Yeast Lallemand LalBrew LoNa 500g, alcohol 0%

INGREDIENTS: Byosal HS1: yeast strain of selected Saccharomyces cerevisiae species. Byosal HS2: ammonium sulfate 61.8%, diammonium phosphate 38%, vitamin B1 0.2%. GENERAL CHARACTERISTICS: Alcoholic beverage fermentation set consisting of two separate and sealed 20g packets. Byosal HS1 contains selected dry yeast suitable for fermentation of all types of wort. Byosal HS2 contains an activator of nitrogen and vitamin nutrition for yeast. The simultaneous use of the selected yeast and fermentation activator allows regular and complete fermentation of the wort. Byosal HS is particularly useful in cases where small quantities of wine have to be processed. APPLICATIONS: Regular and full alcoholic fermentation of white and red wort. DOSES: Combined bag for Byosal HS 100 liters of wort. HOW TO USE: Dissolve Byosal HS1 (active dry yeast) in about 200 ml of water at a temperature of 35-38 °C, stirring slowly to avoid the formation of lumps. Wait 20 minutes. Mix again and add to the wort at the same time as the contents of the Byosal HS2 bag (activator), previously dissolved in a little water or wort. PACKAGING AND STORAGE CONDITIONS: 20 g bag of active dry yeast with 20 g bag of fermentation activator. Sealed packaging: store in a cool, dry and ventilated place. Open the package: close carefully and store as above. Consume quickly. COMPLIANCE: Product based on raw materials that comply with: Codex Œ nologique International. Product intended for winemaking according to the following provisions: Reg (EU) 2019/934 Dry yeast contains E491 (sorbitan monostearate)..

SafBrew™ LA-01, is a Saccharomyces cerevisiae var. chevalieri that has been specifically selected for the production oflow and non-alcoholic beverages (< 0.5 ABV). This yeast does not assimilate maltose and maltotriose but assimilates simple sugars (glucose, fructose and sucrose) and is characterised by a subtle aroma profile. Yeast with a medium sedimentation: forms no clumps but a powdery haze when resuspended in the beer.sedimentation: mediumfermentation temperature: 15-25 °Cdosage: 50 to 80 g/hlmandatory to pasteurise the beer after packaging (between 80 and 120 PU)

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Selected yeast from the Champagne region, suitable for all types of ciders. Works in a wide temperature range. Very good fructose assimilation. Flocculation: high, fermentation temperature: 10-30°C, dosage: 20 to 30g/hl for the first fermentation, i.e. 5g = 20-30l..

popular fermentation yeast that ensures fermentation and continuous operation. Also suitable for bottle fermentation. A very popular all-purpose yeast. For a strong aroma. Suitable for special beers: wheat beers, abbey beers, etc. Flocculation: medium / Final severity: high / Fermentation temperature: 15-24 ° C /Dosage: 5-8g / 10l, i.e. suitable for approx. 20-30 l for wort fermentation. For conditioning bottles or barrels: 0.25-0.5 g / 10 l.

Brewer's yeast CBC-1 is ideal for keg and bottle fermentation. CBC-1 is specially selected for its reference ability and is recommended for secondary fermentation in bottle / keg. CBC-1 can be fermented up to 12-14% alcohol due to its high alcohol tolerance and pressure. This yeast does not give the original flavor to the beer, but preserves the natural taste. Flocculation: high / Fermentation temperature: 15-25 °C / Specifically for secondary fermentation in bottle / barrel.

Dry yeast with a strong aromatic profile. Its green and fruity character makes it suitable for wine varieties such as Pinot, Chardonnay, Riesling, Sauvignon Blanc and Silvaner. This non-genetically modified yeast is suitable for modern wines with a distinct minerality. The yeast begins to achieve good results from 10°C and is tolerant to osmosis. In addition, this yeast does not tend towards Böckser formation. Dosage 20-30g/100l Erbslöh dried yeasts have been used in the wine industry for many years and have been well received by wine producers. These extremely high quality dry yeasts are exclusively sold in 500g vacuum packs, which is sufficient for approximately 1500-3500 liters depending on the dosage required. With the recent additions to the range, each producer can give their wine a so-called put a seal and get the most out of the wort..