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  CellarScience® LUSCIOUS Dry Wine Yeast | Premium Wine Yeast

  Autolyzing, quick release of polysaccarides such as mannoproteins Top choice for sur lie aging Ability to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging When fermented warmer exoctic tropical flavors shine Frequently used to make luscious Chardonnays and similar white wines Luscious Chardonnays with creamy mouthfeel and deep complexity... if that is your end point, LUSCIOUS is your starting point. LUSCIOUS can be fermented at different temps depending on your style preference. Ferment it cooler, it can handle it, and put the emphasis on the creaminess and the toasted champagne-like complexity of sur lie ageing. Or crank it up a bit warmer and add in some more tropical notes, your choice. However the magic of LUSCIOUS really happens after fermentation when this yeast goes naturally goes nuclear, implodes and breaks open its cell walls, during a process called autolysis. Polysaccharides such as mannoproteins are released into the wine... and man, it's all about those mannoproteins creating that rich, creamy mouthfeel that so many Chardonnay drinkers seek out. The silky richness is emphasized even futher by sur lie aging, aging on clean lees for a period of time, in either tank or barrel. Being a low producer of SO2 it is naturally great candiate for later malo-lactic fermentations. Now that we have painted a picture try putting this marketing wizardry on your next label "The 10-40w viscosity of this wine is due to it being loaded with mannoproteins from the guts of exploded yeast cells". Maybe leave us out of the wine marketing department but we do know a winning yeast when we taste it. #1 for this style of Chardonnay but also a top choice for Viognier and other whites. Optimal Fermentation Temp: 55–68°F Start Time: Average Alcohol Tolerance: 14%+ Nitrogen Demand: Average YAN Requirement @ 23 Brix: 245 ppm Production of volatile acidity: Average Production of SO2: Low Cap/Foaming: Low Ease to Ferment with MLF: Good Lees Aging: Best Choice Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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  $1.99

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  Dry Wine Yeast - 3001

  Isolated, studied and selected from the prestigious Côte de Nuits terroir in Burgundy during a three-year research project by Laboratory Burgundia Oenologie in Beaune, France. The goal of this selection program was to find a dominant natural yeast strain from a traditional “cold soak” that would elaborate intense, complex and balanced Pinot Noir varietal character. The 3001 strain stood out from other strains. Wines made with it were noted for fruit and varietal characters that were both elegant and complex. This yeast has moderate nitrogen demands but will benefit from proper nutrition and aeration, these factors becoming increasingly important as your potential alcohol content rises above 13%. This strain is tolerant to standard SO2 additions and low temperatures (down to 12°C/54°F) for a steady and reliable alcoholic fermentation following cold soak. The 3001 yeast is specifically for high quality cold soak Pinot Noir destined for aging. Download the PDF Download the PDF

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  $3.19

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  CellarScience® BOUQUET Dry Wine Yeast | Premium Wine Yeast

  Produces ß-glucosidase to cleave terpenes Floral, Rose, Citrus flavors Will not produce volatile phenols Best choice for Muscat/Moscato & Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier Those floral, rose, citrus, and stone fruit aromatics are bound all up in terpense in your grape skins and you know, they would really like to get out. It's your job to free them, package them in a bottle, and eventually let them waft out of a wine glass and into the nasal cavity of someone who appreciates excellence. We can help you do this. If you are making a higly aromatic white such as Muscat, Gewürztraminer, Viognier, Sauvignon Blanc or Riesling this is the ideal yeast. BOUQUET is known for its production of the enzyme ß-glucosidase which liberates aromatic compounds by cleaving terpenes from the sugars that bind them and releasing their goodness. This yeast will turn these certain grape varietals from ordinary white wines to highly aromatic, very special white wines that smell and taste amazing. The type of wine where 'stuff' wafts out of the glass! Also interesting is that most yeasts have the potential to produce phenolic off flavors, which in high quantities produce a paint like aroma (yuck!), if the conditions are less than ideal. However, BOUQUET is POF (phenolic off flavors) negative and will synthesize phenolic off flavors, eliminating that risk. This is a great yeast to co-ferment with Luscious for added complexity. Additional Fermfed nutrient is recommended at the start of fermentation due to the short lag phase of this strain. Due to such a rapid period of growth, the yeast cells require higher levels of nutrients to ensure a healthy fermentation. If you have had your wine tested and know your Yeast Available Nitrogen (YAN) follow our CellarScience nutrient feeding schedule accordingly. If you don't know your YAN we recommend hydrating with Fermstart, feeding with FermFed at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. Normally the feeding at the onset of fermentation would be with Fermfed DAP free but in this case BOUQUET can use the extra DAP kick that Fermfed provides. Start Time: Fast Alcohol tolerance: 14% Nitrogen demand: Very High Yan Requirement @ 23 Brix: 340 ppm Production of Volatile Acidity: Low Production of SO2: Average Cap/Foaming: Average Ease to Ferment with MLF: Low Malic Acid Consumption: Average Killer Factor: Positive (though is able to coferment with Luscious) Yeast Type: Cerevisiae Optimal Fermentation Temp: 50–80°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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  $1.79

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  CellarScience® CITRUS Dry Wine Yeast | Premium Wine Yeast

  Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors Ferment at 58-61 for maximum enzymatic activity #1 Choice for Sauvinon Blanc. Also good for Viognier Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60F. So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavors, CITRUS may be your yeast. This yeast is good and perserving acidity so if you are working with whites from a warmer region that can be particularly helpful. More on Thiols: Thiols are organic sulphur compounds that are resonsible for the most prized flavors in many white wines. 4mmp (black current), 3MH (Passion fruit, Grapefruit and Citrus) and 3MHA (Tropical Passionfruit, Rose) Start Time: Average Alcohol tolerance: 14%+ Nitrogen Demand: low Production of volatile acidity: Average Production of H2S: Average Production of SO2: Low Ease to Ferment with MLF: Good Optimal Fermentation Temp: 53–73°F (Ideal for enzymatic activity: 56–60°F) Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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  $1.79

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  CellarScience® LiquiBody | Liquid Gum Arabic | Adds Perceived Sweetness and Mouthfeel | Helps Lock In Color

  Adds mouthfeel and body to wines, seltzers, ciders, etc. Adds perceived sweetness without the concerns of adding residual sugar Helps lock in color by keeping anthocyanins in suspension in red wines Reduces the formation of tartrate crystals in white wine Makes bubbles in sparkling wine rise slower enhancing the appearance LiquiBody by CellarScience is a specialized, pre-liquefied Gum Arabic preparation that adds body and perceived sweetness while stabilizing color and smoothing tannic astringency. LiquiBody is made from high molecular weight polysaccharides which adds the perception of sweetness without having to stabilize residual sugar in your wine. The ability to add body and a little perceived sweetness has many applications. LiquiBody helps keep anthocyanin color compounds in solution, preventing them from precipitating out in the bottle. It is also particularly useful to help keep tartrates in solution when cold stabilization of white wine is not possible.  Popular Uses LiquiBody works really well in hard seltzers to add body and a slight sweetness. LiquiBody is added to sparkling wines to improve mouthfeel while increasing the appearance and fineness of the bubbles. Add perceived sweetness to any wine in your lineup to appeal to a larger portion of the population.  Filtering Add after rough filtration is finished and before or after sterile filtration. LiquiBody is suitable for use with a sterile membrane filter if your wine is very clean and you have prefiltered. If your wine is not prefiltered, and you already suspect you may have issues with sterile filtration, do not use LiquiBody. Dosage: LiquiBody is stabilized with potassium bisulfite which will add less than 1 ppm of SO2 into your final wine. Use: Add 0.75 to 5 mL per gallon. Perform bench trials to determine optimal usage or start with a dosage of 2 mL per gallon and adjust as needed on future batches. Works best at a temperature range between 50-68ºF and a pH of 4 to 5.5. Additional Notes: Once opened, partial bottles of LiquiBody should be refrigerated and used within 30 days. If a container is left open for longer than the suggested use, you can add 1000 ppm of SO2 to extend its life span.

