SpiritFerm Honey HY-15 Yeast

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 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.

Byosal HS Wine Fermentation Kit. Composition: Byosal HS1: selected yeast strain of Saccharomyces cerevisiae species. Byosal HS2: ammonium sulfate 61.8%, diammonium phosphate 38%, vitamin B1 0.2%. Properties: A fermentation kit for alcoholic beverages consisting of two 20g packets. Byosal HS1 contains universal dry yeast for fermenting all worts. Byosal HS2 contains a nitrogen and vitamin nutrient activator for yeast, ensuring optimal fermentation process. Usage: Suitable for white and red wort fermentation. One kit processes 100 liters of wort. Ideal for making smaller quantities of wine. Instructions: Dissolve Byosal HS1 in 200 ml of 35-38 °C water. Wait 20 minutes, then stir. Add to wort along with Byosal HS2 solution. Storage: Store in a cool, dry, and ventilated place. Carefully seal opened package and use quickly. Certification: Complies with Codex Œnologique International and EU Regulation 2019/934 requirements. Contains E491 (sorbitan monostearate).

LalBrew® LoNa™ - Innovative Maltose-Negative Yeast Strain LalBrew® LoNa™ is an innovative hybrid yeast strain specifically developed for producing low and non-alcoholic beverages. This exceptional Saccharomyces cerevisiae strain does not consume maltose or maltotriose, achieved through advanced classical breeding techniques. Key Features and Benefits: Clean and neutral aroma profile, absence of phenolic flavors, reduced aldehyde content, University of California Davis patented technology, absence of sulfuric off-flavors. Technical Specifications: Flocculation: medium, attenuation range: 16-20%, optimal fermentation temperature: 20-25°C, recommended dosage: 50-100 g/100l. Pasteurization is required to ensure product quality, guaranteeing beverage stability and preventing post-bottling changes.

SafBrew™ LA-01 yeast for non-alcoholic beverage production. SafBrew™ LA-01 is a special Saccharomyces cerevisiae var. chevalieri yeast strain developed for producing non-alcoholic and low-alcohol beverages (below 0.5% ABV). Key features: Ideal for non-alcoholic beverage production. Only processes simple sugars (glucose, fructose, sucrose). Does not process maltose or maltotriose. Provides a fine and balanced aroma profile. Technical specifications: Fermentation temperature: 15-25°C. Recommended dosage: 50-80 g/hl. Medium sedimentation. Forms a powdery suspension. Note! Product pasteurization (80-120 PU) is required to ensure product quality.

Zymoferm Wine Yeast with Nutrient Salts - Professional Solution for Home Winemaking Zymoferm is a high-quality winemaking kit containing carefully selected Saccharomyces cerevisiae yeast strains and a special blend of nutrient salts. It's a perfect choice for home winemaking, especially for processing smaller quantities of grapes. Main Product Benefits: Ensures optimal alcohol production, reduces volatile acid content, enables controlled and faster fermentation process, improves wine clarification efficiency. Package Sizes and Dosage: Small Package: 20 g yeast + 20 g nutrient salts, suitable for processing 1-10 liters of grape must. Large Package: 75 g yeast + 75 g nutrient salts, suitable for processing 40-60 liters of grape must. Detailed Usage Instructions: It is recommended to start with a small test batch. For processing 100 liters of grape must: Combine two sachets with 30-50 kg of quality grape must, wait until fermentation begins, use the mixture for fermenting up to 150 kg of grape must. Storage Instructions: Store in a cool, well-ventilated place. Best before: 01.12.2026. Working Principle and Quality: Zymoferm ensures controlled and uniform fermentation process, converting grape sugar into alcohol. The nutrient salts support yeast activity and ensure optimal fermentation. The product complies with all European Union and national quality standards.

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.

Lalvin™ QA23™ Wine Yeast - Professional Choice for Quality White Wine Production. Lalvin™ QA23™ is a specially selected wine yeast developed in collaboration between the University of Trás-os-Montes in Portugal and the Vinhos Verdes region. This yeast is recognized for its exceptional ability to produce high-quality white wines. Key Features and Applications: Ideal choice for varieties: Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer. Enhances grape varietal aromas through beta-glucosidase activity. Efficient thiol converter, especially in developing Sauvignon Blanc's passion fruit character. Works effectively in low nitrogen and oxygen conditions. Technical Specifications: Type: Saccharomyces cerevisiae var. bayanus. Fermentation temperature: 14-28°C. Alcohol tolerance: up to 16%. Well compatible with malolactic fermentation. Package size: 5 grams. Dosage rate: 4.5 g per 23 l of juice. Lalvin™ QA23™ ensures efficient fermentation even at low temperatures (15°C), resulting in a clean and fresh-tasting dry wine.

Vinoferm Arom Granulated Yeast for Fruit and Berry Wines Vinoferm Arom is a quality granulated yeast specifically created for making fresh fruit and berry wines. It's perfectly suitable for fermenting both white and rosé wines. Properties and Benefits: Fast fermentation process, works effectively at low temperatures, high resistance to SO2, minimal foaming, GMO-free and vegan. Technical Specifications: Type: Saccharomyces cerevisiae, optimal fermentation temperature: 16-18°C, temperature range: 14-22°C, alcohol tolerance: 15%, glycerol production: 4-6 g/l. Dosage Guide: Recommended amount: 15-25 g/hl (approximately 7g per 50l). Instructions for Use: Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C), let stand for 15 minutes, add to the must, ensure temperature difference doesn't exceed 10°C. Storage: Store in vacuum packaging in a cool, dry place (optimal temperature 4-8°C, maximum 15°C). Use opened package within 2-3 days.

Vinoferm Red - Quality Granulated Red Wine Yeast. Vinoferm Red is a professional granulated yeast specifically cultivated for making quality red wines. It ensures excellent aroma development and optimal color and tannin extraction. Main characteristics: Ideal for making soft and fruity red wines. Ensures quick fermentation start at 18°C. Optimal fermentation temperature: 20-28°C. Low foaming. Alcohol tolerance up to 16%. Glycerol production: 4-6 g/l. Technical info: Type: Saccharomyces Cerevisiae. GMO-free and vegan. Nutrient requirement: low. Dosage: 15-25g/100L. Suitable grape varieties: Pinot varieties, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger. Instructions for use: Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C). Let stand for at least 15 minutes. Add to fermentation tank. Note! Temperature difference should not exceed 10°C. Storage: Keep in sealed package in cool and dry conditions (below 15°C, ideal 4-8°C). Use opened package within 2-3 days.

LalBrew® LoNa™ - Innovative Maltose-Negative Yeast Strain LalBrew® LoNa™ is an innovative hybrid yeast strain specifically developed for producing low and non-alcoholic beverages. This exceptional Saccharomyces cerevisiae strain does not consume maltose or maltotriose, achieved through advanced classical breeding techniques. Key Features and Benefits: Clean and neutral aroma profile, absence of phenolic flavors, reduced aldehyde content, University of California Davis patented technology, absence of sulfuric off-flavors. Technical Specifications: Flocculation: medium, attenuation range: 16-20%, optimal fermentation temperature: 20-25°C, recommended dosage: 50-100 g/100l. Pasteurization is required to ensure product quality, guaranteeing beverage stability and preventing post-bottling changes.

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.