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%.
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.
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.
Selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinho Verde region, Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, and Gewürztraminer.
Lalvin QA23 has low nutrient and oxygen requirements, and it has been known to ferment juice at low temperatures (15 °C/59 °F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth, which allows for the release of bound terpenes in aromatic varieties.
Gelatin finings are ideal for clarifying beer or wine, conveniently requiring only 1/2 teaspoon per 5 gallons of beer, or 1 teaspoon per 6 gallons of wine. This 1-ounce jar is enough for several batches of beer or a single batch of wine. Get a crystal-clear brew with Gelatin Finings.
Acid Blend is a critical component of wine production, providing the precise balance of acidity needed for a superior final product. This 1lb blend offers an optimal combination of citric, malic, and tartaric acids, with a composition of 45%, 45%, and 10%, respectively. An acid Test Kit (acidometer) is recommended for accurately determining acidity levels to ensure perfect results.
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)
Brewer's Best® Barrel Chips are sanitized by nitrogen purge and ready to use. Add 2 oz. of barrel chips per 5 gallons during secondary fermentation. After 5 days of secondary fermentation sample your beer. If a more intense flavor is desired allow an additional 5 days of aging. Store any leftover barrel chips in an airtight container for future use. If stored chips dry out, re-sanitize by soaking in a similar spirit at a ratio of 1 oz. of chips to 1 oz. of spirits for 48 hours.
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.
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.
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.
Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.
The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production.
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.
Alcohol Tolerance %: 12-14. Red & white grapes, and juices.
The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.
The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.
Alcohol Tolerance %: 12-14. Young reds.
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.
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 Acid Test Paper is perfect for ensuring the ideal acidity of your wine. The range is calibrated to measure from 2.8-4.4 pH for accurate readings. With 100 papers per vial, you can ensure accurate acidity levels throughout your entire batch.
Get an accurate pH measure of your beer with Acid Test Paper. This vial of 100 papers can measure pH levels within a range of 4.6-6.2, making it easy to ensure the quality of your beer. Monitor your beer's acidity with precision and confidence.
