Homebrew Wine & Beer Making Supplies Online. Call us on 01271 374123

Wishlist Beer Kits My Account

Lavin Champagne Yeast EV1118 5gm

Lavin Champagne Yeast EV1118 5gm

£1.25

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.

6 in stock

Add to Wishlist
SKU: 30042 Category: Tags: , , , , ,

Related products

  • Mangrove Jacks Wine Yeast SN9
    Mangrove Jacks Wine Yeast SN9
    Quick View
    Mangrove Jacks (Vinters Harvest) Yeast Mangrove Jacks Yeast SN9 £1.45
    Add to Wishlist

    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.

    Add to basket
  • Youngs Dessert High Alcohol Wine Yeast
    Youngs Dessert High Alcohol Wine Yeast
    Quick View
    Youngs Yeast Youngs Dessert/High Alcohol White yeast 5gm £1.60
    Add to Wishlist

    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.

    Add to basket
  • Youngs Sparkling Wine Yeast Sachet 5g
    Youngs Sparkling Wine Yeast Sachet 5g
    Quick View
    Youngs Yeast Sparkling Yeast 5gm £1.60
    Add to Wishlist

    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

    Add to basket
  • Youngs Bordeaux White Wine Yeast
    Youngs Bordeaux White Wine Yeast
    Quick View
    Youngs Yeast Youngs Bordeaux White Wine yeast 5gm £1.60
    Add to Wishlist

    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.

     

    Add to basket