malocid malolactic bact. 100 g for 200 l

Malolactic Fermentation Culture for Winemaking Professional freeze-dried starter culture for malolactic fermentation, ideally suited for both white and red wine production. The culture is designed to treat 1000 liters of wine. Product benefits: Exceptional resistance at low temperatures, works effectively at low pH levels, tolerates higher alcohol content, suitable for environments with higher SO2 content. Usage conditions: Optimal starting time: at the end phase of alcoholic fermentation (residual sugar below 4g/l), free SO2: maximum 10mg/l, total SO2: maximum 30mg/l, minimum pH: 3.1, maximum alcohol content: 13%, recommended temperature: minimum 17°C. Instructions for use: Dilute the culture in 25°C water (10-20 times the powder mass), mix the solution thoroughly, keep the solution for 30 minutes, stirring occasionally, add the prepared solution to the wine.

Malolactic Fermentation Yeast Culture - Higher Quality Homemade Wine Special yeast culture for improving home wine quality, containing high concentration of Leuconostic Oenos bacteria. These bacteria convert malic acid into softer lactic acid, ensuring a smoother taste and better stability. Main Product Features: Dosage: 5g/10l of wine Time of use: after fermentation, before clarification Professional solution for home winemaking Malolactic Fermentation Conditions: Start before the end of alcoholic fermentation (residual sugar below 4g/l) Free SO2: maximum 10mg/l Total SO2: maximum 30mg/l Wine pH: minimum 3.1 Alcohol content: up to 13% by volume Optimal temperature: at least 17°C Instructions: 1. Dilute the yeast culture in 25°C water (10-20 times the powder mass) 2. Mix thoroughly 3. Let stand for 30 minutes, stirring occasionally 4. Add the solution to the wine This bacterial culture has proven its effectiveness in professional wine industry for years and is now available for home winemaking use.

SpiritFerm Prantsuse aromaatne siidripärm ACF-8 8g. Ühest pakist piisab 20-30 liitri virde valmistamiseks. Alkoholi taluvus kuni 15%, optimaalne kääritamistemperatuur 12-20°C, kõrge glütserooli ja aromaatsete estrite tootmine, madal väävliühendite teke, vähene vahu teke, madal hapete tootmine ning killer-faktor ehk kiire keskkonna domineerimine. ACF-8 pärm on aktiivne pärm, mis tähendab, et me ei pea eelnevalt pärmi emust valmistama. Hüdraatida lihtsalt 100 ml vees 30 minuti jooksul ja lisada seejärel segule. Kasutusjuhend on lihtne: avage pakend, hüdraatida pärm soovitatud koguses vees, oodake umbes pool tundi ja siis lisage see oma marjamahlale. Käärimisprotsess algab tavaliselt 24 tunni jooksul, sõltuvalt temperatuurist ja virde koostisest. Jälgige käärimistemperatuuri, et saavutada parim tulemus.

Mead Active Yeast 15g - High-Quality Saccharomyces Cerevisiae High-quality active Saccharomyces Cerevisiae yeast is specifically bred for making mead. This professional fermentation yeast ensures perfect mead maturation, providing intense aroma and balanced flavor profile. Yeast Characteristics and Benefits: Ideal for making 25 liters of mead. Works effectively at low temperatures. Tolerates high sugar and alcohol content. Contains KILLER FACTOR property. Ensures minimal foaming during fermentation. Instructions for Use: Mix yeast with warm water (22-25°C). Let stand for 30 minutes. Add activated yeast to main mixture. Fermentation process begins within 10 hours. Note! For quality mead production: Always use a fermentation vessel. Add necessary nutrients. Using a wine stirrer is recommended. Mead is produced through the fermentation process involving honey, water, and yeast. During the process, honey sugars are converted into alcohol, giving the beverage a rich taste and pleasant aroma.

Turbo SpiritFerm 24h Distilling Yeast Speed and quality. We present the revolutionary Turbo SpiritFerm 24h distilling yeast, specifically created for distilling enthusiasts who value fermentation speed and excellent quality. Product features: 1. Express fermentation: This unique turbo yeast enables rapid fermentation in just 24 hours. This allows you to obtain finished distillate much faster than with traditional methods. 2. Achieve good results: For 25 liters of wort, only 6 kg of sugar is needed to achieve excellent results in a short time. 3. Clean aroma: SpiritFerm 24h yeast is formulated to minimize off-flavors, resulting in distillate with clean taste and aroma. 4. Excellent quality and efficiency: This yeast is created with highest quality and efficiency in mind. Thanks to unique yeast strain composition, the fermentation process is extremely efficient. 5. Easy to use: SpiritFerm 24h yeast is easy to use and requires no special knowledge or skills. It's ideal for both beginners and experienced distillers. 6. Speed without compromise: Achieve excellent distillate quality in short time without sacrificing its characteristic taste and aroma. Ensure speed and excellent quality in distillation process with Turbo SpiritFerm 24h distilling yeast. Whether you're an experimental distilling enthusiast or want efficient and tasty distillate at express speed, this yeast meets your expectations. Instructions: Dissolve 6 kg of sugar in 21 liters of 35-40°C water, then pour in entire contents of yeast packet and mix thoroughly. Optimal fermentation temperature is 22-27°C. Ingredients: yeast, nutrients, vitamins and trace elements. Net weight 195 g. Fermentation is vigorous. Do not use fermentation tubes or stoppers, do not use lids on fermentation vessels. Turbo yeast is specially bred for producing distillates, enabling rapid fermentation and minimal off-flavors. The product is ideal for home distillation, offering an effective solution for preparing quality base wort.

