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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
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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
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.
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
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.
