Yeasts

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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.

Fast-acting universal fermentation yeast High-quality fermentation yeast, ideal for making juices and wines. Its special characteristic is excellent settling properties, ensuring a clear and clean end result. Main features: Optimal fermentation temperature: 18-24 °C Precise dosage: 5-8 grams per 10 liters Low final gravity: 1008-1012 SG (2-3° Plato) This effective fermentation yeast works quickly and evenly, making the juice or wine production process simple and reliable. The high quality of the yeast ensures optimal fermentation process and desired end result. Usage: Perfect for fermenting fruit wines, berry wines, and apple juice. Thanks to its universal properties, this yeast is the best choice for home winemaking.

Quality brewing yeast for beer making. A universal and reliable brewing yeast, ideal for making both wheat beer and abbey-style beers. This yeast ensures a consistent fermentation process and rich aroma profile. Technical specifications: Flocculation: medium, Final gravity: high, Fermentation temperature: 15-24°C. Usage: Primary fermentation: 5-8g of yeast per 10 liters of wort, Suitable for fermenting 20-30 liters of wort, Secondary fermentation in bottles or kegs: 0.25-0.5g per 10 liters. The yeast is excellent for bottle conditioning, ensuring rich taste and aroma in beer. Especially recommended for special beer varieties, including wheat beer and abbey-style beers.

Quality Brewing Yeast for Beer and Kvass Production Professional brewing yeast specifically developed for amber and dark beers and traditional kvass production. The yeast ensures quick and uniform fermentation process, resulting in a beverage with low residual sugar content. Technical Specifications: Flocculation: medium to high Optimal fermentation temperature: 18-25°C Residual sugar level: low Fruit ester formation: balanced Dosage Instructions: Initial density 1.050: use 5g of yeast per 10 liters of liquid Initial density 1.080: use 8g of yeast per 10 liters of liquid This high-quality yeast is ideal for both hobby homebrewers and small-scale producers, ensuring a stable fermentation process and quality end result.

Weizen and Witbier Yeast: Quality Choice for German and Belgian Beer Brewing High-quality beer yeast specifically cultivated for brewing German Weizen and Belgian witbier. Low flocculation rate (level 2) yeast ensures the characteristic natural haziness of the beer, which is particularly valued in these beer styles. Taste and Aroma Profile The yeast gives the beer: Silky and pleasant mouthfeel, delicious banana aroma, delicate clove spiciness, dry and refreshing finish. Technical Properties Optimal fermentation temperature: 18-30°C, flocculation rate: low (2), suitable for traditional hazy beer production. This yeast is an ideal choice for homebrewers and small breweries looking to produce authentic German or Belgian-style wheat beers.

Belgian Monastery Yeast for Strong Beer Brewing This quality Belgian yeast brings out spicy and phenolic notes characteristic of authentic monastery-style beers. The yeast's exceptional alcohol tolerance makes it an ideal choice for brewing strong Belgian beers. Technical Specifications Optimal fermentation temperature: 18-28°C Flocculation level: medium (3) Usage Recommendations Particularly suitable for brewing Belgian Strong Golden and Belgian Strong Dark beer styles. The yeast ensures perfect fermentation, resulting in beer with a complex flavor profile. Benefits High alcohol tolerance Authentic Belgian flavor profile Efficient fermentation process

High-Quality Lager Yeast for Professional Brewing. Specially developed for making lager-type beers, ensuring exceptionally clean and perfect taste. This high-quality beer yeast is perfect for European classics like Lager, Pilsner, Munich Helles, Munich Dunkel, and Rauchbier. Technical Specifications: Recommended fermentation temperature: 8-14°C, Flocculation rate: 3, Attenuation: 75-80%. Main Benefits: Low sulfur compound production, Preserves natural malt flavor, Ensures light hop aroma, Ideal for European-style beers.

American US-05 Ale Yeast for Home Brewers. US-05 is a high-quality American-origin ale yeast that's perfect for homebrewing. This versatile yeast ensures a clean and clear flavor profile, characterized by a well-balanced aromatic bouquet. Technical Specifications: Flocculation: low to medium, Optimal fermentation temperature: 15-24°C, Recommended dosage: 5-8 grams per 10 liters of wort. This popular beer yeast stands out for its low diacetyl content and strong finish. US-05 is particularly suitable for brewing American Pale Ale, India Pale Ale, and other American-style beers. For best results, maintain a stable fermentation temperature. The yeast works effectively even at lower temperatures, allowing for the production of cleaner-tasting beer. Store in a dry and cool place.

