malocid malolactic bact. 100 g for 200 l

Malolactic Fermentation Culture for Winemaking Professional freeze-dried starter culture for malolactic fermentation, ideally suited for both white and red wine production. The culture is designed to treat 1000 liters of wine. Product benefits: Exceptional resistance at low temperatures, works effectively at low pH levels, tolerates higher alcohol content, suitable for environments with higher SO2 content. Usage conditions: Optimal starting time: at the end phase of alcoholic fermentation (residual sugar below 4g/l), free SO2: maximum 10mg/l, total SO2: maximum 30mg/l, minimum pH: 3.1, maximum alcohol content: 13%, recommended temperature: minimum 17°C. Instructions for use: Dilute the culture in 25°C water (10-20 times the powder mass), mix the solution thoroughly, keep the solution for 30 minutes, stirring occasionally, add the prepared solution to the 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.

SpiritFerm Prantsuse Siidripärm ACF-8 8g on spetsiaalne pärmi tüvi Prantsusmaalt, mis on loodud siidrite kääritamiseks. See võimaldab saavutada aromaatse siidri tasakaalustatud maitsega. Ühest pakist piisab 20-30 liitri virde valmistamiseks. Alkoholi taluvus kuni 15%, optimaalne kääritamistemperatuur 12-20°C, kõrge glütserooli ja aromaatsete estrite tootmine, madal väävliühendite teke, vähene vahu teke, madal hapete tootmine ning killer-faktor ehk kiire keskkonna domineerimine. ACF-8 pärm on aktiivne pärm, mis tähendab, et me ei pea eelnevalt pärmi emust valmistama. Hüdraatida lihtsalt 100 ml vees 30 minuti jooksul ja lisada seejärel segule. Kasutusjuhend on lihtne: avage pakend, hüdraatida pärm soovitatud koguses vees, oodake umbes pool tundi ja siis lisage see oma marjamahlale. Käärimisprotsess algab tavaliselt 24-48 tunni jooksul, sõltuvalt temperatuurist ja virde koostisest. Jälgige käärimistemperatuuri, et saavutada parim tulemus.

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.

American US-05 Beer Yeast - Popular Choice for Craft Beer Brewers US-05 is an American-origin quality ale-type beer yeast known for its consistent and excellent results. This versatile yeast is ideal for brewing different beer styles, especially American Pale Ale and India Pale Ale. Main Characteristics of Beer Yeast: Clean, well-balanced flavor, low diacetyl content, strong and clear finish, low to medium flocculation. Technical Specifications: Optimal fermentation temperature: 15-24°C, recommended dosage: 5-8 grams per 10 liters of wort. US-05 beer yeast ensures a stable fermentation process and gives the beer a clear, clean taste. Due to its versatility and reliability, this yeast has become one of the most commonly used choices among home brewers.

High-Quality Universal Brewing Yeast for Beer Making High-quality brewing yeast ensures a stable and reliable fermentation process both in bottles and smaller containers. This professional yeast strain is widely recognized for its versatility and reliability. Technical Specifications Fermentation temperature: 15-24°C Flocculation: medium Final density: high Dosage rate: 5-8 g / 10 l Small container dosage: 0.25-0.5 g / 10 l Usage Properties This yeast is excellent for producing various beer types, including: Wheat beers Abbey beers Other specialty beers The yeast ensures intense aroma and rich flavor bouquet, which are essential for quality beer production. Thanks to its stable properties, it is an ideal choice for both beginners and experienced brewers.

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.

Premium Dried Wine Yeast for White Wines. High-quality dried wine yeast specifically developed for premium white wine production. Its characteristic green and fruity profile is ideal for Pinot family wines, Chardonnay, Riesling, Sauvignon Blanc, and Silvaner. Key features: For producing modern wines with mineral character, works effectively from 10°C, high osmosis tolerance, does not produce Böckser defect, non-GMO. Usage and packaging: Recommended dosage: 20-30g/100l, package: 500g vacuum pack, one package is sufficient for producing 1500-3500 liters of wine. Erbslöh dried yeasts have proven themselves through long-term use in the wine industry and allow winemakers to create unique signature quality wines.

Vinoferm KY Universal Yeast for Wine Making. High-quality granulated universal yeast specifically developed for producing high-quality wines. This fructophilic yeast enhances natural fruit aromas, ensuring an exceptional taste experience. Main characteristics: Type: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Alcohol tolerance: up to 18%, Glycerol production: 5-6 g/l, GMO-free and vegan, SO2 tolerant. Usage: Dosage: 15-25 g/hl (approximately 7g per 50L). Preparation: Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C). Let stand for 15 minutes. Add to must, monitoring temperature difference (max 10°C). Storage: Store in sealed packaging in a cool and dry place (optimal 4-8°C, maximum 15°C). Use opened package within 2-3 days. Manufacturer: OenoBioTech - internationally recognized wine supply manufacturer with: ISO 9001 certificate, ISO 22000 certificate, FSSC 22000 certificate, Kosher certificate, Halal certificate.