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YEAST- WINE

Lalvin 71B-1122

Origin- Selected in Narbonne at the Institut national de recheerche en agriculture (INRA) by J> Maugenet. The selection was designed to isolate yeasts that would produce fruity yet fresh character in wine that would live long after fermentation.

OENOLOGICAL PROPERTIES AND APPLICATIONS

The 71-B strain is a rapid starter with a constant and complete fermentation between 15 - 30 degees C (59-86F) that has the ability to metabolize high amounts (20 to 40 %) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased.

The 71-B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid,(Vancouver Island) the partial metabolism of malic acid helps soften the wine. The 71-B also has the ability to produce significant esters and higher alcohol, making it an exellent choice for fermenting concentrates.

YEAST- WINE

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Lalvin K1V-1116

Origin- Selected by the Institut cooperatif du vin in Montpellier among numerous killer steains isolated and studied by Pierre Barrenat INRA, the 1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.

OENOLOGICAL PROPERTIES AND APPLICATIONS

The K1V-1116 is a rapid starter with a constant and complete fermentation between 15 and 30 degrees C (59-86F), capable of surviving a number of difficult conditions, such as low nutrient must and high levels of SO2 or sugar. Wines fermented with the 1116 have very low volatile acidity, H2S and foam production.

This strain tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity og 1116 to addapt to difficult fermentation conditions. Restarts stuck fermentations.

YEAST- WINE

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Lalvin EC-1118

Origin- The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the 1118 is one of the most widly used yeasts in the world.

OENOLOGICAL PROPERTIES AND APPLICATIONS

The fermentation characteristics of the EC-1118-extremely low production of foam, volatile acid and H2S-make this strain an excellent choice. This strain ferments well over a very wide range from 7 to 35 degrees C (45-95F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavour and aroma contribution are also properties of the 1118.

The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.

Yeast - Mash See our Activated charcoal information click here

TURBO PURE 48 HOURS
Special formula for cleaner fermentation

This Turbo Yeast is tailor made for The Amazing still - and the only yeast in the world that will be recomended for the still - but it will improve all home distillation.

Instructions:

1. Dissolve 6-8 kg (13 -17 lbs) sugar into 8 liter (2 US gallons) hot water. Make sure the sugar has completely dissolved before continuing.

2. Top up to 25 liter (6.5 US Gallon) with cold water.

3. Make sure the liquid temperature is below 40°C (104°F) then add the Turbo Yeast sachet. Continue to stir until no more yeast particles are visible.

4. Allow to ferment at 20-30°C (68-86°F) air temperature for 2-7 days.

For a pure fermentation the air temp must be maximum 30°C (86°F) 6 kg (13 lbs) sucrose 20°C (68°F) Amb, 2 days and 30°C (86°F)Amb 1-2 days 7 kg (15 lbs) sucrose 20°C (68°F) Amb, 4 days and 30°C (86°F)Amb 2-3 days 8 kg (17 lbs) sucrose 20°C (68°F) Amb, / days and 30°C (86°F)Amb 4-5 days

YEAST- Port or Mash

Pot Distillers yeast 18% can ferment fruit brandy, fruit schnapps, grappa, brandy and other mashes to 18% which greatly improves taste after distillation, and gives a better yield. It's a hit with all schnapps distillers. Also, it can sometimes be used to ferment larger batches to 18% alcohol by using one sachet to 50 liters of sugar or fruit mash (half dosage). This is normally impossible with high alcohol Turbos: they ferment violently and produce so much heat early in the process that the yeast dies.
We have tried it with berry ports and the berry flavour was excellent.

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