Yeast 

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  • Wine yeast Lalvin QA23 5g

    Successfully ferments highly clarified must Recommended for production of fresh, fruity, clean white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon.

    9,90 zł In stock
  • Wine yeast Bioferm Killer 7 g

    Saccharomyces Cerevisiae var. Bayanus. Specially for the fermentation of high alcohol wines. Ferments consistently, even at lower temperatures, with low residual sugar. Very good results with Pinot Gris and Chardonnay wines. Wide temperature range: 10-30 °C. Alcohol tolerance: 16 % vol. Contains the 'killer' factor to inhibit wild yeasts.

    12,50 zł In stock
  • Wine yeast Lalvin EC-1118 5g

    Successfully ferments highly clarified must Recommended for production of fresh, fruity, clean white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon.

    9,90 zł Out of stock
  • Wine yeast Lalvin RC212 5g

    Lalvin Bourgovin RC 212 Professional Winemaking Yeast. This is the product used by professional wineries. This is a 5g foil sachet. 5g is the amount for any quantity of wine up to 23 litres.

    9,90 zł Out of stock
  • Wine yeast Bioferm Blanc 7 g

    Saccharomyces Cerevisiae var. Cerevisiae. Specially selected for the fermentation of white table wines with preservation of the natural aroma (produces very little secondary aromas). Alcohol tolerance up to 14 % vol. Temperature range: 18-30 °C. Dosage: 2-3 g/10 litres.

    11,00 zł In stock
  • Wine yeast Lalvin K1-V1116 5g

    The ICV-K1 has been isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and with the right addition of nutrients, ICV-K1 is one of the more floral ester producing yeast (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high yield grapes.

    9,90 zł Out of stock
  • Wine yeast Lalvin D47 5g

    Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines.

    9,90 zł Out of stock
  • KOJI-KIN 10 g

    Freeze-dried culture of the koji mould. Indispensable if you want to make your own sake. This culture converts the starch in the rice into sugar. With recipes. Sufficient for making 22 litres of sake out of 6 kg of rice. Content: 10 g.

    69,00 zł In stock
  • Wine yeast Bioferm Champ 7 g

    Saccharomyces cerevisiae var. bayanus. Yeast that provides a neutral fermentation with a high sulphite resistance (up to 25-30 mg free SO2 per litre). Ensures a consistent and persistent fermentation. Also in case of stalled wines, re-fermentation and sparkling wines and for second fermentation in beers. Temperature range: 15-30 °C. Alcohol tolerance: up to 17 % vol.

    11,00 zł In stock
  • Wine yeast Bioferm Cool 7 g

    Saccharomyces Cerevisiae var. Bayanus. Yeast specially selected for its ability to ferment wines at low temperatures. Produces wines with a fruity character when slowly fermented at 13-17 °C. Ferments at temperatures starting at 8 °C!

    12,50 zł In stock