Yeast For Wine & Beer Making Alcotec
8359
more... | Alcotec
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. | | |
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5800
more... | Alcotec
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! | | |
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9674
more... | Alcotec
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. | | |
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Brewmaker
7568
more... | Brewmaker
General Purpose Wine Yeast (tub) | | This is a general purpose yeast compound that is suitable for most wines without being specific in its application. | | Net Weight: 55 g | |
| Product Currently Unavailable |
Danstar
3702
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 Information | Danstar
Beer 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. Good tolerance to low fermentation temperatures, 14°C (57°F), allow this strain to brew lager-style beer. Recommended 14° to 21°C (57° to 70°F) fermentation temperature range. | | |
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5631
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Information | Danstar
Beer 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, the Windsor demonstrates moderate attenuation which will leave a relatively high gravity (density). Recommended 17° to 21°C (64° to 70°F) fermentation temperature range. | | |
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Fermentis
5087
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Information | 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°C
| | Net Weight: 11 g | |
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1428
more...
Information | 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°C
| | Net Weight: 11 g | |
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2940
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Information | 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°C
Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 8.5% v/v but can ferment up to 11.5% v/v. | | Net Weight: 10 g | |
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5263
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Information | 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°C
(ideally 11-15°C)
| | Net Weight: 11 g | |
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4752
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Information | 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°C
| | Net Weight: 11 g | |
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1449
more...
Information | 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°C
Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% v/v but can ferment up to 11.5% v/v. | | Net Weight: 10 g | |
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Gervin
7271
more... | Gervin
No 1 Yeast (GV1) | Green label S.cerevisia Bordeaux strain 7013
This yeast, known in the trade as Fermivin, is from the Bordeaux region, and has been widely used in France and elsewhere for the production of both red and white wines. It starts readily, ferments at temperatures down to 15°C, and clears without difficulty. It is rather less sensitive to sulphur dioxide than most wine yeasts and can tolerate up to 100 ppm (total). It has been found to be suitable for the production of wines made from the majority of ingredients favoured by amateurs, and is ideal as a general purpose yeast for producing wines of up to 18% alcohol strength. | | |
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9624
more... | Gervin
No 2 Yeast (GV2) | Red label. S.cerevisia Montrachet Burgundy Strain, Davis 522
This is a very vigorous yeast that gets away fast, thus ensuring a minimum risk of bacterial spoilage. It can be used for either red or white wines, but it is especially suitable for red wines based on autumn fruits such as blackberries, elderberries and sloes. Like No. 1 yeast it will ferment down to 15°C. Do not use this yeast if the must has been too heavily sulphited, since it may then form some hydrogen sulphide, especially if the must is low in nutrients. | | |
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6462
more... | Gervin
No 3 Yeast (GV3) | Yellow label. S.cerevisiae (bayanus). Pasteur Institute strain
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 than this. Thus it will produce wines with an alcohol level of 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 the best yeast to use for making sweet table wines with lowish levels of alcohol. 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. The best temperature range for the yeast is 12-30°C. Keep the sulphur dioxide level below 25ppm. | | |
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8802
more... | Gervin
High Alcohol Yeast French Strain (GV4) (GV26) | | Particularly suitable for making high alcohol beverages (±21% if adequate nutrient present) | | |
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1070
more... | Gervin
No 5 Yeast (GV5) | White label. S.cerevisiae, Strain GVN
This French yeast is especially recommended for the production of quality white table wines from grapes and other fruits, It forms little foam and ferments well at low temperatures (down to 8°C) thus ensuring the development the esters that provide fruity and floral character. This yeast is used commercially for the production of English table wines. | | |
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8766
more... | Gervin
Sauternes Yeast R2 (GV6) | Soon to be back!
For producing quality white wines. Ferments down to 5°C | | |
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5306
more... | Gervin
Varietal A Yeast (GV8) | Red/White label. S.cerevisiae. Strain SF (7303),
This French yeast was selected by INRA at Narbonne to complement the characteristics of the grapes. It is used for the production of red Bordeaux (Claret) wines. It is described as an 'aromatic' yeast which develops a pleasant and lasting aroma. It gives minimum frothing and volatile acidity, has a short lag phase, and will tolerate alcohol levels of up to 16%. It ferments well over the temperature range 15-35°C, with a good yield of glycerol. It will tolerate free sulphur dioxide up to a level of 50 ppm. | | Capacity: to 5 gal |
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2932
more... | Gervin
Varietal B Yeast (GV9) | Black/White label, S.cerevisiae. Narbonne selection. Strain CC.
