Yeast

Lalvin EC1118™ The Original Prise de Mousse has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.Lalvin EC-1118 5g Wine, Cider & Champagne YeastWine styles: Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including mead and fruit cider fermentations.Temperature range: 10 - 30°C (50 - 86°F)Aroma: NeutralAlcohol tolerance: Up to 18%Inoculation rate: 0.2-0.4 g/L

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

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%).Lalvin 71B™ Fruity and Nouveau Styles has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B™ has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine.Grape must inoculated with Lalvin 71B™ will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B™ is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines.Wine stylesRed, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit cidersTemperature range15 - 30°C (59 - 86°F)AromaTropical fruit and banana flavorAlcohol toleranceUp to 15%

Famous German bottom fermenting lager strain originating from Weihenstephan. Gives clean flavors and highly drinkable beers with excellent balance between floral and fruity aromas - perfect for styles such as lagers, pilsners and california commons. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (10%)- Temperature Range: 9-22°C (48-72°F)- Attenuation: Very High 83%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Aerate. If fermentation temperature is 12°C use 2 packs for 23L, if 9°C use 3 packs.Ingredients:Yeast, emulsifier E491

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. Wine stylesFresh and Fruity Styles. Aromatic Red, White, Late Harvest, and Sparkling Wines. Useful for a wide range of applications, including mead and fruit cider fermentations.Temperature range10 - 35°C (50 - 95°F)AromaFlowery ester (banana and fresh red fruit)Alcohol toleranceUp to 18%Inoculation rate0.2-0.4 g/LSufficient for 5 gallons (23 litres) of wine.Weight: 5g.

Alcotec 48 Turbo Yeast is probably the best selling turbo in the world. It is based around a "pure" yeast strain which is a temperature tolerant, high alcohol distillers strain. With the unique precisely composed nutrition, containing the nitrogen source, pH regulator, trace minerals, vitamins and an antifoaming agent, it is the perfect yeast compound for creating a high alcohol wash. It has a "dual" use, you can either use it for 20% (21% in special circumstances) alcohol in 5-6 days, or 14% in 48 hours (hence the name). The alcohol level is simply determined by the amount of sugar you add at start. Alcotec 48 includes mineral absorbents for ultra purity.UseThis is a great dual purpose yeast. It will turbo-ferment out either 6kg of sugar in 25 litres of water in 48 hours to produce 14% ABV, or 8kg in about 5 days to produce 20% ABV. The use of Brewing Sugar will produce a faster/cleaner ferment. This is definitely the best choice if you are fermenting in high ambient temperatures as it works within a temperature range of 17C - 24C. Higher temperatures may result in the yeast producing a lower ABV. The use of activated carbon is highly recommended with this yeast in order to clear the brew of any residual nutrient in suspension post fermentation.Ingredients: Yeast, nutrients, vitaminsComes in 135g sachets

Alcotec 24 Turbo Yeast is the fastest turbo in the galaxy. Capable of fermenting to 14% alcohol in just 24 hours from start. For sugar/water based washes. Ambient temperature interval 20-30 °C, best 25 °C. Alcotec 24 is available in 205g consumer sachetsRecipe:Pour 21 litters of 40 C (104F) water into your fermenter. Add 6 kgs of sugar and mix well until completely dissolved.Then add 1 sachet of Alcotec 24 and stir for one minute. Leave to ferment in 20-30 C, best is 25C. Ready in approximately 24 hoursImportant: do not use an airlock.Ingredients: Yeast and yeast nutrient, vitamins and trace minerals.

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

American ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and produces very crisp, clean and balanced beers with low diacetyl. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (12%)- Temperature Range: 15-22°C (59-72°F)- Attenuation: High 80%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.Ingredients:Yeast, emulsifier E491

American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

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.Lalvin QA23™ For complex Sauvignon Blanc was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.Lalvin QA23™ has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23™ tends to ferment well in clarified juice, low in nutrients.StrainSaccharomyces cerevisiaeWine stylesVarietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations.Temperature range14 - 28°C (57 - 82°F)AromaFresh passion fruit/pineapple.Alcohol toleranceUp to 16%Inoculation rate0.2-0.4 g/L

