{"title":"Wine Yeast \u0026 Additives","description":"\u003cp\u003eWhile one would think that wine ingredients consist solely of grape juice and yeast, making wine can actually be much more complex than that!  The ingredients in wine can include different nutrients for the yeast or malolactic bacteria, tannins to add complexity, acids to adjust the pH, and SO2 to help stabilize the wine and protect it from spoiling.  So, where should you start?\u003c\/p\u003e\n\u003cp\u003eIf you're wondering where to buy wine yeast, look no further.  We have one of the largest selections available, offer multiple sizes for convenient pitch rates, and guarantee all of our wine yeast to be fresh.  We offer both red wine yeast as well as white wine yeast, and carry a full line of wine additives as well!  Of course, if you have questions on what yeast or additives you should be using for your home made wine, we always invite you to email our support staff at info@moreflavor.com!\u003c\/p\u003e\n\u003cp\u003eNeed help picking the right yeast for your grapes? \u003ca href=\"https:\/\/www.morebeer.com\/category\/wine-yeast-additives.html#An%20Introduction%20to%20Yeast%20and%20Grape%20Pairing\"\u003eClick here\u003c\/a\u003e to check out our yeast and grape pairing guide!\u003c\/p\u003e","products":[{"product_id":"prorestart-uvaferm-43-encapsulated-wine-yeast-83-1-mesh-bag","title":"ProRestart Uvaferm 43 Encapsulated Wine Yeast - (83 g) \u0026 1 mesh bag","description":"\u003cp\u003e\r\n\tProRestart 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.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tWorks 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.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"Default Title","offer_id":51912944943393,"sku":"DYW98","price":54.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10622.jpg?v=1760687027"},{"product_id":"copper-sulfate-1-oz","title":"Copper Sulfate (1%) | 1 oz","description":"\u003cp\u003e\r\n\tSome homewinemakers will treat wine affected with Hydrogen Sulfide (rotten egg smell) by stirring with a copper rod or racking through a copper \"scrubby\". Copper converts the the hydrogen sulfide into copper sulfide, which is not soluble in wine. After a few days the wine is racked off the copper sulfide which by that time has precipitated down to the bottom of your vessel. However, putting wine in direct contact with a non-measured amount of copper can result in residual copper being left in your wine, especially in low pH environments.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA more professional approach to the reduciton of Hydrogen Sulfide is to use a measured amount of copper sulfate in a 1% solution. Normally a trial is set up to determine the least amount needed to eliminate the problem (see FIN84 bench trial kit). Because the amounts used are very small, it will be necessary to use a pipette.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tAdd the correct amount of copper sulphate in small .1 ppm doses. Wait several days for the copper sulfide to settle out and then rack off the lees. Do not add copper sulphate during an active fermentation as it may actually cause more hydrogen sulfide to form. If you detect hydrongen sulfide or \"rotten egg\" smell during fermentation, it is a sign of poor yeast nutrition. Add the recommended amount of Fermaid K (AD345) for the amount of yeast you used to correct this issue - it should keep you from having to use the copper later!\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":51912949334305,"sku":"FIN80","price":3.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/5349.jpg?v=1760671570"},{"product_id":"copper-sulfate-bench-trial-kit","title":"Copper Sulfate Bench Trial Kit","description":"\u003cp\u003e Got Rotten Egg Smell? MoreWine's new Copper Sulfate Bench Trial Kit will help you to determine the origin and treatability of this result of stressed fermentation. Includes 1oz of 1.0% Copper Sulfate solution and all the hardware and instructions you'll need to determine the correct amount of copper to remove the odor, and to determine if it is indeed removable.\u003c\/p\u003e \u003cp\u003e Contents:\u003c\/p\u003e \u003cp\u003e 1oz 1% Copper Sulfate Solution\u003cbr\u003e 1mL Pipette \u0026amp; Pipette bulb\u003cbr\u003e 100mL Graduated Cylinder\u003cbr\u003e 5 50mL Flasks w\/ Stoppers\u003c\/p\u003e \u003cbr\u003e \u003cbr\u003e \u003cp\u003e MoreWine! Guide to Copper Sulfate Bench Trials\u003c\/p\u003e","brand":"Generic","offers":[{"title":"Default Title","offer_id":51912950251809,"sku":"FIN84","price":49.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/25625.png?v=1760666908"},{"product_id":"viniflorareg-ch16-dry-malolactic-bacteria-15","title":"Viniflora® CH16 | Dry Malolactic Bacteria | 1.5 g","description":"\u003cul\u003e \u003cli\u003e Selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine\u003c\/li\u003e \u003cli\u003e Direct inoculation, freeze-dried bacteria – does not require rehydration\u003c\/li\u003e \u003cli\u003e High numbers of active cells which ensure a quick start of fermentation\u003c\/li\u003e \u003cli\u003e Good for 66 gallons.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Viniflora CH16 is a freeze-dried pure culture of Oenococcus oeni. This malolactic bacterium has been carefully selected to induce malolactic fermentation in red wine with high alcohol levels, after direct inoculation. Viniflora CH16 has been isolated from a 16% Petit shiraz wine in the Russian River area of California, USA. The bacterium's natural environment gives a good picture of its application; CH16 has been carefully selected for its outstanding ability to conduct fast malolactic fermentation in high alcohol red wine (up to 16% v\/v) with a pH value above 3.4.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eInnoculation:\u003c\/strong\u003e\u003cbr\u003e Viniflora CH16 should be added to dry wine, immediately after the alcoholic fermentation. Viniflora CH16 should always be inoculated directly into the wine. No rehydration or reactivation is required.\u003c\/p\u003e \u003cp\u003e For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e Very high fermentation speed\u003c\/li\u003e \u003cli\u003e Low production of volatile acidity\u003c\/li\u003e \u003cli\u003e Outstanding tolerance to high alcohol levels.\u003c\/li\u003e \u003cli\u003e Excellent all round tolerance to pH, temperature and SO2\u003c\/li\u003e \u003cli\u003e No production of biogenic amines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e Recommended for red wines\u003c\/li\u003e \u003cli\u003e Direct inoculation, freeze-dried bacteria – does not require rehydration\u003c\/li\u003e \u003cli\u003e High numbers of active cells which ensure a quick start of fermentation\u003c\/li\u003e \u003cli\u003e This strain is pH tolerant to 3.4, Total SO2 to 40 ppm (red wines), temperature 62 – 77° F and alcohol to 16% (v\/v)\u003c\/li\u003e \u003cli\u003e Low level of volatile acidity\u003c\/li\u003e \u003cli\u003e Cinnamoyl Esterase Negative\u003c\/li\u003e \u003c\/ul\u003e","brand":"Generic","offers":[{"title":"Default Title","offer_id":51912963195169,"sku":"DYWM7","price":45.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10618.jpg?v=1760673281"},{"product_id":"viniflorareg-ch35-dry-malolactic-bacteria-15","title":"Viniflora® CH35 | Dry Malolactic Bacteria | 1.5 g","description":"\u003cul\u003e \u003cli\u003e Selected and adapted especially for direct inoculation of rose and white wines\u003c\/li\u003e \u003cli\u003e Strong fermenter under harsh white wine conditions\u003c\/li\u003e \u003cli\u003e Direct inoculation, freeze-dried bacteria – does not require rehydration\u003c\/li\u003e \u003cli\u003e High numbers of active cells which ensure a quick start of fermentation\u003c\/li\u003e \u003cli\u003e Good for 66 gallons\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Viniflora CH35 is a freeze-dried culture of Oenococcus oeni. This malolactic bacteria has been selected and adapted especially for direct inoculation of rose and white wines. Viniflora CH35 has been selected for its outstanding performance in malolactic fermentation of difficult white wines. This strain is the perfect match for rose and white wines but can also be used with success in red wines.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eApplication:\u003c\/strong\u003e\u003cbr\u003e Viniflora CH35 should be added to dry wine, right after the alcoholic fermentation. No rehydration or reactivation is required.\u003c\/p\u003e \u003cp\u003e For more information about ML Bacteria, please see MoreWine!'s Guide to Malolactic Fermentation.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eCharacteristics:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e Outstanding tolerance to low pH and elevated levels of SO2 (down to pH 3.0 and up to 50ppm!)\u003c\/li\u003e \u003cli\u003e Strong fermenter under harsh white wine conditions\u003c\/li\u003e \u003cli\u003e Clean and fruity flavor profile\u003c\/li\u003e \u003cli\u003e No production of biogenic amines\u003c\/li\u003e \u003cli\u003e High inoculation level encourages a completed malolactic fermentation\u003c\/li\u003e \u003cli\u003e 14% alcohol tolerance\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e Recommended for white wines\u003c\/li\u003e \u003cli\u003e Direct inoculation, freeze-dried bacteria – does not require rehydration\u003c\/li\u003e \u003cli\u003e High numbers of active cells which ensure a quick start of fermentation\u003c\/li\u003e \u003cli\u003e This strain is pH tolerant to 3.0, Total SO2 to 45 ppm (white wines), temperature 59 – 77 ͦF and alcohol to 14% (v\/v)\u003c\/li\u003e \u003cli\u003e Low level of volatile acidity\u003c\/li\u003e \u003cli\u003e Cinnamoyl Esterase Negative\u003c\/li\u003e \u003c\/ul\u003e","brand":"Generic","offers":[{"title":"Default Title","offer_id":51912963227937,"sku":"DYWM8","price":31.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/10619.jpg?v=1760684937"},{"product_id":"wyeast-4007-malolactic-blend-liquid-bacteria-125ml","title":"Wyeast | 4007 Malolactic Blend | Liquid Malolactic Bacteria | 125mL","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tThis Wyeast blend is recommended for any wine requiring malic acid reduction\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIt will cover a broad range of temperature and pH conditions\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\t125mL is enough to innoculate 6 gallons of wine, cider, or mead\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tA liquid Malo-lactic culture that contains a blend of ER1A and Ey2d malo-lactic cultures suitable for a fermentation pH of 2.9 or above and temperatures as low as 55°F (13°C).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 12-18%\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimum Fermentation Temp:\u003c\/strong\u003e 55-95°F\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tNotes from Wyeast: Fresh liquid cultures of L. oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Vinter's Choice™ malolactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55°F.