This French yeast is another INRA (Narbonne) selection made to ensure the production of wines with excellent aroma characteristics. The manufacturers refer to the yeast as cryophilic, since it will ferment satisfactorily at temperatures down to 10°C. This low temperature fermentation yields wines with a young fruity bouquet, and is recommended for the production of wines with the fruity ester characteristics of those from the Rhine and Moselle. It will also ferment well at temperatures up to 35°C. This yeast gives good alcohol yields - 1% v/v for every 16g/litre of sugar - and is low foaming and produces very little volatile acidity. It will tolerate up to 50 ppm of free sulphur dioxide. It has the useful characteristic of being able to metabolise (use up) 20% or more of any malic acid in the must (converting it to ethyl alcohol), and is hence useful for dealing with musts based on high acid fruits such as gooseberries and grapes from cool climates such as England. | | Capacity: to 5 gal |
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1384
more... | Gervin
Varietal C Yeast (GV10) | | For sparkling wines and high alcohol wines.
Can be used for; sweet white, dessert, aperitif, champagne, mead, apple, sparkling and stuck fermentions. | | Capacity: to 5 gal |
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2434
more... | Gervin
Varietal D Yeast (GV11) | Red-on-white label. S.cerevisiae. Strain 71B.
This yeast has two special characteristics. Firstly it produces rounder, smoother wines with outstandingly good bouquets, which tend to mature quite quickly. It is said to be 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 |
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Lalvin
6627
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Information | Lalvin
Wine Yeast, RC212 | | Use for producing red wines of smooth character and balanced structure. (Burgundy) | | Net Weight: 5 g | |
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3892
more...
Information | Lalvin
Wine Yeast, ICV-D47 | | Use for producing superior quality white wine. (White Wine) | | Net Weight: 5 g | |
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8932
more...
Information | Lalvin
Wine Yeast, ICV-K1 (V1116) | | Use for producing wines from grapes and fresh fruit. (All Purpose and stuck fermentation) | | Net Weight: 5 g | |
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MuntonsRead more about Muntons
4816
more... | Muntons
Premium Gold Genuine Ale Yeast | The yeast rehydrates at 20°C and therefore simply requires sprinkling onto the surface of your wort - no need to stir - and the yeast will rehydrate and activate within just a few hours. The yeast has excellent crusting characteristics forming a firm 'jelly like' deposit at the bottom of the fermenter and bottle or barrel. Flavour profile is excellent and the yeast has the ability to drop out of suspension very rapidly.
There is a major benefit if you are bottling your beer. When pouring your beer you will not disturb the firm yeast sediment and therefore can fill your glass safe in the knowledge that it will be a clear bright pint. This benefit also applies when you are siphoning your beer from the fermenter into your bottles or barrel. Once again the firm crusting characteristics will ensure that you transfer all of your beer to your bottles or barrel and therefore will not waste any. | | Net Weight: 6 g | |
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Youngs
6515
more... | Youngs
General Purpose Wine Yeast (tub) | | This is a general purpose yeast compound that is suitable for most wines without being specific in its application. | | Net Weight: 60 g | |
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1507
more... | Youngs
Cider Yeast | | This is a special Bayanus strain especially selected for its ability to produce exceptionally crisp and refreshing ciders. | | Net Weight: 5 g | Capacity: 5 gal |
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2062
more... | Youngs
Lager Yeast | | This strain is a true bottom fermenting lager yeast that produces desirable flavour characteristics consistent with quality lager beer. | | Net Weight: 5 g | Capacity: 5 gal |
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1633
more... | Youngs
All Purpose Red Yeast | | Produces red wines which are well rounded and full of fruit flavours - suitable for any style of red wine. | | Net Weight: 5 g | Capacity: 5 gal |
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3021
more... | Youngs
All Purpose White Yeast | | Produces white or blush wines which are exceptionally crisp and clean. | | Net Weight: 5 g | Capacity: 5 gal |
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1653
more... | Youngs
Bordeaux Red Yeast | | Improves body and confers beautiful soft fruit flavours to red wines - perfect for Bordeaux style reds. | | Net Weight: 5 g | Capacity: 5 gal |
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6612
more... | Youngs
Bordeaux White Yeast | | Confers exceptional depth and complexity to white wines - perfect for Bordeaux (Dry) style whites. | | Net Weight: 5 g | Capacity: 5 gal |
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1135
more... | Youngs
Burgundy Red Yeast | | Confers exceptional depth and complexity to red wines - perfect for Burgundy style reds. | | Net Weight: 5 g | Capacity: 5 gal |
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2995
more... | Youngs
Champagne Yeast | | Exceptionally clean and fresh, although selected for Champagne it is also suitable for any sparkling wine. | | Net Weight: 5 g | Capacity: 5 gal |
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4685
more... | Youngs
Dessert / High Alcohol Yeast | | It has particularly high tolerance to alcohol. | | Net Weight: 5 g | Capacity: 5 gal |
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7630
more... | Youngs
Re-Start Yeast | | Selected for re-starting stuck fermentations. High success rate can be expected where the wine is below 8% ABV and within pH range 3.0 - 3.5. | | Net Weight: 5 g | Capacity: 5 gal |
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4872
more... | Youngs
Germanic White Yeast | Confers strong Germanic style flavour to white wines. Great for Sauternes and Hock styles.
Alternative product: Gervin Yeast | | Net Weight: 5 g | Capacity: 5 gal |
| Product Currently Unavailable |
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