Dried yeast EC 1118™ Prise de Mousse - Lalvin™ - 500 g

Fructose is the sweetest of all natural sugars at 173 units compared to sucrose at 100 units. It is particularly effective as a flavor enhancer for fruits and berries Fructose - for fermentation or sweetening of liqueurs, jams, etc. Sweetener compared to sucrose (100) = 173. Store in a dry and cool place. Glucose = dextrose, meritose, grape sugar. Ideal sugar for complete and faster fermentation without residual sugar. Also suitable for preparing kombucha. Volume compared to sucrose (100) = 74.3. It ferments better and does not leave off-flavors unlike store-bought sugar.

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

Lalvin W15® Wine Yeast - Professional Choice for Quality Wines

Recognized by the Swiss Wädenswil Wine Institute, Lalvin W15® is a high-quality wine yeast ideally suited for producing dry white, red, and rosé wines. This special yeast ensures optimal fermentation with low heat generation, preserving the wine's freshness and fruity notes.

Main characteristics of Lalvin W15®:
• Preserves natural wine flavors
• Ensures low pH level
• Produces high levels of glycerol and succinic acid
• Compatible with MLF (malolactic bacteria) process
• Tolerates alcohol up to 15%

Technical specifications:
• Package size: 125g
• Dosage rates:
- White and rosé wine: 20-25g/hl
- Red wine: 25-35g/hl
• Productivity:
- Red wine: up to 1200l
- White wine: up to 1500l
• Fermentation temperature: +10 to +23°C

Instructions for use:
1. Mix yeast with warm water (35-37°C)
2. Use water in 10 times the amount of yeast
3. Mix thoroughly
4. Let stand for 20 minutes
5. Add to wine

Keywords: wine yeast, Lalvin W15, winemaking, fermentation, dry wine, red wine, white wine, rosé wine

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is also characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 500 g package, dose 20-25 g/hl for white or pink and 25-35 g/hl for red Usage: Use warm water (35-37C) 10x more than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Lalvin 71B® is an award-winning yeast from the Institut National de la recherche Agronomique (INRA) in Narbonne, France. This yeast is known for the production of so-called vins nouveaux, pre-processed or tropical fruit wine. Persistent aromas arise from the production of relatively stable esters and higher alcohols. Lalvin 71B is characterized by the partial conversion of malic acids into alcohol and CO2 during fermentation. Suitable for white, red and rosé wines, reduced malic acid, MLF (malo) recommended, recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo, etc. Saccharomyces var. cerevisiae: 5g package, dose 20l for white or pink and 14l for red. Usage: Use warm water (35-37C) in 10x more quantity than yeast and mix well. Let stand for 20 minutes and then add to the wine..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 5g, dosage 4.5g 23l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

Winning yeast awarded with "The original Prize de Mousse". Lalvin EC 1118® champagne yeast is especially suitable for the fermentation of champagne and white wines. Champagne yeast is suitable for white, red and rose wines and ciders. Alcohol tolerance 18%. Low foaming. Fermentation at 10...30°C, quick clarification and very compact sediment, compatible with MLF (lactic acid bacteria), positive effect on SO2, prevents spontaneous MLF (lactic acid) production, package 125g, dosage 20-25g/hl. A 125g pack contains approx. 1500 l. Use: Dissolve the yeast in 35...40°C water, wait 20 minutes and mix again. Then mix with a small amount of wine, lowering the temperature of the yeast solution to approximately the temperature of the wine (5...8C difference). The whole process must be completed within 30 minutes. Recommended wine-raw temperature +18C..

Lalvin R2® is the yeast of choice in the Sauternes region of France. This yeast has the outstanding ability to work at temperatures up to 5°C. It produces intensely fruity wines with a floral aroma. Suitable for white and pink wines and ciders. Operating temperature from 5°C. MLF (malo) compatible. High alcohol tolerance: 16%. Recommended for white varieties such as Sauvignon Blanc, Riesling and Gewürztraminer. Saccharomyces cerevisiae var. bayanus 500 g package. Dosage 20-25 g/hl.