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tTest Results (At this time we do not know what strains of malo-lactic were involved in this test.):\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tThe performance of two strains of Leuconostoc oenos, Er1a and Ey2d, isolated from Oregon wines was evaluated in experimentally and commercially produced wines.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tExperimental lots of Chardonnay, Pinot Blanc, and Pinot Noir were inoculated at the end of yeast fermentation at 18°C with approximately 106 cfu\/ml of Er1a, Ey2d, ML-34, PSU-1, MLT-kli, and BB44-40\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tUnder low pH conditions, the Oregon strains completed MALOLACTIC fermentations (MLF) more rapidly than the other commercially available strains: at pH less than 3.3 Er1a completed MLF in an average of 48 days, Ey2d in 94 days, MLT-kli in 127 days, and the other strains in 143 days or longer.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAt pH greater than 3.4 all the strains completed MLF within 31 days.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tCommercial wines were inoculated during yeast fermentations with 0.5 to 2.0% V\/V Er1a and Ey2d grape juice cultures (109 cfu\/ml) and wine cultures (108 cfu\/ml). Er1a completed MLF in 1-2 months at cellar temperatures of 15°C or higher, but was sensitive to cooler temperatures.\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tEy2d was more cold tolerant and completed MLF in 2-3 months at temperatures in 12-15°C\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIn addition, Ey2d retained MALOLACTIC activity at temperatures as high as 80°C when all other strains including Er1a were inactive.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n","brand":"Wyeast","offers":[{"title":"Default Title","offer_id":51913268035873,"sku":"DYWM6","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/59501.png?v=1760375769"},{"product_id":"chromatography-test-kit","title":"CellarScience® Chromatography Test Kit","description":"\u003cp\u003e\r\n\tHow do you tell if your malolactic fermentation is done? With our Paper Chromatograpy test kit! Use it to tell if your malolactic fermentation has completed and you can move to the next step. This information is essential knowledge for doing SO2 additions, cold stabilization, acid additions, etc on wines that have been innoculated with an ML strain or allowed to undergo natural malolactic fermentation. You always want to know if ML has completed before bottling because if a wine is bottled with an incomplete Malolactic Fermentation it runs a high risk of completing it in the bottle which will ruin the wine. Comes with 25 sheets, as many as 4 samples can be tested per sheet (must be tested simultaneously, sheets cannot be re-used).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"Default Title","offer_id":51913619144993,"sku":"MT930","price":99.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/29425.png?v=1760684161"},{"product_id":"ice-liquid-yeast","title":"Ice Pack For Liquid Yeast","description":"\u003cp\u003e An ice pack wrapped up with your liquid yeast to help extend the time that the yeast stays cool in transit. Cool temps help keep the viability of the yeast higher which in turns leads to faster fermentation start times and better beer. For an even better solution consider our insulated mailer with 2 ice packs.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003e\u003cspan style=\"background-color:#ffff0;\"\u003ePlease note - Liquid yeast will not arrive cold even when shipped with ice packs.\u003c\/span\u003e\u003c\/strong\u003e 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.\u003c\/p\u003e","brand":"Generic","offers":[{"title":"Default Title","offer_id":51913623666977,"sku":"ICEPACK","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/15102.jpg?v=1760687746"},{"product_id":"yeast-nutrient-diammonium-phosphate-dap","title":"Diammonium Phosphate (DAP) - Yeast Nutrient","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, the 50 lb is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color: rgb(255, 255, 0);\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\u003e\r\n\tGive your yeast an added boost with this yeast nutrient.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDiammonium Phosphate (DAP) is a good source of nitrogen for yeast. The added nitrogen will help the yeast will remain active through the ferment. Use 1\/2-3\/4 gram per gallon (1\/2 tsp per 5 gallons).\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tA rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/div\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913795633441,"sku":"AD330","price":4.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913795666209,"sku":"AD330LB","price":14.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913795731745,"sku":"AD330SACK","price":169.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23138.png?v=1760647117"},{"product_id":"lallemand-goferm-protect-yeast-rehydration-nutrient","title":"Lallemand | Go-Ferm Protect | Yeast Rehydration Nutrient","description":"\u003cp\u003e \u003cstrong\u003eA new, advanced formulation of Go-Ferm\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect is a natural yeast nutrient that is added to the yeast hydration water before adding your selected yeast strain. Its complex formula provides your yeast with the proper sterols, unsaturated fatty acids and micronutrients needed to begin fermentation in optimal shape. The great thing about Go-Ferm Protect is that the proper nutrients and vitamins are introduced BEFORE the yeast is added to the must. This way 100% of the nutrients are available to your selected yeast strain and won't be stolen away by any indigenous yeast or bacteria that may be present in the must before your yeast can become established.\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect was created as a result of a multi-year study of problem fermentations by Lallemand and the National Agricultural Research Institute (INRA) in France. During this period, they looked at the adverse effects on the yeast from overripe fruit (\u0026gt;28 Brix), low nutrient levels, overclarification of the juice and poor fruit quality (Botrytis, rot, high bacteria count, insecticide and fungicide residue). Their research showed that musts deficient in sterols and unsaturated fatty acids made yeast more susceptible to ethanol toxicity (high alcohol), osmotic shock (high sugar), temperature and others stress factors. In response to this data they created the NATSTEP (NATural STErol Protection) process that incorporated sterols, unsaturated fatty acids, as well as vitamins and minerals into an advance yeast hydration nutrient: \u003cstrong\u003eGo-Ferm Protect.\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect provides a combination of protective and nutritional benefits that ensure your yeast begins your fermentation in peak form! The best part is that if your fruit is in great shape then Go-Ferm Protect will simply help your yeast out that much more!\u003c\/p\u003e \u003cp\u003e Go-Ferm Protect does not contain any DAP, as DAP is harmful to the yeast during the rehydration process. GO-Ferm is usually used in conjunction with our Fermaid K yeast nutrient; where Go-Ferm Protect is used at yeast hydration then Fermaid K is added at the first signs of fermentation and again after 1\/3 sugar depletion.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eUse:\u003c\/strong\u003e\u003cbr\u003e Use at a rate of 1.25 g Go-Ferm Protect per 1 g of yeast.\u003c\/p\u003e \u003cp\u003e A rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Like Go Ferm Protect? Then you will love CellarScience® FermStart!\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"10 g","offer_id":51913795764513,"sku":"AD343","price":2.79,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913795797281,"sku":"AD343A","price":9.99,"currency_code":"USD","in_stock":true},{"title":"625 g","offer_id":51913795830049,"sku":"AD343B","price":46.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913795862817,"sku":"AD343D","price":134.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913795895585,"sku":"AD343E","price":444.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64574.png?v=1760386381"},{"product_id":"fermaid","title":"Fermaid K","description":"\u003cdiv\u003e \u003carticle class=\"text-token-text-primary w-full\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-48\" dir=\"auto\"\u003e \u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e \u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e \u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e \u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e \u003cdiv class=\"flex max-w-full flex-col grow\"\u003e \u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"b49062d4-5f3b-4baa-87c3-e990a3c69470\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e \u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e \u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003cp style=\"box-sizing: border-box; border-radius: 0px !important; margin: 0px 0px 10px;\"\u003e Smart brewers know that a yeast starter is the best way to ensure proper cell count and yeast viability prior to pitching. If you want a reliable starter for your batch of beer, you need to feed the yeast. Adding a yeast nutrient to the starter will give the yeast an added boost! Fermaid K is a yeast nutrient that works for starters and main fermentation. Here’s how it works:\u003c\/p\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e Fermaid K is a complex formula that provides DAP, free amino acids, yeast hulls, unsaturated fatty acids, sterols; and micronutrients such as magnesium sulfate, thiamin, folic acid, biotin, calcium pantothenate, and other vitamins and minerals. Yeast use Nitrogen for protein synthesis and to maintain cellular growth. Nitrogen from the alpha amino acids contained in Fermaid K is utilized much more efficiently than from the ammonia salts like DAP. The unsaturated fatty acids and sterols available in Fermaid K are important survival factors needed to maintain alcohol resistance. They also help keep volatile acidity levels low. The cell wall fractions, available through the included yeast hulls, absorb medium chain fatty acids that are toxic to the yeast. They also provide nucleation sites to help keep the yeast in suspension. You do not need to add any additional fertilizers or DAP when adding Fermaid K. Use approximately 1 gram per gallon. Rehydrate in distilled water.\u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e A rough approximate of weight is 1 tsp = 4.7 grams. We highly recommend using a scale to weigh the product for an accurate dose.\u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003c\/div\u003e \u003cdiv style=\"box-sizing: border-box; color: rgb(77, 77, 79); font-family: Lato, sans-serif; font-size: 14px; border-radius: 0px !important;\"\u003e \u003cp style=\"box-sizing: border-box; border-radius: 0px !important; margin: 0px 0px 10px;\"\u003e For a similar product check out CellarScience® FermFed Yeast Nutrient!