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  $1.99

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  CellarScience® FRESH Dry Wine Yeast | Premium Wine Yeast

  Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit. Start Time: Fast Alcohol tolerance: 16% Nitrogen demand: low YAN Requirement @ 23 Brix: 225 ppm Production of volatile acidity: Very Low Production of SO2: Low Cap/Foaming: Very low Ease to Ferment with MLF: Average Malic Consumption: High Yeast Type: Bayanus Optimal Fermentation Temp: 50–80°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF

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  $1.79

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  ProElif QA23 Encapsulated Wine Yeast (83 g)

  2 reviews

  ProElif QA23 is a double encapsulated yeast product developed by Proenol for secondary fermentations. The yeast cells are double encapsulated in an alginate bead. The beads can be directly inoculated into the bottle (eliminating the need to prepare a starter culture). This helps ensure control of the number of cells per bottle. Upon fermentation completion, the beads have a greater density than the wine and will quickly drop to the neck of the bottle when inverted. The beads accumulate more tightly than traditional riddling, therefore less wine is lost during disgorging. Traditional freezing and disgorging methods are used to finish the process. The use of ProElif QA23 results in a fresh sparkling wine. If greater yeast character is desired, you may make changes to the base wine with this in mind. For example, ProElif QA23 has been used with Opti-WHITE treated base wine with good results. The base wine must be stable to avoid agglomeration of the beads which could cause subsequent difficulty during disgorging. All of these parameters act in synergy with one another. It is critical to manage them together. If one parameter is over the limit, try to compensate with the others or ferment at a higher temperature. Use at a rate of 2g/L.  For full directions see the handout in the documents tab above.    FOR PROELIF QA23 TO BE SUCCESSFUL, THE BASE WINE SHOULD FALL WITHIN THESE PARAMETERS: Alcohol ≤ 11.5% (v/v) Free SO2 ≤ 15 mg/L pH ≥ 3.0 Free Assimilable Nitrogen ≥ 100 mg/L Calcium ≤ 80 mg/L Protein Stability = stable Tartrate Stability = stable Fermentation Temperature >  12°C(54°F)   Recommended Dosage 1.5-2 g/L 1.0-1.5g/750 mL bottle  

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  $40.99

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  Nutrient Vit End | Fermentation Nutrient for End of Fermentation

  Vit End – Lallemand Yeast Nutrient for Securing Fermentation Completion Supports yeast vitality during the final stages of alcoholic fermentation Provides essential vitamins, minerals, and survival factors to avoid sluggish finishes Reduces the risk of stuck fermentation by reactivating stressed or nutrient-starved yeast Enhances sugar-to-ethanol conversion efficiency for cleaner fermentation ends More targeted than general nutrients due to its late-fermentation formulation Vit End is a specialized nutrient developed by Lallemand for use at the end of alcoholic fermentation, when yeast cells are most vulnerable to nutrient depletion, ethanol toxicity, and osmotic stress. Unlike standard yeast nutrients formulated for the growth phase, Vit End is designed to support cell survival, membrane integrity, and residual sugar metabolism. It contains inactivated yeast rich in survival factors, specific vitamins, minerals, and sterols that help re-energize exhausted yeast populations, allowing them to finish fermentation smoothly. Wines showing signs of slowing kinetics, high residual sugar, or difficult fermentation conditions benefit from the targeted support Vit End provides. Protocol Suspend Vit End in ten times its weight of clean must or wine at 20–25°C. Stir thoroughly to dissolve. Add when fermentation is slowing (often near 0–5°Brix) or when signs of yeast stress appear. Mix well to ensure even distribution. Do not add simultaneously with bentonite or sulfites. Usage Rates Recommended dosage: 20–40 grams per hectoliter = 0.2–0.4 grams per liter = 0.76–1.5 grams per gallon Use 20 g/hL in moderate stress conditions. Increase to 40 g/hL in fermentations that are near-stuck, have high residual sugar, or show signs of yeast stress. Vit End can also be used proactively in fermentations known to be high-risk due to low YAN, high sugar, or challenging varietals.  

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  $3.29

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  CellarScience® Universal Breathable Bung | Wine Barrels

  1 review

  Effortless Bung Removal: The ridge design ensures easy and hassle-free removal of the bung, simplifying barrel management. Effective Airlock System: Acts as an airlock, allowing CO2 to escape while keeping oxygen out, making it perfect for fermentation processes. Versatile Fit: Compatible with 30- and 60-gallon barrels, Variable Volume tanks, and 2" tri-clamp ferrules, offering flexibility across various setups. Multi-Size Replacement: Replaces stopper sizes #10, #11, and #12, with precise measurements for a perfect fit and easy assembly. We recently discovered this premium breathable silicone barrel bung and were immediately impressed with its robust design and features. To start with, the ridge really helps make bung removal effortless. The bung acts as an airlock and allows the release of CO2 while maintaining a seal against oxygen coming in. This makes the bung ideal for alcoholic or malolactic fermentation in barrels or tanks. Fits 30- and 60-gallon barrels as well as the hole in the lid of most Variable Volume tanks! Also fits perfectly in a 2" tri-clamp ferrule Replaces Stopper Sizes #10 , #11, #12 Stopper Measurements: 1.65" x 2.19" (42 mm x 55.5 mm) The flapper stopper protrudes roughly 2.5" from the stopper to allow for easy assembly Other available sizes include the Breathable Carboy Bung and the Universal Breathable Bung. All three size options can be purchased in one complete bundle with the Breather Bung Pack.

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  $10.99

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  ProRestart Uvaferm 43 Encapsulated Wine Yeast - (83 g) & 1 mesh bag

  8 reviews

  ProRestart and ProDessert contain yeast cells encapsulated within Alginate (natural polysaccharide extracted from seaweed) that are also acclimatized to alcohol and other harsh conditions. Unlike regular dry yeast, our encapsulated yeast are pre-conditioned to harsh conditions such as high sugars or high alcohol. They are a great choice for finishing stuck fermentations or fermenting dessert wines. To use, the beads are placed in a nylon bag and suspended in the ferment. The vast majority of the yeast stay trapped within the alginate beads. When they have completed their task, the bags are removed from the wine with few residual yeast cells from the culture being left behind. Though there may still be indigenous yeast present, use of the encapsulated yeast significantly reduces the amount of SO2, sorbate or tank chilling that are necessary to arrest fermentation. Sanitizable weights, such as stainless fittings or marbles, are placed in the bag to keep the bag submersed throughout the fermenation process. 83 Grams will treat 100L or 30 gallons of stuck wine. Works quickly due to preconditioning and direct addition into a stuck or sluggish fermentation. This is much, much easier than traditional restart methods. Decreases spoilage risks due to its rapid fermentative activity and helps avoid excessive SO2 additions. Decreases risks related to color loss from oxidation. Preserves the flavor of the wine due to rapid sugar consumption without volatile acidity increase or other spoilage problems. Use 83g per 30 gallons. Culture can be transferred to next barrel after first barrel is finished. Comes with nylon mesh bag and full set of instructions.

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  $54.99

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  CellarScience® Universal Breathable Bung | Plastic Carboys

  Secure Fit: Designed with a ridge and gentle taper to prevent slipping or being sucked in, ensuring a reliable seal during use. Self-Sealing Vent: Equipped with vent holes that allow air to escape but prevent it from entering the fermenter. Easy Maintenance: Simple to clean and sanitize, making it highly convenient for repeated use. Replaces stopper sizes #8 and #9 This CellarScience Bung has a ridge to keep it from getting sucked in and self-sealing vent holes to let air out but not in. They have a gentle taper, so they don’t slip out during use. They are also very easy to clean and sanitize. Replaces Stopper Sizes #8, #9 Stopper Measurements: 1.36" x 1.89" (34.5 mm x 48 mm) The flapper stopper protrudes roughly 2.5" from the stopper to allow for easy assembly Other available sizes include the Breathable Carboy Bung and the Breathable Barrel Bung. All three size options can be purchased in one complete bundle with the Breather Bung Pack.

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  $8.79

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  CellarScience® BUBBLY Dry Wine Yeast | Premium Wine Yeast

  Really strong and fast fermentations Best strain to ferment out in touch conditions One of the most popular, classic Champagne strains Low nutrient requrements The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.   Start Time: Fast Alcohol tolerance: 15% Nitrogen Demand: low Yan Requirement @ 23 Brix: 220 ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Good Yeast type: Bayanus Killer Factor: Neutral Optimal Fermentation Temp: 45–90°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Download the PDF

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  $1.49

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  CellarScience® CellarTan F | Fermentation Tannin Blend | Stabilizes Color | Softens Tannin Profile

  Add to Red Wine Fermentation on the skin Binds with anthocyanins and stabilizes color Improves mouthfeel and body Mix of both ellagic and proanthocyanidin tannins CellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention. CellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2. Proanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine. Use: Dissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.

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  $3.99

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  CellarScience® Red Wonder | Boost Aroma | Lock In Color

  Enhances fruit and chocolate-like aromas in red wines Helps stabilize color Our selected blend of SIY's, Ellagic Tannins, and a touch of Gum Arabic Added at the end of fermentation or the beginning of aging Red Wonder was developed to add fruit and chocolate flavor to red wine. It brings the body and richness of sur lie aging with the amazing impact of ellagic finishing tannins. The ellagic tannins in this blend were selected for their ability to impart chocolate flavors into the wine. Red Wonder is a blend of specially inactivated yeast (SIY), elected ellagic tannins, and a little bit of LiquiBody Gum Arabic. In addition to body and flavor this product helps reduce the need for SO2 and also helps to lock in color. You certainly could select an SIY, like our CellarScience Easy Sur Lie and then trial them with different ellagic tannins along with LiquiBody. But we've worked in small wineries and we know you are busy, so we've done that trialing for you and selected the blend that most often turned out really exceptional red wines. Directions: Use at the rate of 0.4 to 1.5 g per gallon of wine. Rehydrate in warm water or wine for 30 minutes and then stir directly into the tank or barrel. Once fully mixed it doesn't need any further stirring. We recommend starting with dosage of 1 g per gal (0.25 g per liter) and adjusting on further batches as needed.

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  $2.99

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  CellarScience® Easy Sur Lie | Boost Body & Richness

  All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use: Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.

