Yeasts

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is also characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 500 g package, dose 20-25 g/hl for white or pink and 25-35 g/hl for red Usage: Use warm water (35-37C) 10x more than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Universal fermentation yeast with excellent sedimentation properties. Ensures fast fermentation and low final strength (1008-1012 SG = 2-3 ° Plato). Fermentation temperature: 18-24 °C. Dosage: 5-8 g / 10 l.

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..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 5g package, dose 20l for white or pink and 14l for red. Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

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.

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Spicy and phenolic yeast mimics the intensity and complexity of some of the best Belgian abbey breweries. High alcohol tolerance allows you to brew a large number of Belgian beers. Suitable for Belgian Strong Golden and Belgian Strong Dark Ales. Flocculation rate: 3, Recommended temperature range: 18-28 °C.

SafSpirit C-70 is a distiller's preferred yeast that has a strong multi-functional strain. Yeast produces high-quality alcohol from all kinds of substrates. Produces high-quality alcohol, optimal fermentation temperature: 25-33 ° C; dosage: 30-50 g/hl..

perfect yeast blend with special yeast and yeast nutrients. Ability to ferment 25 liters of water + 8 kg of sugar within 5 days up to 18% by volume. A clean and fast final product without fermentation by-products. Ideal for liquor production. The percentage of alcohol by volume cannot be increased (e.g. 10 packs in a 250 liter fermentation product) without strict temperature control and cooling. Content: 115g. Use: dissolve 8 kg of sugar in 8 l of hot water by stirring so that it is well mixed. Pour cold water on top, so that the total is up to 25 l. Check that the temperature is +20C. Then add Turbo yeast until mixed for 1 min.. leave it to ferment under an airlock at a temperature of 19-23C and max. using speed 24-27C..

A fermenting yeast best suited for amber and dark beers as well as lagers. Fast fermentation with low residual sugar. Formation of fruit esters. Flocculation: medium to high / Final gravity: low / Fermentation temperature: 18-25 ° C / Dosage depends on initial gravity: 1.050 = 5 g / 10 l or 1.080 = 8 g / 10 l.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

SafSpirit FD-3 is recommended for fruit fermentation. Yeast does not need much food and is very resistant to alcohol. Ideal for the production of apple brandy (Calvados) and cognac. Optimal fermentation temperature: 15-32°C and dosage 30-50 g/hl.

With this very complete starter kit, you have all the materials you need to brew your own beer at home, starting with kits. Plastic step brewing vessel with 30 l tap. Fermentation vessel 30 l with tap, thermometer strip and air hatch. Special bottle filling device. Brewing spoon. Crown cap closure 'EMILY' and 100 crowns. Bottle brush and Chemipro® OXI cleaner. Hydrometer and measuring cylinder to check fermentation.The beer set is not included.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

SafSpirit GR-2 is a good choice for the production of neutral and pure alcohol (grain vodka and other starchy extracts). The yeast prevents explosive fermentation and temperature rise during the active growth phase, making it extremely suitable for producers who do not have the ability to control the fermentation temperature. Optimal fermentation temperature: 20-32 °C, dosage 30-50 g/hl.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 5g, dosage 4.5g 23l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

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 first fermentation, works at low pH: from 2.9, low nitrogen requirements: from 150ppm, recommended sugar/alcohol: 16.3g/l 1% per ABV, maximum recommended SO2 level: 70 mg/l, minimum recommended turbidity: 50 NTU..

SafSpirit USW-6 is the most famous yeast for the production of American whiskeys. In addition to the alcohol, it creates very good, delicate oil aromas/profiles during fermentation, which are just right for finishing in wooden barrels. Optimal fermentation temperature: 20-32°C and dosage 30-50 g/hl, Saccharomyces cerevisiae.

