WLP518 is a Kveik strain isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer from Stranda, Norway Ideal for IPAs and Pale Ales due to its hop-forward character and clean fermentation even at higher temperatures PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Sourced Lars Marius Garshol, this Kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse brewer in Stranda, Norway. This strain was originally used in the 1990s to produce several kornøl-style beers. It is a clean fermenting yeast and has tolerated temperatures up to 95°F (35°C) while finishing fermentation within three to four days. The hop-forward, clean characteristics of this strain make it ideal for IPAs and pale ales. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 69-80% Flocculation: Medium to High Alcohol Tolerance: 15%+ ABV Optimum Fermentation Temp: 77-95°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.
Recomended for aged red wines High color extraction Significant polysaccaride and glycerol production for huge mouthfeel High alcohol tolerence High nutrient need Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot Also excelletnt for Sangiovese, Nebbiolo and some Pinot The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir. Start Time: Fast Alcohol tolerance: 16%+ Nitrogen demand: high Yan Requirement @ 23 Brix: 270ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Average Yeast type: Cervisiae Killer Factor: Neutral Malic Acid Consumption: Average Optimal Fermentation Temp: 65–85°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
Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas Delected due to it's good performance under difficult wine conditions and positive sensory contribution Able to induce MLF at temperatures as low as 55°F Lallemand Oenology specializes in the development, production, and marketing of top-grade yeast and bacteria Enoferm Beta is a single strain of Oenococcus oeni (ex Leuconostoc oenos), isolated from a Cabernet Sauvignon wine from Abbruzzi. It was selected due to it's good performance under difficult wine conditions, positive sensory contribution, and security from its low use of sugars and very low volatile acid as well as biogenic amines production. In winery trials, Enoferm Beta was able to induce MLF at temperatures as low as 55°F. Most direct inoculum preparations have difficulty completing MLF unless temperatures > 64°F, while Enoferm Beta can be used in wines with temperatures > 57°F. For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation. 2.5 g: good for 66 gallons 25 g: good for 660 gallons Alcohol tolerance: <15% v/v. SO2 tolerance: <60 ppm pH: >3.2 Temperature: >57°F Different lactic acid bacteria strains do have an impact on the flavor profile of wine, Enoferm Beta can positively contribute to the sensory profile of the wine, by enhancing spicy and red fruit aromas, low diacetyl production, better structure and body,and less astringency and bitterness. You can't store malolactic bacteria once the package has been opened. Note: Malolactic bacteria added during the ferment will compete with the yeast for nutrients and are atagonistic to yeast, potentially resulting in higher VA levels. The best time to add an ML culture is after racking off the gross lees.
L13 is an all-around solid lager strain that produces clean beers with a very low ester profile
This strain is very powdery, so long lagering times or filtration is required for bright beer
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
The world’s most popular lager strain is ready for you. Global is an all-around solid lager strain that produces clean beers with a very low ester profile. This strain is very powdery, so long lagering times or filtration is required for bright beer.
Attenuation: 73-77%
Flocculation: Low-Medium
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 46-56°F
Cell Count: 200 Billion
Similar Strains: WLP830, WY2124
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
Fast, formerly known as Express, is the fastest Turbo on the planet, fermenting out 6kg of sugar in less than 24 hours and producing very good distillate quality. It is important that water start temperature is correct and only 6kg of sugar is used to get maximum speed.
Characteristics: Fastest Performing
Max Sugar Quantity: 13.2 lbs (6 kg)
Ideal Water Start Temp: 104° F (40° C)
Ferment Temp Range: 68 - 86° F (20 - 30° C)
Ideal Ferment Temp: 77° F (25° C)
Approx. Ethanol %: 12.5%
WLP521 is a Kveik strain shared with the world by Terje Raftevold from Hornindal, Norway. An ideal choice for beers made with fruit-forward hops Produces an intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator
White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! Hornindal produces intense tropical flavor and aroma with notes of fresh tangerine, mango, and pineapple. Ideal for Hazy or Juicy IPAs, or any fruit-forward Pale Ale, Blonde, or tropical IPA. This strain was originally shared with the world by Terje Raftevold from Hornindal, Norway. As with most kveik strains, Hornindal has an exceptionally wide temperature range and will produce more intense fruit character the higher the fermentation temperature. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 75-82% Flocculation: High Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 72-98°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.
WLP675 is a direct pitch liquid Malolactic culture for 6 gallons of wine
Tolerant of a wide range of temperatures and pH—perfect for home winemakers
Leaves no significant impact on flavor, aroma or mouthfeel
WLP675 is a direct pitch liquid Malolactic culture for 6 gallons of wine. This ML culture from White Labs is specially designed to meet the needs of home winemakers. It is tolerant of a wide range of temperatures and pHs and will not have a significant impact on flavor, aroma or mouthfeel.
Vital Stats:
pH tolerant down to 3.0
Low temperature tolerant down to 55°F
Alcohol tolerant to 15% ABV
Free SO2 should be less than 10ppm
Please Note: White Labs recommends pitching this strain at around 5 Brix remaining sugar in your primary fermentation. MoreWine! recommends that you follow the manufacturer's suggestion in this regard, but that you still rack off your gross lees withing 48hr of pressing and that you continue to stir the fine lees twice a week until the end of MLF.
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
The only Turbo to use when the ambient temperature is above 91° F (33° C). Delivers excellent quality alcohol in hot conditions. Heat Wave is also the only yeast we recommend for `stacking`. Up to a 200 litre volume can be fermented using 8 sachets (providing the start liquid temperature and air temperature are both 68° F).
Characteristics: Excellent quality alcohol in hot conditions.
Max Sugar Quantity: 13.2 lbs (6 kg)
Ideal Water Start Temp: 68° F (20° C)
Ferment Temp Range: 68 - 104° F (20 - 40° C)
Ideal Ferment Temp: 86° F (30° C)
Approx. Ethanol %: 13.0%
cottzyme KS – High-Power Enzyme for Complex Pectin Breakdown in Red, White, and Problem Wines
Breaks down complex, highly esterified pectins that standard pectinases cannot
Enhances clarification, settling, and filterability in challenging juices and wines
Boosts juice and wine yield by improving extraction from thick-skinned or high-pectin fruit
Ideal for problem fermentations or hazy wines that resist fining and filtration
Performs well at low temperatures and in a broad pH range
Scottzyme KS is a specialized pectolytic enzyme designed to break down complex pectin structures found in high-pectin varietals and difficult ferments. While standard enzymes like PEC5L target simple soluble pectins, KS is formulated with enhanced side-chain cleaving activity that attacks esterified pectins and heavily branched structures. This makes it particularly effective on cultivars like Pinot Gris, Riesling, Gewürztraminer, Muscat, and in juice or wine where haze persists despite prior enzymatic treatment. KS improves clarification, tightens lees, increases press and wine yields, and boosts filtration efficiency—especially in wines that defy typical settling protocols.
