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  • 1x Yeast Pack 1x Yeast Nutrient 1 x Activated carbon, you need to order 1 x Turboklar. The shortest definition would be: A yeast/nutrient mix designed to produce high and pure alcohol by fermentation from a sugar/water wash.

  • The Alcotec Turbo Klar finings does the trick in 24 hours normally and in 48 hours in the impossible cases. For finings to work best, it is important that you have degassed the brew and ideally added a stabiliser, or at least made sure that it is not fermenting any more.

    It comes in a practical duo-pack, containing all you need to clear 25 litres of wine or wash. Note that it does NOT work on beer (it’s too good, you would take out the yeast you need for the secondary fermentation later).

  • Alcotec 48 Turbo Yeast is probably the best selling turbo in the world. It is based around a “pure” yeast strain which is a temperature tolerant, high alcohol distillers strain. With the unique precisely composed nutrition, containing the nitrogen source, pH regulator, trace minerals, vitamins and an antifoaming agent, it is the perfect yeast compound for creating a high alcohol wash. It has a “dual” use, you can either use it for 20% (21% in special circumstances) alcohol in 5-6 days, or 14% in 48 hours (hence the name). The alcohol level is simply determined by the amount of sugar you add at start. Alcotec 48 includes mineral absorbents for ultra purity. Comes in 135g

  • Alcotec Spirit Carbon is a mineral based activated carbon with particle size 0.4 – 0.85mm. It is manufactured with a special process for low dust and extreme adsorption properties with all liquids.

  • Alcotec VodkaStar turbo yeast contains a high purity yeast strain, chosen for its ability to create very clean and neutral alcohol from a sugar/water wash. It will ferment to 14% in 5-6 days. Note that for making vodka from grains, you also need enzymes to break down starch components into fermentable sugars. If you use grains, rice or similar in the recipe – use Alcotec Vodka Turbo with GA instead and you may need to pre-treat the wash with Alpha Amylase enzyme. Temperature range is 20-25°C for maximum purity but it works up to 35 °C

  • Diammonium Phosphate, powder for use in winemaking. This is the basic nitrogen source in nearly all wine yeast nutrients. It can be used by itself or to augment some of the more expensive complete nutrients. At certain stages of fermentation it will help inhibit formation of reduced sulfur compounds.

  • Still Spirits Classic Turbo Yeast is the best selling turbo yeast world-wide. Capable of achieving a high alchohol yield of 18% -20% ABV.

    Please Note: Not for use with the Air Still

  • The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop

  • Windsor ale yeast is a true English strain that produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor.Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose Windsor to produce beers that range from pale ale to porter with moderate alcohol levels and the flavor & aroma characteristics of the best traditional ales

  • carbonclearimages

    Distillers Triple Pack

    Suitable for the  T500 stills

    Contains

    Turbo Classic 8 Yeast 4 star, Turbo Carbon, Turbo Clear,8k dextrose

    this kit will give you 20% ABV in aprox 5days @25c  77f

    Note: I have used this kit , I got 4.300 liters @93% in five days added water to make it 40% gave me 12 liters  of spirits =16 x 750 ml bottles.

    works out @ £ 1.32 per bottle

    Cane or sucrose sugar can reduced the final ABV

     

    Sale!
  • Distillers Triple Pack

    Contains 1 sachet each:
    Triple Distilled Turbo Yeast
    Turbo Carbon
    Turbo Clear

  • Distillers Triple Pack

    Suitable for the Air stills & T500 stills

    Contains
    Triple Distilled Turbo Yeast 5 star, Turbo Carbon, Turbo Clear,7k dextrose. this kit will give you 15% in aprox 6-7 days @ 20c-24c  .Premium Quality Distillate

    Cane or sucrose sugar can reduced the final ABV

     

    Sale!
  • (Fruit Wines & Red Wines) A very vigorous yeast giving a rapid start to fermentation. Because of this, always allow headroom in the fermentation vessel. Excellent for all red table wines and also wines from autumn fruits, such as blackberries, elderberries and sloes.For full bodied red and white wines; quick start, rapid ferment, low foam.

  • The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may alsobe used to restart stuck fermentations.
    An excellent choice for champagnes and late harvest wines. Also a very good  choice for dry whites.

