Yeast For Wine & Beer Making

Yeast, the magic behind fermentation. There are many varieties, each exhibiting a different character on the finished product.

Beer Yeast

Danstar Ale Yeast Nottingham 11 g

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
Net Weight: 11 g

£3.83

Danstar Ale Yeast Windsor 11 g

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: Medium
Net Weight: 11 g

£2.97

Danstar Wheat Beer Yeast Munich 11 g

Danstar Wheat Beer Yeast, Munich
Danstar Munich Wheat Beer yeast originated in Bavaria, Germany, the home of many of the world`s great wheat beer breweries. 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
Net Weight: 11 g

£3.49

Danstar Belle Saison Yeast 11 g

Danstar Belle Saison Yeast
An ale yeast of Belgian origin selected for its ability to produce great Saison-style beer. Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase. Quick start and vigorous fermentation with low flocculation rate. Aroma is fruity, spicy and peppery due to ester and phenol production. Attenuation : High Sedimentation: Low Final Gravity: Low
Net Weight: 11 g

£2.97

Fermentis Ale Yeast Safale S-04 11.5 g

Fermentis Ale Yeast, Safale S-04
English ale yeast for the production of a large range of ales. Fast fermentation. Sedimentation: High Final Gravity: Medium Temperature Range: 12-25°C, ideally 15-20 Dosage:11.5g in 20-30 litres
Net Weight: 11.5 g

£2.54

Fermentis Lager Yeast, Saflager S-189
Net Weight: 11.5 g

£5.78

Fermentis Lager Yeast Saflager S-23 11.5 g

Fermentis Lager Yeast, Saflager S-23
Genuine bottom fermenting commercial yeast for lager and pilsner beer production. Sedimentation: High Final Gravity: Medium Temperature Range: 9-22°C, ideally 12-15 Dosage > 15°C: 11.5g in 20-30 litres Dosage < 15°C: 23g in 20-30 litres
Net Weight: 11.5 g

£4.10

Fermentis Wheat Beer Yeast Safbrew WB-06 11.5 g

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: 12-25°C, ideally 18-24 Dosage: 11.5g in 20-30 litres
Net Weight: 11.5 g

£3.71

Fermentis Safale K-97
Net Weight: 11.5 g

£3.24

Fermentis Safbrew S-33 11.5 g

Fermentis Safbrew S-33
A general purpose yeast 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: 12-25°C, ideally 15-20 Dosage: 11.5g in 20-30 litres
Net Weight: 11.5 g

£1.97

Muntons

Read more about Muntons

Muntons Homebrewing Yeast 6 g

Muntons Homebrewing Yeast
Net Weight: 6 g

£0.81

Wine Yeast

Lalvin Wine Yeast EC-1118 5 g

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. Starting Speed: Quick Fermenting Speed: Fast Temperature Range: 10-30°C Alcohol Tolerance: 18% Nutrient Requirement: Low Dosage: 5g in 10-25 litres
Net Weight: 5 g

£1.25

Lalvin Wine Yeast EC-1118 (10's) 10 x 5 g

Lalvin Wine Yeast, EC-1118 (10's)
Use to produce sparkling wines, cider and mead. Ten 5 gram sachets of EC-1118. See product {6827} for complete description. An ideal cider makers pack.
Net Weight: 10 x 5 g

£9.99

Lalvin Wine Yeast RC212 5 g

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. Starting Speed: Moderate Fermenting Speed: Moderate Temperature Range: 18-30°C Alcohol Tolerance: 16% Nutrient Requirement: Medium Dosage: 5g in 12.5-25 litres
Net Weight: 5 g

£1.25

Lalvin Wine Yeast ICV-D47 5 g

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. Starting Speed: Very Quick Fermenting Speed: Moderate Temperature Range: 15-30°C, ideally 20°C Alcohol Tolerance: 14% Nutrient Requirement: Low Dosage: 5g in 12.5-20 litres
Net Weight: 5 g

£1.25

Lalvin Wine Yeast 71B 5 g

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. Starting Speed: Very Quick Fermenting Speed: Fast Temperature Range: 15-30°C Alcohol Tolerance: 14% Nutrient Requirement: Low Metabolizes malic acid upto 20-30% Dosage: 5g in 12.5-25 litres
Net Weight: 5 g

£1.25

Lalvin Wine Yeast ICV-K1 (V1116) 5 g

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. Starting Speed: Very Quick Fermenting Speed: Fast Temperature Range: 10-35°C Alcohol Tolerance: 18% Nutrient Requirement: Medium High K factor Dosage: 5g in 12.5-25 litres
Net Weight: 5 g

£1.25

Youngs Wine Yeast Super Wine Yeast Compound 60 g

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

£2.49

Lalvin Wine Yeast QA23 5 g

Lalvin Wine Yeast, QA23
Successfully ferments highly clarified must Recommended for production of fresh, fruity, clean white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon. Starting Speed: Moderate Fermenting Speed: Fast Temperature Range: 14-28°C Alcohol Tolerance: 16% Nutrient Requirement: Low Dosage: 5g in 12.5-20 litres
Net Weight: 5 g

£1.25

Yeast for Liqueurs

Alcotec Turbo Yeast 48 Dual Turbo Yeast

Alcotec Turbo Yeast, 48 Dual Turbo Yeast

£2.93

Delivery
Just £4.99

To See More
click here