Comparison to Scottzyme PEC5L:
Scottzyme PEC5L is a fast-acting general-purpose pectinase for typical clarification tasks, such as settling and flotation of white and rosé juices. It’s ideal for clean juice production from standard grapes and most fruit wines. In contrast, KS is the go-to choice when PEC5L isn’t enough—it’s stronger on stubborn, esterified pectins and delivers better results with problematic varieties or ferments that remain hazy even after PEC5L. While PEC5L is excellent for fast juice prep, KS excels in the most difficult cases, including post-fermentation haze and challenging press fractions.
Protocol
Dilute Scottzyme KS in 10 times its volume of chlorine-free water or juice. Add to must, juice, or wine and mix well. Suitable for use before or after fermentation. Do not add simultaneously with bentonite or high SO₂. Works effectively at 10–20°C.
Usage Rates
Recommended dosage: 1.5–4.0 mL per 1000 lb of fruit or 0.075–0.2 mL per gallon
= approximately 0.02–0.05 mL per liter
Use lower rates for moderate haze and extended contact time. Use higher rates in cold settling, high-pectin juices, or persistent post-fermentation hazes. Allow 4–24 hours of contact time depending on application.
A31 is a traditional strain that accentuates the malt character of Scottish and other malt forward styles
Can also be used for other styles and works well in IPAs due to its clean fermentation character
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
Tartan is a traditional strain that accentuates the malt character of Scottish and other malt forward styles. But don't put it in a corner, it can also be used for other styles and works well in IPAs due to its clean fermentation character. For a higher ester profile, use this ale yeast at the top end of the temperature range.
Attenuation: 70-75%
Flocculation: Medium
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 65-70°F
Cell Count: 200 Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
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
Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency.
New Liquid Oak Tannins produced by Toasted Oak Inc. are water based, French Oak Tannin concentrates, designed to easily integrate smooth and flavorful oak character into a wine, without the cost or hassle of traditional oak barrels. While powdered tannins are similarly cost effective, there will be some loss of flavor and texture due to the high temperatures necessary to evaporate all liquid out. Liquid Oak Tannins are the perfect balance of oak barrel flavor, and pure tannin cost.
Aside from the beneficial flavor impact of these products, they are also easier to add to the wine and assure even dilution. These Liquid Oak Tannins are for red and white wines. Please do bench trials carefully when considering their use in white wines. Additions may cause filterability(and stability) changes. Do not exceed 30% of normal red wine dosing for white wines.
Fruit Enhancer Plus has more proanthocyanidic tannin components to emphasize a ripe berry character and a fruity, aromatic style. It has to be carefully dosed as it will have a strong influence on the existing character of the wine. Works best on red wine to accentuate a ripe berry character (Black Cherry character).
A 4 oz bottle of Fruit Enhancer Plus will treat 125 gallons of wine with a low dosage, or 47 gallons at a high dosage. Please see the Documents tab above for additional information as well as Bench Trial procedure.
L05 can produce clean pseudo lagers at ale temperatures but also works as a traditional lager strain down in the mid-50s
Works well in a variety of fermentations, keeping flavor profiles clean and crisp
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
Cablecar can produce clean pseudo lagers at ale temperatures but is also willing to work as a traditional lager strain down to the mid-50s. Not just limited to steam beers/California commons, this strain works well in a variety of fermentations, keeping flavor profiles clean and crisp.
Attenuation: 71-75%
Flocculation: Medium-High
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 55-65°F
Cell Count: 200 Billion
Similar Strains: WLP810, WY2112
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
Scottzyme HC is a blend of assorted enzymes designed to increase yield in apple, pear, stone fruits, and wetter grapes (such as concords). This enzyme will assist in breaking down the fruit you work with to help extract more flavor and juice, as well as improving filterability and overall clarity. This Scottzyme works best in conjunction with PEC5L.
B44 is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters
Produces an impressive amount of acidity making it ideal for wits as well as other light colored Belgian ales
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
B44 Whiteout is perfect for Belgian Wit style beers, producing an excellent balance of spicy phenolic character and esters. Beside the necessary aromatics, Whiteout produces an impressive amount of acidity making it quintessential for wits as well as other light colored Belgian ales. Whiteout has shown to be flocculent during fermentation, then become non-flocculent towards the end, leading to a possible slow down of normal fermentation.
Attenuation: 72-76%
Flocculation: Low-Medium
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 62-72°F
Cell Count: 200 Billion
Similar Strains: WLP400, WY3944
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
G02 is a traditional alt strain ready to produce an array of German style beers
Produces a clean beer that allows for delicate malt flavors and aromas to shine through
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
A traditional alt strain, Kaiser is ready to produce an array of German style beers. It will keep the beer clean and allow the delicate malt flavors and aromas to shine through. Characteristics of this strain make it a good choice for traditional Berliner weisse fermentations. Kaizer is a low flocking strain, so expect long clarification times, but very low diacetyl levels.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 56-65°F
Cell Count: 200 Billion
Similar Strains: WLP036, WY1007
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
Enological tannins offer the winemaker the possibility to add refined, highly-bindable tannin to your wine at any stage during the process. Benefits can include increased structure and mouthfeel, color stabilization, stability, anti-oxidative qualities, and overall complexity. Tannins can reduce vegetal/herbaceous characteristics and perceived astringency.
New Liquid Oak Tannins produced by Toasted Oak Inc. are water based, French Oak Tannin concentrates, designed to easily integrate smooth and flavorful oak character into a wine, without the cost or hassle of traditional oak barrels. While powdered tannins are similarly cost effective, there will be some loss of flavor and texture due to the high temperatures necessary to evaporate all liquid out. Liquid Oak Tannins are the perfect balance of oak barrel flavor, and pure tannin cost.
Aside from the beneficial flavor impact of these products, they are also easier to add to the wine and assure even dilution. These Liquid Oak Tannins are for red and white wines. Please do bench trials carefully when considering their use in white wines. Additions may cause filterability(and stability) changes. Do not exceed 30% of normal red wine dosing for white wines.
Mocha has 10 g of tannin / liter of concentrate. It brings out the character of a heavy toast barrel, slightly smoky with chocolate-coffee undertones
A 4 oz bottle of Mocha Liquid Tannin will treat 47 gallons of wine with a low dosage, or 32 gallons at a high dosage. Please see the Documents tab above for additional information as well as Bench Trial procedure.