Lalvin W15® has been selected as the best yeast in its category by the Swiss Wädenswil Wine Institute. The yeast is intended for the production of dry white and red wines. During fermentation, little heat is generated, which is good for the freshness and fruitiness of the wine. In addition, it keeps the pH low. Lalvin W15 increases the fullness of wine by producing high levels of glycerol and succinic acid. Suitable for white, red and rosé wines, MLF (lactic acid bacteria) is recommended, high glycerol and succinic acid production, increases e.g. natural properties of the grape. Package 125g, dosage 20-25g/hl for white or pink and 25-35g/hl for red. In the case of red wine, a 125g package will make approx. 1200l and white approx. 1500 l. Fermentation temperature +10...+23C. Alcohol max. 15% Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Lalvin ™ QA23 ™ has been selected as the best yeast in the Vinhos Verdes region in Portugal by the collaboration of the University of Trás-os-Montes and Alto Douro (UTAD). Lalvin ™ QA23 ™ is an excellent choice for wines such as Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer for crisp and fresh fruit wines. It enhances the aromas of typical varieties due to its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast to develop the passion fruit character of Sauvignon Blanc. Lalvin ™ QA23 ™ weakly assimilates nitrogen/nutrients and O2s together...ferments low turbidity juice to dry wine at low temperature (15°C). It is classified as Saccharomyces cerevisiae var. bayanus Goes very well with malolactic fermentation. Saccharomyces cerevisiae var. bayanus, able to ferment juice at low temperature (14-28°C), alcohol tolerance: 16%, MLF compatible, package: 5 g, dosage: 4.5 g / 23 l.

Lalvin ™ QA23 ™ has been selected as the best yeast in the Vinhos Verdes region in Portugal by the collaboration of the University of Trás-os-Montes and Alto Douro (UTAD). Lalvin ™ QA23 ™ is an excellent choice for wines such as Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer for crisp and fresh fruit wines. It enhances the aromas of typical varieties due to its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast to develop the passion fruit character of Sauvignon Blanc. Lalvin ™ QA23 ™ weakly assimilates nitrogen/nutrients and O2s together...ferments low turbidity juice to dry wine at low temperature (15°C). It is classified as Saccharomyces cerevisiae var. bayanus Goes very well with malolactic fermentation. Saccharomyces cerevisiae var. bayanus, able to ferment juice at low temperature (14-28°C), alcohol tolerance: 16%, MLF compatible, package: 5 g, dosage: 4.5 g / 23 l.

This cider yeast is a high ester yield strain that gives great depth of flavor and shows the juice's full fruit potential. Ciders fermented using this strain are exceptionally crisp, delicious and refreshing. This super strong yeast has good fructose assimilation and is able to ferment under difficult conditions and a wide temperature range. Flocculation Rate: 5 (Very High) / Final Severity: Low (High Attenuation) / Recommended Temperature Range: 12-28°C.