  • A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.

    Suitable for brewing all types of cider.

  • Saccharomyces Cerevisiae – The ‘only strain’ for Germanic aromatic white wines.

    AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.

    AW4 is a good fermenter across the range 14 to 30ºC (57 -86ºF), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 – 25ºC (68 -77ºF) range and the pH is above 3.0

  • Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.

    BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially full aromatic flavour. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration.

    BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity.

    Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30ºC (59 -86ºF) but ferment below 22ºC (72ºF) for maximum flavour development.

  • Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter.

    However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% ABV. Ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 80ºC (46ºF) is required.

  • Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption

    CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds.

    CR51 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO² production

  • Saccharomyces Cerevisiae – For sweet white/blush and dessert wines. Produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavor characteristics. CY17 is also noted for high glycerol formation, further enhancing sweetness.

    This is a slow fermenter compared to all other strains in the Mangrove Jack’s range, typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26ºC (72 -78ºF) range. Dropping the temperature below 15ºC (59ºF) two thirds of the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation).

    CY17 is also excellent for sweet sparkling wines, but CL23 must be employed for the bottle fermentation stage.

    Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed

  • 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 27OC (64 -80OF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2

  • 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 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol.

  • Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders.

    If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine.

    SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth.

    SN9 is another strain noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10OC (50OF) is required.

    This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains.

    SN9 is ideal for restarting stuck fermentations.

  • 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 sulfur dioxide formation and low foaming.

    VRE21 is capable of fermenting between 59 – 86°F but best results are achieved when a temperature between 68 – 75.2°F is maintained, unless cold fermenting is desired for flavour/aroma development.

  • Medium attenuation, low flocculation. Good all-purpose ale yeast. Optimum temp: 57°-77° F

  • This yeast has excellent crusting characteristics forming a firm ‘jelly like’ deposit at the bottom of the Fermenter and bottle or barrel. Flavour profile is excellent and the yeast has the ability to drop out of suspension very rapidly.

  • American ale yeast producing well balanced beers with low diacetyl and a very clean, crisp end palate. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation.

    Sedimentation: medium
    Final Gravity: low to medium
    Temperature Range: 15-24ºC
    Dosage: 11.5 g in 20 to 30 L

  • English ale yeast selected for its fast fermentation character and its ability to form a compact sediment at the end of fermentation, helping to improve beer clarity. Recommended for the production of a large range of ales and specially adapted to cask-conditioned ones and fermentation in cylindo-conical tanks.

    Sedimentation: high
    Final Gravity: medium
    Temperature range: 15-24ºC
    Dosage: 11.5 g in 20 to 30 L

  • This strain is known for it’s exceptional reliability and it’s ability to consistently deliver fresh, clean, crisp and robust ciders. It is a very low foaming strain that will ferment between 10 – 35°C, adhering to the ideal fermentation for cider; measured and steady. The flavour characteristics confered by this strain are neutral and clean meaning that the natural flavour of the fruit will be the prominant taste on the palate, guaranteeing a satisfying, well balanced cider. Overall, a classic cider yeast that will ferment to dryness with a delicious, powerful and refreshing fruity finish, perfect for making your own traditional European cider.

    Technical Information

    Gluten Free

    Alcohol tolerance: 15% v/v
    SO tolerance: High
    Foaming: Low
    Low production of urea
    Low production of fusel oils
    Viability: >1.0x 10 CFU/g

  • A specialist active dried vodka distiller’s yeast. This has a unique low congener profile for vodka spirit and gives excellent sugar to ethanol conversion, thus maximising the yield. The strain is highly viable, ensuring a short lag phase and reduced risk of bacteria infection.

    Attenuation: Very High
    Flocculation: High
    Alcohol Tolerance: 14%
    Well Suited Styles: Vodka and other white spirits made from sugar, grain, potato and other feedstock.

    Sufficient for up to: 25 L (6.6 US Gal) Fementation.

    Instructions: Leave to ferment between 20-28ºC (68-82ºF) ambient air temperature for optimum performance and quality.

    Ingredients: Yeast nutrients, dried yeast, enzyme (amyloglucosidase), vitamins, trace minerals, anit foaming agent.