Byosal HS Wine Fermentation Kit. Composition: Byosal HS1: selected yeast strain of Saccharomyces cerevisiae species. Byosal HS2: ammonium sulfate 61.8%, diammonium phosphate 38%, vitamin B1 0.2%. Properties: A fermentation kit for alcoholic beverages consisting of two 20g packets. Byosal HS1 contains universal dry yeast for fermenting all worts. Byosal HS2 contains a nitrogen and vitamin nutrient activator for yeast, ensuring optimal fermentation process. Usage: Suitable for white and red wort fermentation. One kit processes 100 liters of wort. Ideal for making smaller quantities of wine. Instructions: Dissolve Byosal HS1 in 200 ml of 35-38 °C water. Wait 20 minutes, then stir. Add to wort along with Byosal HS2 solution. Storage: Store in a cool, dry, and ventilated place. Carefully seal opened package and use quickly. Certification: Complies with Codex Œnologique International and EU Regulation 2019/934 requirements. Contains E491 (sorbitan monostearate).

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.

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.

Champagne Cider Yeast - High-Quality Fermentation Agent for Cider Making High-quality cider yeast from the French Champagne region ensures excellent results in making all types of cider. This professional fermentation agent works effectively in temperature ranges from 10-30°C, allowing flexible use in various production conditions. Main Characteristics of Cider Yeast: High flocculation ability, efficient fructose processing, wide temperature tolerance, universal compatibility with different ciders. The required amount for first fermentation is 20-30 grams per 100 liters. For home users, a smaller measure: 5 grams of yeast is sufficient for making 20-30 liters of cider. This yeast is an ideal choice for both beginners and experienced cider makers, ensuring a stable fermentation process and quality end result.

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.

Lalvin EC 1118® Champagne Yeast - Professional Choice for Quality Wines

Lalvin EC 1118® is the award-winning "The original Prize de Mousse" champagne yeast, created for producing high-quality wines. This versatile yeast is excellent for fermenting champagne, white, red and rosé wines, as well as ciders.

Main Characteristics: Alcohol tolerance: up to 18%. Fermentation temperature range: 10-30°C. Low foaming properties. Quick clarification and compact sediment. Compatible with MLF (malolactic bacteria).

Technical Data: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: approximately 1500 liters.

Instructions for Use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Gradually add wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes.

Recommendation: The optimal temperature of wine must should be +18°C.

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.

Vinoferm Arom Granulated Yeast for Fruit-Flavored Wines

Vinoferm Arom is a high-quality granulated wine yeast specifically developed for making white and rosé wines with fresh fruit aromas. This yeast is an ideal choice for fermenting strawberry, berry, and fruit wines.

Main characteristics: Saccharomyces cerevisiae type yeast. Optimal fermentation temperature: 16-18°C. Maximum alcohol tolerance: 15%. Glycerol production: 4-6 g/l. GMO-free and vegan.

Instructions for use: Dose 15-25 g/hl (approximately 7g per 50l). Mix 1 part yeast with 7 parts water and 3 parts must. Water temperature: 35-40°C. Rehydration time: minimum 15 minutes.

Benefits: Fast fermentation process. Excellent cold tolerance. Good resistance to SO2. Minimal foaming. Intense fruit and citrus aromas. Floral notes.

Suitable grape varieties: Particularly suitable for aromatic varieties such as Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling and Semillon.

Storage: Store unopened in a cool, dry place (below 15°C, ideal 4-8°C). Use within 2-3 days after opening.

Vinoferm Aroma Yeast for White and Rosé Wines Vinoferm Aroma is a high-quality granulated wine yeast specifically developed for making modern fruity white and rosé wines. Main characteristics: Ideal for making fresh fruit and berry wines, fast fermentation process, especially at lower temperatures, high resistance to SO2, low foaming properties, alcohol tolerance up to 15%, glycerol production: 4-6 g/l. Technical specifications: Type: Saccharomyces cerevisiae, optimal fermentation temperature: 16-18°C, temperature range: 14-22°C, GMO-free and vegan. Usage: Dose 15-25 g/hl (approximately 7g per 50l). For rehydration, mix 1 part yeast with 7 parts water and 3 parts must at 35-40°C. Let stand for 15 minutes before adding to must. Ensure temperature difference between yeast and must does not exceed 10°C. Storage: Store unopened package in a cool and dry place (temperature below 15°C, ideally 4-8°C). Use opened package within 2-3 days. Suitable grape varieties: Especially suitable for aromatic varieties: Ugni blanc, Chardonnay, Muscat, Gewurztraminer, Aligoté, Viognier, Pinot gris, Chenin blanc, Riesling, Semillon.