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  $2.99

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  CellarScience® GSH Naturale | Preserves Terpenes & Thiols

  Protects against oxidation Preserves Terpenes, Esters, and Thiols (3MH, 3MHA) during aging Reduces need for SO2 Improves color stability CellarScience GSH Naturale was designed for winemakers who want to take advantage of the benefits of Glutathione. Glutathione reduces browning in all wines but is especially useful in whites. In whites with higher levels of terpenes and thiols (e.g. Sauvignon Blanc and Viognier) GSH helps preserve fruity/floral aromas. It is also particularly helpful to produce natural wines or wines with less SO2. How it Works: Quinones are a class of compounds that can degrade wine by causing oxidizing reactions that lead to browning and the loss of desirable varietal flavors. Terpenes and Thiols are particularly prone to interact with Quinones. Instead GSH reacts with Quiniones creating a stable compound that does not lead to browning and a loss of flavor and aroma. GSH is a natural compound found in yeast cells and acts as a natural anti-oxidant that can be used in conjunction with SO2 or by itself in the case where the winemaker chooses to use low or zero quantities of SO2. GSH Naturale contains a high percentage of tripeptide glutathione along with other polysaccharides that have a positive impact on body, flavor, aroma. Usually used in conjunction with SO2 as an additional natural inhibitor of browning, GSH Naturale will have positive impact on color, wine, thiol, esters and terpene content throughout the aging process. Use: Add 0.4 to 1.5 grams per gallon (0.1 to 0.4 g per liter) directly into the wine. We recommend starting with a dosage of 1 g per gallon (0.25 g per liter) and adjusting as desired in future batches.

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  $1.99

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  CellarScience® Enzo Red | Enzyme Blend for Red Wine

  Add to red wine fermentations on the skin  Releases aroma compounds, anthocyanins for color, and polysaccharides for mouthfeel Reduces necessary contact time / physical interaction normally needed for extraction Pectinase blend that breaks down cellulose and hemicellulose Enzo Red contains a selection of enzymes designed to promote deep, lasting color, structure, and aroma in fine red wines. Enzo Red is a blend of pectinases that will degrade both cellulase and hemicellulase, releasing anthocyanins and desirable skin tannins. It also releases aromatic compounds along with polysaccharides to help contribute to the aroma and body of your red wine. By breaking down pectins, Enzo Red helps with faster clarification and easier downstream filtering. Enzo Red can help to reduce the amount of punch downs or pump overs required. While there is no harm to keeping your existing schedule, it reduces the need for extended skin contact time, helps with extraction when an ideal punch-down schedule can't be maintained, and lessens the amount of time spent in pump over. For pump over in particular, this can be an advantage by lessening the shearing action on seeds that can occur when pumping must. Enzo Red is obtained from aspergillus niger and does not contain the enzymes cinnamyl esterase (production of barnyard flavors) or anthocyanase which is known to produce oxidized color hues in wine. Use: Dilute 0.04 to 0.15 g per gal (0.01 to 0.04 g per liter) into water and add directly into the crushed grapes or must. Perform bench trials to determine optimal usage or start with a dosage of 0.1 g per gal (0.025 g per liter) and adjust as desired on future batches.

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  $17.99

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  Opale 2.0 Dry Wine Yeast (500 g)

  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 Download the PDF Download the PDF

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  $63.99

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  CellarScience® Killazyme | Inhibits Lactic Acid Bacteria

  Prevent volatile acidity in fermentation before it happens Add at first signs of a problematic ferment to help limit the production of volatile acidity Avoid a malolactic fermentation (MLF) in White Wines Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.   Don’t Use Killazyme If You Are Coinoculating Yeast and ML When performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.   Use Killazyme to Prevent Volatile Acidity in Fermentation Killazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity. Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced. At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation Use Killazyme at First Signs of Problem Finish Killazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.   Use Killazyme to Avoid MLF in White Wines When fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.    Barrel Storage Protection of Reds After MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.  Use: To Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When Blending Partial and Complete MLF Wines: Add immediately after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire. For Sluggish or Stuck Yeast Fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme in 5x its weight of warm (tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.  

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  $7.99

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  Lallemand UVAFERM 43 Restart™ | Dry Wine Yeast

  UVAFERM 43 Restart™ is the premier solution for winemakers aiming to rescue stuck fermentations without compromising flavor integrity Its robust performance and clean aromatic profile make it an essential tool for achieving complete, high-quality fermentations Rescue stuck fermentations with robust restart performance and clean aromatics UVAFERM 43 Restart™ is a pre-acclimated, fructophilic yeast strain specifically engineered to efficiently restart stuck fermentations. Developed by Lallemand Oenology in collaboration with Inter-Rhône, this Saccharomyces cerevisiae bayanus strain is optimized to thrive under challenging conditions, ensuring complete fermentation while preserving the wine's sensory integrity. High Alcohol Tolerance: Effective up to 18% ABV, enabling complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 55°F (13°C) and 95°F (35°C), suitable for various fermentation conditions. Fructophilic Nature: Efficiently consumes residual fructose and glucose, common in stuck fermentations. Robust Fermentation Kinetics: Pre-acclimated cells adapt quickly, reducing mortality rates and ensuring reliable fermentation restart. Low Nutrient Requirements: Thrives in nutrient-deficient musts, minimizing the need for additional supplementation. Clean Aromatic Profile: Produces minimal volatile acidity and sulfur compounds, maintaining the wine's varietal character. Applications: Stuck Fermentation Recovery: Effective in reviving fermentations in red and white wines, including Cabernet Sauvignon, Merlot, Syrah, and Zinfandel. High-Gravity Fermentations: Suitable for Amarone, Port-style, and late-harvest wines with elevated Brix levels. Nutrient-Poor Musts: Performs well in musts with limited nutrient availability, ensuring complete fermentation. Barrel Fermentations: Effective in completing fermentations in barrels where conditions may be less controlled. Flavor Profile:  Neutral Sensory Impact: Preserves the wine's natural varietal characteristics without introducing off-flavors. Clean Finish: Ensures a crisp, balanced finish, integrating seamlessly with the existing wine structure. 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. Acclimatization: Mix rehydrated yeast with 10% of the stuck wine for 20–30 minutes to allow adaptation. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for effective restart. Nutrient Addition: Supplement with yeast nutrients to optimize yeast health during recovery. Fermentation Temperature: Maintain between 64°F and 86°F (18°C–30°C) for optimal performance and restart reliability. Monitoring: Regularly check Brix and temperature to ensure progress and prevent re-stalling.  

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  $3.49

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  CellarScience® Foam Axe | Anti-Foaming Agent

  Foam Axe by CellarScience is a uniquely formulated anti-foaming agent that increases fermenter capacity and reduces the risk of kettle boil overs. By reducing surface tension, bubbles are Axed before they can form. Foam Axe actually increases head formation in the finished beer by retaining foam forming proteins that would have normally blown off during fermentation. Use: In the fermenter, add 1-2 drops per gallon at the start of fermentation. In the kettle, add 1 drop per gallon before the boil starts to help prevent boil overs. Additional Notes: Foam Axe is made from food-grade silicone and works by breaking up foam particles and dispersing surface tension. Foam Axe settles out of beer prior to bottling or kegging. Store cool and in an environment below 90°F. Do not freeze. The recommended shelf life is 6 months from the date the package is opened.    

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  $3.99

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  CellarScience® SilaFine | Beer Fining Agent

  SilaFine is an easy-to-use, vegan friendly fining agent that quickly creates crystal clear beer by removing yeast and haze-forming particles. SilaFine is a unique, negatively charged silica sol fining agent that binds with and positively charged haze active proteins and polyphenols as well as yeast cells. SilaFine does not target foam active head forming proteins, leaving beer foam in glass unaffected. Use: Add 10ml or 1 tbsp per 5 gallons of finished beer. Gently rouse the beer to fully disperse the clarifier. Most effective on beer that has been chilled below 39°F. If the beer has not cleared after 24 hours, a second dose can be added. SilaFine should be stored cool, but do not freeze. Whirlpool: SilaFine can also be used in the whirlpool at a rate of 0.5-1ml per gallon to achieve a quicker and more compact sedimentation in the kettle.   Additional Notes: SilaFine is based on a special selection of commercial grade amorphous silicon dioxide, also known as silica sol, at a concentration of 30%. Silica sol is known by a few names in brewing including colloidal silica, acidified silicates, silicon dioxide, and silicic acid. Unlike some other silica sols, SilaFine is not treated with aluminum oxide. SilaFine is a pure mineral and complies with Reinheitsgebot German beer purity law. Do not freeze. Store in a cool, dry place away from direct sunlight and heat.   The recommended shelf life is 12 months from the date the package is opened.   Allergen Free GMO Free    

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  $3.49

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  White Labs Yeast | WLP715 Champagne | Wine, Cider, Mead Yeast | PurePitch® Next Generation | Industry Leading Viability | 150 Billion Cells

  Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Everything you missed about the vial with the innovation of PurePitch®. Attenuation: 70-90% Flocculation: Low Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 70-75°F Cell Count: 150 Billion 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.

