Cider Making Ingredients

A OptiWHITE – Lallemand Yeast Derivative for Freshness, Mouthfeel, and Oxidation Protection in White and Rosé Wines Protects delicate white and rosé wines from oxidation during fermentation Enhances freshness, aroma longevity, and color stability Improves mouthfeel and softness without adding bitterness Reduces the risk of browning and premature aging Outperforms generic inactivated yeasts due to its targeted composition and polysaccharide profile OptiWHITE is a specific yeast derivative developed by Lallemand through a proprietary production method that preserves functional compounds like glutathione precursors and polysaccharides. Added at the beginning of fermentation, OptiWHITE helps protect varietal aromas and prevents oxidative damage in white and rosé wines. This is especially valuable for wines with thiol or terpene-driven profiles, such as Sauvignon Blanc, Riesling, and Muscat. It contributes to a round, full palate with reduced astringency and bitterness, while preserving brightness and youthful aromas through aging. Compared to standard yeast hulls or inactivated yeast products, OptiWHITE delivers a cleaner fermentation environment with more reliable sensory impact. Protocol Add OptiWHITE directly to the juice or must at the beginning of alcoholic fermentation. Disperse in ten times its weight of clean water or must, then mix thoroughly into the tank. Best used before or during the first stages of fermentation. Do not co-add with bentonite or tannins. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon For home users a rough approximate of weight is 1 tsp = 3.4 grams  

Read more less

This product replaces our TAN150 - Tannin Galalcool Enological tannins offer the winemaker, cider maker, or mead maker the possibility to add refined, highly-bindable tannin at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency. We offer four types of oenolgical tannins, two for use during fermentation, and two for use during the aging phase. Protection & Improved Structure! Designed for white/rose wine fermentations (including fruit wines, ciders, and mead), Scott'Tan FT Blanc Soft is a specially formulated, colorless tannin derived from Gall Nuts. When used at the beginning of the fermentation, FT Blanc Soft helps provide protection from oxidation so more of the wines delicate aromas and flavors are preserved. In addition, FT Blanc Soft's continual bonding going on throughout the fermentation improves mouthfeel and help significantly reduce or eliminate vegetal/herbaceous characters and bitterness. FT Blanc Soft imparts a perception of sweetness without contributing any sugars, along with a low-level, beneficial minerality. Note: FT Blanc Soft can also be used as an ageing tannin post-fermentation as well! To Use Add directly to the grapes at the crusher or to the juice/wine. Mix thoroughly to ensure homogenization. Note: If using FT Blanc Soft as an aging tannin, final addition should be made 3-6 weeks before bottling to allow for complete polymerization and settling. Recommended dosage rate: 0.2-0.6 g/gal (5-15 g/hL) A rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

For easy-to-drink Rhone style wines. This versatile strain is suitable for reds, roses and whites. In red wines, it contributes up front fruit to easy-to-drink Rhone style wines, often with a nice spicy quality if present in the fruit. ICV-GRE can also be effectively used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varietals like Merlot, Cabernet, Grenache and Syrah. In addition to bringing fresh, ripe fruit qualities, ICV-GRE also helps to enhance the mouthfeel of a wine. While it may not be a powerhouse in itself, this yeast truly excels at being able to keep a red wine blend from potentially becoming too heavy and pedestrian. When used in fruit focused whites like Chenin blanc, Riesling, and Viognier, ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. Alcohol tolerant to 15%, best results from 59 to 82 degrees F. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