G01 is the traditional German strain used to produce world class weizen beers where big banana aroma is required
Will create a slightly higher level of acidity to give your beer a very crisp finish
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
This is the traditional German strain used to produce world class weizen beers where big banana aroma is required. Balanced with mild clove, depending on your wort profile, this strain will produce amazing beers. Stefon will create a slightly higher level of acidity to give your beer a very crisp finish. Slightly underpitching will help increase the banana character.
Attenuation: 73-77%
Flocculation: Low
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 63-73°F
Cell Count: 200 Billion
Similar Strains: WLP300, WY3068
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
High‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies
Delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character
Recommended for Corn & Wheat Whisky, Grain-Based Spirit Fermentations, Turbo Distillation Washes, and Hybrid Grain Beers
Ferment between 77-95°F
Angel Yeast AG‑2 is a high‑performance distiller's yeast specially selected for producing wheat, corn, and other grain whiskies. It delivers rapid fermentation with a short lag phase, robust attenuation, and a clean body balanced for traditional spirit character. AG‑2 offers high tolerance to glucose, ethanol, temperature, and fermentation stress, allowing excellent maltotriose and dextrin utilization. Ideal for hybrid whiskey projects, turbo fermentations, and grain-based spirits.
Short lag time and fast, powerful fermentation
Clean flavor profile—letting grain character shine
High attenuation (>80%) for efficient sugar conversion
Fermentation at 77–95 °F (25–35 °C)
Alcohol tolerance up to 18% ABV
High glucose/ethanol resistance and maltotriose utilization
Fermentation Range
77–95°F (25–35°C)
Usage Rate
0.5–1.0 g/L (50–100 g/hL)
Rehydration Instructions
Rehydrate in 5–10× its weight in lukewarm water or diluted mash (approx. 22–30 °C / 72–86 °F) for 7–15 minutes. Gently stir, rest another 10–15 minutes, then pitch.
Applications
Corn & Wheat Whisky • Grain-Based Spirit Fermentations • Turbo Distillation Washes • Hybrid Grain Beers
SH-45 is the ideal lager yeast to enhance hop thiol release
Expect enhanced levels of fruitiness and intensified citrus and tropical notes
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
SafLager™ SH-45 is a carefully selected lager yeast, ideal for expressing some of the aromatic compounds coming from the raw materials in beer, more specifically the hops. This strain possesses the capability to release and esterify thiols. As a result, beers crafted with SafLagerTM SH-45 may present enhanced levels of fruitiness with intensified citrus and tropical notes.
This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.
Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.
Attenuation: 77-82%
Sedimentation Time: Medium
Alcohol Tolerance: 9-11% ABV
Optimum Fermentation Temp: 54-64°F
Tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates
Fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress
Recommended for starch-based mashes, high-temp/distillation washes, potable spirit fermentation, high-gravity alcohol production, Rum fermentation
Ferment between 82-108°F
Angel Yeast TT (also known as Red Label) is a tough, high-performance alcohol yeast designed for high-temperature, high-gravity fermentations using starch or sugar-based substrates. It offers fast, reliable performance in challenging conditions ideal for spirits, turbo washes, rum production, and alcohol production under thermal stress.
Neutral flavor profile suitable for clean spirit and light rum production
High flocculation enables clear separation
Strong attenuation in high-gravity worts and mashes
Fermentation range: 82–108 °F (28–42 °C)
Alcohol tolerance up to 17% ABV
High resistance to acid and osmotic pressure (up to 60% glucose)
Rapid fermentation with minimal cell usage
Fermentation Range
82–108 °F (28–42 °C)
Usage Rate
0.25–0.3 g/L (25–30 g/hL) – aim for ~5 × 10⁶ cells/mL
Rehydration Instructions
Direct-pitch capable, but for optimal vitality rehydrate in 5–10× its weight of warm water at 90–95 °F (32–35 °C) for 10–20 minutes before pitching.
Applications
Starch-based mashes • High-temp/distillation washes • Potable spirit fermentation • High-gravity alcohol production • Rum fermentation (molasses or cane sugar)
Built for grain-based whisky fermentations that demand strength and reliability
Exceptional tolerance to alcohol, heat, and acidic conditions, ensuring fast, complete fermentation while producing a clean and neutral spirit base
Recommended for Bourbon, Corn Whisky, Wheat Whisky, Neutral Grain Spirits, and High-Gravity Ferments
Ferment between 72-90°F
Angel Yeast AW-19 is built for grain-based whisky fermentations that demand strength and reliability. With exceptional tolerance to alcohol, heat, and acidic conditions, AW-19 ensures fast, complete fermentation while producing a clean and neutral spirit base. Perfect for bourbon, corn whisky, or high-gravity neutral washes where yield and consistency are critical.
High alcohol tolerance with strong stress resistance
Clean, low-ester profile for neutral or light grain spirits
Fast attenuation and robust kinetics, even in high-gravity or hot ferments
Performs well in corn, wheat, or mixed-grain mashes
Living yeast cells ≥ 10 billion cfu/g; moisture ≤ 7%; high apparent fermentation rate
Fermentation Range
72–90 °F (22–32 °C)
Usage Rate
0.5–1.0 g per liter (0.5–1.0 kg per 1000 kg mash/wash)
Instructions
Rehydrate in 5–10× its weight of clean water or low-strength wort at 22–30 °C for 7–15 minutes. Stir gently, rest for another 10–15 minutes, then pitch into the fermenter at 28–32 °C. Typical fermentation completes in 3–7 days depending on substrate and gravity.
Applications
Bourbon • Corn Whisky • Wheat Whisky • Neutral Grain Spirits • High-Gravity Ferments
M is recommended for malt-based fermentations for the production of whisky
Rapidly consumes maltose and produces a flavorful spirit
Performs well when pitched directly in the fermenter
Pinnacle Distillers Yeast (M) is an active dry yeast well-suited for malt-based fermentations. It rapidly consumes maltose and produces a flavorful spirit. This traditional M-type strain has been around for nearly three decades and is typically used for traditional Scotch style spirits.
Has a high cell count (>1 x 10¹⁰ cells/g)
Rehydrates well in direct pitch applications
Is noted for its resulting spirit having high organoleptic qualities
Application:
This yeast product can be applied in a variety of malt mashes. Pinnacle Distillers Yeast (M) can withstand a wide range of starting fermentation temperatures with an optimum range of 82-90°F (28-32°C). Yeast can be either pitched directly to the attemperated mash or rehydrated.