Special granular yeast mainly for fermentation of white wines with modern fresh fruit aromas (strawberries, berries, fruits); also suitable for pink wines. Excellent for aromatic wines that are drunk young. Fermentation with Vinoferm Arom is quick and excellent for starting at low temperatures, with good resistance to SO2 and low foaming. Strong development of fresh fruit and citrus aromas, plus floral and fruity notes. Can be used from 14°C, but best used between 16°C and 18°C. Functions: Saccharomyces cerevisiae, Fermentation temperature: 14-22°C, Yeast nutrient requirements: medium, Alcohol tolerance: 15%, glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan Grape varieties: Perfect for herbs and with aromatic grape varieties such as Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling, Semillon, Dosage: 15-25 g/hl approx. 7g 50l. Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for fermentation of white wines with modern fresh fruit aromas (strawberries, berries, fruits); also suitable for pink wines. Excellent for aromatic wines that are drunk young. Fermentation with Vinoferm Arom is quick and excellent for starting at low temperatures, with good resistance to SO2 and low foaming. Strong development of fresh fruit and citrus aromas, plus floral and fruity notes. Can be used from 14°C, but best used between 16°C and 18°C. Functions: Saccharomyces cerevisiae, Fermentation temperature: 14-22°C, Yeast nutrient requirements: medium, Alcohol tolerance: 15%, glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan Grape varieties: Perfect for herbs and with aromatic grape varieties such as Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling, Semillon, Dosage: 15-25 g/hl approx. 7g 50l. Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for fermentation of white wines with modern fresh fruit aromas (strawberries, berries, fruits); also suitable for pink wines. Excellent for aromatic wines that are drunk young. Fermentation with Vinoferm Arom is quick and excellent for starting at low temperatures, with good resistance to SO2 and low foaming. Strong development of fresh fruit and citrus aromas, plus floral and fruity notes. Can be used from 14°C, but best used between 16°C and 18°C.Functions: Saccharomyces cerevisiae, Fermentation temperature: 14-22°C, Yeast nutrient requirements: medium, Alcohol tolerance: 15%, glycerol production: 4-6 g/l, Killing factor: no, GMO-free and vegan Grape varieties: Ideal with herbal and aromatic grape varieties such as Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling, Semillon, ...Dosage: 15- 25 g/hl approx. 7g 50l. Usage: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granulated universal yeast for wine fermentation. This fructophilic yeast enhances natural fruit aromas! Ideal for use in stagnant fermentation, secondary fermentation and high wort wines without residual sugar. Vinoferm KY ensures a cleaner and more complete fermentation with low foaming and a high alcohol yield. SO2 tolerant. Features: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Yeast nutrient requirements: low, Alcohol tolerance: 18%, Glycerol production: 5-6 g/l, Kill factor: yes, GMO-free and vegan Grape varieties: Suitable for all grape varieties. Dosage: 15-25 g/hl approx. 7g 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening. OenoBioTech OenoBioTech is a leading independent manufacturer and distributor of quality beverage ingredients and processing aids for wine, beer, cider, potable alcohol and fruit juices. Its products are designed to improve the quality, taste, appearance and shelf life of your beverages. OenoBioTech supplies wine ingredients worldwide and has many well-known international wine producers among its customers. The company has ISO 9001, ISO 22000 and FSSC 22000 certificates, as well as Kosher and Halal certificates..

Special granulated universal yeast for wine fermentation. This fructophilic yeast enhances natural fruit aromas! Ideal for use in stagnant fermentation, secondary fermentation and high wort wines without residual sugar. Vinoferm KY ensures a cleaner and more complete fermentation with low foaming and a high alcohol yield. SO2 tolerant. Features: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Yeast nutrient requirements: low, Alcohol tolerance: 18%, Glycerol production: 5-6 g/l, Kill factor: yes, GMO-free and vegan Grape varieties: Suitable for all grape varieties. Dosage: 15-25 g/hl approx. 7g 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening. OenoBioTech OenoBioTech is a leading independent manufacturer and distributor of quality beverage ingredients and processing aids for wine, beer, cider, potable alcohol and fruit juices. Its products are designed to improve the quality, taste, appearance and shelf life of your beverages. OenoBioTech supplies wine ingredients worldwide and has many well-known international wine producers among its customers. The company has ISO 9001, ISO 22000 and FSSC 22000 certificates, as well as Kosher and Halal certificates..

Special granular yeast mainly for the fermentation of red wines. Basic yeast for red wine with excellent aroma, good color and tannin extraction. Excellent for soft and fruity red wines (berry, herbal aromas, fruit). Vinoferm Red ensures a quick start of fermentation at low temperatures (from 18°C) to preserve aromas. Best used between 20°C and 28°C. Low foaming. Features: Saccharomyces Cerevisiae, Fermentation temperature: 18-28°C, Yeast nutrient requirements: low, Alcohol tolerance: 16%, Glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan, Grape varieties: Perfect for all For Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger.Dosage: 15-25g/100LUsage: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for the fermentation of red wines. Basic yeast for red wine with excellent aroma, good color and tannin extraction. Excellent for soft and fruity red wines (berry, herbal aromas, fruit). Vinoferm Red ensures a quick start of fermentation at low temperatures (from 18°C) to preserve aromas. Best used between 20°C and 28°C. Low foaming. Features: Saccharomyces Cerevisiae, Fermentation temperature: 18-28°C, Yeast nutrient requirements: low, Alcohol tolerance: 16%, Glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan, Grape varieties: Perfect for all For Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger.Dosage: 15-25g/100LUsage: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Special granular yeast mainly for the fermentation of red wines. Basic yeast for red wine with excellent aroma, good color and tannin extraction. Excellent for soft and fruity red wines (berry, herbal aromas, fruit). Vinoferm Red ensures a quick start of fermentation at low temperatures (from 18°C) to preserve aromas. Best used between 20°C and 28°C. Low foaming. Features: Saccharomyces Cerevisiae, Fermentation temperature: 18-28°C, Yeast nutrient requirements: low, Alcohol tolerance: 16%, Glycerol production: 4-6 g/l, Kill factor: no, GMO-free and vegan, Grape varieties: Perfect for all For Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger. Dosage: 7g to 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening..