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  $14.99

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  Lalvin BRL97™ Dry Wine Yeast

  BRL97 is the ultimate choice for winemakers dedicated to capturing the rich heritage and robust character of traditional Italian wines BRL97 brings unparalleled depth, aromatic complexity, and aging potential to your winemaking process Unleash the bold, structured elegance of classic Italian reds BRL97 is a premium Saccharomyces cerevisiae strain, meticulously selected for its ability to enhance the complex structure, robust tannins, and deep aromatic qualities characteristic of classic Italian red wines. Isolated from a Nebbiolo fermentation in the Barolo region, this yeast is ideal for varietals such as Nebbiolo, Barolo, Barbaresco, and other full-bodied reds. BRL97 drives a steady fermentation while preserving delicate aromatics, achieving a harmonious balance between fruit expression and tannic depth. High Alcohol Tolerance: Efficiently ferments up to 16% ABV, supporting the production of strong, well-structured wines. Enhanced Tannin Extraction: Promotes polyphenol extraction, amplifying mouthfeel and depth while preserving tannic structure. Aromatic Preservation: Optimized to retain primary fruit aromas while enhancing spice, leather, and earthy notes typical of Italian reds. Temperature Range: Ferments cleanly between 62°F (17°C) and 85°F (29°C), providing flexibility across different fermentation strategies. Low Volatile Acidity Production: Ensures clean, refined wines with minimal acetic off-flavors. Medium Flocculation: Settles well for efficient clarification without excessive lees compaction. Applications Italian Reds: Specifically suited for Nebbiolo-based wines like Barolo and Barbaresco, as well as Barbera and Sangiovese, where tannic structure and aromatic complexity are paramount. Bordeaux Blends: Enhances the intensity of Cabernet Sauvignon, Merlot, and Cabernet Franc, delivering deep, structured wines with elegant aging potential. Aged Reds: Perfect for wines destined for barrel aging, as it develops intricate layers of spice, leather, and toasted oak during maturation. Fortified Reds: Performs excellently in high-alcohol environments, suitable for Amarone and Port-style wines. Flavor Profile Dark Fruits: Rich expressions of blackberry, plum, and black cherry with deep, concentrated flavors. Spice & Earthiness: Subtle notes of tobacco, leather, black pepper, and dried herbs provide complexity and depth. Elegant Tannins: Supports structured tannins that balance bold fruit with a smooth, age-worthy mouthfeel. Aging Potential: Enhances longevity, allowing wines to mature gracefully over time, developing complexity and integrated tannin profiles. Usage Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 for fuller attenuation and minimized off-flavors, particularly in high-Brix musts. Fermentation Temperature: Maintain between 62°F and 85°F (17°C and 29°C) for optimal tannin extraction and aromatic retention. Extended Maceration: Ideal for longer maceration periods to extract deeper color and tannin structure in full-bodied reds.  

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  $19.99

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  VIN13 | Dry Wine Yeast

  VIN13 is the go-to choice for winemakers seeking to produce fresh, aromatic white wines and vibrant rosés with expressive fruit character Whether crafting a tropical Sauvignon Blanc, a crisp Pinot Grigio, or a sparkling wine with clean fruit expression, VIN13 delivers unmatched clarity and aromatic intensity Elevate aromatic whites and Rosés with intense tropical expression VIN13 is a robust hybrid yeast strain developed by the Institute for Wine Biotechnology at Stellenbosch University, South Africa. Renowned for its ability to enhance volatile thiol and ester production, VIN13 is ideal for crafting aromatic white and rosé wines with vibrant tropical and citrus profiles. Its strong fermentation kinetics and low nutrient requirements make it suitable for challenging winemaking conditions and musts lacking aromatic complexity. Aromatic Enhancement: Releases high levels of volatile thiols (passion fruit, guava, gooseberry, grapefruit) and esters (pineapple, banana, floral) for intense fruit-forward wines. Fermentation Performance: Fast fermenter with low volatile acidity (<0.3 g/L) and minimal SO₂ production, ensuring clean, crisp wines. Alcohol Tolerance: Effective up to 17% ABV, allowing complete fermentation in high-sugar musts. Temperature Range: Optimal performance between 54°F (12°C) and 61°F (16°C); cold fermentation is advised to preserve aromatics. Low Nutrient Requirement: Performs well in musts with limited nitrogen availability. Killer Factor: Positive, providing competitive advantage over wild yeast strains. Applications: Aromatic White Wines: Sauvignon Blanc, Chenin Blanc, Chardonnay, Gewürztraminer, Muscat, Albariño. Rosé Wines: Enhances berry and citrus notes, contributing to a fresh, lively profile. Sparkling Wines: Suitable for Charmat and Traditional Method sparkling wines, ensuring clean, crisp aromatics. Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering expressive aromatics. Flavor Profile:  Tropical Fruits: Prominent expressions of passion fruit, guava, pineapple, and banana. Citrus & Floral Notes: Highlights of grapefruit, lemon zest, and floral undertones. Bright Acidity: Maintains crisp, clean acidity for a refreshing finish. Pure Fruit Expression: Low volatile acidity keeps the fruit character vivid and fresh. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°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 enhance fermentation strength, particularly in low-nitrogen musts. Fermentation Temperature: Maintain between 54°F and 61°F to optimize ester production and aromatic clarity. Cold Fermentation: Ideal for cool fermentation to preserve fresh aromatics and bright acidity.  

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  $1.99

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  CellarScience® HAZY Dry Yeast | New England Ale | Premium Beer Yeast

  The ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales. Produces a well-balanced tropical fruity ester profile and leaves beer with a hazy appearance. Every batch is PCR tested to ensure contamination free yeast.  Dosage: One sachet is enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2–3 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: HAZY yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. HAZY yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 62-75°F (17-24°C). Optimum Fermentation Temp: 62-75°F Flocculation: Medium-Low Alochol Tolerance: 11-12% ABV Attenuation: 75-80% Similar Strains: WLP066, WY1318 Gluten-free    

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  $4.49

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  CellarScience® Universal Breathable Bung | Complete Set

  Not sure what bung is right for you? We got your back! Get all the Breathable Bungs with this complete set. Includes: Breathable Carboy Bung Breathable Universal Bung Breathable Barrel Bung Breathable Bung for Glass Carboys A breathable Silicone stopper that acts as both a stopper and an airlock. Unique design allows CO2 pressure to escape but keeps Oxygen and airborne contamination out. This quickly became our stopper of choice for wine, and is a popular style used by numerous commercial wineries. Also has great application for beer ferments: It will create a vacuum if fermenting wort cools (as opposed to pulling water in from your traditional airlock.) Airtight seal is great for extended fermented lager when CO2 production is still present but very slight. Fits 3, 5, 6 & 6.5 gallon glass carboys, 1 gallon bottles, growlers, and 500 mL flasks. Replaces Stopper Sizes #6, #6.5, #7, #8 Stopper Measurements: 0.94" x 1.48" (24 mm x 37.5 mm) Universal Breathable Bung This CellarScience Bung has a ridge to keep it from getting sucked in and self-sealing vent holes to let air out but not in. They have a gentle taper, so they don’t slip out during use. They are also very easy to clean and sanitize. This a perfect fit for a 1.5” TC ferrules, Fermonsters, and Vintage Shop Plastic carboys. Replaces Stopper Sizes #8, #9. #10 Stopper Measurements: 1.36" x 1.89" (34.5 mm x 48 mm) Breathable Barrel Bung We recently discovered this premium breathable silicone barrel bung and were immediately impressed with its robust design and features. To start with, the ridge really helps make bung removal effortless. The bung acts as an airlock and allows the release of CO2 while maintaining a seal against oxygen coming in. This makes the bung ideal for alcoholic or malolactic fermentation in barrels or tanks. Fits 30- and 60-gallon barrels as well as the hole in the lid of most Variable Volume tanks! Also fits perfectly in a 2" tri-clamp ferrule Replaces Stopper Sizes #10 , #11, #12 Stopper Measurements: 1.65" x 2.19" (42 mm x 55.5 mm) The flapper stopper protrudes roughly 2.5" from the stopper

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  $32.99

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  Lalvin M™ Dry Win (Montrachet) | Dry Wine Yeast

  Montrachet is the ideal choice for winemakers aiming to craft clean, crisp wines with bright fruit expression and balanced acidity Whether perfecting a fresh Chardonnay, producing a structured Merlot, or refining a fruit-forward Zinfandel, Montrachet delivers consistency, clarity, and exceptional flavor development in every batch Versatile fermentation for balanced red and white wines Montrachet is a robust and adaptable strain, selected for its consistent fermentation performance and ability to enhance varietal expression in both red and white wines. Known for its clean profile, it is ideal for winemakers aiming to highlight natural fruit character while maintaining balanced acidity and smooth mouthfeel. Clean Fermentation Profile: Maintains varietal character while enhancing natural fruit notes. Balanced Flavor Development: Highlights apple, pear, and citrus notes in white wines; berry and stone fruit undertones in reds. Alcohol Tolerance: Capable of fermenting up to 13% ABV. Temperature Range: Optimally ferments between 68°F (20°C) and 86°F (30°C). Nitrogen Needs: Low nitrogen requirements, facilitating fermentation in musts with moderate nutrient levels. Sensory Contribution: Generally neutral, allowing the grape's natural flavors to shine. Applications: Chardonnay & Sauvignon Blanc: Enhances fruit expression and maintains crisp acidity. Merlot & Cabernet Sauvignon: Promotes clean, structured profiles with smooth tannin integration. Zinfandel & Syrah: Brings forward rich berry notes and balanced spice characteristics. Fruit Wines & Ciders: Perfect for meads, apple wines, and berry wines with a clean, bright finish. Flavor Profile:  Crisp Fruits: Elevates apple, pear, and light citrus in white wines. Berry and Stone Fruits: Highlights cherry, plum, and blackberry in reds. Subtle Spice and Floral Notes: Contributes gentle esters for aromatic complexity. Balanced Acidity: Preserves natural acidity while delivering a smooth mouthfeel. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°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 expression. Nutrient Addition: Add yeast nutrients in low-nitrogen musts to enhance fermentation strength. Fermentation Temperature: Maintain between 68°F and 86°F to optimize fruit expression and fermentation efficiency.  