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.

Vinoferm KY Granulated Universal Yeast for Winemaking Vinoferm KY is a special fructophilic granulated yeast that enriches your wine with natural fruit aromas. Particularly effective for restarting stuck fermentation and making high-sugar wines. 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, Low nutrient requirement. Instructions for use: Dose 15-25 g/hl (approximately 7g per 50L), Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C), Let stand for 15 minutes, Add to must (temperature difference max 10°C). Storage: Store unopened vacuum package in a cool, dry place (temperature <15°C, ideal 4-8°C). Use opened package within 2-3 days. OenoBioTech quality guarantee: OenoBioTech provides certified quality (ISO 9001, ISO 22000, FSSC 22000) wine ingredients. The company holds Kosher and Halal certificates and their products are used by international winemakers worldwide.

Vinoferm Red - Quality Granulated Wine Yeast for Red Wines Vinoferm Red is a professional wine yeast specifically developed for making red wines. It ensures excellent aroma development and optimal color and tannin extraction. Main Characteristics: Ideal for making soft and fruity red wines, quick fermentation start at low temperatures (from 18°C), optimal fermentation temperature: 20-28°C, low foaming ensures controlled fermentation process. Technical Specifications: Type: Saccharomyces Cerevisiae, alcohol tolerance: up to 16%, glycerol production: 4-6 g/l, GMO-free and vegan. Suitable Grape Varieties: Especially suitable for the following varieties: Pinot, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger. Instructions for Use: Dosage: 15-25g/100L, mix 1 part yeast with 7 parts water and 3 parts must (35-40°C), let stand for 15 minutes, add to must (temperature difference maximum 10°C). Storage: Store in unopened vacuum package in a cool and dry place (below 15°C, ideal 4-8°C). Use opened package within 2-3 days.

Vinoferm Red - Quality Granulated Red Wine Yeast. Vinoferm Red is a professional granulated yeast specifically cultivated for making quality red wines. It ensures excellent aroma development and optimal color and tannin extraction. Main characteristics: Ideal for making soft and fruity red wines. Ensures quick fermentation start at 18°C. Optimal fermentation temperature: 20-28°C. Low foaming. Alcohol tolerance up to 16%. Glycerol production: 4-6 g/l. Technical info: Type: Saccharomyces Cerevisiae. GMO-free and vegan. Nutrient requirement: low. Dosage: 15-25g/100L. Suitable grape varieties: Pinot varieties, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger. Instructions for use: Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C). Let stand for at least 15 minutes. Add to fermentation tank. Note! Temperature difference should not exceed 10°C. Storage: Keep in sealed package in cool and dry conditions (below 15°C, ideal 4-8°C). Use opened package within 2-3 days.

Vinoferm Red Granulated Wine Yeast for Red Wines Vinoferm Red is a high-quality granulated yeast specifically developed for making red wines. It ensures excellent aroma development and optimal color and tannin extraction. Properties and Benefits: Quick fermentation start at low temperatures (from 18°C), ideal for producing soft and fruity red wines, enhances berry, herbal, and fruit aromas, low foaming, GMO-free and vegan. Technical Specifications: Type: Saccharomyces Cerevisiae, optimal fermentation temperature: 20-28°C, alcohol tolerance: up to 16%, glycerol production: 4-6 g/l, nutrient requirement: low. Suitable Grape Varieties: Pinot types, Zweigelt, Merlot, Portugieser, Grenache, Sangiovese, Lemberger. Instructions for Use: Dosage: 7g yeast per 50L must, mix 1 part yeast with 7 parts water and 3 parts must (35-40°C), let stand for 15 minutes, add to must (temperature difference maximum 10°C). Storage: Store unopened package in a cool, dry place (optimal temperature 4-8°C, maximum 15°C). Use opened package within 2-3 days.

Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA). It is particularly valued for making new wines (vins nouveaux), pre-processed or tropical fruit wines. Main characteristics: Ensures persistent aromas due to stable esters and higher alcohols. Reduces malic acid during fermentation. Suitable for white, red and rosé wines. Ideal for aromatic grape varieties (Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo). Technical data: Type: Saccharomyces var. cerevisiae. Package size: 5g. Dosage rate: for 20L white/rosé wine or 14L red wine. Maximum alcohol tolerance: 14%. Working temperature: 15-30°C (optimal 22-28°C). Instructions: Mix yeast with warm water (35-37°C). Use water in 10 times the amount of yeast. Let stand for 20 minutes. Add to wine.

Lalvin 71B® Wine Yeast - Quality Choice for Home Winemaking Lalvin 71B® is a high-quality wine yeast developed by the French Institut National de la recherche Agronomique (INRA), ideal for making white, red, and rosé wines. Main Characteristics Type: Saccharomyces var. cerevisiae Package size: 500g Alcohol tolerance: up to 14% Dosage rate: White and rosé wine: 20-25 g/hl Red wine: 25-35 g/hl Applications Especially suitable for aromatic grape varieties such as: Riesling Kerner Müller-Thurgau Dornfelder Rondo Advantages Production of stable esters and higher alcohols Partial malic acid conversion during fermentation Suitable for MLF (malolactic) fermentation Ensures stable aromas Instructions for Use Prepare warm water (35-37°C) Use 10 times the amount of water compared to yeast quantity Mix thoroughly Let stand for 20 minutes Add to wine Fermentation Temperature Working temperature: 15-30°C Optimal temperature: 22-28°C

Lalvin EC 1118® Champagne Yeast - Professional Choice for Quality Wine Making. Lalvin EC 1118® is an internationally recognized winner of "The original Prize de Mousse" award, specifically bred for champagne and quality wine production. Main characteristics: Ideal for white, red and rosé wines and cider production. High alcohol tolerance up to 18%. Minimal foaming properties. Fermentation temperature range 10-30°C. Ensures rapid clarification and compact sediment formation. Technical specifications: Package size: 125g. Dosage: 20-25g/hl. Amount treatable with one package: up to 1500l. Compatible with MLF (malolactic bacteria). Instructions for use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Add small amount of wine to equalize temperature. Ensure temperature difference does not exceed 5-8°C. Complete entire process within 30 minutes. For best results, we recommend maintaining wine must temperature at +18°C.

Lalvin EC 1118® Champagne Yeast - Professional Wine Making Yeast Lalvin EC 1118® is an internationally recognized, "The original Prize de Mousse" award-winning quality champagne yeast, specifically developed for making high-quality wines. The yeast is suitable for wine, cider, and sparkling wine. Main characteristics: High alcohol tolerance up to 18%. Minimal foaming properties. Works effectively in temperature range 10-30°C. Ensures quick clarification and compact sediment. Applications: Champagne making. White wines. Red wines. Rosé wines. Ciders. Technical information: Package size: 5g. Dosage recommendation: 4.5g per 23 liters. Compatible with MLF (malolactic bacteria). Positive effect on SO2 tolerance. Instructions for use: Dissolve yeast in 35-40°C water. Wait 20 minutes and stir again. Add small amount of wine to equalize temperature. Ensure temperature difference doesn't exceed 5-8°C. Complete the process within 30 minutes. Recommendation: Optimal temperature of wine must should be +18°C.

Lalvin™ QA23™ Wine Yeast - Professional Choice for Quality White Wine Production. Lalvin™ QA23™ is a specially selected wine yeast developed in collaboration between the University of Trás-os-Montes in Portugal and the Vinhos Verdes region. This yeast is recognized for its exceptional ability to produce high-quality white wines. Key Features and Applications: Ideal choice for varieties: Chardonnay, Sauvignon Blanc, Sémillon, Chardonel, Chenin Blanc, Colombard and Gewürztraminer. Enhances grape varietal aromas through beta-glucosidase activity. Efficient thiol converter, especially in developing Sauvignon Blanc's passion fruit character. Works effectively in low nitrogen and oxygen conditions. Technical Specifications: Type: Saccharomyces cerevisiae var. bayanus. Fermentation temperature: 14-28°C. Alcohol tolerance: up to 16%. Well compatible with malolactic fermentation. Package size: 5 grams. Dosage rate: 4.5 g per 23 l of juice. Lalvin™ QA23™ ensures efficient fermentation even at low temperatures (15°C), resulting in a clean and fresh-tasting dry wine.