Yeast culture for controlled malolactic fermentation. Contains a high concentration of Leuconostic Oenos bacteria, which converts the current malic acid into tartaric acid. It reduces acidity, softens the taste and increases the stability of the wine. This technique has been used in the wine industry for years and is now available for home winemakers! Dosage: 5g/10l of wine. Add wine after fermentation and before clarification. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

Special granulated universal yeast for wine fermentation. This fructophilic yeast enhances natural fruit aromas! Ideal for use in stagnant fermentation, secondary fermentation and high wort wines without residual sugar. Vinoferm KY ensures a cleaner and more complete fermentation with low foaming and a high alcohol yield. SO2 tolerant. Features: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Yeast nutrient requirements: low, Alcohol tolerance: 18%, Glycerol production: 5-6 g/l, Kill factor: yes, GMO-free and vegan Grape varieties: Suitable for all grape varieties. Dosage: 15-25 g/hl approx. 7g 50L Use: Mix 1 part of yeast with 7 parts of water and 3 parts of wort at 35-40°C. Allow to rehydrate for at least 15 minutes. Then add the wort. Make sure the temperature difference between the yeast starter and the wort in your fermentation tank is no more than 10°C. Shelf life: Vacuum packed. Store unopened in a cool and dry place (<15°C, ideally 4-8°C). Use within 2-3 days after opening. OenoBioTech OenoBioTech is a leading independent manufacturer and distributor of quality beverage ingredients and processing aids for wine, beer, cider, potable alcohol and fruit juices. Its products are designed to improve the quality, taste, appearance and shelf life of your beverages. OenoBioTech supplies wine ingredients worldwide and has many well-known international wine producers among its customers. The company has ISO 9001, ISO 22000 and FSSC 22000 certificates, as well as Kosher and Halal certificates..

Yeast culture for controlled malolactic fermentation. Contains a high concentration of Leuconostic Oenos bacteria, which converts the current malic acid into tartaric acid. It reduces acidity, softens the taste and increases the stability of the wine. This technique has been used in the wine industry for years and is now available for home winemakers! Dosage: 5g/10l of wine. Add wine after fermentation and before clarification. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

Beer starter kit 20L, dark. The brewing instructions are written on the canister of maltose! The kit contains everything you need to brew beer at home. In the set: fermentation vessel, beer extract maltose Vahva Munk 2.5kg, mixing paddle-spoon, bottler (bottle filler), golden crown caps 26mm 100pcs, stopper for crown caps and additionally sulphite Tannisol 10g. NB! Sulphite is for disinfecting the fermentation vessel before you start brewing!

Beer starter kit 20L, light. The brewing instructions are written on the canister of maltose! The kit contains everything you need to brew beer at home. In the set: fermentation vessel, beer extract maltose Adramees 2.5kg, mixing paddle-spoon, bottler (bottle filler), golden crown caps 26mm 100pcs, stopper for crown caps and additionally sulphite Tannisol 10g.NB! Sulphite is for disinfecting the fermentation vessel before you start brewing!

typical Flemish "brown" yeast. Contains lambic cultures that give this style its characteristic earthy tones and acidity. Long maturation (up to 18 months) is necessary to give the beer full flavor and acidity. This also applies to lambic beer. Fermentation temperature: 18-30 °C. Smack Pack Activator: Designed for a larger homebrewer or a small microbrewery: enough for up to 20 l of wort. Sterile packaging. Contains 125 ml, contains nutrients. 3.5 times more yeast cells! Shelf life: 6 months after production date. Important Notice Activator™ packages sometimes swell slightly or moderately during shipping or storage. This does not indicate spoilage if the package is less than 6 months old and has been properly handled. This is due to the amount of nutrients still available at the time of packaging, resulting in low cultivation and CO2 production. Some strains are more susceptible to it than others..