Pärm SpiritFerm HY-15 on spetsiaalselt loodud meevalmistajatele, kes soovivad tagada täiusliku kääramisprotsessi. 15g pakend võimaldab valmistada 15-20 liitrit meevedelikku, pakkudes usaldusväärset ja tõhusat lahendust nii kodu- kui ka poolprofessionaalseks meetegevuseks. Pärm on aktiivne ega vaja eelnevat emapärmi ettevalmistamist. Selle kasutamiseks tuleb 15g pärm lahustada 100 ml vees 30 minuti jooksul ning seejärel lisada segule. Paremate tulemuste saavutamiseks on soovitatav lisada toitaineid. Toode omab erakordselt kõrget alkoholitaluvust kuni 18%, töötab optimaalselt temperatuurivahemikus 15-25°C ning tagab madala happelisuse, minimaalse vahutamise ja väga madala kõrgemate alkoholide tootmise. Spetsiaalne keskkonna valitsemise võime (tapja-faktor) tagab tõhusa kääramisprotsessi.

Lalvin W15® Wine Yeast - Quality Choice for White, Red and Rosé Wine Making Lalvin W15® wine yeast is a top choice recognized by the Swiss Wine Institute of Wädenswil for making dry wines. This professional yeast is ideally suited for producing white, red, and rosé wines. Main Characteristics Lalvin W15® ensures low fermentation temperature, preserving the wine's freshness and fruity notes. The yeast helps maintain low pH levels and enhances wine quality due to high glycerol and succinic acid levels. Technical Data Package size: 125g Dosage: White and rosé wine: 20-25g/hl Red wine: 25-35g/hl Productivity: Red wine: ~1200 liters White wine: ~1500 liters Fermentation temperature: +10°C to +23°C Maximum alcohol content: 15% Instructions for Use Dissolve the yeast in warm water (35-37°C), using 10 times more water than yeast. Mix thoroughly and let stand for 20 minutes. Then add the mixture to the wine. Recommended to use with MLF (lactic acid bacteria).

High-Quality Champagne Cider Yeast for Professional Use This special cider yeast originates from the Champagne region and is an ideal choice for making all types of cider. The yeast ensures excellent quality thanks to its versatile properties and reliability under various conditions. Technical Properties: Fermentation temperature: 10-30°C, Dosage: 20-30g/hl for primary fermentation, Sugar/alcohol ratio: 16.3g/l per 1% ABV. Advantages and Reliability: High flocculation capacity, Excellent fructose processing, Works effectively from pH level 2.9, Low nitrogen requirement (from 150ppm). Quality Indicators: Maximum allowed SO2: 70 mg/l, Minimum turbidity level: 50 NTU.

Malolactic Fermentation Yeast Culture - Higher Quality Homemade Wine Special yeast culture for improving home wine quality, containing high concentration of Leuconostic Oenos bacteria. These bacteria convert malic acid into softer lactic acid, ensuring a smoother taste and better stability. Main Product Features: Dosage: 5g/10l of wine Time of use: after fermentation, before clarification Professional solution for home winemaking Malolactic Fermentation Conditions: Start before the end of alcoholic fermentation (residual sugar below 4g/l) Free SO2: maximum 10mg/l Total SO2: maximum 30mg/l Wine pH: minimum 3.1 Alcohol content: up to 13% by volume Optimal temperature: at least 17°C Instructions: 1. Dilute the yeast culture in 25°C water (10-20 times the powder mass) 2. Mix thoroughly 3. Let stand for 30 minutes, stirring occasionally 4. Add the solution to the wine This bacterial culture has proven its effectiveness in professional wine industry for years and is now available for home winemaking use.

Vinoferm Arom Granulated Yeast for Fruit and Berry Wines Vinoferm Arom is a quality granulated yeast specifically created for making fresh fruit and berry wines. It's perfectly suitable for fermenting both white and rosé wines. Properties and Benefits: Fast fermentation process, works effectively at low temperatures, high resistance to SO2, minimal foaming, GMO-free and vegan. Technical Specifications: Type: Saccharomyces cerevisiae, optimal fermentation temperature: 16-18°C, temperature range: 14-22°C, alcohol tolerance: 15%, glycerol production: 4-6 g/l. Dosage Guide: Recommended amount: 15-25 g/hl (approximately 7g per 50l). Instructions for Use: Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C), let stand for 15 minutes, add to the must, ensure temperature difference doesn't exceed 10°C. Storage: Store in vacuum packaging in a cool, dry place (optimal temperature 4-8°C, maximum 15°C). Use opened package within 2-3 days.

LalBrew® LoNa™ - Innovative Maltose-Negative Yeast Strain LalBrew® LoNa™ is an innovative hybrid yeast strain specifically developed for producing low and non-alcoholic beverages. This exceptional Saccharomyces cerevisiae strain does not consume maltose or maltotriose, achieved through advanced classical breeding techniques. Key Features and Benefits: Clean and neutral aroma profile, absence of phenolic flavors, reduced aldehyde content, University of California Davis patented technology, absence of sulfuric off-flavors. Technical Specifications: Flocculation: medium, attenuation range: 16-20%, optimal fermentation temperature: 20-25°C, recommended dosage: 50-100 g/100l. Pasteurization is required to ensure product quality, guaranteeing beverage stability and preventing post-bottling changes.