Directions for Use:
Yeast can be added directly to a fermenter at a dose rate of between 4.17-7.5 lbs per 1,000 gallons of wort (0.5-0.9 kg per 1,000L of wort).
Storage:
Store in a cool, dry place. Product should be used within three years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days.
Regulatory:
All yeast conforms to current local regulations.
Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.
S is recommended for neutral alcohol applications
Well-suited for batch and continuous fermentations of molasses and pure sugars
Performs well when pitched directly in the fermenter
Pinnacle Distillers Yeast (S) is an active dry yeast well-suited for use in batch and continuous fermentations of molasses and pure sugars. It has a high tolerance to early residual sugars. This workhorse strain has a neutral profile and ferments very quickly. In addition to rum, it works quite well for hard seltzer.
Has a high cell count (>1 x 10¹⁰ cells/g)
Rehydrates well in direct pitch applications
Has high ethanol and temperature tolerance
Has organic acid tolerance
Can be used in conjunction with nutritional and vitamin supplementations
Application:
This yeast product has optimal performance within a pH range of 4.0 to 5.0 but can ferment well in the range of 3.5 to 6.0. Optimal fermentation temperature is dependent on other stresses present (i.e. organic acid, ethanol and pH) but generally ferments well in the range of 92-98°F (33-37°C). Under various process conditions, this yeast can produce high ethanol titres under a broad range of applications and substrate type.
Directions for Use:
Yeast can be added directly to a fermenter at a dose rate of between 1.67-4.17 lbs per 1,000 gallons of wort (0.2-0.5 kg per 1,000L of wort).
Storage:
Store in a cool, dry place. Product should be used within three years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days.
Regulatory:
All yeast conforms to current local regulations.
Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.
G is recommended for neutral alcohol applications
Well-suited for use in simultaneous saccharification fermentations of starch substrates from grain
Performs well when pitched directly in the fermenter
Pinnacle Distillers Yeast (G) is an active dry yeast well-suited for use in simultaneous saccharification fermentations of starch substrates from grain. It has a high tolerance to liberated glucose. A relatively simple, straight-forward strain for neutral spirits. Commonly used for vodka or gin but could be used to bourbon as well.
Has a high cell count (>20 x 10⁹ cells/g)
Rehydrates well in direct pitch applications
Has high ethanol and temperature tolerance
Has organic acid tolerance
Can be used in conjunction with glucoamylase and alpha amylase enzyme systems
Application:
This yeast product has optimal performance within a pH range of 4.0 to 5.0 but can ferment well in the range of 3.5 to 6.0. Optimal fermentation temperature is dependent on other stresses present (i.e. organic acid, ethanol and pH) but generally ferments well in the range of 92-98°F (33-37°C). Under various process conditions, this yeast can produce high ethanol up to and beyond 16% w/v.
Directions for Use:
Yeast can be added directly to a fermenter at a dose rate of between 1.67-4.17 lbs per 1,000 gallons of wort (0.2-0.5 kg per 1,000L of wort).
Storage:
Store in a cool, dry place. Product should be used within two years of its production date for best performance. Packages which have lost their vacuum seal should not be used. Opened packages can be stored cool and used within 3-4 days.
Regulatory:
All yeast conforms to current local regulations.
Pinnacle Distillers Yeast began its life more than 30 years ago within the Scotch whisky sector. Over time, their yeast has become a well-established essential ingredient in the making of some of the finest award-winning malt and grain whiskies we are drinking today – not only in Scotland but around the world. In response to the growth of global spirits using many different substrates and a variety of multiple-sized, challenging processes, the family of Pinnacle Distillers Yeast has grown and is still increasing to meet future market demands.
LalBrew® Aurora™ Northern IPA Yeast is in stock and ready to ship. This is a special release yeast strain from Lallemand so available quantities are limited. Place your order today!
Achieve the signature clean and crisp profile of Northern IPAs thanks to Aurora's high attenuation at cooler fermentation temperatures
Unlock a balanced IPA experience with Aurora, combining the drinkability of West Coast styles with a modern, subtly fruity yeast character
Experience reliable and robust fermentation, allowing you to focus on crafting the perfect hop-forward character in your Northern IPA
Explore the evolution of IPA with LalBrew Aurora™ and discover the Northern IPA style. This yeast combines the clean drinkability of West Coast IPAs, with the modern yeast character of East Coast styles. LalBrew Aurora™ offers robust fermentation and a fruity, crisp aroma, making it perfect for your next IPA journey.
Northern IPA
The Northern IPA utilizes a high attenuation ale strain fermented at cooler temperatures to achieve a flavor profile that clean, crisp and dry. Compared to WCIPA or New England IPAs, the Northern IPA presents as dryer and more drinkable with the low specialty malt usage. The resulting beer character should be refreshing.
Malt profiles should be stripped back, with dominantly pale base malts to be sued, and avoiding high-kilned specialty malts altogether. Hop profile tends towards the juicy sweetness and biotransformation character of hazy IPAs, but to finish with a firm bitterness. May use hops from any origin but should showcase modern and hop=-forward hop characteristics not seen in traditional styles.
Overall impression to be a well-integrated hop-forward IPA style with clean but present yeast character which elevates with modern varietals.
See below for the Northern IPA style guidelines.
Beer Styles: Northern IPA
Attenuation: 74-82%
Fermentation Range: 54-86°F (12-30°C)
Flocculation: High
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
Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures
Delivers a clean, neutral ale profile with subtle orange and citrus nuances
Recommended for Norwegian Farmhouse Ale, NEIPA, IPA, American Ale, Cream Ale, Saison, and Fruited Ales
Ferment between 77-104°F
Angel Yeast Voss is a high-performance Norwegian kveik strain renowned for extremely rapid fermentations at elevated temperatures. It delivers a clean, neutral ale profile with subtle orange and citrus nuances. With very high flocculation and strong attenuation, Voss offers brilliant beer clarity and fast turnaround—ideal for farmhouse ales, IPAs, and other modern styles. POF-negative and non-diastatic, it’s a versatile powerhouse with exceptional alcohol tolerance.
Clean, neutral flavor with delicate orange/citrus notes
Very high flocculation for clear beer without filtration
Strong attenuation (~76–82%) for a dry finish
Rapid fermentation: full attenuation in 2–3 days at 95–104 °F (35–40 °C)
Wide temperature range: 77–104 °F (25–40 °C); optimal at 95–104 °F (35–40 °C)
Alcohol tolerance up to 12% ABV
POF-negative and non-diastatic
Fermentation Range:
77–104°F (25–40°C)
Ideal for fastest, most expressive fermentations: 95–104°F (35–40°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); adjust to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or high-stress worts
Rehydration Instructions:
Direct pitch is supported, but rehydrate in 5–10× its weight of clean water at 85–95 °F (29–35 °C) for 10–20 minutes if preferred. Pitch within 30 minutes to ensure vitality.