Highly concentrated and freeze-dried culture for malolactic or post-fermentation. Starter culture for simple and direct initiation of malolactic fermentation for white and red wine. Particularly tolerant towards low temperatures and pH values, as well as higher alcohol content and SO2 values. 1000 per liter of wine. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

Suitable for fermentation of all lager type beers.. Less sulfur production than other lager yeast strains - fuller malt and hop light taste. Suitable for many European-style beers such as Laager, Pilsner, München Helles, München Dunkel, Rauchbier and others. Flocculation rate: 3, Attenuation: 75-80%, Recommended temperature range: 8-14 °C.

classic top quality yeast suitable for making a variety of German Weizen or Belgian Wits. It has a very low flocculation rate, making it ideal for traditionally cloudy beers. This yeast creates an exceptionally dry beer with a silky mouthfeel and delicious banana and spice (clove) aromas. Flocculation rate: 2 (low), Recommended temperature range: 18-30 °C.

well-balanced ale yeast for 100% malt recipes. It couldn't be easier to use. Chosen for its ability to ferment vigorously. Flocculates well, producing clean, clear tasting beer. Muntons yeast has very hardy properties and can withstand a wide range of temperature fluctuations during fermentation. Muntons Premium Golden Yeast can handle and ferment the more complex sugars that are common in all malt recipes..

yeast specially selected to preserve the red color, bring out the aroma and ensure a stable fermentation process. Significantly enhances the aroma compared to Oneoferm Roughe yeast and is ideal for wine matured in oak barrels. Reduces beta-glucosidase activity while preserving maximum anthocyanins. Fast initial fermentation phase (5-10h) and good final density. Ensures pure wine with few fermentation products. Dosage: 15 g / 100 liters. Fermentation temperature +18...28°C. Alcohol tolerance 15%/vol.

Special yeast for fermentation of wines at a controlled temperature of 13-17°C or even lower temperatures from 8°C. The maximum aroma is preserved. Dosage: 15 g/100 l of wort at a temperature of 13–17°C and 25 g/100 l at lower temperatures..

Special granulated yeast on a fruit base for fermenting rosé or autumn wines. Extremely fast start of fermentation and good resistance to lower temperatures. Produces complex wines with fruity, sweet floral and honey aromas. Dosage: 15-25 g / 100 liters of wort.

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..

Lalvin R2® is the yeast of choice in the Sauternes region of France. This yeast has the outstanding ability to work at temperatures up to 5°C. It produces intensely fruity wines with a floral aroma. Suitable for white and pink wines and ciders. Operating temperature from 5°C. MLF (malo) compatible. High alcohol tolerance: 16%. Recommended for white varieties such as Sauvignon Blanc, Riesling and Gewürztraminer. Saccharomyces cerevisiae var. bayanus 500 g package. Dosage 20-25 g/hl.

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)..

America's most famous ale-type brewer's yeast. Well balanced and low in diacetyl, with a strong aftertaste. Flocculation: low / medium; Fermentation temperature: 15-24°C; dosage: 5-8 g / 10 l.

The best fermentation yeast for abbey-type beers. which is known for its high alcohol content. The fermentation is very fast and the taste brings out a subtle and balanced aroma. Also suitable for bottle concentration. Flocculation: high; Final density: high; Fermentation temperature: 15-25 °C (59-77 °F); dosage: in primary fermentation: 50-80 g/hl and in bottle: 2.5-5 g/hl.

The best fermentation yeast that ensures solid fermentation and performance. Suitable for use in a bottle. Very popular for all purposes. Strong aroma. Suitable for special beers... wheat beers, monastery beers, etc. Flocculation: medium, Final weight: high, Fermentation temperature: 15-24 ° C Dosage: 5-8 g / 10 l. , For bottles or small containers: 0.25-0.5 g / 10 l.

