Arsegan Wine yeast Champagne 100 gr., For beautiful white wines with (possibly) residual sugar and secondary fermentation in the bottle. High sulphite resistance (up to 25-30 mg free SO2 per litre).Also applicable to fruit wine made from: Birch juice, Lime blossom, Dandelions, Apples, Pears, Elder flowers etc.Enough for 100-200 litres of wine or most (without yeast starter)Achieves alcohol content up to 12-17%Results in a nicely dry wineTemperature range: 15 - 30°C.Type Saccharomyces Cerevisiae var. bayanusDose: 4 g / 10 l at start-up, secondary fermentation or in difficult circumstancesOpened packages have a limited shelf life.

Mangrove Jack's Cider Yeast is a high ester producing yeast strain, it gives a delicious deep taste and ensures that the taste of the fruit is fully appreciated. Ciders fermented using this strain have an exceptionally tasty and refreshing taste. This very robust yeast has good fructose assimilation and can ferment under difficult conditions and over a wide temperature range. Mangrove Jack's Cider Yeast is a very flaky strain, suitable for all types of cider. Flocculation: High (5/5)Attenuation: 95-100%Recommended fermentation temperature: 12-28°C Alcohol Tolerance: till 17,5% ABVContent: 9 gKeep refrigerated.

Arsegan Wine yeast Champagne 10 gr., For beautiful white wines with (possibly) residual sugar and secondary fermentation in the bottle. High sulphite resistance (up to 25-30 mg free SO2 per litre). Also applicable to fruit wine made from: Birch juice, Lime blossom, Dandelions, Apples, Pears, Elder flowers etc. Enough for 10-20 litres of wine or most (without yeast starter) Achieves alcohol content up to 12-17% Yeast nicely dry Temperature range: 15 - 30 ° C. Type Saccharomyces Cerevisiae var. bayanus Dose: 4 grams / 10 litres at start-up, secondary fermentation or in difficult circumstances Opened packages have a limited shelf life.

Arsegan Wine Yeast Sweet Cider 10 g for sparkling wines of apples and pears. With (optional) residual sugar and secondary fermentation in the bottle. Applicable to sweet cider made from: Apples, Pears, Birch juice, Lime blossom, Dandelions, Elder flowers etc. 1 bag is sufficient for 10-20 litres of wine or most (without yeast starter) or up to 100 litres at the same time as yeast starter / activator. Contains 6% Sorbitol as unfermentable sugar. Achieves alcohol content 8-10%. Temperature range: 10 - 30 ° C. Saccharomyces Cerevisiae var. Cerevisiae. Opened packages has a limited shelf life.

Fermentis Safcider yeast sachet 5 gr. This fructophilice yeast strain comes from the Champagne regions. Suitable for ale types of cider, even under difficult conditions. Exellent strength at fermentation temperatures of 10 - 30 C. For 5-20 litres.

Attenuation: >80-100% Flocculation: Medium Optimum Fermentation Temperature: 68-75F Alcohol Tolerance: Medium - High 50-75 billion cell count vial

Arsegan Wine Yeast Sweet Cider 100 gr. for sparkling wines of apples and pears. With (optional) residual sugar and secondary fermentation in the bottle. Applicable to sweet cider made from: Apples, Pears, Birch juice, Lime blossom, Dandelions, Elder flowers etc. Contains 6% Sorbitol as unfermentable sugar. Achieves alcohol content 8-10%. Temperature range: 10 - 30 ° C. Saccharomyces Cerevisiae var. Cerevisiae. Opened packages has a limited shelf life.

Arsegan Wine Yeast Medium Cider 5 grams. Yeast for sparkling wines from apples and pears and wines with secondary fermentation in the bottle. Dosage 5 gr / 20 ltr. Achieves alcohol levels 8-10% Contains 4% sorbitol as unfermentable sugar. Temperature range: 18-30 ° C. Type Saccharomyces Cerevisiae var. bayanus Opened packages has a limited shelf life.

Arsegan Wine Yeast Dry Cider 100 grams. for sparkling wines of apples and pears. Also for wines with secondary fermentation in the bottle. Dosage 4 gr / 10 ltr. Achieves alcohol content up to 8% Temperature range: 18-30 ° C. Type Saccharomyces Cerevisiae var. bayanus Opened package has a limited shelf life.

Arsegan Wine Yeast Medium Cider 100 grams. Yeast for sparkling wines from apples and pears and wines with secondary fermentation in the bottle. Dosage 4 gr / 10 ltr. Achieves alcohol levels 8-10% Contains 4% sorbitol as unfermentable sugar. Temperature range: 18-30 ° C. Type Saccharomyces Cerevisiae var. bayanus Opened packages has a limited shelf life.

Arsegan Wine Yeast Dry Cider 10 grams. for sparkling wines of apples and pears. Also for wines with secondary fermentation in the bottle. Dosage 4 gr / 10 ltr. Achieves alcohol content up to 8% Temperature range: 18-30 ° C. Type Saccharomyces Cerevisiae var. bayanus Opened package has a limited shelf life.

White Labs WLP675 Malolactic Bacteria I. Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons. Please note: We recommend caution with using WLP675 with wine kits, which contain potassium sorbate and effect the viability of malolactic bacteria. General Instructions Wait for fermentation to reach a gravity of approximately 5 Brix, towards the end of fermentation. Warm culture to room temperature and inoculate must. If one inoculates at the beginning of fermentation, the yeast and WLP675 could compete for resources and may cause a stuck fermentation. To determine the completion of the MLF (malolactic fermentation), monitor the depletion of malic acid. The accepted value for a completed MLF is around 30ppm. Inoculations larger than 59 gallons To inoculate larger volumes, we recommend inoculating with a larger culture. If time is not an issue, one can propagate the bacteria to larger volumes, but keep in mind that malolactic bacteria is a slow-growing, fastidious organism. Depending on the size of the propagation, it could take weeks to grow. Propagation Instructions White Labs recommends allowing 7 days for tenfold growth. The best media for propagation is apple or grape juice (or must, if available), supplemented with fructose, malic acid, and nutrients such as that contained in MRS broth. Approximately 2% of the total volume of media can be composed of finished wine, in order to acclimate the bacteria to alcoholic conditions. We recommend an incubation temperature of 30˚C. Optimal pH The optimal pH is approximately 4.0, but WLP675 will handle a pH of 3.3 in red wines and 3.1 in white. Additional Information WLP675 has a high tolerance to low pH (3.0), low temperature environments (down to 55˚F or 12˚C), and high alcohol percentages (up to 15% alcohol by volume). SO2 The SO2 tolerance = 10ppm