Applications:
Norwegian Farmhouse Ale • NEIPA • IPA • American Ale • Cream Ale • Saison • Fruited Ales
A44 thrives in hot fermentations when big complex ester profiles are desired
Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
The Kveiking blend thrives in hot fermentations when big complex ester profiles are desired. A low pitch rate can be used to drive these aromatics even higher but the brewer should ensure this low pitch rate can be combined with a continuously high fermentation temperature. If the temperature drops too low, the corresponding level of attenuation can be low, with high terminal gravities. This blend contains flocculent and non-flocculent yeast strains, therefore the clarity of the final beers produced can be variable. Use this blend for anything from new school hazy IPAs to traditional Norwegian farmhouse brews. The Kveiking blend also works well when fermenting kettle soured worts for a strong tropical fruit character.
Attenuation: 75-85%
Flocculation: Low
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 75-97°F
Cell Count: 200 Billion
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
B64 is a classic strain to produce French Saison where a balance of fruit esters and spicy phenols are necessary
Produces very dry, crisp beers with nice citrus aromas
Double pitch size with a minimum of 200 billion cells—twice the size of the standard yeast pitch
Imperial Yeast is a group of hard-working, fermentation fanatics who provide the brewing industry with the highest quality, most effective yeast possible
This yeast is an insane wort attenuator. Napoleon will destroy the sugars in your saison and farmhouse beers – even the ones in which most brewer’s strains have no interest. When all is said and done, Napoleon produces very dry, crisp beers with nice citrus aromas. Yeast settling times can be long, usually requiring filtration for bright beers.
Attenuation: 77-83%
Flocculation: Low
Alcohol Tolerance: 12% ABV
Optimum Fermentation Temp: 65-78°F
Cell Count: 200 Billion
Similar Strains: WY3711
Please Note: For best results we Always recommend ordering an Ice Pack with your liquid yeast. Ice Packs can be found below in the "You might Also Need" section.
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.
A classic yeast strain for Kölsch & Altbier beer styles. A neutral ester profile allows the beer to better express noble hops & malt character. Finishes dry with low levels of diacetyl.
Every batch is PCR tested to ensure quality.
Dosage:
Use at a rate of 50-95 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
KÖLSCH 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. KÖLSCH 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 60-73°F (16-23°C).
Optimum Fermentation Temp: 60-73°F
Flocculation: Medium
Alcohol Tolerance: 10-11% ABV
Attenuation: 75-80%
Similar Strains: WLP029, WY2565
Gluten-free
SafSour LB 1™ is a heterofermentative lactic acid bacteria (L. brevis). It has been selected by Fermentis specifically for its ability to provide a precise acidity related to the combined production of lactic and acetic acids. SafSour LB 1™ also reveals a neutral aromatic profile, respecting the aromatic signature of the yeast in the final product. We recommend it to produce Gose, Berliner Weisse and many other balanced sour beers.
Acidifies non-hopped wort within 30h–48h at a temperature of 89.6°F +/- 9°F (32°C +/-5°C) .
As a heterofermentative lactic acid bacteria, SafSour LB 1™ produces lactic acid and acetic acid.
SafSour LB 1™ presents a low tolerance towards iso alpha acids (half of growth is inhibited, IC50 of 10 ppm).
Typically reaches a final pH of 3.6–3.9
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 32°C (+/- 5°C).
An oxygenation rate of 13 ppm helps achieve a balanced acetic/lactic profile.
Dosage:
The optimum dosing rate is 10 g/hL
Storage:
Product may be transported at ambient temperatures, ideally not more than 30°C for prolonged periods of time, i.e. a maximum of 14 days. Peaks of up to 40°C are allowed.
Must be stored in a cool and dry conditions (< 4°C/39.2°F).Peaks of up to 40°C are allowed.
Storage must be done under cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
Best if used within 36 months after production date when stored under cool temperatures (< 4°C/39.2°F). Refer to the packaging for “Use Best Before Date.” Do not use soft or damaged sachets.
Points of Attention:
SafSour LB 1™ is sensitive to all clinically relevant antibiotics and presents no risk of antibiotic resistance genes diffusion.
Biogenic amines-free.
Clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles
Crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage
Recommended for American Pale Ale, IPA, Blonde Ale, Amber, Brown, Porter, and Stout
Ferment between 59-77°F
Angel Yeast A01 is a clean-fermenting American ale strain ideal for a wide range of hop-forward and malt-balanced styles. It delivers a crisp, neutral profile with low ester production, allowing hops and specialty malts to take center stage. With strong attenuation and medium-to-high flocculation, A01 produces bright, well-finished beers that require little intervention to clarify.
A01 performs well across a broad temperature range and is suitable for a variety of ales including American Pale Ale, IPA, Amber, Blonde, Brown, and even Stout. It is POF-negative, non-diastatic, and offers fast, consistent fermentation—making it a highly reliable choice for both commercial and home brewers.
Clean American ale profile with minimal ester production
Medium-to-high flocculation for improved clarity
Strong attenuation (~75–83%) with a dry, crisp finish
Excellent for a wide range of American ale styles
POF-negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Recommended range for cleanest profile: 59–68°F (15–20°C)
Usage Rate:
0.5–1.0 g/L depending on wort gravity and fermentation temperature
Typical pitch rate: 50–100 g/hL for standard-strength ales
Rehydration Instructions:
For best results, rehydrate yeast in clean water at 86°F (30°C) for 15 minutes before pitching. While direct pitching is possible, rehydration is strongly recommended for high-gravity fermentations or when yeast health is critical.
Applications:
American Pale Ale • IPA • Blonde Ale • Amber • Brown • Porter • Stout
LP 652 is a highly reliable bacteria to create balanced sour beers
Selected for its capabilities to provide tropical, citrus and fruity notes when used in kettle souring
Ideal for kettle sour recipes
Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world
The preferred Fermentis dry strain for producing kettle sour beers with tropical, citrus, and fruity notes. SafSour LP 652™ is a homofermentative lactic acid bacteria specifically selected by Fermentis for its incredible performance in kettle souring and ability to give the beer a beautiful freshness. Recommended for golden sour ales or fruited kettle sours.
Dosage:
An optimum dosing rate of 10 g/hL provides a lactic fermentation within 24h – 36h.
Usage:
It is recommended to pitch directly into the non-hopped wort at the temperature of 37°C.