\u003c\/p\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/div\u003e \u003c\/article\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cp\u003e \u003c\/p\u003e \u003c\/div\u003e \u003cp\u003e \u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913795928353,"sku":"AD345","price":1.99,"currency_code":"USD","in_stock":true},{"title":"1 oz.","offer_id":51913795961121,"sku":"AD345E","price":3.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913795993889,"sku":"AD345B","price":6.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913796026657,"sku":"AD345D","price":22.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913796059425,"sku":"AD345C","price":429.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64577.png?v=1760386388"},{"product_id":"yeast-hulls-stuck-sluggish-ferments","title":"Yeast Hulls | For Stuck or Sluggish Ferments","description":"\u003cp\u003e\r\n\tYeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tAs a side note, Yeast Hulls are included in the Fermaid K mix of nutrients to help prevent problem ferments from the onset. The reason you would not use Fermaid K for most stuck ferments is that Fermaid K contains DAP. If DAP (Diammonium Phosphate) is added to the ferment past the point of metabolization by the yeast it could potentially leave an unwanted, residual flavor. Use at the rate of .5 to .9 grams per gallon. If stored in a cool, dry place, will last up to 3 years.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"5 g","offer_id":51913796092193,"sku":"AD346A","price":1.69,"currency_code":"USD","in_stock":true},{"title":"50 g","offer_id":51913796124961,"sku":"AD346","price":3.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913796157729,"sku":"AD346B","price":24.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913796190497,"sku":"AD346SACK","price":249.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9569.jpg?v=1760703192"},{"product_id":"actiml","title":"ACTI-ML","description":"\u003cp\u003e\r\n\tActi-ML is a Malolactic nutrient used during rehydration of both direct inoculation and standard-type Malolactic Bacteria strains. It is a specific blend of inactive yeasts rich in amino acids, mineral cofactors and vitamins. These inactive yeasts are mixed with cellulose to provide more surface area to help keep the bacteria in suspension. Acti-ML can help strengthen the development of bacteria growth under difficult conditions.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tPlease note that due to its unique formulation, only Acti-ML can be used in the hydration phase of malolactic bacteria. Other ML nutrient formulas are not compatible with this protocol and their use during the hydration phase could severely limit the bacteria's viability!\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tActi-ML serves an analogous function to Go-Ferm Protect in yeast fermentations.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e\u003cbr\u003e\r\n\tMix Acti-ML into 5 times its weight in 25C (77F) chlorine-free water. Add your bacterial culture, then wait 15 minutes before adding to the wine. \u003cspan style=\"font-weight: bold;\"\u003eDosage rate: 0.84g\/gal\u003c\/span\u003e of wine\u003cbr\u003e\r\n\t \u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"5 g","offer_id":51913796223265,"sku":"AD347","price":2.29,"currency_code":"USD","in_stock":true},{"title":"50 g","offer_id":51913796256033,"sku":"AD347A","price":8.99,"currency_code":"USD","in_stock":true},{"title":"1000 g","offer_id":51913796288801,"sku":"AD347B","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64573.png?v=1760386399"},{"product_id":"opti-malo","title":"Opti Malo Plus","description":"\u003cp\u003e\r\n\tOpti'Malo Plus is a natural nutrient developed by Lallemand specifically for Malolactic Fermentation. It is a blend of inactive yeasts rich in amino acids, mineral cofactors, vitamins, cell wall polysaccharides and cellulose. The cellulose provides surface area to keep the bacteria in suspension and to help adsorb toxic compounds that may be present at the end of primary fementation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tOpti'Malo Plus serves an analogous function to Fermaid-K for yeast fermentations.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eTo Use:\u003c\/strong\u003e\u003cbr\u003e\r\n\tSuspend in a small amount of wine or water (just enough to dissolve it) and add to the wine at the same time as the Malolactic bacteria. Opti'Malo Plus should not be added directly to the rehydration water.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cstrong\u003eRecommended Dosage: Use Opti'Malo Plus at a rate of 1 g\/gal of wine.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 3.1 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates. \u003c\/strong\u003e\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"6g","offer_id":51913796321569,"sku":"AD349","price":2.69,"currency_code":"USD","in_stock":true},{"title":"60g","offer_id":51913796354337,"sku":"AD349A","price":10.49,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913796387105,"sku":"AD349C","price":84.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/14706.jpg?v=1760679201"},{"product_id":"lallzyme-fermentation-enzyme-early-drinking-red-wines","title":"Lallzyme EX","description":"\u003carticle class=\"text-token-text-primary w-full\" data-scroll-anchor=\"true\" data-testid=\"conversation-turn-74\" dir=\"auto\"\u003e\r\n\t\u003cdiv class=\"text-base my-auto mx-auto py-5 [--thread-content-margin:--spacing(4)] @[37rem]:[--thread-content-margin:--spacing(6)] @[72rem]:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\r\n\t\t\u003cdiv class=\"[--thread-content-max-width:32rem] @[34rem]:[--thread-content-max-width:40rem] @[64rem]:[--thread-content-max-width:48rem] mx-auto flex max-w-(--thread-content-max-width) flex-1 text-base gap-4 md:gap-5 lg:gap-6 group\/turn-messages focus-visible:outline-hidden\" tabindex=\"-1\"\u003e\r\n\t\t\t\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn\"\u003e\r\n\t\t\t\t\u003cdiv class=\"relative flex-col gap-1 md:gap-3\"\u003e\r\n\t\t\t\t\t\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\r\n\t\t\t\t\t\t\u003cdiv class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-5\" data-message-author-role=\"assistant\" data-message-id=\"d7a896bd-2e02-43b2-a695-8affe805ce23\" data-message-model-slug=\"gpt-4o\" dir=\"auto\"\u003e\r\n\t\t\t\t\t\t\t\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\r\n\t\t\t\t\t\t\t\t\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light\"\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"89\" data-start=\"0\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"89\" data-start=\"0\"\u003eLallzyme EX – Enzyme for Enhanced Color and Juice Release in Early-Drinking Red Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"486\" data-start=\"91\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"164\" data-start=\"91\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"164\" data-start=\"93\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tImproves color extraction while preserving soft, approachable tannins\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"244\" data-start=\"165\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"244\" data-start=\"167\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tIncreases free-run and press juice yield by breaking down cell wall pectins\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"323\" data-start=\"245\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"323\" data-start=\"247\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tEnhances clarification and reduces solids for easier pressing and settling\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"397\" data-start=\"324\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"397\" data-start=\"326\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tSupports smooth mouthfeel in red wines intended for early consumption\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"486\" data-start=\"398\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"486\" data-start=\"400\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\tBalanced enzyme activity preserves varietal fruit while aiding extraction efficiency\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1135\" data-start=\"488\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tLallzyme EX is a gentle maceration enzyme developed by Lallemand for red wine fermentations where balance, early drinkability, and clean extraction are key. Its primary function is to degrade grape skin cell walls through pectinase and hemicellulase activity, improving juice yield and the release of color compounds without promoting aggressive tannin extraction. This makes it particularly well-suited for light- to medium-bodied red wines or warm-climate varietals where managing tannin levels is critical. EX helps clarify must, improve press efficiency, and support the production of soft, fruit-driven wines that are ready for market sooner.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1583\" data-start=\"1137\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1190\" data-start=\"1137\"\u003eComparison to Other Lallemand Maceration Enzymes:\u003c\/strong\u003e\u003cbr data-end=\"1193\" data-start=\"1190\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tCompared to \u003cstrong data-end=\"1422\" data-start=\"1414\"\u003eEX-V\u003c\/strong\u003e, which targets \u003cstrong data-end=\"1478\" data-start=\"1438\"\u003etannin structure and aging potential\u003c\/strong\u003e, EX is better for \u003cstrong data-end=\"1523\" data-is-only-node=\"\" data-start=\"1497\"\u003efresh, youthful styles\u003c\/strong\u003e that prioritize fruit expression and roundness. In summary:\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cul data-end=\"1796\" data-start=\"1585\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"1657\" data-start=\"1585\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1657\" data-start=\"1587\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1593\" data-start=\"1587\"\u003eEX\u003c\/strong\u003e = best for early-release reds, softer tannins, moderate color\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cli data-end=\"1711\" data-start=\"1658\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\u003cp data-end=\"1711\" data-start=\"1660\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1668\" data-start=\"1660\"\u003eEX-V\u003c\/strong\u003e = ideal for structure and age-worthines\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003c\/li\u003e\r\n\t\t\t\t\t\t\t\t\t\u003c\/ul\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2063\" data-start=\"1798\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"1810\" data-start=\"1798\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1813\" data-start=\"1810\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tDilute Lallzyme EX in 10 times its weight of chlorine-free water. Add to crushed grapes or must at the start of fermentation. Mix well to ensure even distribution. Best activity between 20–30°C. Avoid use below 10°C or after fermentation is complete.