Yeast For Wine & Beer Making

Alcotec

Alcotec Turbo Yeast, 23% Turbo Yeast
The new alcotec 23% turbo yeast will produce 23% alcohol, using 10.5kg of brewing sugar. (Dextrose Monohydrate) You can NOT use normal sugar! New type of recipe with added carbon and minerals. Use together with Alcotec TurboKlar.

£5.19

5800
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Alcotec Turbo Yeast, 24 hour Turbo Yeast
Alcotec 24 is the most extreme yeast you have ever seen. It will ferment 6kg of sugar in 25 litres of water, up tp 14% in 24 hours. This is not a fermentation, its an explosion!

£3.90

2277
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Alcotec Turbo Yeast, 48 Dual Turbo Yeast

£3.11

Alcotec Turbo Yeast Vodka Star Turbo Yeast

9674
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Alcotec Turbo Yeast, Vodka Star Turbo Yeast
The Vodka star is extremely temperature tolerant. This is the yeast to use for the really high temperatures. With its pure fermentation, it is also perfect to use in combination with simple pot stills.

£2.90

Danstar

3702
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Danstar Ale Yeast, Nottingham
The Nottingham strain was selected for its highly flocculant (precipitating) and relatively full attenuation (transforming sugar into alcohol) properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavour of malt to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers! Attenuation : High Sedimentation: High Final Gravity: Low Temperature Range: 14°-21°C

£2.99

5631
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Danstar Ale Yeast, Windsor
Danstar Windsor ale yeast originates in England. This yeast produces a beer which is estery to both palate and nose with a slight fresh yeasty flavour. These are usually described as full-bodied, fruity English ales. Depending on the substrate, Windsor demonstrates moderate attenuation which will leave a relatively high gravity (big bodied ales). Attenuation : Medium Sedimentation: Low Final Gravity: High Temperature Range: 17°-21°C

£3.53

Danstar Wheat Beer Yeast Munich Wheat Yeast

9027
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Danstar Wheat Beer Yeast, Munich Wheat Yeast
Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world`s great wheat beer breweries. The propagation and drying processes for Munich yeast has been specifically designed to deliver high quality brewing yeast that can be used to produce wheat beers of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. Like all our Danstar products, Munich is produced in ISO 9002 certified plants and is non-GM & gluten-free. Aroma is estery to both palate and nose with typical banana notes. Does not display malodours when properly handled. Munich yeast has found widespread use in the production of German Weizen and Hefeweizen Attenuation : Medium- High Sedimentation: Low - Medium Final Gravity: Low Temperature Range: 17°-21°C

£3.53

Similar to

Safbrew WB-06

Fermentis

5087
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Fermentis Ale Yeast, Safale S-04
English ale yeast for the production of a large range of ales. Fast firmentation. Sedimentation: High Final Gravity: Medium Temperature Range: 15-24
Net Weight: 11 g

£2.28

1428
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Fermentis Ale Yeast, Safale US-05
An American ale yeast producing well balanced beers with a very clear crisp end palet. Sedimentation: Medium Final Gravity: Low to Medium Temperature Range: 15-24
Net Weight: 11 g

£3.84

Fermentis Wheat Beer Yeast Safbrew WB-06 11 g

4752
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Fermentis Wheat Beer Yeast, Safbrew WB-06
A speciality yeast selected for wheat beer fermentation. The yeast produces subtle esters and phenol flavour notes typical of wheat beers. Sedimentation: low Final Gravity: High Temperature Range: 11-24
Net Weight: 11 g

£3.21

Similar to

Munich Wheat Yeast

Fermentis Lager Yeast Saflager S-23 11 g

5263
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Fermentis Lager Yeast, Saflager S-23
Genuine bottom fermenting commercial yeast for lager and pilsner beer production. Sedimentation: High Final Gravity: Medium Temperature Range: 11-24
Net Weight: 11 g