Read more less

Lalvin DV10 is the ideal choice for winemakers dedicated to producing elegant sparkling wines and bright, crisp still whites with clean aromatics and refined structure Whether perfecting a classic Champagne, refining a crisp Chardonnay, or creating a beautifully structured sparkling wine, DV10 guarantees clarity, balance, and exceptional quality Precision, stability, and clean fermentation for premium sparkling and still wines Lalvin DV10 is a robust and versatile yeast strain, originating from the Champagne region of France. Renowned for its clean fermentation profile and high alcohol tolerance, DV10 is ideal for producing sparkling wines, Champagne, and crisp still whites. Its consistent performance under challenging conditions makes it a preferred choice for winemakers seeking reliability and clarity in their wines . Clean Fermentation Profile: Produces minimal volatile acidity and low hydrogen sulfide (H₂S), preserving pure fruit character and aromatic clarity. High Alcohol Tolerance: Effective up to 18% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 50°F (10°C) and 95°F (35°C), suitable for both cold fermentations and warm climates. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a crisp, dry finish. Low SO₂ Production: Maintains bright, clean aromatics with minimal sulfite interference. High Flocculation: Settles efficiently post-fermentation, ensuring bright clarity. Applications: Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat styles, delivering fine bubbles and crisp aromatics. Champagne Production: Reliable under high pressure and low temperatures, producing elegant mousse and clean expression. Still Whites: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, preserving bright fruit and crisp acidity. High-Alcohol Fermentations: Excellent for fortified wines and late-harvest styles, with complete sugar conversion and balanced structure. Flavor Profile:  Crisp Apple & Citrus: Sharp notes of green apple, lemon zest, and grapefruit dominate the palate. Mineral Freshness: Subtle minerality that enhances clean mouthfeel and bright finish. Floral & Light Herbaceous Notes: Delicate hints of white blossom and cut grass contribute to aromatic lift. Bright, Crisp Finish: Ensures a clean, refreshing palate with high clarity and purity. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain aromatic clarity. Secondary Fermentation: Perfect for bottle conditioning and sparkling wine production, supporting fine bubbles and bright clarity. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

Read more less

Volclay KWK Krystal Klear Bentonite is a clay-like mineral with a negative charge that, similar to Sparkolloid, removes positively charged particles. It is most effective when the wine is at a warmer temperature, so we recommend using it for fining in late spring or early summer. It also works better at lower pH levels because proteins have a stronger positive charge in more acidic conditions.  Generic Low-Level Fining for 5 Gallons: Blend 1/2 tsp (about 3g) of bentonite with 1/2 cup of hot water (140 to 200°F) in a blender for 1-2 minutes. Let the mixture sit for 60 minutes, then stir it well before adding it to the wine. Allow the wine to stand for 10-14 days before racking off. This method achieves a fining rate of 0.16g/L. Generic Mid-Level Fining: Follow the same steps as above but use 9 grams of bentonite and 3/4 cup of hot water. This method achieves a fining rate of 0.5g/L. More Scientific Approach: You can create a 5% bentonite stock solution and run bench trials to determine the lowest effective concentration for clearing the wine. Since fining is non-selective, it removes both undesirable particles like yeast and some desirable phenolic compounds. Therefore, it's best to use the lowest effective concentration. To make a 5% solution, dissolve 50 grams of bentonite in 850ml of hot water, mix thoroughly, and top up with water to a final volume of 1L. Set up trials with clear jars of equal volume, adding varying amounts of the solution to achieve addition rates between 0.3g/L and 2.0g/L. You’ll need to do some calculations to determine the right amount for your needs. Let the trials clear overnight. For more detailed technical information, consult BK653 - Monitoring the Winemaking Process from Grapes to Wine - Techniques & Concepts. Fining with Wine Kits: When using a wine kit made from concentrate, bentonite is typically added on the first day for a few reasons. It serves as a nucleation site for CO2 removal. The CO2 movement helps distribute the bentonite throughout the wine, allowing you to use less and achieve effective fining in a shorter time.  

Read more less

A fructophile for clean, low temperature ferments. W15 was isolated in 1991 from high quality Muller Thurgau must originating in the vineyards at the Viticulture Research Station in Wadenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. This yeast does just that, and it does so while respecting the varietal characteristics of the fruit. W15 can also be used to ferment high quality, fruit focused, light red wines from Pinot Noir and cool-climate Syrah. Short lag pahse, moderate rate fermenter at temperature ranges between 50 to 81 degrees F. Alcohol tolerant to 16%. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (above 77 degrees F). Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

Read more less

Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

Read more less

Super-Kleer K.C. is a  two stage wine and beer clarifying kit. Contains two pre-mixed pouches of kieselsol and chitosan. The fining porocess works by creating both strong negative and strong positive charges in the wine, which allow for larger yeast clumping and faster clearing. Works great in wine kits, grape and fruit wines, and alcohol mashes. 65 mL (2.2 fl oz) packet. Directions: Add kieselsol (packet D1) to carboy (5-6G/19-23L) of wine, etc. Gently stir. Dissolve chitosan (packet D2) in 1 fluid oz./30mL of warm water. Add and stir gently.  Clears wine  in 12-48 hours. May not clear pectin haze or products made with hard water. Storage: This product is not freeze/thaw tolerant. Frozen products will crystallize if stored at temperatures below 0°C/32°F for any length of time. Products damaged in this way are no longer effective, and the damage is not reversable. Contains: Sterile Water, Kieselsol, Chitosan (Shellfish Derivative)