    NOTE: Distiller’s Yeasts are designed for use when making spirit in the more traditional way, i.e. potato.

  • Young’s Bordeux Red Wine Yeast is truly a top quality strain that delivers outstanding home wine making results. Some red wine yeast strains on the market will strip out fruit flavour and colour from the must, however the complete opposite is true of this strain. Your wine will retain the viticulture and natural fruit characteristics of the grape and it’s synonymous claret colouring. This yeast will allow you make wines that are full of the balanced soft fruit flavour and character that is associated with traditional old world Bordeux reds. Expect pronounced dark fruit notes on the nose, as well as some spicy characteristics, well balanced wines with good palate length and intense fruit flavours. This medium foaming yeast has the ability ferment up to 15% ABV and produce truly sublime wines suitable for maturation.

    Technical Information

    Gluten Free

    Alcohol tolerance: 15% v/v
    Glycerol production: 6g/L
    Foaming: Medium
    Low production of volatile acids
    Low production of SO
    Viability: >1.0 x 10 CFU/g

    Rehydration

    During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.

    Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.

    The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.

  • oung’s Dessert / High Alcohol Wine Yeast is an exceptional strain that allows optimum wine quality to be achieved with each and every brew. It’s properties include an ability to ferment up to 18% ABV, rapid clearing, low foam formation, and the ability to ferment as low as 10°C means this is a reliable and easy to handle strain. You can expect a taste and aroma profile that will bring the natural grape flavours to the fore, it will also add a definite weight and depth to your wine, making it perfect for high alcohol sweet wines. Excellent across numerous varietals producing classic, true to type sweet, flavoursome wines with balanced mouthfeel and smooth finish, exuding the baked fruit flavours synonymous with high alcohol wines. Making well structured, clean wines that are a wonderful accompaniment to many after dinner treats is what this strain does beautifully.

    Technical Information

    Gluten Free

    Alcohol tolerance: 18% v/v
    SO tolerance: High
    Foaming: Low
    Low production of fusel oils
    Viability: >1.0x 10 CFU/g
    Wild yeast: 1 per millin

    Rehydration

    During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.

    Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.

    The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.

  • Youngs Ale Yeast is a customary example of a traditional top fermenting English Ale yeast and is used throughout the country in commercial breweries as well as by home brewers. The pure single strain culture has several outstanding characteristics such as it’s high temperature tolerance, high alcohol tolerance, relatively low risk of bacterial contamination and outstanding sedimentation characteristics, making it a consistently popular option, delivering reliable top quality Ale’s. You can expect a full bodied, fruity Ale with a hoppy, estery nose and palate. When using this yeast you can look forward to a high final gravity that delivers additional body, weight and a fuller flavour to competitor yeasts. Young’s Ale yeast can be sensitive to variations in fermentation temperature but where constant temperature is used it is a forceful strain with very strong fermentation and moderate attenuation properties.

    Technical Information

    Gluten Free

    Alcohol Tolerance: 9.5% v/v
    Viable cell count > 5.0 x 10 CFU/gram
    Wild yeast: 1 per millin
    Total bacteria:

     

    Rehydration

    During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.

    Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.

    The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.

  • Young’s All Purpose Red Wine Yeast is a fantastic, multitalented strain that is capable of working with and enhancing each varietals distinctive character. This steady, stable fermenter will deliver a soft yet well structured red wine. You can expect consistently high results when using this yeast, exceptional when producing fruity reds. Whilst only imposing subtle aroma and flavour compounds on to your wine, the results will show full expression of the grape’s
    individual character. Anticipate medium to full bodied wines with good length of palate and a long finish, with the ability to ferment up to 15% ABV, this is a good all rounder when you are unsure which strain to use.

    Technical Information

    Alcohol tolerance: 15% v/v
    Glycerol production: 5g/L
    Foaming: Medium/High
    Low production of volatile acids
    Low production of SO
    Viability: >1.0 x 10 CFU/g

    Rehydration

    During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.

    Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.

    The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.

  • ide range of applications and can also be used when making fruit wines.

    Technical Info

    Alcohol tolerance: 18% v/v
    SO2 tolerance: High
    Foaming: Medium
    Low production of urea
    Low production of fusel oils
    Viability: >1.2x 10 CFU/g

    Rehydration

    During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.

    Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.

    The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.

  • oung’s Bordeux white wine yeast is designed to enhance and emphasise the grapes natural flavours staying true to the terrior of where the grapes were picked. Promoting elegant, clean, full and fresh herbaceous flavour characteristics within your wine, this medium rate fermenter will reach 13% ABV. Particularly suited to Bordeux white wines this moderate foaming yeast will develop a concentrated fruit flavour within your wine with many white fruit aromas, always delivering a high quality wine. Consistant controlled fermentations can be expected from this strain, always delivering beautiful food-freindly wines.

     

    Technical Information

    Gluten Free

    Alcohol tolerance: 13% ABV
    Glycerol production: 6g/L
    Foaming: Low/med
    Low production of volatile acids
    Low production of SO
    Viability: >1.0 x 10 CFU/g

     

    Rehydration

    During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.

    Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.

    The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.

     

  • Young’s Bordeux Red Wine Yeast is truly a top quality strain that delivers outstanding home wine making results. Some red wine yeast strains on the market will strip out fruit flavour and colour from the must, however the complete opposite is true of this strain. Your wine will retain the viticulture and natural fruit characteristics of the grape and it’s synonymous claret colouring. This yeast will allow you make wines that are full of the balanced soft fruit flavour and character that is associated with traditional old world Bordeux reds. Expect pronounced dark fruit notes on the nose, as well as some spicy characteristics, well balanced wines with good palate length and intense fruit flavours. This medium foaming yeast has the ability ferment up to 15% ABV and produce truly sublime wines suitable for maturation.

    Technical Information

    Gluten Free

    Alcohol tolerance: 15% v/v
    Glycerol production: 6g/L
    Foaming: Medium
    Low production of volatile acids
    Low production of SO
    Viability: >1.0 x 10 CFU/g

    Rehydration

    During yeast manufacture, special processs are employed to promote very high leveles of the natural compound – Trehalose within the yeast.

    Trehalose is a natural sugar produced within the yeast cells to protect itself during prolonged storage and stress conditions.

    The very high levels of trehalose acheieved also remove the need for re-hydration before adding to must or wort – there is now no advantage in doing this even for high alcohol wines.

  • his strain is known for it’s exceptional reliability and it’s ability to consistently deliver fresh, clean, crisp and robust ciders. It is a very low foaming strain that will ferment between 10 – 35°C, adhering to the ideal fermentation for cider; measured and steady. The flavour characteristics confered by this strain are neutral and clean meaning that the natural flavour of the fruit will be the prominant taste on the palate, guaranteeing a satisfying, well balanced cider. Overall, a classic cider yeast that will ferment to dryness with a delicious, powerful and refreshing fruity finish, perfect for making your own traditional European cider.

    Technical Information

    Gluten Free

    Alcohol tolerance: 15% v/v
    SO tolerance: High
    Foaming: Low
    Low production of urea
    Low production of fusel oils
    Viability: >1.0x 10 CFU/g

  • A general purpose yeast suitable for country wines . Standard form of yeast used for brewing, can be used for beer or wine but more suited to beer and low alcohol wines.

  • Young’s Re-start Wine Yeast is the perfect strain for completing fermentations that are sluggish or have completely stopped. This yeast has the capabilities to kick start and dominate the fermentation, fermenting to dryness up to a possible 18% ABV. This innovative, fermentation-friendly yeast will start work quickly and produce low foam overcoming difficult fermentation conditions and delivering a consistently clean and fresh tasting wine. This strong, forceful strain is suitable for use with any red, white or rose wine it is easily handled and confers very neutral flavour and aroma characteristics. Due to it’s rapid re-activation properties it will avoid negative wine influencers such as excessive SO production, colour oxidation and flavour loss commonly associated with sluggish fermentations.

    Technical Information

    Gluten Free

    Alcohol tolerance: 18% v/v
    SO tolerance: High
    Foaming: Low
    Low production of fusel oils

  • for Higher Alcohol content A Specially formulated recipe containing Bentonite, Wine Yeast, Yeast Nutrient, Vitamins and Minerals. Used or making high quality wines, speedy fermentation and clearing.

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