£3.84

Fermentis Wheat Beer Yeast Safbrew S-33 10 g

1449
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Fermentis Wheat Beer Yeast, Safbrew S-33
A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavour profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium Final gravity: high Temperature Range: 15-24
Net Weight: 10 g

£2.67

2940
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Fermentis Ale Yeast, Safbrew T-58
A speciality yeast selected for its estery somewhat peppery and spicy flavour development. Sedimentation: medium Final gravity: high Temperature Range: 15-24
Net Weight: 10 g

£2.67

Gervin

7271
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Gervin Wine Yeast, No 1 Yeast (GV1)
This is an excellent, general-purpose wine yeast, which can be used for making both red and white wines. It starts quickly and settles well at the end of fermentation leaving a clean bouquet. Use it for table wines and social wines of up to 14% alcohol.

£1.20

9624
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Gervin Wine Yeast, No 2 Yeast (GV2)
This French strain is very vigorous but produces little foam. It is particularly good for red table wines, especially when a full-bodied wine is required. It is recommended for making wines from such autumn fruits as blackberries, elderberries and sloes. This yeast contains a "killer" factor, which may help to discourage any sensitive wild strains.

£1.20

Similar to

RC212

6462
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Gervin Wine Yeast, No 3 Yeast (GV3)
A good restart yeast for stuck wines This is another well established yeast that has proved to be very popular with amateur winemakers. It is a yeast intended for the production of sparkling wines, but it has a much wider application. It will produce wines with an alcohol level between 15 and 19% from a must with adequate levels of sugar and nutrients. Since this yeast continues to ferment sugar long after most yeasts have given up, it is not best suited for making sweet table wines with lowish alcohol levels. Keep it for sparkling wines, dessert wines and wines that have 'stuck' because too much sugar was used in making up the must. Fermentation starts a little more slowly with this yeast than with Nos. 1 and 2. This yeast has a wide temperature range and is good between 12-30 degrees C.

£1.20

Gervin Wine Yeast High Alcohol Yeast French Strain (GV4) (GV26)

8802
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Gervin Wine Yeast, High Alcohol Yeast French Strain (GV4) (GV26)
Very tolerant to high levels of alcohol. Levels up to 21% can be achieved with musts with high levels of nutrient. Gives a fast ferment, with little foam, and settles well. Also excellent for fullbodied wines and dessert wines. Has a killer factor that may inhibit "wild" yeasts.

£1.20

1070
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Gervin Wine Yeast, No 5 Yeast (GV5)
This French yeast is recommended for the production of dry or sweet quality white fruit wines. It ferments at temperatures down to 8 degrees C. Low foaming.

£1.20

Gervin Wine Yeast Sauternes Yeast R2 (GV6)

8766
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Gervin Wine Yeast, Sauternes Yeast R2 (GV6)
True Sauternes yeast selected by Brian Croser, the distinguished Australian winemaker. Will ferment down to 5 degrees C. Add a little nutrient to the must to prevent excess volatile acidity. Good for producing quality white wines with fruity and floral characteristics. Will give more than 16% alcohol, suitable for lighter dessert wines.

£1.20

Similar to

ICV-K1 (V1116)

Gervin Wine Yeast Varietal A Yeast (GV8) to 5 gal

5306
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Gervin Wine Yeast, Varietal A Yeast (GV8)
This yeast is ideal for making wines in the Bordeaux (Claret) style. Described by the manufacturers as an "aromatic" yeast that produces a pleasant and lasting aroma. Low foaming. Good glycerol levels. Ferments well over the temperature range 18-30 degrees C.
	Capacity: to 5 gal

£1.20

Gervin Wine Yeast Varietal B Yeast (GV9) to 5 gal

2932
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Gervin Wine Yeast, Varietal B Yeast (GV9)
Another quality "aromatic" yeast, intended to be for making wines with a young fruity aroma. It starts readily, gives little foam, and works well at temperatures down to 10 degrees C. Will metabolise up to 30% of malic acid. Good for dealing with fruits with high malic acid levels, such as gooseberries and rhubarb.
	Capacity: to 5 gal