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  $1.99

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  White Labs Yeast | WLP740 Merlot Red Wine Yeast | Wine Yeast | PurePitch® Next Generation | Industry Leading Viability | 150 Billion Cells

  1 review

  Neutral character, with low fusel-alcohol production. Ferments dry. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Everything you missed about the vial with the innovation of PurePitch®. Flocculation: Low Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 60-90°F 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.

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  $14.99

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  CellarScience® ORIGIN Dry Yeast | Hard Seltzer Yeast | Distillers Yeast

  The ideal yeast for producing a very neutral, clean base for hard seltzers, canned cocktails, further distillation, etc. Works with malt or sugar fermentations Includes nutrients and pH buffers to keep fermentation humming to finish Able to handle high levels of ethanol and osmotic pressure Ferments clean up to 80°F ​Our motto is to Empower Your Creative Vision. Origin is a unique style of yeast used to create a neutral alcoholic base that acts as the Origin upon which you layer other flavors. Perfect for Hard Seltzers, Canned Cocktails, and whatever else you can dream up. Also great for neutral washes designed for distillation and tough to ferment honey-based mead fermentations. Works on both sugar, honey, and malt-based fermentations. The secret sauce is a very neutral, high alcohol tolerant yeast combined with nutrients and pH buffers. The non-urea-based nutrients help the yeast in simple sugar mediums naturally low in nutrients. pH buffers ensure a high enough pH to allow the yeast to run to completion in even the toughest of situations. The yeast strain used in Origin is a very low producer of H2S and fruity esters resulting in a clean final product. Origin stays clean at higher fermentation temperatures up to 80°F. Origin could technically be called a Turbo Yeast being packed with nutrients. However, we don't like that association as many turbo Yeasts are not selected and assembled for quality and flavor but rather price and speed. Turbo Yeasts also do not include pH buffers. Origin will work with all commonly used sugars, including sucrose, dextrose, and liquid invert sugar. When fermenting wort from malted barley, use our Brutzyme Glucoamylase Enzyme to break down α-1,4 and α-1,6 glycosidic linkages of starch, dextrins, and oligosaccharides for a drier, more fully attenuated final product. Pilot batches should always be performed to find the optimum final product for your further vision. Directions: Add 10 to 20 g per gal (2.5 to 5 g per liter) directly into your fermentation with no hydration required. Ferment between 65 to 80°F (18-27°C). We recommend starting with a dosage of 15 g per gal (4 g per liter) and adjusting as desired in future batches.

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  $7.99

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  Lalvin PERSY™ | Dry Wine Yeast

  The optimal choice for winemakers looking to enhance the aromatic complexity and clean, vibrant character of their wines Whether you’re crafting a bright Sauvignon Blanc, a floral rosé, or an aromatic light red, PERSY delivers exceptional clarity, mouthfeel, and aromatic expression in every bottle Craft elegant, aromatic wines with exceptional fruit expression PERSY is a premium Saccharomyces cerevisiae yeast strain meticulously selected for its ability to enhance aromatic intensity, mouthfeel, and fermentation reliability. Specially engineered for white wines, rosé wines, and aromatic light reds, PERSY excels at releasing bound aroma compounds, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elegance. Its clean fermentation profile and moderate ester production make it ideal for wines where freshness and varietal character are paramount. High Ester Production: Elevates floral and fruit-driven aromatics, with dominant notes of passion fruit, lychee, and peach. Clean Fermentation: Minimal volatile acidity and low SO₂ production ensure a pure expression of the grape. Balanced Mouthfeel: Promotes polysaccharide synthesis, adding body and smoothness to the wine. Alcohol Tolerance: Supports ABV levels up to 15%, perfect for light to medium-bodied wines. Temperature Range: Optimally ferments between 57°F (14°C) and 68°F (20°C), preserving aromatic integrity. Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring cleaner, crisper finishes. Applications White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit notes and floral complexity. Rosé Wines: Adds layers of red berry and citrus aromas, with a fresh, crisp mouthfeel. Aromatic Reds: Suitable for Gamay and Pinot Noir, boosting delicate floral and berry aromatics. Sparkling Wines: Enhances freshness and aromatic lift in both Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile Tropical Fruits: Rich expressions of passion fruit, lychee, and mango deliver a lush, aromatic bouquet. Citrus & Floral Notes: Highlights lemon zest, orange blossom, and subtle honeysuckle. Clean, Crisp Finish: Preserves natural acidity, delivering a refreshing, structured mouthfeel. Silky Texture: Promotes glycerol production, adding smoothness and a balanced palate. Usage  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 ensure robust fermentation, particularly in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 68°F to maximize ester production and prevent off-flavors. Aging Potential: Suitable for fresh, vibrant wines designed for early consumption, while retaining aromatic lift over time.  

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  $19.99

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  CellarScience® Glucabuster | Mashing Enzyme

  Due to high demand, the 32 oz 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. CellarScience Glucabuster improves lautering and yield and makes any downstream filtering easier. First the highly concentrated β-glucanase break down the glucan formation that can lead to stuck mashes and slow run off. Then the included Xylanase and Cellulase break down the polysaccharide chains of arabinoxylan and cellulose. Together, all three enzymes help keep todays challenging mashes flowing right. Use: Add 1/4 tsp per 5-gallon batch at mash-in. Glucabuster works in a range of 120-185°F and ideally at a pH range of 4.7-7.0. Additional Notes: Endosperm cell walls are made up of non-starch polysaccharides, of which, in barley, β-glucans account for 75% with arabinoxylan (pentosan) and cellulose accounting for most of the rest. In wheat, the arabinoxylan content is higher. Glucabuster is composed of the cell wall hydrolases β-glucanase, xylanase, and cellulase, which break down the β-14 bonds in these polysaccharides. These enzymes can be equally important to their more famous starch degradation enzymes, α-Amylase and β-Amylase.  Glucanase, xylanase, and cellulase are naturally found in malt but decrease during the kilning stage of malting. Depending on your recipe, adding these enzymes is important to assist with lautering and later with filtering. Refrigeration is recommended, but store at least below 70°F. The recommended shelf life is 12 months from the date the package is opened.    

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  $4.99

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  Lallemand LEVEL2 BIODIVA™ | Non-Saccharomyces Dry Wine Yeast | 500 g

  BIODIVA is your solution for unlocking hidden aromatic potential and elevating textural quality across a range of wine styles From expressive whites to elegant reds and specialty wines, it delivers complexity, polish, and a distinct aromatic signature that sets your wines apart Elevate aromatic complexity and enhance mouthfeel in your wines BIODIVA is a specialized Torulaspora delbrueckii yeast selected for its ability to enhance aroma and texture in wine. Used in sequential inoculation with Saccharomyces cerevisiae, this strain releases bound aroma precursors and increases mouthfeel, resulting in expressive wines with a full, polished palate. Ideal for winemakers seeking to amplify floral, tropical, and pastry-like notes while improving balance and finesse in both whites and reds. Aromatic Release: High enzymatic activity unlocks terpene and thiol precursors, bringing forward notes of tropical fruit, citrus blossom, and white flowers. Improved Mouthfeel: Increases polysaccharide content during fermentation, contributing to roundness, perceived sweetness, and a smoother finish. Clean Fermentation Kinetics: Reduces volatile acidity and off-aromas when used in sequence with a compatible Saccharomyces strain. Alcohol Tolerance: Performs well in high-sugar musts, contributing up to 6% ABV before transition to secondary yeast. Temperature Range: Effective between 59–71°F (15–22°C), supporting gentle fermentation and controlled aromatic expression. Osmotolerant & Versatile: Withstands high-sugar environments—ideal for late-harvest, botrytized, or ice wines. Applications: White Wines: Especially suited for varieties such as Chardonnay, Chenin Blanc, Viognier, and Semillon—enhancing citrus, stone fruit, and floral aromas. Rosé Wines: Accentuates red berry notes, light florals, and textural depth. Aromatic Reds: Elevates fruit character in Pinot Noir, Grenache, and Merlot while softening tannin edges and increasing mid-palate volume. Late Harvest & Specialty Wines: Excellent for high-sugar musts where aromatic lift and softness are desired. Flavor Profile: Tropical & Stone Fruits: Releases aromatic esters reminiscent of mango, pineapple, and peach. Citrus & Floral Notes: Highlights elements of grapefruit, lemon zest, and orange blossom. Subtle Spice & Pastry Hints: Adds nuance with underlying notes of jasmine, brioche, and green tea. Creamy Mouthfeel: Builds body and roundness, resulting in a smooth and elegant palate impression. Usage: Inoculation Method: Begin fermentation with BIODIVA 15697. After 1.5–4°Brix of sugar depletion, inoculate with Saccharomyces cerevisiae to complete fermentation. Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) based on must conditions and desired impact. Fermentation Conditions: Maintain between 59–71°F (15–22°C). Ensure free SO₂ is below 15 ppm at the start. Nutrient Management: Supplement appropriately during fermentation to support yeast health and maximize aromatic expression.    

