Ingredients
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$28.00White Labs PurePitch® Next Generation WLP700 Flor Sherry Wine Yeast
A single Saccharomyces isolate creating green almond, Granny Smith apple and nougat characteristics found in sherry. For use in secondary fermentation. *Does not make a flor pellicle
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$28.00White Labs PurePitch® Next Generation WLP715 Champagne Yeast
Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors.
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$28.00White Labs PurePitch® Next Generation WLP740 Merlot Red Wine Yeast
Neutral character, with low fusel-alcohol production. Ferments dry.
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$28.00White Labs PurePitch® Next Generation WLP735 French White Wine Yeast
Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.
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$28.00White Labs PurePitch® Next Generation WLP718 Avize Wine Yeast
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel-fermented Chardonnays.
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$28.00White Labs PurePitch® Next Generation WLP705 Sake #7 Yeast
Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations.
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$25.00Wyeast - Ey2d Malolactic - Strain 4221
Profile: A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Ey2d is suggested for white wines. It has been selected for its tolerance to low cellar temperatures.
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$6.50Mangrove jack's Yeast – VR21 – red fruit country wines (8g)
Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour. The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length. VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance. VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulphur dioxide formation and low foaming. -
$6.50Mangrove jack's Yeast – MA33 – white fruit country wines, acid reducing (8g)
Saccharomyces Cerevisiae – Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27°C (64 -80°F), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days fermentation. Will ferment up to 14% abv. ethanol providing the pH is above 3.2. -
$6.50Mangrove jack's Yeast – R56 – full bodied red wines (8g)
Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity. Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations. Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain. R56 is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol.