SafSpirit C-70 Distiller's Yeast for Professionals SafSpirit C-70 is a professional distiller's yeast that provides consistently high quality in the production of various distillates. This multifunctional yeast strain has been specifically developed for producing high-quality alcohol. Main characteristics: Suitable for versatile use with different substrates. Ensures uniform and stable fermentation. Optimal fermentation temperature: 25-33°C. Recommended dosage: 30-50 grams per hectoliter. With SafSpirit C-70 yeast, you achieve professional results in both small and large production volumes. The yeast is ideal for both beginners and experienced distillers, ensuring consistent quality and efficient fermentation process. Instructions for use: Add SafSpirit C-70 yeast to the substrate at the correct temperature, following the recommended dosage. For best results, maintain fermentation temperature between 25-33°C.

SafSpirit FD-3 high-quality fruit yeast for brandy production. SafSpirit FD-3 is a specially developed yeast that is ideal for producing apple brandy (Calvados) and cognac. This professional yeast strain ensures uniform and controlled fermentation in fruit processing. Main characteristics and benefits: Low nutrient requirement during fermentation process, excellent alcohol tolerance, uniform and clean fermentation process, particularly suitable for apple fermentation. Technical specifications: Optimal fermentation temperature range: 15-32°C, recommended dosage: 30-50 grams per 100 liters. With SafSpirit FD-3 yeast, you will achieve quality end results in producing both apple brandy and other fruit distillates. The yeast ensures stable fermentation and helps preserve the natural flavor characteristics of the fruits.

Lalvin R2® Wine Yeast for Cold-Resistant Wines and Cider - 500g Lalvin R2® wine yeast was specially developed in France's prestigious Sauternes region, offering exceptional results in low-temperature fermentation. Main characteristics: Works effectively from 5°C Creates wines with intense fruity and floral aroma profiles High alcohol tolerance up to 16% Suitable for malolactic fermentation (MLF) Usage recommendations: Ideal for white wine varieties: Sauvignon Blanc, Riesling, Gewürztraminer Suitable for making white and rosé wines Excellent choice for cider making Dosage: 20-25 grams per 100 liters This is a Saccharomyces cerevisiae var. bayanus yeast strain, packaged in a 500-gram package, ensuring optimal quantity for home winemaking.

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.

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.

Excellence Sp2 wine yeast - ideal choice for red wine making. Excellence Sp2 is a high-quality wine yeast specifically bred for red wine production, ensuring color retention and intense aroma. Main characteristics: Enhances wine's aromatic properties. Preserves red wine color pigments due to low beta-glucosidase activity. Particularly suitable for oak barrel aged wine. Ensures quick fermentation start (5-10 hours). Guarantees clean taste in final product. Technical specifications: Dosage rate: 15 grams per 100 liters of wine must. Optimal fermentation temperature: +18 to +28°C. Alcohol tolerance: up to 15% vol.

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.

Quality Granulated Fruit Yeast for Making Rosé and Autumn Wines Professional granulated fruit yeast is specially developed for making rosé and autumn wines. This yeast ensures quick fermentation start and works effectively even at lower temperatures. Main features: Ideal for fermenting fruit-based wines, particularly suitable for making rosé and autumn wines, quick fermentation start, reliable even at lower temperatures. Wine flavor profile: Rich fruity aroma, sweet floral notes, berry flavor bouquet, complex and balanced character. Usage: Recommended dosage is 15-25 grams per 100 liters of must. The exact amount depends on desired wine characteristics and fermentation conditions. This quality yeast is a reliable choice for both hobby winemakers and professional wine producers who want to make high-quality fruit wines.

Premium Dried Wine Yeast for White Wines. High-quality dried wine yeast specifically developed for premium white wine production. Its characteristic green and fruity profile is ideal for Pinot family wines, Chardonnay, Riesling, Sauvignon Blanc, and Silvaner. Key features: For producing modern wines with mineral character, works effectively from 10°C, high osmosis tolerance, does not produce Böckser defect, non-GMO. Usage and packaging: Recommended dosage: 20-30g/100l, package: 500g vacuum pack, one package is sufficient for producing 1500-3500 liters of wine. Erbslöh dried yeasts have proven themselves through long-term use in the wine industry and allow winemakers to create unique signature quality wines.

