Red Star Premier Cuvée, a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Alcohol tolerance: 14-16%
Calcium carbonate is used to reduce the acidity of wine. It does not require cold-stabilization to force complete precipitation, as does potassium carbonate. However, calcium carbonate is more likely to affect the flavor than potassium carbonate, and may take a few months to fully precipitate. One-quarter ounce (about 4 teaspoons) of calcium carbonate reduces acidity in one gallon by about 0.25%. Foaming may occur because of the production of CO2. Do not use more than one ounce per gallon. Wait 24 hours and rack wine. Calcium carbonate is also used in beer to increase the temporary hardness of water. Traditionally used in English stouts, pale ales and bitters.
Red Star Premier Cuvée, a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Alcohol tolerance: 14-16%
A wine that is too high in acid will have a harsh tart or acidic taste. If the acid level is too low, the wine will taste flat and bland. Use this acid testing Kit to Test the acid level of your must, then adjust accordingly. This Kit comes complete with Test vial, syringe, color solution, Sodium hydroxide and detailed Instructions.
Transform your alcohol quality! Turbo Clear is added directly into your turbo wash and within 24 hours separates over 95% of the yeast cells, solids and other compounds from the wash so that you can siphon out your clear wash, leaving the sediment behind.
If Turbo Clear is not used and yeast cells are added to your boiler, the cells will break open during the boiling process releasing off-flavours, smells, impurities absorbed by fermentation, clays and carbons back into the distillate. For the very best alcohol QUALITY use Turbo clear in every wash and rack carefully before distillation.
Barrel Aged Flavor. One bottle at a time. Oak barrels have long been essential for aging premium wine, beer, spirits, vinegar - even hot Sauce. Now, the ability to achieve similar results directly in the bottle - adding elements of Flavor, color, aroma and complexity - is made possible with Oak infusion spirals from the barrel mill. It's a new twist on a centuries-old tradition. Directions: from spirits to beer to cocktails. Simply add one infusion spiral stick to a standard bottle of whiskey, rum, tequila or unaged white whiskey ('moonshine') - or when bottling your homebrew Bomber or Growler of Ipa, stout or porter. You will notice a color change within days and can begin sampling after a week to determine preferred effect. Flavor will be completely extracted at two weeks.
Mangrove Jack's Yeast Cider M02 10g is a high-performing active dried yeast designed to bring out the fullest potential of a craft cider. This robust yeast strain can ferment under challenging conditions, producing exceptionally crisp, flavorful, and refreshing drinks. Trace nutrients have been blended into the yeast for optimum health, so you can be confident that your cider will be of the highest quality.
This 1 oz package of Wine Tannin is the perfect way to enhance the flavor of your next batch of wine. With its unique structure and its ability to bind with proteins, Wine Tannin is essential for achieving the desired taste and mouthfeel. Get the best out of your wine with Wine Tannin.
Premier Classique formerly Montrachet. A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Temperature range: 59-86 F. Alcohol Tolerance: 13%.
Super-Kleer K.C. is a 2-part wine and beer fining kit. It contains 2 pre-mixed pouches, kieselsol and chitosan. It works by creating both strong negative strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. These finings have been successfully used in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet.Directions: Add kieselsol (packet D1) to carboy (5-6 USG/19-23L) of wine, etc. Stir gently. Dissolve chitosan (packet D2) in 1 fl. oz./30mL of warm water. Add to carboy of wine, alcohol mash, etc. Stir gently. Attach airlock/bung. Clears wine, etc. brilliantly in 12-48 hours. May not clear pectin haze or products made with hard water.Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)
This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.
Alcohol Tolerance %: 12-14. Dry whites & blush wines.
Lalvin EC-1118 Wine Yeast 5g is ideal for all types of wine, including sparkling and mead, due to its high alcohol tolerance up to 18% ABV. The 5g sachet makes up to 23L of wine and is perfect for fruit wines as it does not require grape nutrient.
Red Star Active Dry Yeast comes in a 3-count pack, containing the highest-quality yeast for baking. This product is fast-acting and can be used in a variety of baked goods, ensuring perfect outcomes every time. A little of this yeast goes a long way for high-quality baking.
Kieselsol is a powerful fining agent used to reduce tannins and other solids in low-tannin wines. Makes for convenient addition to any winemaking process. Kieselsol is used in conjunction with gelatin to effectively reduce unwanted sediment and improve clarity of the beverage.
Côte des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.
A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.
Suitable for all styles of mead.
Attenuation: Very High (95 - 100%)
Flocculation: High
Usage Directions: Sprinkle directly on up to 23 L (6 US Gal) of wort. For best results, ferment at 15-30 degrees C (59-86 degrees F).
Storage Recommendations: Store in the fridge.
Red Star Premier Blanc, a strain of Saccharomyces bayanus, is moderately vigorous with high SO2 and alcohol tolerance. Fairly neutral. For still or sparkling wines and fairly good with stuck fermentations. Cold tolerant. The fermentation rate is very slow, while the growth rate is high. This is a candidate for problems with high ennoculums and high DAP additions. Alcohol tolerance: 14-16%.
Red Star Premier Rouge has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.
Chitosan is a fining agent for use in clarifying of wine. It has a positive charge and binds with negatively charged ions in solution, helping them to settle out of solution and leaving a clearer wine. This 75mL package is good for treating up to six gallons of wine. It is used just after degassing the wine, and is mixed in thoroughly to the wine. For best results, sediment on the bottom of the carboy should be agitated in order to mix with the chitosan. Allergens: Contains Crustaceans and Sulphites
PRODUCT FEATURES
A fining agent used to clarify wine
Positively charged, binds to negatively charged ions in solution
Can work to help clarify up to six gallons of wine
A multi-purpose strain with a very neutral sensory impact, suitable for most wine style but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.
Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more.
Alcohol Tolerance: 18% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 14 - 32°C (57 - 90°F).
Storage Recommendations: Store in a cool, dry place.
This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.
Suitable for Zinfandel, Fruit wines and more.
Alcohol Tolerance: 14% ABV
Usage Directions: No rehydration required - add direct to grape must and stir well. For best results, ferment at 18 - 28°C (64 - 82°F).
Storage Recommendations: Store in a cool, dry place.
Potassium Sorbate is a well-known preservative often used in food products to maintain freshness and flavor. It helps prevent the growth of mold, yeast, and fungi, ensuring products stay safe and enjoyable for longer. A must-have in any kitchen pantry.
Red Star Premier Cuvée, a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Alcohol tolerance: 14-16%
Premier Classique formerly Montrachet. A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Temperature range: 59-86 F. Alcohol Tolerance: 13%.
