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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
11 in stock
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 – 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 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.
Alcotec Distiller’s Rum Turbo Yeast
73g sachets, suitable for 25 litre fermentations.
Contains both Turbo Yeast, Yeast Nutrient, Amylase Enzyme and Vitamins.
For grain or molasses based recipes, we have added a GA (glucoamylase) enzyme which breaks down dextrins which are leftovers from the raw materials after fermentation (grain, rice etc.).
For grain based recipes, you also need to pre-treat the wash with Alcotec Alpha Amylase Enzyme (see our Shop sold separately).
Contains complete nutrition for rapid fermentation.
Producing full, rich fruity aromatics, it also includes glucoamylase enzyme to break down and convert starch and carbs into sugars for optimum yield.
NOTE: Alcotec Distiller’s Yeasts are designed for use when making spirit in the more traditional way, ie from grain.