Saccharomyces Carlbergensis - Quality Dry Yeast for Pilsner Discover authentic Saccharomyces Carlbergensis dry yeast, specifically created for brewing classic Pilsner beer. This high-quality yeast strain ensures exceptional flocculation and crystal-clear results in beer making. Key features: Suitable for beer strength up to 22° Plato Optimal fermentation temperature: 10-14°C Recommended dosage: 8-12 grams per 10 liters Beer made with this yeast stands out for its juicy and rich flavor profile. Thanks to the yeast's excellent flocculation properties, you'll achieve a crystal-clear beer with a professional appearance. Saccharomyces Carlbergensis is an ideal choice for both home brewers and small breweries who want to produce quality Pilsner with traditional taste.

Abbey Beer Yeast - High-Quality Fermenter for Strong Beer Production Abbey beer yeast is specially developed for brewing high-alcohol beers, ensuring a quick and efficient fermentation process. This premium-class yeast brings out the fine and balanced aroma nuances of beer. Technical Properties and Usage Flocculation: high level Final density: high value Fermentation temperature: 15-25°C Dosage Instructions Primary fermentation: 50-80 grams per hectoliter For bottle conditioning: 2.5-5 grams per hectoliter Abbey beer yeast is excellent for both primary fermentation and achieving bottle conditioning. Thanks to its high flocculation, it ensures a clear and quality end result.

High-Quality Universal Brewing Yeast for Beer Making High-quality brewing yeast ensures a stable and reliable fermentation process both in bottles and smaller containers. This professional yeast strain is widely recognized for its versatility and reliability. Technical Specifications Fermentation temperature: 15-24°C Flocculation: medium Final density: high Dosage rate: 5-8 g / 10 l Small container dosage: 0.25-0.5 g / 10 l Usage Properties This yeast is excellent for producing various beer types, including: Wheat beers Abbey beers Other specialty beers The yeast ensures intense aroma and rich flavor bouquet, which are essential for quality beer production. Thanks to its stable properties, it is an ideal choice for both beginners and experienced brewers.

American US-05 Beer Yeast - Popular Choice for Craft Beer Brewers US-05 is an American-origin quality ale-type beer yeast known for its consistent and excellent results. This versatile yeast is ideal for brewing different beer styles, especially American Pale Ale and India Pale Ale. Main Characteristics of Beer Yeast: Clean, well-balanced flavor, low diacetyl content, strong and clear finish, low to medium flocculation. Technical Specifications: Optimal fermentation temperature: 15-24°C, recommended dosage: 5-8 grams per 10 liters of wort. US-05 beer yeast ensures a stable fermentation process and gives the beer a clear, clean taste. Due to its versatility and reliability, this yeast has become one of the most commonly used choices among home brewers.

SafSpirit USW-6 Whiskey Yeast - Professional Distilling Yeast SafSpirit USW-6 is a premium quality distilling yeast specifically developed for making American whiskeys. This Saccharomyces cerevisiae strain is known for its exceptional ability to produce high-quality distillate. Main characteristics of the yeast: Creates delicate oily aromas during fermentation that enhance the whiskey's flavor profile. Ideal for oak barrel aging. Works effectively in temperature range 20-32°C. Recommended dosage: 30-50 grams per 100 liters. SafSpirit USW-6 yeast ensures a stable fermentation process and helps achieve high-quality end results. This professional distilling yeast is suitable for both beginners and experienced distillers. Technical Data: Yeast strain: Saccharomyces cerevisiae. Optimal fermentation temperature: 20-32°C. Dosage: 30-50g/hl.

SafSpirit GR-2 Distiller's Yeast. SafSpirit GR-2 is a professional distiller's yeast specifically developed for producing high-quality and pure alcohol. It is ideal for fermenting grain spirits and starch-rich extracts. Key features: Ensures controlled and uniform fermentation process. Prevents sudden temperature rise during fermentation. Excellent for fermentation without temperature control. Technical specifications: Optimal fermentation temperature: 20-32 °C. Recommended dosage: 30-50 grams per 100 liters. SafSpirit GR-2 is particularly useful for small producers who want to produce quality alcohol without complex temperature control systems. The yeast ensures a stable fermentation process and high-quality end result.