Vodka Star turbo yeast is used for extreme purity in alcohol production. Alcotec developed the Vodka Star turbo yeast for extremely pure alcohol fermentations, allowing lower speed to achieve a cleaner end product. This is borderline to being a turbo yeast, but as it really contains all ingredients in one sachet, we have classified it amongst the other turbo's.Making fruit shotsThis turbo yeast can handle fruit fermentations, something most other turbo's can't do (well). The Vodka Star actually excels in this and prouces very clean spirit from most fruit recipes.UseThe Vodka Star is designed to handle 6 kgs of sugar in a 25 litre solution. For even purer result, change downwards to 5.5 kgs per 25 litres (you will then sacrifice a small amount of alcohol but that is the price for extreme purity). Fermentation should be ready in 5-6 days.Weight: 66gContents: Yeast, nutrients, vitamins

Willes 3-component turbo yeast. Fermenting out 8 kg of sugar in about 10 days, depending on temperature. Provides a very clean fermentation. Hurrying the fermentation heavily while it actually becomes at least as good as a regular "slow" fermentation. You lose no taste through this product, nor are there any side effects with a faster fermentation.Ingredients: Yeast, vitamins, enzymes and trace mineralsWeight: 140g

Complete Yeast kit for strong wine. In addition to ingredients, it also contains instructions and recipes for making tasty wine from your own fruit and berries. Recipes are available for both strong and light wine.For 25 liters of wine.

Packing 28 grams of high alcohol yeast, nutrients and vitamins, the new Bulldog High Alcohol Wine Yeast is the perfect choice for country wines. Also works very well with mead. 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.

Mangrove Jack's M02 Cider Yeast 10g

Yeast nutrients with vitamins 10g for wine, cider & mead. Each bag is enough for 25 liters. Contents: Yeast nutrients, vitamins.

Yeast Stop does what the name says, it stops the yeast from fermenting by killing the yeast in beer and wine.Weight: 10gDosage: 10g per 25 liter.Ingredients: potassium sorbate 5g (E202), sodium disulphite 5g (E223)

English ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as ESB, pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and produces classic, slightly estery beers with aromatic, fruity aroma. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (12%)- Temperature Range: 17-23°C (63-74°F)- Attenuation: High 80%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.Ingredients:Yeast, emulsifier E491

Alcotec 200 Batch Turbo Yeast is extremely temperature tolerant and can withstand the high temperatures that develop when fermenting large volumes of wash into alcohol. It has its name from the fact that it can handle up to 200L without any cooling system if you "stack" it (max 8 sachets, for 200L).Instructions for use: Mix hot and cold water to make 21 litres at 20°C. Add 6 kg of sugar, stir until completely dissolved, then add the sachet of yeast. The wash should be fermented out in in 2-4 days depending on temperature. To do more than 25 litres scale the above instructions up to a maximum of 200 liters (8 sachets of yeast will be required). The ambient temperature should preferably be below 25°C or only slightly higher.Net Weight: 86g

Yeast Nutrient Super for 25L Wine, Cider & Mead. 15g.

Fermentis Cider yeast Safcider AB-1, for all types of ciders even under difficult fermentation conditions. Low acidity. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced mouthfel respecting cider structure.Technical characteristics:Dosage: 0,2-0,3g per liter (One 5g package for up to 30L)Alcohol tolerance: 18 %Excellent settlement strengthBroad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Flocculation: highLow 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 NTUIngredients: Yeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)

English ale brewer’s yeast selected for its fast fermentation profile. Produces balanced fruity and floral notes. Due to its flocculation power, tends to produce beers with higher clarity. Ideal for a large range of American and English Ales – including highly hopped beers – and is specially adapted to cask-conditioned and beers fermented in cylindro-conical tanks.Ingredients: Yeast (Saccharomyces cerevisiae), Emulsifier: E491 (Sorbitan monostearate)

Voss is a unique Norwegian kveik strain that produce neutral ales with light fruity flavors fast and clean up to 35°C. Can be used in Pale Ales, IPAs, Stouts, Imperial Stouts, Barley wines and Porters.- Alcohol Tolerance: High (12%)- Temperature Range: 20-40°C (68-104°F)- Attenuation: Medium-High (77-82%) - Flocculation: Very high- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.Ingredients:Yeast, emulsifier E491

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...)

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.