Read more less

Due to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. 3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders.  Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation. A rough approximate of weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Read more less

This product is a direct replacement for our FIN74 - Ichtyocolle. Recommended for whites, roses and fruit wines, Cristaline Plus is a blend of isinglass (fish-derived protein) and citric acid stabilized with SO2. Cristaline Plus has a strong positive charge which makes it very effective at improving the clarity of a wine (even those that are made from botrytised grapes). As an added benefit, Cristaline Plus can help improve the filterability of a wine. Cristaline Plus is not sensitive to cold temperatures and may be slow to finish settling. The use of Gelocolle (FIN64) an hour after the addition of Cristaline Plus will help speed the settling process and create a more compact lees. To Use: Dissolve Cristaline Plus in 150-200 times its weight (75-100 mL) of clean, warm water (59-68 F/15-20 C) Let mixture swell for 3 hours If the solution is too viscous add additional warm water Add the solution quickly into the whole volume of wine to be treated while stirring and mix well to distribute the Cristaline Plus evenly throughout the wine Rack as soon as the lees are well settled (wait 72 hours before filtering or allow 8-10 days settling before racking) Dosage Range: 15-30ppm (mg/L)

Read more less

Kieselsol removes proteins and metallic compounds for clear, polished wine and cider. Achieve superior clarity by using Kieselsol alongside Chitosan for optimal results. Simply add to degassed wine or uncarbonated cider for a crystal-clear finish. Kieselsol is a negatively charged fining agent useful in removing proteins and some metallic compounds. Add Kieselsol to degassed wine or uncarbonated cider to clarify. For best results, always use Kieselsol in conjunction with Chitosan. Directions: Gently stir Kieselsol into fully degassed wine or alco-base at the rate of 1/4 oz per 5-6 gallons Make sure that it is fully degassed. If not, Kieselsol may not clear the wine. Stir for 20 - 30 seconds to make sure Kieselsol is fully dissolved and leave liquid to fully clear Clearing can take 1 - 2 days, so please allow 12-48 hours to clear fully For best results, use in conjunction with Chitosan or liquid gelatin. Bench trials are recommended. Kieselsol (30%) Storage: Refrigeration is not required. Do not freeze. Contains: Water, 30% Silica solution

Read more less

Chitosan efficiently removes tannins, phenols, and yeast cells from wine and cider. Perfect for clarifying degassed wine or uncarbonated cider, ensuring crystal-clear results. Achieve optimal clarity by pairing Chitosan with Kieselsol for a complete fining process. Chitosan is a positively charged fining agent and useful in removing tannin, phenols, anthocyanins, yeast cells, and bacteria. Add Chitosan to degassed wine or uncarbonated cider to clarify. For best results, always use Chitosan in conjunction with Kieselsol. Directions: Gently stir Chitosan into fully degassed wine or alco-base at the rate of 1 oz per 5-6 gallons Make sure that it is fully degassed. If not, Chitosan may not be effective. Stir for 20 - 30 seconds to make sure Chitosan is fully desolved and leave liquid to fully clear Clearing can take 1 - 2 days so please allow 12-48 hours to clear fully For best results use in conjunction with Kieselsol or liquid gelatine. Bench trials are recommended. Chitosan (1%) Contains: Water, chitosan (Shellfish derivative), acetic acid Note: Chitosan is not ttb approved  

Read more less

cottzyme KS – High-Power Enzyme for Complex Pectin Breakdown in Red, White, and Problem Wines Breaks down complex, highly esterified pectins that standard pectinases cannot Enhances clarification, settling, and filterability in challenging juices and wines Boosts juice and wine yield by improving extraction from thick-skinned or high-pectin fruit Ideal for problem fermentations or hazy wines that resist fining and filtration Performs well at low temperatures and in a broad pH range Scottzyme KS is a specialized pectolytic enzyme designed to break down complex pectin structures found in high-pectin varietals and difficult ferments. While standard enzymes like PEC5L target simple soluble pectins, KS is formulated with enhanced side-chain cleaving activity that attacks esterified pectins and heavily branched structures. This makes it particularly effective on cultivars like Pinot Gris, Riesling, Gewürztraminer, Muscat, and in juice or wine where haze persists despite prior enzymatic treatment. KS improves clarification, tightens lees, increases press and wine yields, and boosts filtration efficiency—especially in wines that defy typical settling protocols. Comparison to Scottzyme PEC5L: Scottzyme PEC5L is a fast-acting general-purpose pectinase for typical clarification tasks, such as settling and flotation of white and rosé juices. It’s ideal for clean juice production from standard grapes and most fruit wines. In contrast, KS is the go-to choice when PEC5L isn’t enough—it’s stronger on stubborn, esterified pectins and delivers better results with problematic varieties or ferments that remain hazy even after PEC5L. While PEC5L is excellent for fast juice prep, KS excels in the most difficult cases, including post-fermentation haze and challenging press fractions. Protocol Dilute Scottzyme KS in 10 times its volume of chlorine-free water or juice. Add to must, juice, or wine and mix well. Suitable for use before or after fermentation. Do not add simultaneously with bentonite or high SO₂. Works effectively at 10–20°C. Usage Rates Recommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon = approximately 0.02–0.05 mL per liter Use lower rates for moderate haze and extended contact time. Use higher rates in cold settling, high-pectin juices, or persistent post-fermentation hazes. Allow 4–24 hours of contact time depending on application.

