Dry Yeast - Wine, Cider & Mead

Alcotec Aromatic Wine Yeast Complex is actually somewhere in between a turbo yeast and a wine yeast. It is based on a wine yeast strain, chosen for its ability to produce clean and fruity wines. We have added a turbo style nutrition which makes it ferment faster but with retained qualities from the grapes or fruit. Most fruit from your garden contains an amount of pectin and this can be a problem as the wine may develop a haze due to this. To solve this problem, we have added a pectic enzyme which breaks down the unwanted components.Most enzymes for this purpose has none, or very little activity at "normal" temperatues and require addition at high temperature. Our enzyme though is a very high activity type which can do the job even at 30C. The closer you get to 30°C at start, the better. If you go much above this temperature (in the liquid), that will kill the yeast. If you go much below, the enzymatic activity will be lower. So be careful to aim for 30°C start liquid temperature when using the Aromatic Wine Yeast Complex.For 25-50L.Ingredients: Yeast, nutrients, enzymes

Australian 7-Day Jässats/Yeast KitIngredients: Wine Yeast, Yeast Nutrients, Stabilizer (E202, E224, Finings A (Kiselsol, Finings B (Chitosan), Allergens: Sulphites, Crustacea

Yeast strain specifically selected from a famous region in France for its perfect character for cider, champagne and fruit wine fermentation. The strain has very high alcohol tolerance, great flocculation and the ability to ferment at low temperatures. The pack contains 6g active dry yeast for up to 30L of cider or wine.- Alcohol Tolerance: Very High (19%)- Temperature Range: 9-31°C (48-88°F)- Flocculation: High- Attenuation: Very High- Net Weight: 6g (0.21oz) - Packed in a protective atmosphere.- Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)UseSprinkle the yeast directly in up to 30 liters (8 gallons) of juice/must. Alternatively, rehydrate the yeast.

Bayanus is an excellent versatile yeast strain. Ideal for alcoholic and alcohol-fortified drinks, wines, champagnes or cider. They bring an excellent structure and profile that complements all types of wines. Bayanus is very durable yeast. They can ferment up to 18% alcohol and at the same time ferment even at low temperatures. You can also start fermentation again using them.For up to 25L.Ingredients: Yeast 10g

Bulldog Cider yeast for up to 25L cider with medium sweetness. Contains a sweetener that gives the cider a small residual sweetness. The same yeast used in Bulldog's Cider Kits. Ingredients: Yeast, sweetener

Bulldog Cider yeast for up to 25L. The same yeast used in Bulldog's Cider Kits. Contains a sweetener that gives the cider a lovely residual sweetness.Ingredients: Yeast, sweetener

Bulldog High Alcohol Mead Yeast & Nutrient is an high alcohol yeast and nutrient to make 25 litres of mead. Mix 20L of water (30-35°C) with 6-9kgs of honey. Check that liquid temperature is 30°C maximum, then add one sachet of Bulldog Mead Yeast & Nutrient. Leave to ferment at 20-30°C. Fermentation will finish in approximately 5-7 days.Weight: 28g, suitable for making 25 litres of mead.Ingredients: special dry mead yeast, nutrient, vitamins.

Packing 28 grams of high alcohol yeast, nutrients and vitamins, the new Bulldog High Alcohol Wine Yeast is the perfect choice for country wines. Ferment up to 17% ABV wine from fruits and juices (and sugar if required) in 5 to 7 days at 20C to 30C.Makes 25 litres, start with a specific gravity of up to 1120.

Bulldog wine yeast strain perfect for making fruit wine or liqueurs - alcoholic and alcohol-fortified drinks, wines, champagnes or cider. Brings an excellent structure and profile that complements all types of wines. It contains a special enzyme that, which is very important is already active at low temperatures and has a very good effect on the work of yeast. For up to 25L.Ingredients: Yeast 10g

Specially dried cider yeast to give classic Bordeaux. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Bourgogne character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give a fantastic cider, also works perfectly for champagne. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Madeira character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried mead yeast to give a pure mead with little to no esters. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Port Wine character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Saccharomyces Bayanus yeast for restart if the fermentation has stopped. Add directly into the fermenter or make a starter. For up to 25L. Store in a cool place.Ingredients: Yeast 21g (Saccharomyces Bayanus).

Specially dried cider yeast to give classic Sherry character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Steinberger character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Specially dried cider yeast to give classic Tokayer character. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Saccharomyces Bayanus, neutral universal yeast for wine. For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Bayanus).

Specially dried neutral yeast for white wine (Vitvin). For up to 25L. Best fermentation temperature is 22-25°C, max 27°C. For best results, dissolve the yeast in 3 dl of water around 22-25°C and let it steep for about 30 min. Then the yeast is carefully poured into the wine must - leave untouched on the surface. The yeast should have started after about 10 hours. The yeast is destroyed at temperatures just above 30°C. Store in a cool place.Ingredients: Yeast (Saccharomyces Cervisie).

