Wine Yeasts
Wine Yeast Professional bag 1 x 10 gram
€2.95*
Arsegan Professional Wine yeast 10 gr., Suitable for all types of fruit. Enough for 10-20 litres of wine or must (add directly without starter).
Enough for 10-20 litres of wine or must without a yeast starter.
Achieves alcohol levels of up to 16% and the yeast nicely dries.
Dose: 4 grams / 10 litres at start-up, secondary fermentation or in difficult circumstances
Temperature range: 18-30 ° C.
Type Saccharomyces Cerevisiae var. bayanus
Opened packages has a limited shelf life.
Available
Wine Yeast All Purpose 10 gr
€2.95*
Arsegan All Purpose Wine yeast 10 gr.
Packages is sufficient for 10-20 litres of wine or most.
Saccharomyces Cerevisiae var. Cerevisiae.
Achieves alcohol content up to 12%.
Temperature range: 18-30 ° C.
Opened packages has a limited shelf life.
Available
Wine Yeast Champagne 1 x 10 gr
€2.95*
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.
Not Available
Fermentis SafCider™ AB-1 Yeast Bag 5 g
€3.45*
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.
Available
Wine Yeast Mead 10 g
€2.95*
Arsegan wine yeast Mede / Honey wine 10 gr. for white honey wine, dry, medium or sweet.
1 Bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol content up to 14%.
The wine can be bottled medium but also fairly sweet.
Excellent for all types of honey, but pay attention to the acidity in order to ensure the fermentation evenly.
Saccharomyces Cerevisiae var. Cerevisiae.
Opened packages has a limited shelf life.
Not Available
Wine Yeast Sweet Cider 10 g
€2.95*
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.
Not Available
Wine Yeast Bordeaux 10 g
€2.95*
Arsegan wine yeast Bordeaux 10 g especially for the fermentation of red and white aromatic wines with a higher production of esters and fat acids.
1 bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol levels of up to 14% and the result in nicely dry wines.
Wide temperature range: 12-35°C
Type Saccharomyces Cerevisiae var. Cerevisiae
Excellent for fruit wine made from: Blueberries, Blackberries, Blue and white Grapes, Elderberries, Figs etc.
Opened packages has a limited shelf life.
Available
Wine Yeast Dry Cider 10 gram
€2.45*
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.
Available
Wine Yeast Port 10 g
€2.95*
Arsegan wine port for solid wines, dry or medium or sweet. 1 Bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Reaches alcohol levels up to 16% and ferments nice, the wine can be bottled medium but also fairly sweet and later also be strengthened with alcohol.
Excellent for fruit wine made from: Black Currants, Red Beets, Blueberries, Blackberries, Melon, Sloes, Raisins, Elderberries etc
Type Saccharomyces Cerevisiae var. Cerevisiae.
Temperature range: 18-30 ° C.
Opened packages has a limited shelf life.
Available
Wine Yeast Medium Cider 5 gram
€2.95*
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.
Not Available
Wine Yeast Chablis 10 g
€2.95*
Arsegan wine yeast Chablis 10 g for beautiful white wines. Granular yeast is especially suitable for the fermentation of white table wines while retaining their natural flavours.
1 bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol levels of up to 13% and gives a nice dry wine.
Temperature range: 18-30°C.
Produces only a few secondary flavours.
Saccharomyces Cerevisiae var. Cerevisiae
Also applicable to wine made from: White currants, Apple, Grapefruit, Mandarins, Pears, White Grapes etc.
Opened packages have a limited shelf life.
Available
MJ Mead M05 Mede-gist 10 g
€3.45*
A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.Suitable for all styles of mead.
Flocculation: High (4/5)
Attenuation: 95-100%
Recommended fermentation temperature: 15-30°C
Alcohol Tolerance: till 18% ABV
Content: 10 g
Available
Wine Yeast Bourgogne 10 g
€2.95*
Arsegan Premium wine yeast Bourgogne 10 g, For smooth red and white wines. 1 Bag is sufficient for 10-20 litres of wine or most (without yeast starter).
Achieves alcohol levels of up to 13% and produces a nice dry wine
Type Saccharomyces Cerevisiae var. Cerevisiae
Excellent for fruit wine made from: Red and black Currants, Apricots, Apples, Gooseberries, Peach, Blueberries and Raisins etc.
Opened packages have a limited shelf life.
Available
Wine Yeast Malo-Lactic Bag 10 Gram
€2.95*
Arsegan Premium wine maker Malo-Lactic breaks down to 50% of the malic acid present. An excess of malic acid is especially common with fruit wines and gives a sharp, sour taste. Arsegan Malo-Lactic consumes 18 grams of sugar for 1% alcohol and is therefore very suitable to make a wine with a lower alcohol content from a most with a higher density.