Read more less

4766 is a crisp and dry fermenting yeast with a big, fruity finish Creates a nice balance for all types of apples, pears, and other fruit Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation I was a doubter at first, but after using the Wyeast Cider strain, I am now a convert.  I used to ferment my ciders with English Ale (sweet) or Champagne (dry) yeast, but no longer! I have found a delicious Cider yeast that highlights the flavor of the apples and does not ferment too dry.  After we started stocking this strain, it became impossible to keep it in stock during the harvest season! This yeast creates a nice balance for any type of apple, pear, or other fruit. It gives a crisp and dry ferment and allows the fruit character to dominate the flavor profile. Attenuation: NA Flocculation: Low Alcohol Tolerance: 12% Optimum Fermentation Temp: 60-75°F Cell Count: 100 Billion Styles: Apple Wine Common Cider Common Perry Cyser (Apple Melomel) English Cider French Cider Fruit Cider New England Cider Traditional Perry Other Sppecialty Cider or Perry For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

Read more less

Made from traditional UK Cider Apples. High in tannins and acidity. Blend or backsweeten with standard apple juice to balance. Dilute in 6 parts water to 1 part concentrate to reconstitute original juice; Approx 1.040 SG, 5.2% ABV. 0.5 Liter good for ~1 gallon 3 Liter good for ~6 gallons 5 Gallon good for ~35 gallons  

Read more less

Get in on the Cider making craze with a super easy to make Cider Kit. The Taste of delicious orchard apples, light and crisp with a juicy apple bite.  ABV Approximately: 5.2 % Style: Sweet Color: Gold Makes 6 gallons. Each of our cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavor of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day.   Please Note: You will need 2.2 lbs of Corn Sugar (Dextrose) for this kit as well.  See our You Might Also Need Section below for products. These kits are tasty uncarbonated, but add some bubbles and things get even better.  We recommend a pack of Carbonation Drops to help give this cider a carbonic kick! These kits come with yeast, preservative, sweetener, and Cider Extract. The yeast, preservative, and sweetener can be found in a pouch inside the W300 bag.

Read more less

Selected from the Champagne region, can be used for all types of ciders, as well as applejack or apple brandy washes. SafCider AB-1 works well even under difficult fermentation conditions. Adaptable to a wide temperature range between 50-86°F with ideal temperatures between 64-75°F. Works at low pH from 3.3. Low nitrogen requirements: from 150ppm of Yeast Available Nitrogen.  Maximum SO2 level : 70mg/L.  Very good assimilation of fructose. Highly flocculant.

Read more less

The best cider yeast for an intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure. Usage: For sweet and dry ciders even under difficult fermentation conditions. Technical Characteristics: Excellent settlement strength even with its sensitive to killer phenotype Fast kinetic Broad fermentation temperature spectrum: 10-30°C (50-86°F) Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8 Very good assimilation of fructose Maximum initial SO2 level recommended: 75mg/L Very low malic acid consumption (less than 0.4 g/L) Medium 2-phenylethanol and isoamyl acetate producer. High production of ethyl (fruity) esters Dosage: 10 to 20 g/hl for first fermentation 30 to 40 g/hl for prise de mousse Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume). With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration. Shelf Life 4 years from production date.      