Storage:
Storage must be done in cool temperatures (< 4°C/39.2°F) and in dry conditions.
Shelf Life:
18 Months from production date (see printed information on the sachet).
Robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates
Optimized for large-scale and industrial production, delivering reliable, vigorous performance with high alcohol yields and strong stress resistance
Ferment between 75-91°F
Angel Yeast GH is a robust, nutrient-fortified alcohol yeast designed for rapid, high gravity fermentations of sugar substrates. Optimized for large-scale and industrial production, it delivers reliable, vigorous performance with high alcohol yields and strong stress resistance. With its integrated nutrient blend, GH simplifies fermentation management while ensuring clean, efficient results batch after batch.
High-efficiency fermentation for sugar mashes and alcohol production
Nutrient-enriched formulation supports healthy, vigorous yeast growth
Strong attenuation with alcohol tolerance up to ~18% ABV
Ferments well between 75–91 °F (24–33 °C); ideal at 77–86 °F (25–30 °C)
Suitable for high-gravity washes (240–300 g/L sugar)
Fast, consistent fermentation to dry (SG < 0.990)
Fermentation Range
75–91 °F (24–33 °C)
Recommended for precision production: 77–86 °F (25–30 °C)
High-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe
Ferments clean at elevated temperatures, with medium flocculation and robust attenuation
Recommended for Kveik Ale, NEIPA, Farmhouse Ale, IPA, Pale Ale, Saison, and Fruited Ales
Ferment between 80-95°F
FG11 is a high-performance kveik ale strain, delivering vibrant tropical esters like melon and cantaloupe. Fast-acting and reliable, it ferments clean at elevated temperatures, with medium flocculation and robust attenuation. Ideal for modern hop-forward and farmhouse-inspired ales. POF-negative, non-diastatic, it offers clarity without filtration.
Tropical fruit ester profile: melon, cantaloupe
Medium flocculation for slight haze with clarity
Attenuates ~78–82% for a dry, smooth finish
Fermentation range: 80–95 °F (27–35 °C)
Alcohol tolerance: high (10–15% ABV)
POF-negative and non-diastatic
Fermentation Range:
80–95°F (27–35°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 1.5 g/L (150 g/hL) for high-gravity or intense ester expression
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 80–90 °F (27–32 °C) for 10–20 minutes. Adjust to fermentation temperature and pitch within 30 minutes for optimal yeast health.
Applications:
Kveik Ale • NEIPA • Farmhouse Ale • IPA • Pale Ale • Saison • Fruited Ales
High-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character
Ideal for brewers seeking premium lager quality with aroma depth
Recommended for Czech Pale Lager, Munich Helles, Pilsner, Vienna Lager, American Lager, International Pale Lager, Festbier, Märzen, and Dunkel
Ferment between 50-77°F
Angel Yeast BF27 is a high-performance lager strain designed to deliver bright, crisp beers with a subtle floral and fruity character. With vigorous attenuation and high flocculation, BF27 produces clear, balanced lagers with a refined profile. POF-negative and non-diastatic, it offers reliable performance for both traditional and modern lager styles.
Ideal for brewers seeking premium lager quality with aroma depth, BF27 brings a touch of elegance to every batch
Clean, crisp lager profile with subtle fruity/floral esters
High flocculation for polished clarity
Strong attenuation (~85%) for a dry finish
Ferments well across a broad range: 50–77 °F (10–25 °C)
Recommended range for clean character: 50–68 °F (10–20 °C)
POF‑negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
50–77 °F (10–25 °C)
Optimal for clean, refined flavor: 50–68 °F (10–20 °C)
Usage Rate:
0.8–1.5 g/L depending on wort strength and fermentation temp
Typical pitch: 80–150 g/hL; increase to 300 g/hL for high-gravity or stressed fermentations
Rehydration Instructions:
Rehydrate in clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes before pitching. Adjust to fermentation temp and pitch within 30 minutes to maximize viability .
Applications:
Czech Pale Lager • Munich Helles • Pilsner • Vienna Lager • American Lager • International Pale Lager • Festbier • Märzen • Dunkel
Specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales
Produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures
Recommended for Kölsch, Blonde Ale, Cream Ale, California Common, and Hybrid Fermentations
Ferment between 59-77°F
Angel Yeast KO is a specialized top-fermenting strain ideal for Kölsch-style beers and clean hybrid ales. It produces a soft, neutral base that allows subtle hops and malt character to shine, while releasing light fruity esters at warmer temperatures. Medium-to-high flocculation promotes clarity, and its strong β-glucosidase activity enhances hop biotransformation—ideal for dry-hopped blonde ales or modern Kölsch interpretations. KO ferments clean at cool ale temps but can flex into warmer regimes with minimal off-flavors.
Neutral, lager-like ale profile with restrained esters
Medium-to-high flocculation for bright, polished beers
Attenuation range of 78–83% for a crisp, dry finish
Ferments from 59–77 °F (15–25 °C); cooler for classic Kölsch, warmer for esters
High β-glucosidase activity for enhanced hop biotransformation
Alcohol tolerance up to 9% ABV
Fermentation Range:
59–77 °F (15–25 °C)
Recommended for classic Kölsch: 59–64 °F (15–18 °C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increase to 1.5–2.0 g/L (150–200 g/hL) for high-gravity or heavily dry-hopped beers
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within 30 minutes for optimal viability.
Applications:
Kölsch • Blonde Ale • Cream Ale • California Common • Hybrid Fermentations
Premium ale strain crafted for New England and other hop-forward IPAs
Produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles
Recommended for NEIPA, Juicy IPA, American IPA, Hazy Pale Ale, and Fruit-Infused IPAs
Ferment between 59-77°F
Angel Yeast LA03 is a premium ale strain crafted for New England and other hop-forward IPAs. It produces pronounced tropical‑fruit esters—mango, citrus, red berries—that complement modern dry‑hop profiles. With medium attenuation and medium-to-high flocculation, LA03 creates a soft, juicy mouthfeel and bright appearance. POF-negative and non-diastatic, it’s designed for brewers seeking aromatic depth without harsh phenolics.
Fruity ester profile: tropical fruit, mango, citrus, red berries
Medium-to-high flocculation for a clean haze
Medium attenuation (~71–75%) for juicy mouthfeel
Ferments at 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)
POF-negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Recommended for best aroma: 64–72°F (18–22°C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); boost to 1.5–2.0 g/L (150–200 g/hL) for higher gravity or haze intensity
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to fermentation temperature and pitch within 30 minutes to maintain yeast health.