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2255\" data-start=\"2065\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t\u003cstrong data-end=\"2080\" data-start=\"2065\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"2083\" data-start=\"2080\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tRecommended dosage: 20–30 grams per ton of grapes\u003cbr data-end=\"2135\" data-start=\"2132\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.44–0.66 grams per hectoliter (assuming 450 L\/ton)\u003cbr data-end=\"2191\" data-start=\"2188\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.0044–0.0066 grams per liter\u003cbr data-end=\"2225\" data-start=\"2222\"\u003e\r\n\t\t\t\t\t\t\t\t\t\t= 0.017–0.025 grams per gallon\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\t\u003cp data-end=\"2454\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"2257\"\u003e\r\n\t\t\t\t\t\t\t\t\t\tUse the lower range for softer grapes or longer macerations. Use higher rates when working with firmer-skinned varieties or short fermentations where improved extraction and juice yield are needed.\u003c\/p\u003e\r\n\t\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\t\u003c\/div\u003e\r\n\t\t\t\u003c\/div\u003e\r\n\t\t\u003c\/div\u003e\r\n\t\u003c\/div\u003e\r\n\u003c\/article\u003e\r\n\u003cdiv aria-hidden=\"true\" class=\"pointer-events-none h-px w-px\" data-edge=\"true\"\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.8 g","offer_id":51913796452641,"sku":"AD351","price":2.39,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913796485409,"sku":"AD351B","price":6.99,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913796518177,"sku":"AD351C","price":37.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13713.jpg?v=1760698166"},{"product_id":"delvozyme-lysozyme","title":"Delvozyme® (Lysozyme)","description":"\u003cp\u003e\r\n\t\u003cb\u003eWine Making\u003c\/b\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tUse Delvozyme (Lysozyme, Lysovin) for controlling lactic acid bacteria growth in your wine. Isolated from egg whites, this enzyme will degrade the cell wall of gram positive bacteria, but will not affect yeast or gram negative bacteria such as Acetobacter. Delvozyme can be used for both Red and White Wine Malo Fermentation.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tDosage:\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tTo Delay Malolactic Fermentation: Red Wine - add to grapes at 100 - 200 ppm, or 0.38 - 0.76 grams per gallon. White Wine - Add to must at 200 - 300 ppm, or 0.76 - 1.14 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tTo Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tStabilizing wine after MLF is complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tWhen blending partial and complete MLF wines: Add immeditatley after blending at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon, to reduce the risk of further malolactic fermentation (MLF). Within several days any lactic should expire.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tFor sluggish or stuck yeast fermentation: Red Wine - Add at 150 - 400 ppm, or 0.57 - 1.52 grams per gallon. White Wine - add at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tDirections for use: You can make a 10% solution of Delvozyme in water (100 grams per liter of water). However we find the easiest method is to add the desired dry weight of Lysovin in 5x its weight of warm(tepid) water. Mix for one minute, allow this mixture to stand for 45 minutes and add to must, juice or wine while mixing well. Allow 24 - 48 hours for reaction to complete.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t**Note: 3tsp Delvozyme = 5g\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\t\u003cb\u003eBeer Making\u003c\/b\u003e\u003cbr\u003e\r\n\tDelvozyme can be used in beer making as well. Use either in the starter (recommended if you make starters) or when pitching (adding) the yeast to the wort, do not use over 140 F. Recommended dosages is 1 tsp per 5 gallons of wort. According to studies it has no effect on flavor or clarity.\u003cbr\u003e\r\n\tStorage: Should be stored at room temperatures in a dry environment, can be stored up to 5 years.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"50 g","offer_id":51913796780321,"sku":"AD352","price":34.99,"currency_code":"USD","in_stock":true},{"title":"150 g","offer_id":51913796813089,"sku":"AD352A","price":78.99,"currency_code":"USD","in_stock":true},{"title":"1 kg","offer_id":51913796845857,"sku":"AD352C","price":399.99,"currency_code":"USD","in_stock":true},{"title":"5 kg","offer_id":51913796878625,"sku":"AD352D","price":1490.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23702.png?v=1760674274"},{"product_id":"lallzyme-cuvee-blanc-fermentation-enzyme-white-wines","title":"Lallzyme Cuvee Blanc | Fermentation Enzyme for White Wines","description":"\u003cp data-end=\"92\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"92\" data-start=\"0\"\u003eLallzyme Cuvee Blanc – Enzyme for Aroma Release and Finesse in White and Sparkling Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"483\" data-start=\"94\"\u003e\r\n\t\u003cli data-end=\"171\" data-start=\"94\"\u003e\r\n\t\t\u003cp data-end=\"171\" data-start=\"96\"\u003e\r\n\t\t\tEnhances aroma expression by unlocking bound terpene and thiol precursors\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"251\" data-start=\"172\"\u003e\r\n\t\t\u003cp data-end=\"251\" data-start=\"174\"\u003e\r\n\t\t\tImproves clarification and filterability through efficient pectin breakdown\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"321\" data-start=\"252\"\u003e\r\n\t\t\u003cp data-end=\"321\" data-start=\"254\"\u003e\r\n\t\t\tIncreases finesse and texture by gently releasing polysaccharides\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"398\" data-start=\"322\"\u003e\r\n\t\t\u003cp data-end=\"398\" data-start=\"324\"\u003e\r\n\t\t\tIdeal for varietal whites and sparkling base wines where delicacy is key\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"483\" data-start=\"399\"\u003e\r\n\t\t\u003cp data-end=\"483\" data-start=\"401\"\u003e\r\n\t\t\tBalanced glycosidase activity preserves freshness without compromising stability\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1117\" data-start=\"485\"\u003e\r\n\tLallzyme Cuvee Blanc is a highly specific enzyme developed by Lallemand for the production of elegant, aromatic white and sparkling wines. It offers a delicate balance of pectinase and glycosidase activity that breaks down grape cell walls to improve clarification while simultaneously releasing aroma precursors trapped in glycosidic form. This selective activity enhances varietal expression—especially in terpene- and thiol-rich varieties—without producing off-flavors or excessive bitterness. The result is a wine with lifted aromatics, better mouthfeel, and improved stability, ideal for styles requiring precision and finesse.\u003c\/p\u003e\r\n\u003cp data-end=\"1525\" data-start=\"1119\"\u003e\r\n\t\u003cstrong data-end=\"1131\" data-start=\"1119\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"1134\" data-start=\"1131\"\u003e\r\n\tDilute Lallzyme Cuvee Blanc in 10 times its weight of chlorine-free water. Add to juice or wine at the preferred stage—either pre-fermentation for aroma release and settling, or post-fermentation for finishing and clarification. Ensure even distribution by mixing thoroughly. Optimal temperature range is 12–20°C. Avoid use below 10°C or in combination with bentonite or SO₂ during addition.\u003c\/p\u003e\r\n\u003cp data-end=\"1652\" data-start=\"1527\"\u003e\r\n\t\u003cstrong data-end=\"1542\" data-start=\"1527\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"1545\" data-start=\"1542\"\u003e\r\n\tRecommended dosage: 2–4 grams per hectoliter\u003cbr data-end=\"1592\" data-start=\"1589\"\u003e\r\n\t= 0.02–0.04 grams per liter\u003cbr data-end=\"1622\" data-start=\"1619\"\u003e\r\n\t= 0.076–0.151 grams per gallon\u003c\/p\u003e\r\n\u003cp data-end=\"1926\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1654\"\u003e\r\n\tUse 2 g\/hL for lighter aromatics or wines already showing good varietal character. Increase to 4 g\/hL in more neutral juices or when maximizing aromatic potential is desired. Allow adequate contact time—typically 24 to 48 hours—depending on the winemaking stage and style.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.8 g","offer_id":51913796911393,"sku":"AD353","price":2.99,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913796944161,"sku":"AD353A","price":9.49,"currency_code":"USD","in_stock":true},{"title":"100 g","offer_id":51913796976929,"sku":"AD353B","price":58.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13718.jpg?v=1760680107"},{"product_id":"lallzyme-cmax","title":"Lallzyme C-Max |","description":"\u003cul data-end=\"536\" data-start=\"115\"\u003e\r\n\t\u003cli data-end=\"210\" data-start=\"115\"\u003e\r\n\t\t\u003cp data-end=\"210\" data-start=\"117\"\u003e\r\n\t\t\tEnhances clarification and static settling of white and rosé musts under extreme conditions\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"303\" data-start=\"211\"\u003e\r\n\t\t\u003cp data-end=\"303\" data-start=\"213\"\u003e\r\n\t\t\tActive and fast depectinisation at low temperature, low pH, or high total pectin content\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"376\" data-start=\"304\"\u003e\r\n\t\t\u003cp data-end=\"376\" data-start=\"306\"\u003e\r\n\t\t\tProduces rapid, compact lees and improves juice quality consistently\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"453\" data-start=\"377\"\u003e\r\n\t\t\u003cp data-end=\"453\" data-start=\"379\"\u003e\r\n\t\t\tRequires lower dosage for effective results compared to standard enzymes\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"536\" data-start=\"454\"\u003e\r\n\t\t\u003cp data-end=\"536\" data-start=\"456\"\u003e\r\n\t\t\tCinnamyl-esterase-free pectinase blend minimizes ethylphenol precursor release\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1191\" data-start=\"538\"\u003e\r\n\tLallzyme C-MAX™ is a micro-granulated pectolytic enzyme derived from \u003cem data-end=\"626\" data-start=\"607\"\u003eAspergillus niger\u003c\/em\u003e, formulated for use in white and rosé wine production where settling conditions may be difficult. With high activities of pectin lyase, pectin methyl esterase, and polygalacturonase, it provides fast, efficient breakdown of pectin, even at low temperatures (as low as 8 °C \/ 46 °F) or low pH. Its action reduces must viscosity, speeds up clarification, and generates compact, easy-to-rack lees. Because it contains no cinnamyl esterase, Lallzyme C-MAX™ also limits the formation of ethylphenol precursors, contributing to cleaner, more varietally expressive wines.