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  $146.99

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  CellarScience® Clearzyme | Beer Clarifier

  Clearzyme by CellarScience is an enzymatic solution to create clear beer by breaking down haze causing proteins so they cannot later bind with tannins. Because it specifically targets only haze active proteins, it has no effect on flavor, aroma or head retention. Use: Add 1/4 tsp per 5 gallons at the start of fermentation. Works best at a temperature range between 50-68°F and pH of 4-6. Additional Notes: Clearzyme is a protease, or proteolytic, enzyme that partially or totally hydrolyzes peptide bonds in protein. The resulting protein fractions are then too small to bond with the polyphenols in hops. One of the huge benefits of Clearzyme is that it removes the need to cold crash, saving time and energy. Clearzyme also breaks down the Gluten protein that causes allergic reactions. Beers made with barley and wheat that have had Clearzyme added typically show gluten levels below 20ppm. Store at temperatures under 70°F. Immediately recap bottle after each use. The recommended shelf life is 12 months from the date the package is opened.      

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  $3.99

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  CellarScience® BAJA Dry Yeast | Mexican Lager | Premium Beer Yeast

  A cold fermenting Mexican yeast that produces clean, crisp lagers. Originally developed and popularized by the Modelo Group, this versatile strain has a neutral character and finishes dry. Perfect for Mexican-style light lagers, dark lagers, and cold IPAs. Every batch is PCR tested to ensure contamination free yeast.  Dosage: Two sachets are enough to treat a 5–6 gallon batch. When calculating for larger batches, use at a rate of 2.5–4 grams per gallon of wort. We recommend rounding up by one full sachet rather than measuring out the yeast exactly. Direct Pitch or Rehydrate: BAJA yeast is designed to be sprinkled directly onto the surface of your wort with no oxygenation required in the initial fermentation. Our aerobic growth process makes this possible by creating dry yeast with high viability and high sterol levels. BAJA yeast is pre-loaded with essential nutrients to ensure a successful, complete fermentation. While not required, some brewers prefer to rehydrate yeast. To hydrate yeast, first, sanitize the yeast brick and scissors. Use 10 grams of sterilized tap water between 85-95°F (29-35°C) mixed with 0.25 grams of FermStart per gram of yeast. Sprinkle yeast on the water. Allow the slurry to stand undisturbed for 20 minutes, then swirl. Use small amounts of wort to adjust to within 10°F (6°C) of wort temperature before pitching. Ferment between 50-56°F (10-13°C). Optimum Fermentation Temp: 50-56°F Flocculation: Medium-High Alcohol Tolerance: 10-11% ABV Attenuation: 75-85% Similar Strains: WLP940 Gluten-free  

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  $4.79

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  CellarScience® Brutzyme | Glucoamylase Enzyme

  Brutzyme by CellarScience is an enzymatic blend used to produce dry beers. Perfect for making Brut IPAs or any other style where a low gravity, dry finish is desired.  Amyloglucosidase, alpha amylase, and pullulanase combine to enable the hydrolysis of starch and dextrins into fermentable sugars that yeast can ferment. Use: Add 1/4 tsp per 5 gallons at the beginning of fermentation. Brutzyme can be added directly to the fermenter at the same time yeast is pitched. Works best at a temperature range between 50-68°F and a pH of 4-5.5. Additional Notes: Brutzyme is a mix of amyloglucosidase, a-amylase, pullulanase and other dextrinases capable of breaking down the α-1,4 and α-1,6 glycosidic linkages of starch, dextrins and oligosaccharides completely into fermentable sugars. Brutzyme is extremely affective for making very dry beers, especially Brut IPAs. Store at temperatures under 70°F. The recommended shelf life is 12 months from the date the package is opened.    

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  $7.09

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  IOC GAIA™ | Non-Saccharomyces Dry Wine Yeast | 500 g

  GAIA is the ideal solution for winemakers focused on crafting expressive, aromatic wines with natural clarity and a refined finish Whether creating a fresh rosé or a nuanced Viognier, GAIA delivers purity, elegance, and balance in every glass Harness the essence of nature with elegant aromatics and balanced structure GAIA is a premium wine yeast strain developed to enhance aromatic expression, mouthfeel, and fermentation consistency across a wide range of wine styles. Inspired by the harmony of nature, GAIA brings forth vibrant notes of stone fruit, citrus zest, and floral undertones, all while delivering a smooth, well-rounded body. With its clean fermentation profile and reliable kinetics, GAIA is ideal for winemakers seeking purity, elegance, and expressive fruit character. Enhanced Aromatic Complexity – Promotes bright expressions of peach, apricot, and citrus, layered with subtle floral notes. Silky Mouthfeel – Stimulates polysaccharide and glycerol production for a full, rounded palate. Clean Fermentation – Low volatile acidity and minimal SO₂ production help preserve fruit clarity and freshness. Alcohol Tolerance – Effective up to 15% ABV, suitable for a wide range of musts. Temperature Range – Performs best between 57°F (14°C) and 68°F (20°C), supporting gentle, expressive fermentations. Medium Flocculation – Settles well post-fermentation, reducing sediment and aiding clarity. Applications: White Wines – Enhances fruit and floral intensity in Chardonnay, Riesling, and Pinot Grigio. Rosé Wines – Elevates notes of strawberry, peach, and citrus for a fresh, vibrant profile. Aromatic Whites – Ideal for Viognier, Gewürztraminer, and Chenin Blanc where floral complexity is desired. Light Red Wines – Suitable for Pinot Noir and Gamay, emphasizing red fruit brightness and smooth tannins. Flavor Profile: Stone Fruits – Peach, apricot, and nectarine provide a ripe and vibrant core. Citrus & Floral Notes – Lemon zest, orange blossom, and honeysuckle add aromatic lift. Balanced Acidity – Maintains crispness and structure with a clean finish. Silky Texture – Promotes a rounded mouthfeel that enhances drinkability and elegance. Usage: Rehydration – Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate – Use 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must composition. Nutrient Addition – Recommended in low-nitrogen musts to ensure healthy fermentation and full attenuation. Fermentation Temperature – Maintain between 57°F and 68°F to preserve fruit and floral aromatics. Cold Fermentation – Ideal for cool fermentation regimes where fresh aromatics and refined texture are prioritized.  

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  $148.99

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  Vitilevure ELIXIR™ | Dry Wine Yeast | 500 g

  ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle Enhance aromatic complexity and mouthfeel in your wines ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity. Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes. Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture. Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors. Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development. Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity. Applications: White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics. Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish. Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift. Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines. Flavor Profile: Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango. Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet. Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions. Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth palate. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 enhance fermentation strength and prevent sluggish behavior. Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors. Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.    

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  $68.99

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  Lallemand RUBY™ | Dry Wine Yeast | 500 g

  RUBY is the go-to strain for winemakers aiming to craft bold, fruit-forward red wines with exceptional color stability and structured mouthfeel Whether you're perfecting a Cabernet Sauvignon, enhancing a bold Zinfandel, or refining a classic Bordeaux blend, RUBY brings the richness and depth that elevate your wine to world-class quality Enhance color stability and elevate red fruit aromatics in your wines RUBY is a specialized Saccharomyces cerevisiae strain developed to amplify red wine aromatic complexity, enhance color stability, and refine mouthfeel. Its unique metabolic profile promotes the release of varietal thiols and other aroma compounds, resulting in wines with vibrant red and black fruit notes, fine tannic structure, and a persistent finish. RUBY is particularly effective in fermentations aiming for intensity, freshness, and aromatic depth. Aromatic Enhancement: Releases varietal thiols and other aroma compounds, intensifying notes of red fruits like raspberry and cherry, as well as blackcurrant and plum. Color Stability: Promotes anthocyanin preservation, resulting in vibrant, long-lasting color intensity. Structured Mouthfeel: Contributes to a full-bodied experience with smooth tannins and a balanced finish. Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts. Temperature Range: Performs optimally between 61°F (16°C) and 82°F (28°C), providing flexibility across different fermentation strategies. Low SO₂ Production: Delivers clean, pure fruit expression without sulfur-related off-flavors. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, emphasizing fruit intensity and structure. Fruit-Driven Blends: Ideal for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing layered complexity and mouthfeel. Rosé Wines: Contributes vibrant color and fresh red fruit aromas to full-bodied rosés. Barrel-Aged Reds: Holds up well to extended aging, developing deep layers of fruit and spice over time. Flavor Profile: Red and Black Fruits: Prominent flavors of raspberry, cherry, blackcurrant, and plum deliver a fruit-forward profile. Spice Notes: Hints of black pepper, anise, and cinnamon complement rich fruit character. Balanced Tannins: Enhances mouthfeel with a velvety texture and structured finish, ideal for aging. Silky Smoothness: Promotes glycerol production for a rounded, silky palate experience. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°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 color stabilization. Nutrient Addition: Supplement with yeast nutrient to support strong fermentation and prevent sluggish behavior. Fermentation Temperature: Maintain between 61°F and 82°F (16°C and 28°C) for maximum color extraction and aromatic retention. Extended Maceration: Works exceptionally well with extended maceration techniques to further enhance color and tannin structure.  