Applications:
NEIPA • Juicy IPA • American IPA • Hazy Pale Ale • Fruit-Infused IPAs
Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers
Delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably
Recommended for Saison, Belgian Blond, Tripel, Strong Golden Ale, and High-Gravity Belgian Ales
Ferment between 59-77°F
Angel Yeast CS31 is a robust, high-performance Belgian Saison ale yeast known for its fruity ester expression, vigorous fermentation, and ability to produce very dry, highly attenuated beers. A diastatic strain (STA1+), CS31 delivers the classic Saison character peppery, fruity, and crisp while tolerating high alcohol levels and finishing reliably.
Fruity, ester-forward Belgian Saison profile with dry finish
Medium-to-high flocculation for bright, refined beer
Very high attenuation (~83–94%) for crisp, dry styles
Ferments well between 59–77 °F (15–25 °C); ideal at 64–72 °F (18–22 °C)
Diastatic (STA1+) for full, dry fermentation
Alcohol tolerance up to 14% ABV
Fermentation Range:
59–77 °F (15–25 °C)
Recommended for precision brewing: 64–72 °F (18–22 °C)
Usage Rate:
0.5–1.0 g/L (50–100 g/hL); increased pitching of 1.5–3.0 g/L (150–300 g/hL) advised for high-gravity or challenging fermentations
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Gently adjust to wort temperature and pitch within half an hour to ensure optimal yeast vitality.
Applications:
Saison • Belgian Blond • Tripel • Strong Golden Ale • High-Gravity Belgian Ales
Designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance
Naturally derived, non-GMO wheat beer yeast that creates flavorful Hefeweizen-style beers that remain approachable in clarity and body
Recommended for Hefeweizen, Weissbier, Dunkelweizen, Witbier, American Wheat, Belgian White, and Blonde Ale
Ferment between 59-77°F
Angel Yeast WA18 is a naturally derived, non-GMO wheat beer yeast designed to emphasize classic clove and banana aromas while delivering a bright, well-balanced appearance. With medium-to-high flocculation and fast fermentation, WA18 creates flavorful Hefeweizen-style beers that remain approachable in clarity and body perfect for both traditional and modern wheat styles.
Typical wheat beer ester profile: banana with slight clove spice
Medium-to-high flocculation for smoother appearance
High attenuation (80–91%) for balanced mouthfeel
Quick fermentation: finished in ~96 hours at 18 °C (64 °F)
Temperature range: 59–77 °F (15–25 °C), ideal at 64–72 °F (18–22 °C)
Alcohol tolerance up to 10% ABV
Fermentation Range:
59–77°F (15–25°C)
Recommended for best flavor expression: 64–72°F (18–22°C)
Usage Rate:
0.5 g/L (50 g/hL); increase to 1.0–3.0 g/L (100–300 g/hL) for high-gravity or more robust fermentations
Rehydration Instructions:
Rehydrate in 5–10× its weight of clean water or diluted wort at 72–86 °F (22–30 °C) for 10–20 minutes. Temper to pitching temperature and pitch within 30 minutes to preserve yeast viability.
Applications:
Hefeweizen • Weissbier • Dunkelweizen • Witbier • American Wheat • Belgian White • Blonde Ale
Clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters
POF-negative, non-diastatic, and delivers excellent clarity with no filtration required
Recommended for Pilsner, Helles, Vienna Lager, Märzen, Festbier, American Lager, and International Pale Lager
Ferment between 50-68°F
Angel Yeast BF16 is a clean, high-attenuating Swiss-style lager strain that produces bright, crisp beers with refined malt character and minimal esters. With strong fermentation performance and high flocculation, BF16 is ideal for a wide range of traditional and modern lagers. It is POF-negative, non-diastatic, and delivers excellent clarity with no filtration required.
BF16 performs best at classic lager temperatures but is versatile enough to ferment warmer when needed, making it suitable for brewers of all scales seeking reliable lager performance.
Clean lager profile with low ester production
High flocculation for clear, brilliant beer
Strong attenuation (80–91%) for a dry, crisp finish
Ferments well at traditional and elevated lager temps
POF-negative and non-diastatic
Alcohol tolerance up to 10% ABV
Fermentation Range:
50–68°F (10–20°C)
Recommended range for cleanest profile: 50–59°F (10–15°C)
Usage Rate:
0.5–1.5 g/L depending on wort gravity and fermentation temperature
Typical pitch rate: 50–150 g/hL; increase up to 300 g/hL for high-gravity or stressed fermentations
Rehydration Instructions:
For best results, rehydrate yeast in clean water at 72–86°F (22–30°C) for 10–20 minutes before pitching. Gradually adjust to wort temperature and pitch within 30 minutes to maintain yeast viability.
Applications:
Pilsner • Helles • Vienna Lager • Märzen • Festbier • American Lager • International Pale Lager
The Vinmetrica SC-50 MLF Analyzer gives accurate and reliable malic acid concentration levels in wine for detecting the end of malolactic fermentation (MLF). The new SC-55 Does the same job, but is now sold as a standalone unit that does not require any additional equipment.
The accuracy of the SC Series devices carries over into the functionality and reliability of the MLF Analyzer. With its easy to use vial insertion assembly, the MLF Analyzer gives you fool-proof readings down to 0.1g/L accuracy. Because it does not require any fancy, expensive lab equipment and eliminates the need for paper chromatography, the SC-55 MLF gives you professional readings while saving you time and money!
Includes everything needed to measure malic acid levels in your fermenting wines:
Vinmetrica SC-55 MLF Analyzer Unit
Malic Reagent Set
One vial of Biopressure Agent (enough for 5 tests)
5 Empty Reaction Vials with Septa Caps
One plastic measuring scoop
One “check” vial
10mL serological pipette
Plastic beaker
15mL conical tube
Two plastic pipettes
MLF Analyzer Manual
The Vinmetrica SC-55 MLF Analyzer measures the pressure given off by the same MLF reaction that you use in your wine. When malic acid is present, carbon dioxide (CO2) is evolved and detected as pressure.
Why buy the Vinmetrica MLF Analyzer?
Accurately assesses end of MLF at 0.4 g/L malic acid. Capable of detecting 0.1 g/L malic acid
Affordable: About $3 per test or less.
Easy, safe to Use: No toxic chemicals or noxious odors.
Fast: results in 15 – 30 minutes. Able to run multiple tests at once
Please Note: This is now a stand alone unit, and does not require any additional equipment.
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.
ACID yeast will complete both Lactic and Alcoholic fermentation on its own, producing an acidic beer with light notes of fruity floral esters
Shave days off your sour beer making process by skipping the kettle souring step altogether!