\u003c\/p\u003e\r\n\u003cp data-end=\"1526\" data-start=\"1193\"\u003e\r\n\t\u003cstrong data-end=\"1214\" data-start=\"1193\"\u003eProtocol for Use:\u003c\/strong\u003e\u003cbr data-end=\"1217\" data-start=\"1214\"\u003e\r\n\tAdd after pressing or directly into the settling tank. Dilute the enzyme in 10 times its weight in water or juice before use. Mix thoroughly for uniform distribution. Do not add bentonite during enzyme treatment. Clarification typically completes within 24 hours depending on temperature and juice conditions.\u003c\/p\u003e\r\n\u003cp data-end=\"1546\" data-start=\"1528\"\u003e\r\n\t\u003cstrong data-end=\"1544\" data-start=\"1528\"\u003eUsage Rates:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"1742\" data-start=\"1547\"\u003e\r\n\t\u003cli data-end=\"1638\" data-start=\"1547\"\u003e\r\n\t\t\u003cp data-end=\"1638\" data-start=\"1549\"\u003e\r\n\t\t\tStandard conditions (\u0026gt;12 °C \/ 54 °F): 0.5–1.0 g\/hL = 0.005–0.01 g\/L = 0.019–0.038 g\/gal\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"1742\" data-start=\"1639\"\u003e\r\n\t\t\u003cp data-end=\"1742\" data-start=\"1641\"\u003e\r\n\t\t\tCold or high-pectin conditions (8–12 °C \/ 46–54 °F): 1.0–2.0 g\/hL = 0.01–0.02 g\/L = 0.038–0.076 g\/gal\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"1864\" data-is-last-node=\"\" data-is-only-node=\"\" data-start=\"1744\"\u003e\r\n\tStore in original sealed packaging at 5–15 °C (41–59 °F) in a dry place. Suitable for organic and vegan wine production.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"0.6 g","offer_id":51913797009697,"sku":"AD354","price":2.89,"currency_code":"USD","in_stock":true},{"title":"6 g","offer_id":51913797042465,"sku":"AD354A","price":9.29,"currency_code":"USD","in_stock":true},{"title":"250 g","offer_id":51913797075233,"sku":"AD354B","price":134.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/37334.png?v=1760666358"},{"product_id":"lallemand-opti-red-color-body-tannin-integration","title":"Opti-Red","description":"\u003cp data-end=\"90\" data-start=\"0\"\u003e\r\n\t\u003cstrong data-end=\"90\" data-start=\"0\"\u003eOptiRED – Lallemand Yeast Derivative for Color, Body \u0026amp; Tannin Integration in Red Wines\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul data-end=\"594\" data-start=\"92\"\u003e\r\n\t\u003cli data-end=\"190\" data-start=\"92\"\u003e\r\n\t\t\u003cp data-end=\"190\" data-start=\"94\"\u003e\r\n\t\t\tEnhances early formation of polysaccharide–polyphenol complexes for more intense, stable color\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"257\" data-start=\"191\"\u003e\r\n\t\t\u003cp data-end=\"257\" data-start=\"193\"\u003e\r\n\t\t\tRounds and smooths tannins to reduce harshness and astringency\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"340\" data-start=\"258\"\u003e\r\n\t\t\u003cp data-end=\"340\" data-start=\"260\"\u003e\r\n\t\t\tBuilds fuller body and improved mouthfeel without altering varietal expression\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"435\" data-start=\"341\"\u003e\r\n\t\t\u003cp data-end=\"435\" data-start=\"343\"\u003e\r\n\t\t\tCan be used at the start or during fermentation for flexible control over tannin structure\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\t\u003cli data-end=\"594\" data-start=\"436\"\u003e\r\n\t\t\u003cp data-end=\"594\" data-start=\"438\"\u003e\r\n\t\t\tOutperforms generic inactivated yeast products by delivering high‑molecular‑weight mannoproteins via MEX™ processing\u003c\/p\u003e\r\n\t\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp data-end=\"674\" data-start=\"596\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eOptiRED is a tailored inactivated yeast derivative produced by Lallemand using an innovative MEX™ method that makes high-molecular-weight polysaccharides immediately available in the must. When introduced early during maceration or alcohol fermentation, these compounds complex with freshly released anthocyanins and tannins, protecting color integrity and creating softer, more integrated tannin profiles. The result is a red wine with enhanced intensity, smoother palate, improved structural balance, and longer-term color stability—without over‑manipulating varietal character. This effect is particularly noticeable in light‑ to medium‑bodied reds or in vintages with lower phenolic maturity.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"848\" data-start=\"676\"\u003e\r\n\t\u003cstrong data-end=\"688\" data-start=\"676\"\u003eProtocol\u003c\/strong\u003e\u003cbr data-end=\"691\" data-start=\"688\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eSuspend the recommended dose in 10× its weight of clean must or water. Stir thoroughly to ensure full dispersion, then add at one of these points:\u003c\/span\u003e\u003cbr data-end=\"731\" data-start=\"728\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e• At the \u003cstrong data-end=\"62\" data-start=\"9\"\u003ebeginning of maceration or alcoholic fermentation\u003c\/strong\u003e for enhanced color protection and tannin integration\u003c\/span\u003e\u003cbr data-end=\"771\" data-start=\"768\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e• Toward the \u003cstrong data-end=\"36\" data-start=\"13\"\u003eend of fermentation\u003c\/strong\u003e to smooth out persistent harshness without affecting initial extraction.\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"987\" data-start=\"850\"\u003e\r\n\t\u003cstrong data-end=\"865\" data-start=\"850\"\u003eUsage Rates\u003c\/strong\u003e\u003cbr data-end=\"868\" data-start=\"865\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eRecommended dosage: 20–40 g per hectoliter\u003c\/span\u003e\u003cbr data-end=\"908\" data-start=\"905\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e= 0.2–0.4 g per liter\u003c\/span\u003e\u003cbr data-end=\"948\" data-start=\"945\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003e= 0.76–1.5 g per gallon\u003c\/span\u003e\u003c\/p\u003e\r\n\u003cp data-end=\"1069\" data-start=\"989\"\u003e\r\n\t\u003cspan class=\"relative -mx-px my-[-0.2rem] rounded px-px py-[0.2rem] transition-colors duration-100 ease-in-out\"\u003eFor standard use, 30 g\/hL (0.3 g\/L or ~1.14 g\/gal) provides excellent balance between color enhancement and mouthfeel refinement\u003c\/span\u003e.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tFor home users a rough approximate of weight is 1 tsp = 2.6 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913797108001,"sku":"AD355","price":2.69,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913797140769,"sku":"AD355B","price":10.49,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913797173537,"sku":"AD355C","price":139.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913797206305,"sku":"AD355E","price":449.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64570.png?v=1760386432"},{"product_id":"lallemand-optiwhite-freshness-mouthfeel-oxidation-protection","title":"Opti-White","description":"\u003cp\u003e\r\n\tIf you want to try your hand at winemaking, Opti-White is a key tool that helps preserve the protein stability and color of white wine.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDerived from natural, inactivated yeast, Opti-White has high anti-oxidative properties. It increases mouthfeel, avoids browning, increases the wine's protein stability and volatile thiols (aroma compounds), and protects fresh aromas during aging. Use at the rate of 1.9 grams per gallon. Dilute Opti-White in 4 times its weight of water or must and add at beginning of fermentation.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tApproximately 3.4g\/tsp. For best results, we recommend using a scale to weigh out the product for an accurate dose.\u003c\/div\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"15 g","offer_id":51913797239073,"sku":"AD356","price":4.49,"currency_code":"USD","in_stock":true},{"title":"150 g","offer_id":51913797271841,"sku":"AD356A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"2.5 kg","offer_id":51913797304609,"sku":"AD356C","price":154.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/64571.png?v=1760386438"},{"product_id":"potassium-metabisulfite","title":"Potassium Metabisulfite","description":"\u003cp\u003e\r\n\tPotassium Metabisulfite, (often referred to as \"SO2\", \"sulfites\" \"meta\", or \"meta-bi\") has several uses in winemaking. At the crush, sulfites are generally used to help control the spoilage bacteria and indigenous yeast that may already be present both on the fruit and in the winery (i.e. on the picking bins, processing equipment, tanks, tubing, etc).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tThe amount generally used is enough to inhibit most of the unwanted organisms but not enough to hinder a cultured yeast, which has a higher tolerance to sulfites than most of the indigenous organisms do. This inhibition effectively \"wipes the slate clean\" for the cultured yeast to step in and rapidly colonize the must so that it can effectively dominate the subsequent fermentation.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tIn addition, sulfites also help to inhibit the enzymatic browning of both musts and finished wines so that all of their delicate complexities can be preserved. Later, during storage and in the bottle, sulfites at the proper levels will further protect a wine by continuing to inhibit spoilage organisms, as well as by scavenging oxygen.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tNote that the exact amount needed to effectively do the job is determined by the pH of the wine. Refer to our MoreManuals! on Red or White Winemaking or one of the winemaking books that we offer for a complete explanation on how to properly manage sulfites.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tIn addition, it's important to keep in mind that free SO2 levels fall faster in wood cooperage than in glass or stainless, so if you are using a barrel you will most likely need to manage sulfite levels more closely.\u003cbr\u003e\r\n\t\u003cbr\u003e\r\n\tThe most common form of Metabisulfite is as a powder which is fixed with potassium or sodium. 1\/4 tsp of Potassium Metabisulfite adds 50ppm to 5 gallons of must. Old Metabisulfite loses potency with time and should be replaced every year to assure that you are getting correct levels. You can use old Metabisulfite to make solutions for sanitizing equipment.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"4 oz.","offer_id":51913797337377,"sku":"AD495","price":6.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913797370145,"sku":"AD500","price":11.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913797402913,"sku":"AD500A","price":35.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913797435681,"sku":"AD500S","price":239.