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  $69.99

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  Lalvin TANGO™ | Dry Wine Yeast | 500 g

  TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage Vibrant fruit expression and silky mouthfeel for stunning wines TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish. High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile. Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience. Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity. Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors. Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment. Applications: White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics. Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish. Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics. Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile:  Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet. Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity. Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth. Silky Texture: Promotes glycerol production, providing a smooth, rounded mouthfeel. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 enhance fermentation strength and prevent sluggish behavior. Fermentation Temperature: Maintain between 59°F and 77°F to optimize ester formation and aromatic clarity. Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.  

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  $63.99

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  Lallemand CROSS EVOLUTION™ | Dry Wine Yeast | 500 g

  CROSS EVOLUTION is your gateway to crafting wines with extraordinary aromatic lift, vibrant fruit expressions, and a silky-smooth mouthfeel Whether you're producing a crisp Sauvignon Blanc, an elegant rosé, or a bright, fruit-forward Pinot Gris, this yeast strain ensures clean fermentation with enhanced complexity and balanced character in every bottle Revolutionize aromatic expression and mouthfeel in your wines CROSS EVOLUTION is an innovative Saccharomyces cerevisiae hybrid yeast strain developed to enhance the sensory profile of white and rosé wines. Its unique enzymatic capabilities are designed to unlock bound aroma precursors, leading to intensified floral and tropical fruit notes, while promoting a rich, balanced mouthfeel. Optimized for fermentations requiring robust performance under challenging conditions, CROSS EVOLUTION delivers wines that are vibrant, fruit-forward, and elegantly structured. High Ester Production: Generates elevated levels of tropical fruit, citrus, and stone fruit esters, enhancing the aromatic profile of wines. β-Glucosidase Activity: Releases bound terpene and thiol precursors, amplifying varietal expression and bouquet complexity. Enhanced Mouthfeel: Promotes polysaccharide and glycerol production, contributing to a fuller, silkier palate experience. Controlled Fermentation: Exhibits consistent fermentation kinetics with low volatile acidity and minimal hydrogen sulfide production. Alcohol Tolerance: Effective up to 15% ABV, ensuring robust fermentation across various wine styles. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing precise aroma development and balance. Applications: White Wines: Ideal for enhancing citrus, floral, and tropical fruit notes in varieties such as Chardonnay, Chenin Blanc, Gewürztraminer, Pinot Gris, Riesling, Roussanne, Sauvignon Blanc, and Viognier. Rosé Wines: Amplifies red fruit and floral aromas, contributing to a fresh, lively palate with crisp acidity. Sparkling Wines: Enhances aromatic lift and mouthfeel in traditional and Charmat method sparkling wines. Ciders: Suitable for apple and pear ciders, boosting fruity aromas and providing a smooth texture. Flavor Profile: Tropical Fruits: Expressive notes of pineapple, mango, and passion fruit. Citrus & Stone Fruits: Bright accents of lemon zest, peach, and apricot add depth and complexity. Floral Aromatics: Highlights jasmine, honeysuckle, and orange blossom for a layered bouquet. Soft, Rounded Mouthfeel: Enhanced glycerol production delivers a smooth, well-structured body. Usage Guidelines: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development. Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and enhance ester formation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to optimize ester production and prevent off-flavors. Oxygenation: Light oxygenation at inoculation promotes robust fermentation and enhanced aroma release.    

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  $66.99

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  Lallemand UVAFERM CEG™ | Dry Wine Yeast

  UVAFERM CEG™ is the premier choice for winemakers looking to craft elegant, fruit-driven wines with exceptional clarity and balance. Whether perfecting a crisp Chardonnay, refining a vibrant Rosé, or producing world-class sparkling wines, CEG delivers purity, finesse, and remarkable aromatic depth Craft elegant, aromatic wines with delicate freshness and balance CEG is a premium wine yeast strain meticulously developed to enhance aromatic expression, mouthfeel, and fermentation stability in white wines, rosé wines, and sparkling wines. Known for its clean, consistent fermentations and ability to bring out refined floral and fruit-driven notes, this strain is the perfect choice for winemakers focused on producing crisp, vibrant wines with exceptional clarity and balance. Aromatic Preservation: Enhances expressions of white peach, pear, and citrus blossom, maintaining freshness and delicacy. Fine Bubble Retention: Ideal for sparkling wines, promoting tight, persistent effervescence. Clean Fermentation Profile: Low volatile acidity and minimal SO₂ production maintain pure fruit expression. Alcohol Tolerance: Effective up to 14% ABV, ensuring complete and reliable fermentation. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing for cool fermentations that preserve aromatics. Low Nutrient Requirement: Thrives with minimal nitrogen additions, reducing the risk of sluggish ferments. Applications Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat, contributing to clean fermentation and fine bubbles. White Wines: Ideal for Chardonnay, Pinot Blanc, and Riesling, enhancing fruit purity and crisp acidity. Rosé Wines: Boosts fresh berry and citrus notes with a clean, refreshing finish. Late-Harvest Wines: Handles higher sugar concentrations gracefully, maintaining bright aromatics and balanced acidity. Flavor Profile  Stone Fruits: Elegant notes of white peach, nectarine, and pear deliver a refined fruit character. Citrus & Floral Notes: Accentuates citrus blossom, lemon zest, and orange peel for bright, fresh aromatics. Delicate Mouthfeel: Promotes a smooth, refined palate with a light, crisp finish. Persistent Effervescence: Ideal for sparkling wines, delivering fine bubbles and lasting mousse. Usage  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 in low-nitrogen musts for strong, consistent fermentation. Fermentation Temperature: Maintain between 57°F and 68°F to preserve delicate aromas and prevent off-flavors. Secondary Fermentation: Ideal for sparkling wine production with fine bubble retention and clean aromatic lift.    

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  $12.99

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  Lallemand SAUVY™ | Dry Wine Yeast | 500 g

  SAUVY is the preferred choice for winemakers aiming to produce expressive, aromatic white wines with pronounced tropical fruit and citrus characteristics Whether crafting a signature Sauvignon Blanc or a fresh Pinot Grigio, SAUVY ensures vibrant clarity and pure fruit expression in every vintage Enhance aromatic intensity and freshness in white wines SAUVY is a specialized wine yeast strain developed to maximize thiol expression, particularly enhancing tropical and citrus aromas in white wines. It is especially effective in varietals like Sauvignon Blanc, Chenin Blanc, and Pinot Grigio, delivering vibrant notes of passion fruit, grapefruit, and gooseberry. This strain ensures a clean fermentation profile, preserving the wine's natural freshness and varietal character. Thiol Release Enhancement: Promotes the release of varietal thiols such as 3MH and 4MMP, intensifying tropical and citrus aromas. Aromatic Clarity: Accentuates flavors of passion fruit, grapefruit, and gooseberry, resulting in a crisp and lively bouquet. Clean Fermentation Profile: Low production of volatile acidity and sulfur compounds maintains fruit purity. Alcohol Tolerance: Effective up to 14.5% ABV, supporting complete fermentation across various musts. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic freshness. Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring a clean finish. Applications: Sauvignon Blanc: Enhances tropical fruit and citrus zest, ideal for Marlborough-style wines. Chenin Blanc: Boosts fresh pear, apple, and floral aromas while maintaining crisp acidity. Grüner Veltliner: Highlights green apple and white pepper notes with a refreshing finish. Pinot Grigio: Elevates stone fruit and citrus elements, adding clarity and freshness. Rosé Wines: Enhances berry and citrus notes, contributing to a vibrant aromatic profile. Flavor Profile: Tropical Fruits: Dominant notes of passion fruit, mango, and pineapple. Citrus & Grapefruit: Refreshing accents of grapefruit zest, lime, and lemon blossom. Green & Herbaceous Hints: Subtle nuances of gooseberry, green apple, and fresh-cut grass. Crisp, Clean Finish: Bright acidity and smooth mouthfeel enhance the perception of freshness. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°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 thiol expression and flavor development. Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and maintain aromatic intensity. Fermentation Temperature: Maintain between 57°F and 68°F to optimize tropical ester formation and aromatic clarity. Cold Fermentation: Ideal for cool fermentation techniques to preserve fresh aromatics and crisp mouthfeel.  