America's most famous ale-type brewer's yeast. Well balanced and low in diacetyl, with a strong aftertaste. Flocculation: low / medium; Fermentation temperature: 15-24°C; dosage: 5-8 g / 10 l.

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)

The first Saccharomyces Carlbergensis in dried form for original Pilsner beer! Excellent settling. Also suitable for stronger beer up to 22 ° Plato! The finished product is juicy and has a varied taste. Fermentation temperature: 10-14 ° C; dosage: 8-12 g / 10 l.

Georges Beer IPA kit make 5 Liters around 8.8 Pints. 4.1% ABV Approx. The Georges beer kits are easy to handle and make more so if you are finding 23 litres in a standard beer kit just too heavy. The Georges IPA kit is an all-malt kit, so no need for extra fermenting sugar. There is 650grms of malt extract in every pack, which will produce a high-quality beer with great character. The beer kits do require basic equipment to produce but being only 5 litres, they won't take up too much room. George Beer also offers Starter kit with everything you need to make the beer kits, Apart from Bottles and water. Fermentation time will be around 5 - 8 Days once made and put into bottles best to keep these for about 10-14 days before drinking. Inside a Georges Starter kit you get: 1 x Georges IPA Beer Kit, 1 x Fermenter, 1 x Hammer Capper, Crown Caps, 1 x Thermometer, 1 x Sugar Dispenser, Instructions in 5 Languages. All the equipment is re-usable, but will require cleaning and sterilising before use. Georges IPA Beer Kit Ingredients: Liquid Malt Extract (Barley), Invert Sugar Syrup, Dried Yeast (Yeast Emulsifier(E491)), Hop Extract. Georges IPA Beer Kit Nutritional Information Per 100g Unfermented: Energy - 1314 KJ / 311 Kcal. FAT - 0.2g, Saturates 0.0g. Carbohydrate - 72.6g, Sugars 58.1g. Protein - 32g. Salt - 0.03g. Sodium - 12.0mg.

Georges Beer Lager Kit make 5 Liters around 8.8 Pints. ABV 4.1% Approx. The Georges beer kits are easy to handle and make more so if you are finding 23 litres in a standard beer kit just too heavy. The Georges Lager kit is an all-malt kit, so no need for extra fermenting sugar. There is 650grms of malt extract in every pack, which will produce a high-quality beer with great character. The beer kits do require basic equipment to produce but being only 5 litres, they won't take up too much room. George Beer also offers Starter kit with everything you need to make the beer kits, Apart from Bottles and water. Fermentation time will be around 5 - 8 Days once made and put into bottles best to keep these for about 10-14 days before drinking. Inside a Georges Starter kit you get: 1 x Georges Lager Kit, 1 x Fermenter, 1 x Hammer Capper, Crown Caps, 1 x Thermometer, 1 x Sugar Dispenser. Instructions in 5 Languages. All the equipment is re-usable, but will require cleaning and sterilising before use. Georges Lager Beer Kit Ingredients: Liquid Malt Extract (Barley), Invert Sugar Syrup, Dried Yeast (Yeast Emulsifier(E491)), Hop Extract. Georges Lager Beer Kit Nutritional Information Per 100g Unfermented: Energy - 1315 KJ / 311 Kcal. FAT - 0.2g, Saturates 0.0g. Carbohydrate - 72.7g, Sugars 58.1g. Protein - 3.2g. Salt 0.03g. Sodium - 12.0mg.

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.

Kveik is a Norwegian dialect word for yeast. In Norwegian farming tradition, kveik was preserved by drying and passed down from generation to generation. Kveik is the original, traditional dried yeast. The LalBrew® Voss strain was obtained from Sigmund Gjernes (Voss, Norway), who has preserved this culture using traditional methods since the 1980s and generously shared it with the wider beer community. LalBrew® Voss supports a wide range of fermentation temperatures between 25-40°C (77-104°F) and a very high optimum range of 35-40°C (95-104°F). Very fast fermentation is achieved in the optimal temperature range with complete attenuation usually within 2-3 days. The flavor profile is consistent throughout the temperature range: neutral with a subtle fruity note of orange and citrus. Flocculation is very high, giving clear beers without the need for filtration or auxiliaries. Details: Flocculation: Very High, Alcohol Strength: 12% ABV, Fermentation Temperature: 25-40°C | optimal temperature range: 35-40 ° C, dosage: 0.5...1g/l.