Fermentis Red Star Premier Blanc Yeast

Fermentis Cider yeast Safcider AB-1, for all types of ciders even under difficult fermentation conditions. Technical characteristics:Excellent settlement strengthBroad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Low nitrogen requirements: from 150ppm of Yeast Available NitrogenVery good assimilation of fructoseYield sugar/ alcohol: 16.3 g/L for 1% alc./vol.Maximum SO2 level recommended: 70mg/LMinimum turbidity level recommended: 50 NTUFlocculation: highOptimum fermentation temperature: 10 - 30 °C

Hedgerow wine making is now greatly simplified thanks to the Hedgerow Wine Kit. All ingredients you need plus 17 recipes, just add the fruit to make your own hedgerow wine. For 23L / 5 gallons.The Hedgerow Wine Kit contains all ingredients you need to make your own wine from the fruit in your garden or foraged from the hedgerow. Just add the fruit itself plus of course sugar and water, we provide the rest including the recipes and the instruction how to do it! Inside this wine making kit you will find: - Wine yeast, - Yeast nutrient, - Bentonite (helps clearing the wine), - Citric acid (to adjust the acidity when fruit is ripe and less acid), - Enzyme (prevents pectin from creating a haze in the wine), - Stabiliser (without this your wine can not be stored for more than a few weeks) - and Finings (to remove the yeast at the end). Ingredients1. Wine yeast and nutrient, 1b Bentonite, 1c Cit- ric Acid, 1e Enzyme, 2. Stabiliser (E202, E224), 3. Finings A (Kieselsol), 4. Finings B (Chitosan)Net weight 145g. Allergens: Contains sulphites and a product of crustacea.It all sounds complicated, but it really isn't. Just follow our clear instructions and you will have your own wine in just a few weeks! Recipes included: - Apple - Pear - Strawberry - Raspberry - Blackberry - Cherry - Blueberry/Cranberry - Elderberry - Elderflower - Gooseberry - Currant - Sloe - Plum - Grape - Rosehip - Birch sap - Dandelion (nice way of getting rid of them...)

Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).Alcohol tolerance: 14 %Optimum fermentation temperature: 15 - 30 °C

Lalvin EC-1118 5g Wine, Cider & Champagne Yeast

Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex whites with citrus and floral notes, and for full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. Lalvin ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines.Alcohol tolerance: 14 %Optimum fermentation temperature: 15 - 20 °C

Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and, with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes.Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content.Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines.Simply rehydrate according to the instructions on the sachet, then stir into the must.Sufficient for 5 gallons (23 litres) of wine.Weight: 5g.Temperature range: 10-35°C (50-95°F).

Lalvin QA23, selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2.Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer.Attenuation: N/AAlcohol tolerance: 16 %Flocculation: N/AOptimum fermentation temperature: 14 - 28 °C

The Lalvin Bourgovin RC212 (Burgundy) yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 (Burgundy) consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.Attenuation: N/AAlcohol tolerance: 16 %Optimum fermentation temperature: 20 - 30 °CProducer: Lallemand

Mangrove Jack's M02 Cider Yeast 10g

A wine yeast from Red Star (Fermentis). Fast fermenting strain that ensures a regular fermentation even at low temperature (down to 12 °C). Very low production of volatile acids and sulfur.Allows an optimum aromatic expression for the production of wines derived from neutral grape cultivars such as sauvignon blanc and muscat.Also suitable for cider, rosé and sparkling wine.Alcohol tolerance: 14 %Optimum fermentation temperature: 12 °C - 30 °CProducer: Fermentis

A strain of Saccharomyces cerevisiae, derived from the collection of the University of California. This strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have recently been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.Formerly known as Red Star Montrachet.Alcohol tolerance: 15 %Optimum fermentation temperature: 15 °C - 35 °CProducer: Fermentis

A wine yeast from Red Star (Fermentis). Premier Cuvée originates from France and was specially selected by Lesaffre. The fastest, cleanest and most neutral fermenter in our product range. Able to ferment within a wide temperature range: 7 - 35 °C. Ferments to dryness. Especially suitable for chardonnay, pinot noir and sparkling wine. Also excellent for dry white wines with grape character. Performs very well for restarting stuck fermentations Alcohol tolerance: 18 %Optimum fermentation temperature: 7 - 35 °CProducer: Fermentis

Wine yeast from Red Star (Fermentis). Selected by the University of California, Davis. Widely used in the USA. Provides a vigorous fermentation and low levels of volatile acids and acetaldehyde at appropriate access to nutrients. Promotes softness and roundness in full-bodied wines.Encourages development of varietal fruit flavors, balanced by complex aromas when using grapes from the Cabernet family. Also good for use with grapes picked early. Very suitable for wines matured in oak.Formerly known as Red Star Pasteur Red.Alcohol tolerance: 15 %Flocculation: LowOptimum fermentation temperature: 17 °C - 30 °CProducer: Fermentis

Next Gen: double the amount of yeast! The WLP830 is a classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. The "Next Generation" PurePitch pack contains double the amount of yeast, very close to the pitch recommendation used by professional brewers without the need for pre-culture. PurePitch® Next Generation- 2x the pitch speed: Now with more yeast you get a foolproof fermentation without pre-culture. Follows a commercially recommended pitch rate so you can pitch like the pros!- Enhanced Performance - PurePitch® Next Generation combines the lightness of a bottle and the innovation of PurePitch®, offering a modular bag with lid and a consistent cell concentration intended to pitch at 7.5 million cells/ml; a commercially recommended pitch level to ensure foolproof fermentation.- Increased fermentation speed - The demand for higher pitch levels has been steadily increasing for decades. To suit the needs of the brewer, we have optimized the cell count of PurePitch® Next Generation to ensure that brewers worldwide see consistent, clean and fast fermentations. With our consistent pitches shortened lag times resulting in faster density drop.- Improved durability - through process improvements and laboratory analysis we monitor the glycogen content of the yeast cells to give them more energy when a fermentation starts.- PurePitch® Next Generation features a proprietary double layer breathable film designed to allow more efficient degassing to reduce product bloat and provide higher viability and shelf life for the yeast. While the industry standard shelf life is 2-4 weeks, PurePitch® Next Generation achieves an impressive shelf life of five to seven months.- Ease of use: Disinfect, twist the cap and pitch!White Labs WLP775 English Cider Yeast - PurePitch Next GenVolume: 70ml - for up to 20L.Organic.attenuation: over 80%alcohol tolerance: 8-12%flocculation: mediumoptimum fermentation temperature: 20-24°CIngredients: Water, barley malt and yeast.