£1.20

Gervin Wine Yeast Varietal C Yeast (GV10) to 5 gal

1384
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Gervin Wine Yeast, Varietal C Yeast (GV10)
Excellent for the production of champagne, cider and mead. Strongly recommended for making sparkling wines. Also excellent for the manufacture of white and rose table wines. Will tolerate alcohol levels up to 18.5%.
	Capacity: to 5 gal

£1.20

Similar to

EC-1118

Gervin Wine Yeast Varietal D Yeast (GV11) to 5 gal

2434
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Gervin Wine Yeast, Varietal D Yeast (GV11)
This yeast has two special characteristics. Firstly it produces rounder, smoother wines with outstandingly good bouquets, which tend to mature quite quickly. It is good for producing young fruity red wines. Experiments with some 10 leading brands of grapebased kits, showed that this yeast gave better results than the yeasts provided in the kits or two other selected wine yeasts. The second characteristic is its ability to metabolise up to 30% of any malic acid present in the must, again producing ethyl alcohol. Accordingly the yeast is good when country wines are being made from high malic acid ingredients such as apples, gooseberries and rhubarb. Up to 14% of alcohol can be tolerated by this yeast. It should be noted that the yeast has a rather longer lag phase than most, such that fermentation may not start fully for up to 24 hours.
	Capacity: to 5 gal

£1.20

Similar to

71B

Gervin English Ale Yeast [top] (GV12) 11 g

9224
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Gervin English Ale Yeast [top] (GV12)
Fast, top fermenting yeast, giving an ale with a full, smooth flavour. Widely used in micro-breweries. Settles firmly. Ideal for bottle conditioning.
Net Weight: 11 g

£1.46

Lalvin

6627
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Lalvin Wine Yeast, RC212
Use for producing red wines of smooth character and balanced structure. 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 recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while colour stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. An excellent choice for both young & aged red wines. Temperature Range: 20° - 30° Ferments upto: 16%abv
Net Weight: 5 g

£1.25

Similar to

No 2 Yeast (GV2)

3892
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Lalvin Wine Yeast, ICV-D47
Use for producing superior quality white wine. This strain was isolated from grapes grown in the Cotes-du-Rhone region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut cooperatif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. Recommended for making wines from white varieties such as Chardonnay and rose wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. An excellent choice for dry whites, blush wines and residual sugar wines. Teperature Range: 10° - 20° Ferments upto: 14%abv Good precursor to malolactic fermentation
Net Weight: 5 g

£1.25

6753
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Lalvin Wine Yeast, 71B
Use for producing wines with a fruity aroma. Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines. Teperature Range: 15° - 30° Ferments upto: 14%abv Metabolizes malic acid upto 20-30%
Net Weight: 5 g

£1.25

Similar to

Varietal D Yeast (GV11)

8932
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Lalvin Wine Yeast, ICV-K1 (V1116)
Use for producing wines from grapes and fresh fruit. (All Purpose and stuck fermentation) 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 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. Restarts stuck fermentations. Teperature Range: 10° - 35° Ferments upto: 18%abv High K factor
Net Weight: 5 g

£1.25

Similar to

Sauternes Yeast R2 (GV6)

6827
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Lalvin Wine Yeast, EC-1118
Use to produce sparkling wines, cider and mead. The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites. Temperature Range: 10° - 30° Ferments upto: 18%abv
Net Weight: 5 g

£1.25

Similar to

Varietal C Yeast (GV10)

Muntons

Read more about Muntons

4816
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Muntons Ale Yeast, Premium Gold Genuine Ale Yeast
The yeast rehydrates at 20
Net Weight: 6 g

£1.82

Youngs

6515
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Youngs Wine Yeast, Super Wine Yeast Compound
This is a general purpose yeast compound that is suitable for most wines without being specific in its application.
Net Weight: 60 g

£2.34

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