pack sizes: 500gm & 100gm are Vacuum Sealed.

10gm are foil packed

• This yeast is a pure, highly active dry yeast concentrate of natural wine yeasts from top German locations.
• This strain produces particularly fruity and full flavoured white wines
• It is equally suitable for fermenting must, mashes and re-diluted fruit-juice concentrates and completing the fermentation of wines for which fermentation was interrupted.
• The fermentation temperature range is between 10 Celcius and 35 Celcius, making it an extremely versatile product.
• Very rapid fermentation start, reliable thorough fermentation over a wide range of temperature, very good cold fermentation characteristics
• Quickly suppresses wild yeasts and bacteria, prevents unwanted fermentation side products.
• Produces clear wines with a prominent character (clear bouquet according to the variety and vineyard location)

10gm..$3.20

100gm

500gm

• In breeding this strain particularly high requirements were made with respect to the fruitiness, juiceness and purity of the typical bouquet of champagne wines that are fermented with this product
• This is a highly active dry yeast formulated especially for making champagne and for fermentation in the bottle by the "methode traditionale".
• It is equally suitable for completing the fermentation of wine that has stopped fermenting or wines that exhibit 'stuck fermentation' .
• Secondary bottle fermentation soon starts
• Very good fermentation properties in the cold
• Formation of a fine champagne bouquet with simultaneous intensification of the typical wine aroma
• Easy seperation of the yeasts by agitation
• Produces a sparkle with fine bubbles
• Good properties for re-fermentation and fermentation of wines that have stopped fermenting.:

10gm..$3.20

100gm

500gm

• This is a pure, highly active dry concentrate of natural wine yeast which has been isolated from German Riesling must in long years of selection.
• Carefully selected over many years in order to obtain the typical Riesling character
• It produces a particularly fruity and typical Riesling wine distinguishable in a clear bouquet depending on the vine and vineyard location.
• Capability to produce very varied wines because the typical bouquet of the sort and location is accentuated.
• Negligible frothing
• rapid fermentation start
• produces up to 16 vol. % alcohol with the absence of side products (SO2, acetaldehyde, volatile acid and esters.)

10gm..$3.20

100gm

500gm

• This is a dry, pure culture yeast especially formulated for fermenting red wine mashes and red wine musts.
• It is highly recommended for fermenting wine types such as Burgundy, Shiraz, Portuguese, Cabernet France, Cabernet Sauvignon, Port and other red wine varieties.
• restricts the fading of colour of red grape musts (reduces the colour absorption of the yeast during fermentation).
• selected over years for red wines with a typical character
• very rapid fermentation start
• little formation of unwanted fermentation side products (such as sO2, H2O, acetaldehyde, pyruvic acid, volatiles and esters
• produces up to 16 vol % alcohol.

10gm..$3.20

100gm

500gm

• Used extensively in the USA, Australia, New Zealand and South Africa for both red and white wines.
• Used in th production of sparkling wines
• EC118 is a yeast which will often ensure completion of fermentation even when mishandled in the winery

10gm..$3.20

100gm

500gm

• For Shiraz-grenache and CAbernet Sauvignon wines, particularly those with high alcohol potential..
• colour stability is maintained through fermentation and ageing.
• will ferment to 16 percent
• Emphasises aromas of ripe berry and fruit while respecting pepper and spicy notes.
• colour stability is maintained through fermentation and ageing.
• will ferment to 16 percent
• Emphasises aromas of ripe berry and fruit while respecting pepper and spicy notes.

10gm..$3.20

100gm

500gm

• A French Isolate deposited with the Pasteur Institute. A copy of this yeast was introduced into the Californian wine industry and after many years of successful use an isolate was included in the UC Davis culture collection as UCD-725.
• Enoferm Bordeaux red is an isolate of UCD-725
• Used extensively throughout the world, for production of premium red wines.
• Particularly useful for Cabernet Sauvignon, Shiraz,Merlot and Cabernet Franc
• Vigorous fermenter and will complete fermentation to 16%
• Will enhance red wines adding considerable complexity without dominating the wine with yeast produced aroma
• Provides very good colour extraction
• Highly recommended fro Cabernet Sauvignon, Merlot, Zinfandel, Cabernet Franc.

10gm..$3.20

100gm

500gm

• Isolated in the Burgundy region of France
• Used for traditional heavier style Burgundian/Pinot Noir
• For Pinot noir with color and structure
• Optimum temperature range 20-35CCooling not required and should be fermented above 18C.
• Ferments up to 15 percent alcohol

10gm..$3.20

100gm

500gm

Selected in Portugal by the University of Tras os Monetes e Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Region Vinhos Verdes

10gm...$3.20

100gm

500gm

10gm..$3.20

100gm

500gm

• Champagne selection for primary and secondary fermentation
  DV10 was selected by the SOEC in the Champagne region and is approved by the CIVC in Epernay.
• DV10 has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10 is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it.
• DV10 is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional ‘workhorse’ yeasts such as Prise de Mousse. It is classified as a Saccharomyces cerevisiae bayanus.

10gm..$3.20

100gm

500gm

• FERMAID¨is a nutrient mixture prepared to supplement nutrients in grape juice to ensure a rapid onset of yeast growth and completion of fermentation.
• Fermaid contains autolysed yeast which have been grown to contain high concentrations of amino acids mixed with di-ammonium phosphate, magnesium sulphate, thiamine, folic acid, niacin and calcium pantothenate.
• Addition of Fermaid to yeast fermentations can assist in avoiding slow or stuck fermentations.
• Developed for commercial application,it is also particularly valuable for the balanced fermentation of fruit based winemaking recipes in the home winemaking field. (most home winemaking books recommend di ammonium phosphate as a yeast nutrient....Fermaid contributes a more complex balanced blend of essential acids and enzymes)
• When used as directed Fermaid will not contribute any aroma or flavour to the wine.

100gm...$9.50

Turbo yeast is a complex mix of yeast and nutrient which will ferment a pure sugar solution into alcohol. Quality Turbo yeast is specifically designed to ferment a mash producing less volatiles.

click here to view range of Turbo, Whiskey and Vodka yeasts