CBC-1 Beer Yeast for Natural Ready-to-Use Beer Fermentation CBC-1 beer yeast is a professional solution for producing quality beer both in bottles and kegs. This special yeast is designed for secondary fermentation, ensuring natural and clean beer taste. Main Properties of CBC-1 Beer Yeast: Suitable for fermentation up to 14% alcohol content High pressure and alcohol tolerance Preserves the original beer taste High flocculation ability Technical Specifications: Optimal fermentation temperature: 15-25°C Application: secondary fermentation Suitable for both bottle and keg fermentation CBC-1 beer yeast ensures professional results for home brewing, being an ideal choice for producing quality beer.

Muntons Premium Gold Yeast for Beer Making Professional beer yeast specifically developed for producing beer made from 100% malts. Muntons Premium gold yeast is known for its fast and vigorous fermentation process, ensuring consistent and high-quality results. Main characteristics: Excellent flocculation ability, ensures clear beer with clean taste, reliable at various temperatures, suitable for fermenting complex malt sugars. Usage benefits: Easy to use even for beginner brewers, resistant to temperature fluctuations during fermentation, ensures stable fermentation process, ideal for traditional beer recipes.

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.

Flemish Brown Lambic Yeast for Beer Brewing - Smack Pack Activator Authentic Flemish brown yeast with lambic cultures ensures traditional earthy flavor and perfect acidity for your beer. Ideal choice for brewing quality lambic-style beer. Main characteristics: Fermentation temperature: 18-30°C Maturation time: up to 18 months Quantity: 125 ml nutrient-rich solution Suitable for brewing up to 20 liters of wort 3.5x yeast cell concentration Shelf life: 6 months from production date Usage and quality: Suitable for both home brewers and small microbreweries Sterile packaging ensures yeast purity Special Activator™ technology Note! Activator™ packages may slightly expand during transport or storage due to active yeast culture and CO2 formation. This is a natural process and does not affect product quality if the package is properly stored and less than 6 months old.

Brett yeast - mild-flavored fermenter from traditional English beer. Brett yeast is a low-intensity fermenter originating from early 20th century English beer tradition. This unique yeast strain offers brewers a perfect balance between taste and aroma. Characteristics and Usage: Delicate flavor contribution compared to other Brettanomyces strains. Rich fruity aroma with pineapple notes. Attenuation rate over 85%. Low flocculation. Technical Data: Optimal fermentation temperature: 21-30°C. Package size: 35 ml. Excellent for brewing traditional English beers and experimenting with different beer styles. The yeast's low intensity allows for creating balanced and elegant beers.

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.

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.

SafBrew™ LA-01 yeast for non-alcoholic beverage production. SafBrew™ LA-01 is a special Saccharomyces cerevisiae var. chevalieri yeast strain developed for producing non-alcoholic and low-alcohol beverages (below 0.5% ABV). Key features: Ideal for non-alcoholic beverage production. Only processes simple sugars (glucose, fructose, sucrose). Does not process maltose or maltotriose. Provides a fine and balanced aroma profile. Technical specifications: Fermentation temperature: 15-25°C. Recommended dosage: 50-80 g/hl. Medium sedimentation. Forms a powdery suspension. Note! Product pasteurization (80-120 PU) is required to ensure product quality.

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.

Vinoferm KY Universal Yeast for Wine Making. High-quality granulated universal yeast specifically developed for producing high-quality wines. This fructophilic yeast enhances natural fruit aromas, ensuring an exceptional taste experience. 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. Usage: Dosage: 15-25 g/hl (approximately 7g per 50L). Preparation: Mix 1 part yeast with 7 parts water and 3 parts must (35-40°C). Let stand for 15 minutes. Add to must, monitoring temperature difference (max 10°C). Storage: Store in sealed packaging in a cool and dry place (optimal 4-8°C, maximum 15°C). Use opened package within 2-3 days. Manufacturer: OenoBioTech - internationally recognized wine supply manufacturer with: ISO 9001 certificate, ISO 22000 certificate, FSSC 22000 certificate, Kosher certificate, Halal certificate.

High-Quality Cider Yeast for Professional Cider Making This is a premium cider yeast specifically cultivated to provide exceptional depth of flavor and maximum fruit aroma. This strain ensures crystal clear cider with a refreshing taste during fermentation. Main characteristics: High ester production, excellent fructose assimilation, very high flocculation rate (level 5), low final gravity. Technical specifications: Optimal fermentation temperature: 12-28°C, suitable for fermentation in complex conditions, ensures high attenuation. This cider yeast is an ideal choice for both professional cider makers and home cider brewing, always ensuring a high-quality end result.