first fermentation is 20-30 grams per 100 liters. For home users, a smaller measure: 5 grams of yeast is sufficient for making 20-30 liters of cider. This yeast is an ideal choice for both beginners and experienced cider makers, ensuring a stable fermentation process and quality end result.

Flemish Brown Lambic Yeast for Beer Brewing - Smack Pack Activator Authentic Flemish brown yeast with lambic cultures ensures traditional earthy flavor and perfect acidity for your beer. Ideal choice for brewing quality lambic-style beer. Main characteristics: Fermentation temperature: 18-30°C Maturation time: up to 18 months Quantity: 125 ml nutrient-rich solution Suitable for brewing up to 20 liters of wort 3.5x yeast cell concentration Shelf life: 6 months from production date Usage and quality: Suitable for both home brewers and small microbreweries Sterile packaging ensures yeast purity Special Activator™ technology Note! Activator™ packages may slightly expand during transport or storage due to active yeast culture and CO2 formation. This is a natural process and does not affect product quality if the package is properly stored and less than 6 months old.

Brett yeast - mild-flavored fermenter from traditional English beer. Brett yeast is a low-intensity fermenter originating from early 20th century English beer tradition. This unique yeast strain offers brewers a perfect balance between taste and aroma. Characteristics and Usage: Delicate flavor contribution compared to other Brettanomyces strains. Rich fruity aroma with pineapple notes. Attenuation rate over 85%. Low flocculation. Technical Data: Optimal fermentation temperature: 21-30°C. Package size: 35 ml. Excellent for brewing traditional English beers and experimenting with different beer styles. The yeast's low intensity allows for creating balanced and elegant beers.