Formulated with the perfect balance of malted grains and ginger, this kit makes 20 litres of either alcoholic (approx 3%) or non-alcoholic ginger beer.

A great drink on its own or use as a mixer with Dark Rum and a slice of lime!

Make your own Kombucha using our live culture (SCOBY) which turns sweetened tea into a delicious, fizzy beverage. Fermenting kombucha yourself gives you the creative license to have as much or as little tart zing as you want.

Once activated, your scoby can be reused to brew your own delicious booch time and time again. Your 1 L brew is also the perfect starter culture for bigger fermenting vessels or crocks. It's the gift that keeps on giving!

KIT FEATURES

• Perfect for beginners
• Live cultures
• No artificial flavours or preservatives
• Dairy free/gluten free/vegan
• Shelf stable

KIT CONTAINS:
• 1 L Glass Jar • Metal Closure Lid • Thermometer Strip • Organic Kombucha SCOBY • Muslin Cloth • How to Guide

WLP690 Acetobacter aceti is a gram-negative rod bacterium commonly known as the organism responsible for vinegar production. Acetobacter aceti will oxidize ethanol into acetic acid and is found in many fermented products. This organism can be used as part of a kombucha culture, or can be used as a pure culture for vinegar production. Ideal temperature is 25-30C for growth but will more slowly oxidize ethanol at 20C.

WLP685 Gluconobacter oxydans is a gram-negative rod bacterium belonging to the family Acetobacteraceae. This aerobic organism is common in fermented beverages like kombucha and kefir. Gluconobacter oxidizes ethanol into acids such as acetic acid and gluconic acid. Optimal growth between 25-30C but is also known to be a very slow grower. It will more slowly oxidize ethanol at 20C.

Designed to make a good quality mead with balanced levels of tannin and acid with nm alcohol level of 8%, when combined with 2kg of liquid honey.

Makes 4 styles: Sweet or Dry Still Mead, Sweet or Dry Sparkling Mead

Produces a slightly fruity flavor and aroma while leaving more residual sweetness than WLP715 Champagne Yeast. This strain will tolerate alcohol concentrations up to 15%.

Species: Saccharomyces cerevisiae 

Profile: Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommended.

Metric Temperature Range: 18-24 °C

Flocculation: Medium

ABV: 11

IN-STOCK YEAST: We maintain stock of high-selling liquid yeasts in the shop, to make it easy for anyone who needs liquid yeast in a hurry. These will always be sold within the best before date. If a strain is out of stock, then it won't show up as an option for you to purchase. If you want the freshest liquid yeast, or if we are out of stock, consider using the pre-order option. Pre-ordered yeasts are ordered directly from the manufacturer on your behalf and we do not use in-stock yeast to fulfil pre-orders.

PREORDER DEADLINE: Every 2 months we place a liquid yeast order with Wyeast. All pre-orders placed will be part of our next order from the supplier, subject to the supplier having your pre-ordered strain in stock.

We place our orders on or after the 20th of the month. The deadline to ensure your pre-order is included is midnight the day before.

All pre-orders will be available for pickup or shipping after we receive the yeast which is usually around the first week of the month.

*Note: we will ship your order when your yeast arrives, so if you wish to place an order for other items and want to receive them sooner, please place a separate order.