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9510.jpg?v=1760702902"},{"product_id":"sorbistat-potassium-sorbate","title":"Potassium Sorbate (Sorbistat K)","description":"\u003cp\u003e\r\n\tSorbistat K, Potassium Sorbate, ensures against renewed fermentation in wine when residual sugar is added post the initial ferment. Add at the rate of .5 to .75 grams per gallon (125-200ppm) in conjunction with .3 grams of meta-bisulphite (50ppm) per gallon. Use the higher end of the range (200 ppm) as the wine's pH approaches or exceeds 3.5 or when the alcohol conent of the wine is below 10%. Note: Will not stop an active fermentation. Potassium sorbate should not be used if the wine underwent an ML fermentation because sorbic acid (in the potassium sorbate) will react with lactic bacteria to produce a \"geranium\" smelling off-flavor.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 2.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"30 g","offer_id":51913797468449,"sku":"AD520","price":3.49,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913797501217,"sku":"AD520LB","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913797533985,"sku":"AD5205LB","price":69.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913797566753,"sku":"AD520S","price":399.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13722.jpg?v=1760672112"},{"product_id":"citric-acid","title":"Citric Acid","description":"\u003cp\u003e\r\n\tUsed primarily in sanitizing solutions to lower pH, therefore making the SO2 solution more effective. Use 1 tbsp per gallon along with 1 tbsp meta per gallon. Citric is not added directly to must prior to either primary or ml fermentation as its metabolism can lead to volatile acidity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 4 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t Domestically produced in the USA. \u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913886990625,"sku":"AD610","price":2.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887023393,"sku":"AD610LB","price":8.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887056161,"sku":"AD6105LB","price":39.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913887088929,"sku":"AD610S","price":169.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887121697,"sku":"AD610SACK","price":259.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23158.png?v=1760690222"},{"product_id":"ascorbic-acid","title":"Ascorbic Acid","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, this item is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color:#ffff00;\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tAscorbic acid is a quick-acting and powerful antioxidant that is used in white winemaking to protect against light and short aerations, such as racking and bottling. It works by rapidly converting dissolved oxygen into hydrogen peroxide before it has a chance to react with oxidative enzymes and cause browning. However, this hydrogen peroxide itself needs to be removed from the wine in order to avoid the very phenomenon that was trying to be avoided in the first place, namely oxidizing the wine. The answer lies in always making sure that the free SO2 levels are correct, both before the ascorbic addition is to be made and after. (Note that \"Titrettes\" are not accurate enough for this, and that a more precise means of determing free SO2 is needed, such as an Aeration-Oxidation set-up). Addition rate is around 50 mg\/l (ppm) as long as the free SO2 is maintained at 30 mg\/l (ppm).\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 3.2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"1 OZ.","offer_id":51913887154465,"sku":"AD614","price":2.49,"currency_code":"USD","in_stock":true},{"title":"2 oz.","offer_id":51913887187233,"sku":"AD615","price":4.49,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887220001,"sku":"AD615LB","price":24.49,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887252769,"sku":"AD6155LB","price":109.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887285537,"sku":"AD615S","price":879.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23672.png?v=1760644339"},{"product_id":"tartaric-acid","title":"Tartaric Acid","description":"\u003cp\u003e\r\n\tFor the beer maker who is also intrigued with making wine.\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tMoreWine!'s Tartaric Acid is processed naturally in Europe from grapes and is the preferred acid for adjusting acid levels in wine. Be aware that a lot Tartaric Acid available to home winemakers is artificially made, comes from China, and does not integrate into the wine as well. Some of this tartaric includes the designation of \"food-grade\". Because MoreWine! packages this product you can be assured you are getting the highest winery-grade quality.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t3.8g per gallon adjusts acidity by +.1%. \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAs a note:\u003c\/strong\u003e some tartaric acid will drop out of suspension as potassium bitartrate if you are doing any cold stabilization. You might want to re-test total acidity after cold stabilization.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887318305,"sku":"AD620","price":5.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887351073,"sku":"AD621","price":19.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887383841,"sku":"AD622","price":79.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887416609,"sku":"AD620S","price":349.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/22028.jpg?v=1760673089"},{"product_id":"malic-acid","title":"Malic Acid Powder","description":"\u003cp\u003e\r\n\t\u003cstrong\u003eDue to high demand, the 55 lb is currently out of stock. Be the first to receive your items by placing a \u003cspan style=\"background-color:#ffff00;\"\u003epre-order\u003c\/span\u003e today. We will automatically ship this to you when we receive more inventory.\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t3.4g per gallon adjusts acidity by +.1%. It will lower pH less than will tartaric acid. Malic acid is the acid found in apples and is therefore the best choice for adjusting ciders.  Malic is less sour than tartaric acid and can also be used to make acid adjustments in Rieslings, Gewurztraminer, and Muscat varieties, though many winemakers still prefer to use tartaric acid in these situations. You would not want to add Malic acid to any wine that will undergo a malolactic fermentation. As a note: only half of the artificially added malic acid will convert to lactic acid during a malolactic fermentation.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 2.7 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887449377,"sku":"AD630","price":2.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887482145,"sku":"AD630LB","price":8.99,"currency_code":"USD","in_stock":true},{"title":"5 lb.","offer_id":51913887514913,"sku":"AD6305LB","price":29.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913887547681,"sku":"AD630S","price":249.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":51913887580449,"sku":"AD630SACK","price":379.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/13738.jpg?v=1760664114"},{"product_id":"potassium-carbonate","title":"Potassium Carbonate","description":"\u003cp\u003e\r\n\tPotassium Carbonate is used to lower acidity levels in wine. 3.8 grams per gallon will reduce acidity by about .1%. Potassium Carbonate requires that the fermenter be stored cold for several weeks after application (please see our guides to Cold Stabilization in the documents tab above). During the period of cold stabilization the tartaric acid drops out as potassium bitartrate. Doing a trial run with a small amount is strongly suggested to determine exactly what the drop in acidity will be. Calcium carbonate can be used in a similar manner and does not require cold stabilization. However it adversely affects flavor, takes month to precipitate out of solution, and preferentially reduces tartaric acid first before affecting malic or citric acid.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cbr\u003e\r\n\tA rough approximate of weight is 1 tsp = 8.3 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.\u003c\/p\u003e\r\n","brand":"Generic","offers":[{"title":"2 oz.","offer_id":51913887645985,"sku":"AD640","price":1.99,"currency_code":"USD","in_stock":true},{"title":"1 lb.","offer_id":51913887678753,"sku":"AD640LB","price":5.99,"currency_code":"USD","in_stock":true},{"title":"50 lb.","offer_id":51913887711521,"sku":"AD640SACK","price":169.99,"currency_code":"USD","in_stock":true},{"title":"55 lb.","offer_id":52813301252385,"sku":"AD640S","price":179.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/9724.jpg?v=1760658777"},{"product_id":"clos-dry-wine-yeast","title":"Clos Dry Wine Yeast","description":"\u003cp\u003e Clos is a yeast strain isolated from the Priorat region of Spain. Clos was chosen for its ability to re-enforce structure while emphasizing aromatic complexity and mouthfeel. Sweet red fruit (cherry), with pepper and chocolate notes are typical of what Clos brings to a fermentation. With hot climate\/high Brix fruit, Clos is a great choice for its high alcohol tolerance (17%), low Nitrogen needs and short lag phase. Clos also does well with higher fermentation temperatures (max 95 F) and shows a good compatibility with MLF. Highly recommended for Syrah, Petite Syrah, Grenache, Tempranillo and Carignane.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913887777057,"sku":"DYW45","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913887809825,"sku":"DYW45A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913887842593,"sku":"DYW45B","price":63.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23186.png?v=1760685723"},{"product_id":"vrb-dry-wine-yeast","title":"VRB Dry Wine Yeast","description":"\u003cp\u003e VRB is a Spanish isolate from the Rioja region that was selected for its ability to handle high-alcohol (up to 17%) fermentations while creating exceptional flavor complexity. VRB improves mid-palate mouthfeel, softens tannins, and enhances the varietal characteristics of the fruit with an emphases on dried plums, jammy fruit and hazelnuts. Shows a good compatibility with MLF. A moderate rate fermenter with medium nitrogen requirements. A great strain for Tempranillo, Barbera, Sangiovese and Zinfandel. Temperature range 58-80F.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913887875361,"sku":"DYW46","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913887908129,"sku":"DYW46A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913887940897,"sku":"DYW46B","price":63.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26815.png?v=1760672497"},{"product_id":"rhone-4600-dry-wine-yeast","title":"Rhone 4600 Dry Wine Yeast","description":"\u003cp\u003e Rhone 4600 is a Cote du Rhone isolate that has a short lag phase, low nutrient demand, and has the ability to ferment well at low temperatures. Due to its' high level of polysaccharide production, Rhone 4600 contributes intense mouthfeel and volume to a finished wine. In addition, Rhone 4600 helps create complex aromatic notes along with a high degree of ester production. In whites like Viognier, Marsanne, Roussane, and Chardonnay there is an emphases on pineapple, pear, and apple. When used in Roses made from Mouvedre, Grenache and Syrah, intense, elegant, fresh strawberry becomes the focus. While Rhone 4600 is good for white wine production, it is an excellent yeast for making Roses either by itself or as part of a blend. Best results from 56 to 72 degrees F, with an alcohol tolerance to 15%.