No need for added equipment to purge your kettle with CO2 or add heating to maintain high temps for lactic fermentation
To reduce acidity, pitch an ale yeast strain to stop souring and wrap up alcoholic fermentation
Ferment between 66-77°F
CellarScience offers high-quality yeast that is easy to use, consistent, and available at a tremendous value
Consistent, repeatable results without the need for kettle souring. ACID from CellarScience is a naturally selected, GMO-free yeast strain that has the ability to ferment and sour beer simultaneously. In a traditional kettle souring process, you'll need to pre-boil wort, purge it with CO2, pitch lactic acid, wrap and seal the kettle, and insulate or provide a heat source to maintain lactic acid fermentation temps that may be as high as 100°F+ depending on your chosen pitch. ACID allows brewers to bypass those steps and produce sour beers with the equipment they already own. Pitch directly in your fermenter and ACID yeast will complete both Lactic and Alcoholic fermentation on its own. When allowed to run its course, this yeast produces a rounded, refreshingly acidic beer with light notes of fruity floral esters.
If you wish to reduce acidity, simply pitch a regular ale yeast strain when the desired pH is obtained which will hault souring and complete the rest of the alcoholic fermentation.
Every batch is PCR tested to ensure quality.
Dosage:
Use at a rate of 80-120 grams per barrel, depending on wort temperature and gravity.
Direct Pitch or Rehydrate:
ACID 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. ACID 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 66-77°F (19-25°C).
Optimum Fermentation Temp: 66-77°F
Flocculation: High
Alcohol Tolerance: 9% ABV
Attenuation: 75-80%
Lachancea thermotolerans
Gluten-free
CellarScience Yeast:
For years liquid yeast has been sold as the higher quality option but times are changing. Yes, 20 years ago dry yeast was made by bread yeast producers and the quality was not as good as liquid yeast. CellarScience is helping to flip that script with a full lineup of high-quality dry yeasts. Cell count and viability is usually higher than commercial liquid yeast pitches, which vary from pouch to pouch and don't ship well. CellarScience yeast can be pitched directly in most batches of wort, offering significant time savings. Yeast that is quick and easy to use, high quality, and available at a reasonable cost adds up to a tremendous value. Quality yeast that doesn't "break the brink".
CellarScience Nutrients:
For high gravity ferments consider rehydrating yeast with CellarScience FermStart yeast hydration nutrient. For high gravity or low nutrient wort, feed your fermentation with CellarScience FermFed DAP Free complex yeast nutrient mix.
One sachet makes: Approximately two 8.5 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
The Mojito started life as a simple Cuban highball—fresh mint, lime, sugar, and spirit over ice—built to be bright, refreshing, and crushable in the heat. Over time it became a beach-bar staple: clean citrus, cool mint, gentle sweetness, and a long, fizzy finish.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit and sugar, add ice, shake, and top with soda water, and you’re pouring a Mojito-style cocktail in minutes—no muddling limes, no smashing mint, no extra bottles.
In the glass, it shows fresh mint and lime on the nose, with a bright citrus snap up front, rounded sweetness through the middle, and a cool, refreshing finish. The texture is light and vibrant over ice, with enough body to feel like a proper Mojito while still drinking crisp and clean. Prepared as directed and topped with soda water, each sachet mix yields about 16–17 fl oz total, depending on how much ice melts.
Fast & Consistent: Measure, mix, shake, pour—no muddling and no syrup making.
Yield: Typically ~16–17 fl oz per sachet when topped with soda water (ice melt varies).
Serve-ready: Pour over ice, top with soda water, garnish with mint and lime.
Flavor
Fresh mint and lime, balanced sweetness, clean, cool, refreshing finish.
What You’ll Need
80-proof (40% ABV) vodka or neutral spirit, granulated sugar, soda water, ice, shaker.
Directions (per 1 sachet) — Soda-Diluted
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit.
Add 4 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire Mojito sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds.
Pour into a tall glass over fresh ice, then top with about 10 fl oz cold soda water (about 1¼ cups) and gently stir.
Note: Ice melt and soda water will dilute the drink a bit—that’s normal and intended for a long, refreshing Mojito-style serve.
Serve Suggestion
Serve in a tall glass over fresh ice; garnish with a sprig of mint and a lime wedge.
KegLand Part Number: KL38966
One sachet makes: Approximately two 6 oz cocktails.
Easy to make: In a shaker, mix 1 packet with 5 oz vodka, 3.5 oz cold water, and sugar.
Portable and easy: Mix, shake, and pour at home or on the go.
Fast and consistent: Measure, mix, shake, and pour—no fresh fruit or flavored syrups required.
Simple and cost effective: Contains amazing natural flavors. Use vodka, with no expensive spirits, bitters, or other specialty ingredients required.
The Old Fashioned is one of the foundational American cocktails, built in the 19th century on a simple idea that still works: spirit, sugar, water, and bitters. Over time it became the definitive spirit-forward sipper simple build, complex aroma, and a long, steady finish.
VINKA starts with real ingredients and uses a proprietary extraction method to capture the aroma and flavor in a concentrated mixer. Pair it with a simple, easy-to-make base of neutral spirit, water, and sugar, add ice, shake, and you’re pouring an Old Fashioned-style cocktail in minutes—no sugar muddling, no hunting down bitters, no extra bottles.
In the glass, it shows classic Old Fashioned character: orange peel on the nose, warm bitters-style spice, and a whiskey-barrel-inspired richness carried by your neutral base. The palate is spirit-forward but rounded, with gentle sweetness and a smooth, slow finish that stays clean rather than syrupy. Each sachet mix yields about 10.1 fl oz before ice; after shaking with ice, the finished pour is typically around 12–13 fl oz, depending on how much ice melts.
Flavor
Rich Old Fashioned profile with orange peel, bitters-style spice, gentle sweetness, and a smooth, spirit-forward finish.
What You’ll Need
80-proof (40% ABV) vodka or neutral spirit, cold water, granulated sugar, ice, shaker.
Directions (per 1 sachet)
Use 80-proof (40% ABV) vodka or neutral spirit.
In a shaker or bottle, add 5 fl oz vodka/neutral spirit + 3.5 fl oz cold water.
Add 2 Tbsp granulated sugar. Shake or stir without ice to dissolve. (Sweetness: add a little more or a little less sugar to suit your taste.)
Add the entire sachet and about 1 cup of ice (a generous handful). Shake 10–15 seconds, then pour and serve.
Note: Ice melt will dilute the drink a bit (that’s normal and intended).
Serve Suggestion
Serve in a rocks glass; garnish with an orange peel twist and, if desired, a cherry.
KegLand Part Number: KL38911