Wine Yeast 25g Sachet E with Yeast Nutrients. For all wine types, cider, mead. Neutral profile. Up to 16-18% ABV. Store in a cool place. Up to 25L.Ingredients: Yeast (Saccharomyces Bayanus).

Fermentis Cider yeast Safcider AC-4 (Apple Crisp) is an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. High acidity. Excellent for low gravity ciders.For all types of sweet, crisp, round ciders from fresh or concentrated apple juices.Suitable for difficult fermentation conditions and mixes with sugar syrups.Technical characteristics:Dosage: 0,1-0,2g per liter (One 5g package for up to 50L) Alcohol tolerance: 16 %Excellent settlement strengthBroad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Ingredients: Yeast (Saccharomyces cerevisiae*), emulsifier : sorbitan monostearate (E491)Flocculation: high

This famous brewer’s yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. SafLager™ W-34/70 allows the brewing of beers with a good balance of floral and fruity aromas and gives clean flavors and high drinkable beers.Ingredients: Yeast (Saccharomyces pastorianus), emulsifier E491

Coobra 6 Magnum Yeast. Super yeast.

Coobra Basic 24h - Turbo Yeast. ATTENTION! The brew must contain the statutory amount of fruit. Do not use airlock.UseFill up the fermentation vessel with 21 liters of 40°C water. Add 6kg of sugar and stir until everything is properly dissolved. Then pour the contents of the bag into the brew and stir for about 1 minute. Leave to ferment at 20-30°C, the best room temperature is 25°C, however. ATTENTION! The brew must contain the statutory amount of fruit. Do not use airlock.Contents: Yeast, yeast nutrition, vitamins and trace elements.Net weight: 205 grams

Alcotec MegaPack Turbo Yeast is a professional pack for fermenting 100 litres of alcoholic wash from a sugar only based solution. The yeast strain used is one of high temperature tolerance so it can withstand the higher temperatures that comes with a large fermenting volume. Cooling is not required. It is possible to "stack" this turbo yeast, so using two packs for 200 litres. Larger volume is not recommended without cooling facilities. Alcotec MegaPack comes in a 360g sachet, all in one, ready to use.For 100L Up to 18% ABV Ready in 4-6 DaysContents: Yeast, vitamins, nutrients, trace minerals

Fermentis Cider yeast SafCider TF-6 gives very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Sweet and round mouthfeel strengthening candy like sensation.Technical characteristics:Dosage: 0,1-0,2g per liter (One 5g package for up to 50L)Alcohol tolerance: 6 %Excellent settlement strengthAlcohol tolerance: 6%Broad fermentation temperature spectrum: 10 - 30 °CWorks at low pH: from 2.9Flocculation: highIngredients: Yeast (Saccharomyces cerevisiae), emulsifier : sorbitan monostearate (E491)

This is a balanced blend of nutrients formulated to optimise yeast health and activity in beer, wine and cider fermentation. It is a blend of salts, vitamins, amino acids and trace elements (including zinc) along with an approved inorganic source of nitrogen. Designed to ensure correction of nutrient deficiencies in wort or must.Dosage: 1g/10LContent: 100gIngredients: Yeast nutrientsPackaging: Bag with easy-to-handle zip function

Australian 7-Day Wine Yeast Kit with Wine Yeast, Yeast Nutrients, Stabilizer (E202, E224, Finings A (Kiselsol, Finings B (Chitosan).Ingredients: Wine Yeast, Yeast Nutrients, Stabilizer (E202, E224, Finings A (Kiselsol, Finings B (Chitosan), Allergens: Sulphites, Crustacea

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).

Mangrove Jack's M05 Mead Yeast 10g

Wine Yeast 10g Sachet E - Universal Yeast. For all wine types, cider, mead. Neutral profile. Up to 16-18% ABV. Store in a cool place. Up to 25L.Ingredients: Yeast (Saccharomyces Bayanus).

Vinosol Yeast salt for wine 2-pack contains 2 bags of Yeast salt. Each bag is enough for 25 liters of wine.