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913887973665,"sku":"DYW47A","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913888006433,"sku":"DYW47B","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913888039201,"sku":"DYW47","price":63.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/25168.png?v=1760690063"},{"product_id":"lallemand-enoferm-rp15-rockpile-dry-wine-yeast","title":"Lallemand ENOFERM RP15 Rockpile | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e RP15 is the yeast of choice for winemakers seeking to craft powerful, fruit-driven red wines with structured tannins and bold character\u003c\/li\u003e \u003cli\u003e Whether perfecting a Cabernet Sauvignon, enhancing the richness of Zinfandel, or deepening the complexity of Syrah, RP15 consistently delivers boldness, clarity, and exceptional flavor intensity\u003c\/li\u003e \u003cli\u003e Enhanced fruit intensity and structured tannins for bold red wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e RP15 is a powerful red wine yeast strain specifically selected for its ability to amplify fruit intensity while supporting structured tannin development. Ideal for crafting big, full-bodied reds, RP15 promotes deep color extraction and emphasizes rich, dark fruit aromatics. Its robust fermentation kinetics ensure complete attenuation, even in high-Brix musts, delivering wines with vibrant complexity and age-worthiness.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFruit-Driven Aromatics:\u003c\/strong\u003e Boosts expressions of blackberry, black cherry, and plum, enhancing depth and richness.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Tannin Structure:\u003c\/strong\u003e Promotes smooth, well-integrated tannins for improved mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance: \u003c\/strong\u003eEffective up to 16% ABV, providing stability for high-alcohol wines.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range: \u003c\/strong\u003ePerforms optimally between 64°F (18°C) and 86°F (30°C), allowing for versatile fermentation conditions.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMedium to High Flocculation: \u003c\/strong\u003eContributes to clarity and stability post-fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow SO₂ Production:\u003c\/strong\u003e Minimizes sulfurous off-flavors, preserving fruit purity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCabernet Sauvignon:\u003c\/strong\u003e Elevates boldness and structure while enhancing dark fruit notes.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eZinfandel: \u003c\/strong\u003eHighlights spicy characteristics with deep berry undertones.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSyrah \u0026amp; Petite Sirah:\u003c\/strong\u003e Enhances complexity with intense fruit and structured tannins.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMerlot: \u003c\/strong\u003eBrings forward lush plum and cherry while smoothing tannins for a balanced finish.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDark Fruits: \u003c\/strong\u003eProminent expressions of blackberry, black cherry, and plum.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice and Earthiness:\u003c\/strong\u003e Accentuates subtle hints of black pepper, tobacco, and cedar.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSmooth Tannin Integration: \u003c\/strong\u003eBalances structure with a rounded mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAging Potential: \u003c\/strong\u003eSupports long-term aging, improving depth and complexity over time.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eGuidelines:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition: \u003c\/strong\u003eSupplement with yeast nutrients, particularly in high-Brix musts, to support strong fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e Maintain between 64°F and 86°F to maximize fruit expression and tannin development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Suitable for long maceration periods to boost color intensity and mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913888071969,"sku":"DYW49A","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913888104737,"sku":"DYW49B","price":21.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913888137505,"sku":"DYW49","price":68.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913888170273,"sku":"DYW49K","price":859.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23198.png?v=1760685679"},{"product_id":"lalvin-71b-dry-wine-yeast","title":"Lalvin 71B® | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e 71B is the perfect choice for winemakers looking to craft aromatic, fruit-forward wines with softened acidity and a clean finish\u003c\/li\u003e \u003cli\u003e Whether producing a vibrant Nouveau red, a crisp rosé, or a juicy fruit wine, 71B ensures enhanced aromatics and balanced mouthfeel every time\u003c\/li\u003e \u003cli\u003e Enhanced fruit character and softened acidity for young, fruity wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e 71B is a specialty wine yeast strain selected for its exceptional ability to produce fresh, aromatic wines with enhanced fruit character and softened acidity. Originally developed for Nouveau-style wines, 71B is particularly well-suited for early-drinking reds, rosés, and fruit wines where the preservation of bright, fruit-forward notes is desired. This strain is also known for its partial metabolism of malic acid, resulting in wines with a softer, rounder mouthfeel.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Fruit Aromatics:\u003c\/strong\u003e Boosts expressions of strawberry, raspberry, cherry, and tropical fruit.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAcid Reduction:\u003c\/strong\u003e Partially metabolizes malic acid, creating a softer, smoother mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Effective up to 14% ABV, maintaining stability during fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range: \u003c\/strong\u003ePerforms optimally between 59°F (15°C) and 82°F (28°C), ensuring versatility across wine styles.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMedium Flocculation:\u003c\/strong\u003e Settles well post-fermentation, contributing to clarity and stability.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow SO₂ Production:\u003c\/strong\u003e Minimizes the risk of sulfurous off-flavors.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNouveau Reds:\u003c\/strong\u003e Enhances bright red fruit characteristics while softening acidity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRosé Wines:\u003c\/strong\u003e Promotes fresh berry notes and a clean, vibrant finish.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFruit Wines \u0026amp; Country Wines:\u003c\/strong\u003e Perfect for apple, peach, and berry wines with bright, aromatic expression.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEarly-Drinking Reds:\u003c\/strong\u003e Ideal for Gamay, Pinot Noir, and light Merlot intended for youthful consumption.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBright Red Fruits:\u003c\/strong\u003e Emphasizes strawberry, raspberry, and cherry flavors.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTropical Hints:\u003c\/strong\u003e Subtle expressions of pineapple and passion fruit.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSoftened Acidity:\u003c\/strong\u003e Reduces harsh malic acid for a smoother palate.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eClean Aromatics:\u003c\/strong\u003e Low SO₂ production preserves fresh fruit notes without masking flavors.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eGuidelines:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate: \u003c\/strong\u003eUse 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition:\u003c\/strong\u003e Supplement with yeast nutrient to optimize fermentation, particularly in low-nitrogen musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e Maintain between 59°F and 82°F to maximize aromatic expression and smooth acidity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAging Potential:\u003c\/strong\u003e Best for early-drinking wines; recommended consumption within 1–2 years for optimal freshness.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"5 g","offer_id":51913888301345,"sku":"DYW50","price":1.79,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913888334113,"sku":"DYW50A","price":2.89,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913888366881,"sku":"DYW50B","price":15.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913888399649,"sku":"DYW50C","price":44.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913888432417,"sku":"DYW50K","price":767.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65610.png?v=1762974908"},{"product_id":"lalvin-k1-v1116-dry-wine-yeast","title":"Lalvin K1 (V1116) | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Lalvin K1 (V1116) is the perfect choice for winemakers aiming to craft fresh, aromatic white wines and vibrant fruit-based fermentations\u003c\/li\u003e \u003cli\u003e Whether perfecting a crisp Chenin Blanc, crafting a sparkling wine, or fermenting a bright fruit wine, K1 (V1116) delivers unmatched clarity, brightness, and aromatic intensity in every batch\u003c\/li\u003e \u003cli\u003e Enhance freshness and aromatic intensity in white wines and fruit fermentations\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Lalvin K1 (V1116) is a robust and versatile wine yeast strain, selected by the Institut Coopératif du Vin (ICV) in Montpellier, France. Renowned for its strong fermentation kinetics and high ester production, K1 (V1116) is ideal for crafting crisp white wines, sparkling wines, and fruit-based fermentations. Its resilience under challenging conditions makes it a reliable choice for both professional and home winemakers.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eHigh Ester Production:\u003c\/strong\u003e Enhances floral and fruity aromas, including notes of apple, citrus, and tropical fruits.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCold Fermentation Tolerance:\u003c\/strong\u003e Performs well at low temperatures, preserving delicate aromatics.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Effective up to 18% ABV, allowing for complete fermentation in high-sugar musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Range:\u003c\/strong\u003e Operates optimally between 50°F (10°C) and 95°F (35°C), providing flexibility across various wine styles.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow Nutrient Requirements:\u003c\/strong\u003e Thrives in musts with low nutrient content, reducing the need for supplementation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow H₂S and SO₂ Production:\u003c\/strong\u003e Ensures clean fermentations with minimal off-flavors.