Lalvin ™ QA23 ™ has been selected as the best yeast in the Vinhos Verdes region in Portugal by the collaboration of the University of Trás-os-Montes and Alto Douro (UTAD). Lalvin ™ QA23 ™ is an excellent choice for wines such as Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer for crisp and fresh fruit wines. It enhances the aromas of typical varieties due to its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast to develop the passion fruit character of Sauvignon Blanc. Lalvin ™ QA23 ™ weakly assimilates nitrogen/nutrients and O2s together...ferments low turbidity juice to dry wine at low temperature (15°C). It is classified as Saccharomyces cerevisiae var. bayanus Goes very well with malolactic fermentation. Saccharomyces cerevisiae var. bayanus, able to ferment juice at low temperature (14-28°C), alcohol tolerance: 16%, MLF compatible, package: 5 g, dosage: 4.5 g / 23 l.

Lalvin ™ QA23 ™ has been selected as the best yeast in the Vinhos Verdes region in Portugal by the collaboration of the University of Trás-os-Montes and Alto Douro (UTAD). Lalvin ™ QA23 ™ is an excellent choice for wines such as Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer for crisp and fresh fruit wines. It enhances the aromas of typical varieties due to its beta-glucosidase activity and is an excellent thiol converter, making it a complementary yeast to develop the passion fruit character of Sauvignon Blanc. Lalvin ™ QA23 ™ weakly assimilates nitrogen/nutrients and O2s together...ferments low turbidity juice to dry wine at low temperature (15°C). It is classified as Saccharomyces cerevisiae var. bayanus Goes very well with malolactic fermentation. Saccharomyces cerevisiae var. bayanus, able to ferment juice at low temperature (14-28°C), alcohol tolerance: 16%, MLF compatible, package: 5 g, dosage: 4.5 g / 23 l.

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Yeast culture for controlled malolactic fermentation. Contains a high concentration of Leuconostic Oenos bacteria, which converts the current malic acid into tartaric acid. It reduces acidity, softens the taste and increases the stability of the wine. This technique has been used in the wine industry for years and is now available for home winemakers! Dosage: 5g/10l of wine. Add wine after fermentation and before clarification. When and how to do malolactic fermentation? Malolactic fermentation has many advantages. However, lactic acid bacteria have completely different environmental requirements than normal yeasts. Therefore, there are several important factors to consider. Malolactic fermentation takes place properly and smoothly: it is best to start malolactic fermentation just before the end of alcoholic fermentation (residual gas <4g/l). The free SO2 content must be a maximum of 10mg/l and the total SO2 content must be a maximum of 30mg/l. The pH of the wine must be at least 3.1 and the alcohol content must be a maximum of 13% by volume. Finally, the temperature of the wine is also very important: 17°C or more. Dilute the freeze-dried culture with plenty of water (approximately 10-20 x the weight of the powder) at 25°C with constant stirring. Stir occasionally and after half an hour add it to the wine..

well-balanced ale yeast for 100% malt recipes. It couldn't be easier to use. Chosen for its ability to ferment vigorously. Flocculates well, producing clean, clear tasting beer. Muntons yeast has very hardy properties and can withstand a wide range of temperature fluctuations during fermentation. Muntons Premium Golden Yeast can handle and ferment the more complex sugars that are common in all malt recipes..

America's most famous ale-type brewer's yeast. Well balanced and low in diacetyl, with a strong aftertaste. Flocculation: low / medium; Fermentation temperature: 15-24°C; dosage: 5-8 g / 10 l.

typical Flemish "brown" yeast. Contains lambic cultures that give this style its characteristic earthy tones and acidity. Long maturation (up to 18 months) is necessary to give the beer full flavor and acidity. This also applies to lambic beer. Fermentation temperature: 18-30 °C. Smack Pack Activator: Designed for a larger homebrewer or a small microbrewery: enough for up to 20 l of wort. Sterile packaging. Contains 125 ml, contains nutrients. 3.5 times more yeast cells! Shelf life: 6 months after production date. Important Notice Activator™ packages sometimes swell slightly or moderately during shipping or storage. This does not indicate spoilage if the package is less than 6 months old and has been properly handled. This is due to the amount of nutrients still available at the time of packaging, resulting in low cultivation and CO2 production. Some strains are more susceptible to it than others..