Read more less

The best cider yeast for a very high aromatic intensity and complexity towards fresh fruity notes (apple, banana-pear, red, citrus and exotic fruits) combined with interesting elaborated fruit notes (applesauce). Usage: For sweet ciders, sweet and round mouthfeel strengthening candy like sensation. Technical Characteristics: Regular slow kinetic Broad fermentation temperature spectrum: 10-30°C (50-86°F), ideally 15-25°C (59-77°F). High nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.9 Medium assimilation of fructose Maximum initial SO2 level recommended: 50mg/L. Very low production of acetaldehyde and SO2 High malic acid consumption (up to 1.4g/L) Medium 2-phenylethanol and very high isoamyl acetate (candy-banana) producer Dosage: 20 to 40 g/hl for first fermentation Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume). With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration. Shelf Life: 4 years from production date.

Read more less

The best cider yeast for a fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Usage: For sweet and dry ciders, even under difficult fermentation conditions. Sweet and round mouthfeel. Technical Characteristics: Very good settlement strength even with its sensitive to killer phenotype Regular to fast kinetic Broad fermentation temperature spectrum: 10-30°C (50-86°F) Low nitrogen requirements: Ratio YAN**(mg/L)/Sugar(g/L) > 0.7 – 0.8 Good assimilation of fructose Maximum initial SO2 level recommended: 100mg/L and low production of acetaldehyde and SO2 Medium malic acid consumption (up to 0.9g/L) Medium 2-phenylethanol and ester producer. Good balance between acetate (amylic) and ethyl (fruity) esters Dosage: 10 to 20 g/hl for first fermentation  Direct inoculation: Pour the yeast on the surface of at least 10 times their weight of must (possibly directly on the top of the tank or during tank filling after clarification). Gently stir to avoid or break clumps. Immediately transfer into the tank via a pumping over with aeration (or homogenize tank volume). With prior rehydration: Pour the yeast on the surface of 10 times their weight of tap water at room temperature. Gently stir to avoid or break clumps. Wait for 20 minutes and transfer into the tank via a pumping over with aeration. Shelf Life: 4 years from production date.    

Read more less

The new and improved ICV Opale yeast is a perfect option for rose wines and ciders to bring out exotic and citrus aromas, while maintaining freshness sought after in roses. A QTL yeast with low to no H2S, SO2, and acetaldehyde production. Lalvin ICV Opale 2.0™ exhibits a special ability to produce very low level of H2S and SO2. Moreover, the final level of acetaldehyde fermented with Lalvin ICV Opale 2.0™ will be a good asset to stabilize most wines with moderate SO2 level. Sensory attributes provide exotic, tropical and citrus fruit intensity. Lalvin ICV Opale 2.0™ is a good alternative to other selected wine yeast to obtain more freshness in wine. Specifications: Fermentations Speed: Moderate Glycerol Production: Moderate Lag Phase: Very short Nitrogen Needs: Low Alcohol Tolerance: 16% SO2 Production: Very low Max. Temperature: 86°F Min. Temperature: 59°F   Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

Read more less

Join in on the Cider making craze with a super easy to make Cider Kit. A sweet apple base combined with a refreshing burst of summer berries including delicious raspberries and blackcurrants. Serve over ice!  These kits are tasty uncarbonated, but add some bubbles and things get even better!  We recommend a pack of Carbonation Drops to help give this cider a carbonic kick! Mangrove Jack's cider varieties are formulated with only the freshest and best quality fruit which is then pressed and concentrated using state of the art evaporators, and then cold filled into a pouch. This ensures we preserve the natural flavor of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day. Please Note: You will need atleast 2.2 lbs of Dextrose for this kit as well.  See our You Might Also Need Section below for products. ABV Approximately: 5.6 % Style: Sweet Color: Dark Pink Makes 6 gallons Kit Includes: • Cider Extract • Yeast • Preservative • Sweetener

Read more less

Join in on the Cider making craze with a super easy to make Cider Kit. Fresh strawberries coupled with juicy pear. This cider is sweet and fruity, especially good when served chilled on a hot summer's eve. ABV Approximately: 4.7 % Style: Sweet Color: Pink Makes 6 gallons Each of our cider varieties has been formulated with only the freshest and best quality fruit which is then pressed and concentrated using state of the art evaporators, and then cold filled into a pouch. All this effort we go to ensures we preserve the natural flavor of the fruit, giving you cider which is fresh, crisp and especially good on a hot summer's day. Please Note: You will need at least 2.2 lbs of Dextrose for this kit as well.  See our You Might Also Need Section below for products. These kits are tasty uncarbonated, but add some bubbles and things get even better.  We recommend a pack of Carbonation Drops to help give this cider a carbonic kick! These kits come with yeast, preservative, sweetener, and Cider Extract. The yeast, preservative, and sweetener can be found in a pouch inside the bag.

Read more less