All orders under £80 have a delivery charge of £6.00 and orders with a value exceeding £80 are sent free of charge by carrier to all UK mainland addresses, some post codes in Scotland, Isle of Man, Channel Islands and Northern Ireland will incure an extra charge, Please check your postcode in the extra delivery payment in the categories under Additional Postage Charges. Order processing, which, due to walk-in customer pressures, can be up to 48 hours from receipt, orders are dispatched for next working weekday delivery. The Scottish Highlands usually requires a further 24 hours before receipt. If a parcel is returned to us due to non-delivery, customers will be liable for all reshipping costs.
Deliveries are made by a carrier on a next working day service, or by Royal Mail. We endeavor to dispatch all orders within 1-3 working days. If a parcel is returned due to non-delivery you will be liable for all reshipping costs.
Orders are processed Monday to Friday, orders placed after 2.00pm on a Friday will not be processed until the following Monday.
Saturday delivery will only occur if orders are sent by Royal Mail, i.e. those generally valued under £10.00
Please note: We sell only within the UK mainland and all money received for orders from elsewhere will be refunded.
However, orders from the Isle of Wight and Northern Ireland will occur a extra cost of £5 to cover postage. Please follow link to the outside UK mainland page for payment.
We are happy to post to any country, please email for cost, we can not accept any responsibility for lost or failed deliveries outside UK main land.
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.