1 Bag is sufficient for 10-20 litres of wine or must without a yeast starter.
The wine can be bottled medium but also fairly sweet.
Promotes colour extraction
Also suitable for red wines
Neutral aroma profile.
Alcohol tolerance 14-15 vol.%
Temperature range: 20-30 ° C
Opened packages has a limited shelf life.
Available
Wine Yeast Basic Jar 100 gram
€5.95*
Wine yeast Basic jar 1 x 100 gr excellent basic yeast for percentages of 10 to 13% alcohol.
Yeast nicely flat out.
All sugar can be added within 10 days.
This yeast allows - with the acidity in order - a little residual sugar.
100 grams is sufficient for 300-400 litres.
Can be kept for 1 year in the refrigerator (tightly closed).
Not Available
Wine Yeast Basic 20gr
€2.95*
Wine yeast Basic 1 x 20 gr excellent basic yeast for percentages of 10 to 13% alcohol.
Yeast nicely flat out.
All sugar can be added within 10 days.
This yeast allows - with the acidity in order - a little residual sugar
20 grams is sufficient for 50-100 litres.
Can be kept for 1 year in the refrigerator (tightly closed).
Not Available
Wine Yeast Champagne 100 g
€6.95*
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.
Not Available
Wine Yeast Super 20 gram
€3.25*
Wine yeast Super 1x 100 gr effortlessly reaches up to 15% alcohol. For a full wine.
For a full wine.
The total amount of sugar can be added in the first 10 days of the fermentation process.
Enough for 100 litres.
Keep cool (maximum 1 year).
Not Available
Lallemand Lalvin EC1118™ 5 gr
€3.95*
'The original Prise de Mousse’ was selected by the Institut Oenologique de Champagne (IOC) in the Champagne region. This Lalvin EC 1118® Champagne yeast is usable for producing white base wines for Champagne as well as in-bottle fermentation wines.
Champagne yeast suitable for white, red and rosé wines and ciders
Specifications:
Ferments from 10°C
Quick clarification and very compact sediment
MLF (malo) compatible
Positive contribution to SO2 policy
Prevents spontaneous MLF (malo)
Saccharomyces cerevisiae var. bayanus
5 g package
Dosage 4.5 g/23 l
Not Available
Maxi-Turbo Gist 100 gr
€7.95*
Super yeast Maxi-Turbo Yeast 100 gr. Professional yeast to make 17% alcohol in no time. Enough for 300-400 litres.
Usage:
Make a starter of 2 teaspoons Maxi-turbo yeast in a large bottle,
2 teaspoons Yeast starter activator + 200 grams of sugar in 2 litres of water.
The starter is active within a few hours for a brew of up to 50 litres.
Keep cool.
Not Available
Wine Yeast Super Jar 100 gram
€5.95*
Wine yeast Super pot 1x 100 gr effortlessly reaches up to 15% alcohol. For a full, solid wine.
For a full, solid wine.
The total amount of sugar can be added in the first 10 days of the fermentation process.
Enough for 250 litres.
Keep cool (maximum 1 year).
Not Available
Lallemand Lalvin D47™
€3.95*
The Lalvin D47™ strain was isolated from grapes grown in the Côtes-du-Rhône region in France by Dr Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. The ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
ICV D-47 is a low-foaming fast yeast that settles well and forms a compact lees at the end of fermentation. This strain tolerates fermentation temperatures between 15° and 20°C (59° and 68°F) and improves mouthfeel thanks to its complex carbohydrates.
Malolactic fermentation proceeds well in wines made with ICV D-47. Recommended for making wines of white varieties such as Chardonnay and rosé wines. An excellent choice for making mead, but make sure to add yeast nutrients, especially usable nitrogen. An excellent choice for dry white wines, blush wines and residual sugar wines.
Not Available
Lallemand Lalvin 71B™ 5 gr
€3.95*
Lalvin 71B® was selected by the INRA (Institut National de la recherche Agronomique) in Narbonne, France. This yeast is known for making 'Vins Nouveaux', primeur wines with a tropical fruit character. Its long-lasting aromas are due to the production of relatively stable esters and higher alcohol content. Lalvin 71B® is also characterised by partial conversion of malic acids to alcohol and CO2 during fermentation.
Specifications:
Suitable for white, red and rosé wines
Decomposition of malic acid
MLF (malo) is recommended
Recommended for aromatic grapes such as Riesling, Kerner, Müller-Thurgau, Dornfelder, Rondo
Saccharomyces var. cerevisiae
Packaging 5 g
Dosage 5 g/20 l for white/rosé and 5 g/14 l for red
Not Available