T3 "Snabbsats" Quick Kit 7kg - Turbo Yeast. ATTENTION! The brew must contain the statutory amount of fruit. Do not use yeast tubes.Instructions for use: Dissolve 7kg of sugar (alt. 6kg) in lukewarm water and fill up to 25 litres. Pour in the contents of the bag and shake or stir vigorously. Add statutory amount of fruit. Freeze at room temperature (20-250C).Contents: Yeast, yeast nutrient salt, vitamins and trace elements.Net weight: 130g.

Australian 4-Day Wine Yeast Kit with Wine Yeast, Yeast Nutrients, Stabilizer (E202, E224, Finings A (Kiselsol, Finings B (Chitosan)Ingredients:Wine Yeast, Yeast Nutrients, Stabilizer (E202, E224, Finings A (Kiselsol, Finings B (Chitosan), Allergens: Sulphites, Crustacea

Fermentis Cider yeast Safcider AS-2 (Apple Sweetness) gives sweet and round mouthfeel. Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Excellent for low gravity ciders.For all types of sweet and dry ciders from fresh or concentrated apple juices.Suitable for difficult fermentation conditions and mixes with sugar syrups.Technical characteristics:Dosage: 0,1-0,2g per liter (One 5g package for up to 50L)Alcohol tolerance: 12 %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 NTUIngredients: Yeast (Saccharomyces bayanus*), emulsifier : sorbitan monostearate (E491)Flocculation: high

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

Alcotec Classic T3 is a very robust turbo yeast, always delivering its 14% alcohol in 3 days. Unless of course you decided to add more sugar (see instruction), in which case you can get 18% in 5 days instead.INSTRUCTIONSPour 21 liters of 30°C water into the fermentation container.Put in 6-7 kg of sugar and mix until dissolved.Pour the yeast and mix thoroughly, by means of setting the settings.Conduct fermentation for 3-5 days at 20-30°C (preferably 25°C).Important: do not use an airlock.Ingredients: Yeast and yeast nutrient, vitamins and trace minerals.

LalBrew NovaLager™ is a true bottom-fermenting Saccharomyces pastorianus hybrid from the new Group III line that has been selected to produce pure lagers with distinct flavor characteristics and superior fermentation performance.LalBrew NovaLager™ is a robust lager strain with ideal characteristics for lager beer production including fast fermentations, high attenuation. The distinctive flavor profile is very clean, light esters over a wide temperature range. This product is the result of the research and development work of Renaissance Bioscience Corp. (Vancouver BC, Canada) in collaboration with Lallemand Brewing. LalBrew NovaLager™ was selected using classical and non-GMO breeding methods to obtain a new hybrid strain of Saccharomyces cerevisiae x Saccharomyces eubayanus that defines a new Group III (Renaissance) lager line that differs from all other traditional Saccharomyces pastorianus strains. This strain is a low VDK/diacetyl producer and uses University of California Davis (USA) patented technology that inhibits the production of hydrogen sulfide (H2S) off-flavors, reducing the maturation time associated with lager beer production.Fermentability: High Alcohol tolerance: 13%Flocking: MediumFermentation temperature: 10 - 20 °CDegree of fermentation: 78-84%Manufacturer: LallemandIngredients: Yeast , Emulsifier E491

Australian 4-Day Wine Yeast pack with Wine Yeast and Yeast Nutrients. Ferments the wine in ca 4 days.Ingredients: Yeast, Yeast Nutrients

Special strain from a well known Belgian Abbey, perfect for fermentation of all kinds of Abbey ale; Blondes, Dubbel, Tripel and Quadruple - as well as Belgian pale- and strong ales. It offers fruity amazingly complex esters, subtle phenolics and very clean character.- Alcohol Tolerance: Medium (10%)- Temperature Range: 15-25°C (59-77°F)- Attenuation: Medium (73-77%) - Flocculation: Medium- Net Weight: 12g (0.42oz) - Made in EU.- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.Ingredients:Yeast, emulsifier E491

LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. While similar to LalBrew® New England, this strain produces a great deal more mouthfeel and body. The fruity character is more rounded when compared to the New England strain where the tropical character tends to dominate.This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter and Sweet Stout.Typical flavor descriptors:– Most notably Apricot– Slight peach but not as prominent– Some sweeter notes such as Vanilla, creamyAttenuation: Medium to highAlcohol tolerance: 10 %Flocculation: MediumOptimum fermentation temperature: 18 - 23 °C (64 - 73 °F)Producer: Lallemand

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).

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