Low intensity Brett yeast. Originally isolated from strong English beer, early 20th century. Brett flavors produced are more subtle than Brettanomyces bruxellensis and Brettanomyces lambicus. More aroma than flavor contribution. Fruity, pineapple-like aroma. Attenuation: 85%+ Flocculation: Low Fermentation Temperature: 21-30°C (70-85°F) Contents: Approx. 35 ml.

Georges Beer Pilsner kit make 5 Liters around 8.8 Pints. 4.1% ABV Approx. The Georges beer kits are easy to handle, more so if you are finding 23 litres in a standard beer kit just too heavy. The Georges Pilsner kit is an all-malt kit, so no need for extra fermenting sugar. There is 650grms of malt extract in every pack, which will produce a high-quality beer with great character. The beer kits do require basic equipment to produce but being only 5 litres, they won't take up too much room. George Beer also offers Starter kit with everything you need to make the beer kits, Apart from Bottles and water. Fermentation time will be around 5 - 8 Days once made and put into bottles best to keep these for about 10-14 days before drinking. Inside a Georges Starter kit you get: 1 x Georges Pilsner Kit, 1 x Fermenter, 1 x Hammer Capper, Crown Caps, 1 x Thermometer, 1 x Sugar Dispenser, Instructions in 5 Languages. All the equipment is re-usable, but will require cleaning and sterilising before use. Georges Pilsner Beer Kit Ingredients: Liquid Malt Extract (Barley), Invert Sugar Syrup, Dried Yeast (Yeast Emulsifier(E491)), Hop Extract. Georges Pilsner Beer Kit Nutritional Information Per 100g Unfermented: Energy - 1314 KJ / 311 Kcal. FAT - 0.2g, Saturates 0.0g. Carbohydrate - 72.6g, Sugars 58.1g. Protein - 3.2g. Salt - 0.03g. Sodium - 12.0mg.

LalBrew® LoNa™ is a maltose-negative hybrid strain for the production of a low and alcohol-free beverage. Advanced classical and non-GMO breeding methods were used to select a strain that does not consume maltose or maltotriose. LalBrew® LoNa™ is the first maltose-negative Saccharomyces cerevisiae strain specifically selected for the fermentation of beer as well as other beverages. LalBrew® LoNa™ produces a clean and neutral aroma profile, without phenolic flavors and significantly reducing aldehydes that cause burning flavors. In addition, the patented technology of the University of California Davis (USA) ensures that the strain does not produce sulfurous aftertastes, allowing e.g. malt and hop flavors shine through.LalBrew® LoNa™ requires pasteurization to avoid post bottling and ensure stability.• Saccharomyces cerevisiae• Flocculation: Medium• Attenuation range: 16-20% (lower at high temperature)• Fermentation temperature: 20- 25°C• Dosage: 50-100 g/100l.

Composition: Selected yeast Zymoferm cerevisiae paired with equal dosages of nutrients. Applications: Pre-determined dosages for enological fermentations of small quantities of grapes. Using Zymogen results in: Greater alcohol development; Lower volatile acidity; Faster and more controlled fermentations; Easier clarifications. Dosage: Box containing 20 gr of yeast and 20 gr of salts for must quantities from a few deciliters up to 10-15 quintals. Box containing 75 gr of yeast and 75 gr of salts for must quantities from 4-5 quintals up to 50-60 quintals. Usage: For a 10 hl dose: Pour the two sachets contained in the box into 30-50 kg of carefully selected must in terms of quality and appearance. Once fermentation starts, we will have prepared a must starter ("pied de cuve") that, once inoculated into the larger mass, will regulate and activate fermentation for significantly larger quantities, up to 10 or even 15 quintals. Storage: Store in a cool, ventilated place and preferably use before the date indicated on the packaging. Product compliance: Conforms to current national and community regulations.