malocid malolactic bact. 25 g for 50 l

Malolactic Yeast Culture for Home Winemaking High-quality yeast culture containing high concentration of Leuconostic Oenos bacteria, enabling controlled malolactic fermentation. The bacteria convert malic acid into softer lactic acid, ensuring greater smoothness and better stability in wine taste. Instructions for Use: Dosage: 5g culture mix per 10l of wine. Add after primary fermentation, before clarification. Suitable for home winemaking. Optimal Conditions for Malolactic Fermentation: Residual sugar content: 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. Temperature: minimum 17°C. Yeast Culture Preparation: 1. Dilute freeze-dried culture in water (10-20 times powder mass). 2. Keep at 25°C. 3. Stir regularly. 4. Add to wine after 30 minutes. This professional winemaking technique is now available for home winemakers, enabling the production of smooth and balanced quality wine.

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.

Zymoferm Wine Yeast with Nutrient Salts - Professional Solution for Home Winemaking Zymoferm is a high-quality winemaking kit containing carefully selected Saccharomyces cerevisiae yeast strains and a special blend of nutrient salts. It's a perfect choice for home winemaking, especially for processing smaller quantities of grapes. Main Product Benefits: Ensures optimal alcohol production, reduces volatile acid content, enables controlled and faster fermentation process, improves wine clarification efficiency. Package Sizes and Dosage: Small Package: 20 g yeast + 20 g nutrient salts, suitable for processing 1-10 liters of grape must. Large Package: 75 g yeast + 75 g nutrient salts, suitable for processing 40-60 liters of grape must. Detailed Usage Instructions: It is recommended to start with a small test batch. For processing 100 liters of grape must: Combine two sachets with 30-50 kg of quality grape must, wait until fermentation begins, use the mixture for fermenting up to 150 kg of grape must. Storage Instructions: Store in a cool, well-ventilated place. Best before: 01.12.2026. Working Principle and Quality: Zymoferm ensures controlled and uniform fermentation process, converting grape sugar into alcohol. The nutrient salts support yeast activity and ensure optimal fermentation. The product complies with all European Union and national quality standards.

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.

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.

Kveik, a traditional Norwegian dried yeast, originates from ancient farmhouses where it has been passed down through generations. The LalBrew® Voss yeast strain comes from Sigmund Gjernes from the Voss region, who has preserved this valuable culture since the 1980s. LalBrew® Voss yeast enables fermentation across a wide temperature range: Working temperature: 25-40°C, Optimal temperature: 35-40°C, Alcohol tolerance: up to 12% ABV, Recommended dosage: 0.5-1g/l. This exceptional beer yeast offers several advantages: Very rapid fermentation - completes in 2-3 days at optimal temperature, Consistent flavor profile - neutral orange and citrus fruit notes, Very high flocculation - ensures clear beer without filtering. LalBrew® Voss is ideal for brewers who want to achieve quality results quickly and efficiently.

High-Quality Cold-Resistant Wine Yeast for Controlled Fermentation Professional wine yeast specifically developed for low-temperature fermentation, ensuring optimal wine aroma and quality. This specially formulated yeast works effectively in the temperature range of 8-17°C. Main Features and Benefits Suitable for fermentation at 13-17°C Enables fermentation at extremely low temperatures from 8°C Preserves the natural and rich aroma of wine Ensures uniform and controlled fermentation process Instructions for Use Recommended dosage depends on fermentation temperature: At temperature 13-17°C: use 15 grams of yeast per 100 liters of must At lower temperature: use 25 grams of yeast per 100 liters of must This professional wine yeast is an ideal choice for producing quality white, rosé, and fruit wines where maximum aroma preservation and controlled fermentation process are desired.

Lalvin™ QA23™ Wine Yeast - Premium Quality for White Wine Making Lalvin™ QA23™ wine yeast was developed in Portugal through collaboration between the University of Trás-os-Montes and the Vinhos Verdes region, ensuring the highest quality in white wine production. Main Features: Ideal for Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer wines. Efficient fermentation at low temperatures (14-28°C). High alcohol tolerance up to 16%. Suitable for malolactic fermentation. Technical Advantages: Increases beta-glucosidase activity. Efficient thiol converter. Suitable for low turbidity must fermentation. Minimal nitrogen and oxygen requirements. Type: Saccharomyces cerevisiae var. bayanus. Package size: 5 grams. Recommended dosage: 4.5 g / 23 l.

Vinoferm KY Universal Yeast for Wine Making High-quality granulated universal yeast specifically developed for wine fermentation. This fructophilic yeast enhances fruit aromas and ensures perfect fermentation process. Main characteristics: Type: Saccharomyces Bayanus, Fermentation temperature: 15-25°C, Alcohol tolerance: up to 18%, Glycerol production: 5-6 g/l, GMO-free and vegan, SO2 tolerant. Applications: Restart of stuck fermentation, Secondary fermentation, High gravity wines, Suitable for all grape varieties. Dosage and usage instructions: Dosage: 15-25 g/hl (approximately 7g per 50L), Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C), Rehydration time: minimum 15 minutes, Temperature difference between must and yeast starter maximum 10°C. Storage: Store unopened vacuum package in cool and dry conditions (below 15°C, ideal 4-8°C). Use opened package within 2-3 days. Manufacturer: OenoBioTech - certified (ISO 9001, ISO 22000, FSSC 22000, Kosher, Halal) international beverage ingredients manufacturer and distributor. The company supplies quality products to winemakers worldwide.