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  $69.99

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  Lallemand UVAFERM VRB™ | Dry Wine Yeast | 500 g

  UVAFERM VRB is the ideal choice for winemakers aiming to produce fruit-forward, age-worthy red wines with depth, elegance, and aromatic precision Whether crafting a structured Cabernet, a bold Zinfandel, or a layered blend, VRB delivers clarity, color, and character in every bottle Craft elegant, fruit-driven reds with exceptional aromatic expression UVAFERM VRB is a premium Saccharomyces cerevisiae wine yeast strain, carefully selected for its ability to enhance fruit intensity, color stability, and aromatic complexity in red wines. Known for its consistent fermentation kinetics and low volatile acidity production, VRB is ideal for varietals where bold structure, rich fruit character, and aging potential are essential. Enhanced Color Extraction: Promotes anthocyanin stability, delivering deep, long-lasting color intensity. Berry-Forward Aromatics: Accentuates notes of blackberry, raspberry, and black cherry. Structured Mouthfeel: Contributes to a smooth, full-bodied palate with well-integrated tannins. Alcohol Tolerance: Effective up to 17% ABV, suitable for high-Brix musts and full-bodied red wines. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), offering flexibility in fermentation strategy. Low H₂S and SO₂ Production: Ensures clean fermentation, preserving fruit purity. MLF Compatibility: Very compatible with malolactic fermentation for seamless transitions. Applications: Bordeaux Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc – enhances structure and aromatic depth. Zinfandel & Sangiovese: Ideal for bold, fruit-driven profiles with layered complexity. Tempranillo & Syrah: Enhances dark fruit notes and integrates well with oak. Blended Reds: Perfect for GSM blends, Super Tuscans, and Meritage wines seeking balanced aromatics and structure. Flavor Profile: Dark Fruit Dominance: Rich expressions of blackberry, raspberry, and black cherry. Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco. Structured Tannins: Adds roundness and age-worthiness to the wine. Stable Color: Supports anthocyanin retention for vibrant, long-lived color. Usage: Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must conditions. Nutrient Addition: Add yeast nutrients, especially in high-Brix or low-nitrogen musts, to ensure healthy fermentation. Fermentation Temperature: Maintain 59°F to 82°F (15°C to 28°C) for best results in color and flavor development. Extended Maceration: Well-suited for long maceration to intensify tannin and flavor complexity.  

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  $63.99

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  Lalvin RHÔNE 2226™ | Dry Wine Yeast | 500 g

  RHÔNE 2226™ is the perfect choice for winemakers aiming to craft bold, structured Rhône-style wines with exceptional depth, color, and aging potential Whether you're perfecting a classic GSM blend, refining a robust Syrah, or aging a powerful Zinfandel, RHÔNE delivers unmatched character and complexity in every vintage Elevate the boldness and complexity of Rhône-style wines LALVIN RHÔNE 2226™ is a robust wine yeast strain specifically selected to enhance aromatic intensity, color extraction, and tannin structure in classic Rhône-style red wines. Renowned for its ability to amplify dark fruit, spice, and earthy undertones, RHÔNE 2226 brings out the full-bodied character and layered complexity expected from Syrah, Grenache, Mourvèdre, and blended GSM styles. Perfect for winemakers seeking to craft expressive, age-worthy reds with remarkable depth and balance. High Polyphenol Extraction: Enhances color intensity and tannin structure, contributing to long-lasting hues and bold mouthfeel. Aromatic Complexity: Promotes intense expressions of blackberry, plum, black cherry, and hints of spice. Alcohol Tolerance: Ferments up to 17% ABV, ensuring complete attenuation even in high-Brix musts. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), maximizing flavor extraction and aromatic development. Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors. Short Lag Phase & High Fermentation Vigor: Initiates fermentation rapidly and maintains consistent kinetics. Applications: Rhône Reds: Perfect for Syrah, Grenache, Mourvèdre, and GSM blends, bringing out deep fruit expression and firm tannins. Full-Bodied Reds: Ideal for Zinfandel, Malbec, and Petite Sirah, where bold structure and layered complexity are desired. Barrel-Aged Wines: Exceptional for wines destined for oak aging, enhancing notes of spice, leather, and toasted oak. Fortified Reds: Performs exceptionally well in Port-style and Amarone-style wines, supporting high alcohol levels and fruit concentration. Flavor Profile: Dark Fruit Dominance: Bold expressions of blackberry, black cherry, and plum create a rich, fruit-forward profile. Spice & Earthiness: Subtle layers of black pepper, anise, and leather add depth and complexity. Silky Tannins: Promotes smooth, well-structured tannins, providing excellent aging potential. Deep Color Stability: Supports anthocyanin preservation, resulting in vibrant, long-lasting color. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 enhance fermentation kinetics and prevent sluggish behavior. Fermentation Temperature: Maintain between 59°F and 82°F to optimize polyphenol extraction and aromatic preservation. Extended Maceration: Ideal for long maceration periods to extract deeper color, tannin complexity, and aromatic richness.  

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  $63.99

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  Lalvin NBC™ | Dry Wine Yeast | 500 g

  NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness Maximize aromatic complexity and mouthfeel in white and Rosé wines Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish. High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet. Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics. Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body. Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation. Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness. Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity. Applications: White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes. Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish. Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel. Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines. Flavor Profile: Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma. Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth. Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity. Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 prevent sluggish fermentation and optimize ester production. Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors. Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.  

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  $63.99

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  Lallemand CVRP™ | Dry Wine Yeast | 500 g

  CVRP is the perfect strain for winemakers seeking consistent fermentations with clean, fruit-driven aromatic profiles Whether crafting a bold Cabernet Sauvignon, a crisp Pinot Grigio, or a fresh rosé, CVRP ensures purity, structure, and vibrant expression in every glass Enhance fermentation efficiency and amplify fruit-forward aromatics CVRP is a robust Saccharomyces cerevisiae strain developed to deliver clean, efficient fermentations across a broad spectrum of wine styles. Selected for its steady fermentation kinetics and low volatile acidity production, CVRP enhances varietal fruit expression while contributing to a balanced mouthfeel and refined structure. Its high polysaccharide production results in wines with decreased astringency and bitterness, stable color, and complex, ripe fruit flavors. Clean Fermentation Profile: Promotes crisp, fruit-forward expressions with minimal off-flavors. Enhanced Ester Production: Amplifies red fruit, stone fruit, and citrus notes, creating vibrant aromatics. Alcohol Tolerance: Efficiently ferments up to 16% ABV, suitable for a variety of wine styles. Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for fermentation strategies. Low Volatile Acidity: Minimizes acetic acid production for a cleaner, purer wine profile. High Flocculation: Settles quickly post-fermentation, allowing for easier clarification and reduced sediment. Applications: Red Wines: Exceptional for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit intensity and structure. White Wines: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, delivering bright, clean fruit expressions. Rosé Wines: Brings forward fresh berry aromas and a crisp finish, perfect for modern rosé profiles. Fortified Wines: Handles higher alcohol levels gracefully, maintaining balance and aromatic integrity. Flavor Profile: Red Fruit Dominance: Bold expressions of cherry, strawberry, and raspberry, ideal for fruit-forward reds and rosés. Citrus & Stone Fruits: Subtle notes of peach, nectarine, and lemon zest for added complexity. Balanced Acidity: Preserves natural acidity, resulting in a crisp and refreshing finish. Clean Finish: Promotes clarity and structure, avoiding harshness and off-flavors during fermentation. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid 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 for optimal cell health and complete fermentation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 64°F and 86°F (18°C and 30°C) to enhance ester production and prevent off-flavors. Aging Potential: Suitable for both early-drinking wines and those intended for short-term aging, preserving vibrant fruit character and clarity.  

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  $63.99

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  Enartis Ferm SB | Dry Champagne Yeast | Up to 15% | Neutral | Fast Fermenter

  EnartisFerm SB offers the perfect balance of reliability and neutrality—making it an indispensable tool for winemakers who demand consistent results and varietal integrity across diverse wine styles. Reliable, neutral yeast for sparkling and still wine production Ferments effectively at low temperatures EnartisFerm SB is a robust, neutral Saccharomyces cerevisiae bayanus yeast strain selected for its strong fermentation kinetics, high alcohol tolerance, and clean sensory profile. Comparable to Champagne-style strains like EC1118, EnartisFerm SB is ideal for sparkling base wines, cool-fermented whites, rosés, and restarting stuck fermentations. Its low production of volatile acidity and off-odors makes it an excellent choice when purity and fermentation security are essential. With a short lag phase and the ability to ferment at low temperatures, EnartisFerm SB offers winemakers dependable performance across a wide range of wine styles. Key Features: Neutral aromatic profile that preserves varietal character and terroir Short lag phase and fast fermentation kinetics Ferments effectively at low temperatures (10–30°C / 50–86°F) High alcohol tolerance (up to 15% v/v) Low production of VA and H₂S with proper nutrition Excellent choice for base wines, dry whites, rosés, and fermentation restarts Recommended Applications: Traditional and tank method sparkling wines White and rosé varietals where neutrality and freshness are desired Restarting sluggish or stuck fermentations Late-harvest or fortified wines requiring high ethanol tolerance Dosage: Standard fermentations: 20–30 g/hL Stuck fermentations or high Brix: 30–40 g/hL Rehydration: Hydrate in 10x its weight of clean water at 35–40°C for 20 minutes. Add to must gradually while mixing to avoid temperature shock.  

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  $44.99

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