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eWhite Wines: \u003c\/strong\u003eSauvignon Blanc, Chenin Blanc, Riesling, and Pinot Grigio, where bright fruit and floral characteristics are desired.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSparkling Wines: \u003c\/strong\u003eSuitable for traditional method and Charmat process, promoting fine bubbles and crisp acidity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFruit Wines: \u003c\/strong\u003eEnhances the natural fruit expression in apple, pear, peach, and berry wines.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMead and Cider:\u003c\/strong\u003e Promotes clean, crisp fermentations with bright aromatics.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBright Citrus \u0026amp; Apple:\u003c\/strong\u003e Sharp notes of green apple, lemon zest, and lime.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTropical Fruit Hints:\u003c\/strong\u003e Subtle expressions of pineapple and passion fruit.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFloral Undertones: \u003c\/strong\u003eLight notes of honeysuckle and orange blossom contribute to aromatic lift.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eClean, Crisp Finish:\u003c\/strong\u003e Maintains a fresh, pure expression of fruit with minimal sulfur notes.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate: \u003c\/strong\u003eUse 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition:\u003c\/strong\u003e While K1 (V1116) has low nutrient requirements, supplementation is recommended in low-nitrogen musts to prevent sluggish fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e Maintain between 50°F and 95°F to optimize ester formation and maintain clarity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913888497953,"sku":"DYW52A","price":2.49,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913888530721,"sku":"DYW52B","price":13.69,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913888563489,"sku":"DYW52C","price":41.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913888596257,"sku":"DYW52K","price":412.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23203.png?v=1760662885"},{"product_id":"lalvin-ec1118-prise-de-mousse-dry-wine-yeast","title":"Lalvin EC-1118 (Prise de Mousse) | Dry Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tLalvin EC1118 is a fermentation workhorse, ideal for any application requiring strong performance, high alcohol tolerance, and minimal flavor interference\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tIts reliability under stress makes it a staple in both home and commercial fermentations where consistency is critical\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tVersatile, robust yeast for clean and complete fermentations\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tLalvin EC1118 is a highly reliable and neutral yeast strain, originally isolated from the Champagne region. Renowned for its strong fermentation kinetics and high alcohol tolerance, EC1118 is widely used in sparkling wine production, secondary fermentations, ciders, fruit wines, and distillation mashes. Its clean fermentation profile ensures the preservation of varietal and fruit character, making it a staple for winemakers seeking consistency and purity.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Up to 18% v\/v, suitable for high-alcohol fermentations.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Temperature Range: \u003c\/strong\u003e10–30°C (50–86°F), allowing flexibility across various fermentation conditions.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Killer positive, inhibiting many wild and sensitive yeast strains, aiding in maintaining fermentation dominance.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNutrient Requirements: \u003c\/strong\u003eLow to moderate; benefits from complex nutrients in low-nitrogen musts or high-alcohol applications.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFlocculation: \u003c\/strong\u003eLow to medium, resulting in compact lees and improved clarity.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSO₂ Production: \u003c\/strong\u003eLow to moderate, minimizing the need for additional sulfur dioxide additions.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eH₂S Production:\u003c\/strong\u003e Low, reducing the risk of off-odors.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFermentation Profile \u0026amp; Flavor Contribution\u003c\/strong\u003e\u003cbr\u003e\r\n\tEC1118 is prized for its neutral sensory impact, producing very few esters or higher alcohols. This clean profile allows the varietal character, terroir expression, or adjunct flavors (in cider or fruit fermentations) to shine through. It is known to minimize the perception of residual sweetness due to its ability to ferment to dryness even under stressful conditions.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tWhile not typically chosen for aromatic complexity, EC1118 produces a subtle spectrum of fermentation-derived volatiles such as ethyl esters and low levels of isoamyl alcohol under certain conditions. It has low volatile acid production and is particularly good at suppressing undesirable wild microbes.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eSparkling Wines \u0026amp; Traditional Method (Méthode Champenoise): \u003c\/strong\u003eDue to high pressure and alcohol tolerance.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eStuck Fermentations: \u003c\/strong\u003eExcellent restart yeast thanks to its resilience and killer activity.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eCiders:\u003c\/strong\u003e Clean fermenter that allows fruit expression and can handle cold temperatures.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFruit Wines:\u003c\/strong\u003e Neutral character supports delicate fruit aromas without masking them.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eDistillation Ferments: \u003c\/strong\u003eHigh attenuation and ethanol yield.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eMead: \u003c\/strong\u003eStrong fermenter in low-nutrient environments when supplemented properly.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eBeer (Hybrid Styles):\u003c\/strong\u003e Occasionally used in brut-style beers or for attenuation of residual sugars in high-gravity ales.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNeutral Base: \u003c\/strong\u003eMinimal sensory contribution, allowing primary ingredients to dominate.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eEnhanced Freshness:\u003c\/strong\u003e May enhance the perception of dryness and freshness.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eClean Finish:\u003c\/strong\u003e Very low ester and fusel production, resulting in a crisp and reliable finish.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 35–40°C (95–104°F) for 15–20 minutes. Stir gently to avoid clumping.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor development.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eNutrient Addition: \u003c\/strong\u003eSupplement with yeast nutrient to enhance fermentation kinetics and prevent sluggish behavior, especially in high-sugar or low-nitrogen musts.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\t\u003cstrong\u003eFermentation Temperature: \u003c\/strong\u003eMaintain between 10°C and 30°C (50°F and 86°F) to optimize fermentation performance and preserve desired flavor profiles.\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tDownload the PDF\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tDownload the PDF\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"5 G","offer_id":51913888629025,"sku":"DYW54","price":1.89,"currency_code":"USD","in_stock":true},{"title":"8 g","offer_id":51913888661793,"sku":"DYW54A","price":2.49,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913888694561,"sku":"DYW54B","price":13.69,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913888727329,"sku":"DYW54C","price":44.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913888760097,"sku":"DYW54K","price":617.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23213.png?v=1760678471"},{"product_id":"lalvin-rc-212-dry-wine-yeast","title":"Lalvin RC 212 | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Lalvin RC212 is the premier choice for winemakers looking to produce structured, full-bodied red wines with exceptional color and aromatic depth\u003c\/li\u003e \u003cli\u003e Whether perfecting a classic Burgundy-style Pinot Noir, crafting a bold Merlot, or refining a smooth Gamay, RC212 consistently delivers elegance, balance, and rich complexity\u003c\/li\u003e \u003cli\u003e \u003cdiv\u003e Provides enhanced structure and color in Pinot Noir\u003c\/div\u003e \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Lalvin RC212 is a renowned wine yeast strain, originally selected from the Burgundy region of France by the Bureau Interprofessionnel des Vins de Bourgogne (BIVB). It is specifically chosen for its ability to enhance color stability, tannin structure, and aromatic complexity in red wines, particularly Pinot Noir. RC212 promotes the development of ripe berry, bright fruit, and spicy characteristics, making it ideal for crafting robust, age-worthy red wines.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Color Stability: \u003c\/strong\u003eRC212 promotes deep anthocyanin extraction and color intensity in red wines, protecting color due to low absorbance rates onto yeast cell walls.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRich Tannin Structure: \u003c\/strong\u003eSupports smooth, well-integrated tannins that age gracefully.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance: \u003c\/strong\u003eEffective up to 16% ABV, allowing for complete fermentation in high-sugar musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAttenuation Rate: \u003c\/strong\u003eTypically achieves 85–90% attenuation, ensuring a full, structured finish.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range: \u003c\/strong\u003ePerforms optimally between 64°F (18°C) and 86°F (30°C), perfect for developing rich, full-bodied reds.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMedium Flocculation:\u003c\/strong\u003e Settles well post-fermentation, contributing to clarity and stability.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePinot Noir:\u003c\/strong\u003e Perfectly suited for Burgundy-style Pinot Noir, enhancing its delicate fruit and silky tannins.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMerlot \u0026amp; Cabernet Franc: \u003c\/strong\u003eBoosts structure and body, delivering rich fruit and spice.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eGamay: \u003c\/strong\u003eHighlights fresh berry notes while enhancing tannin integration.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBlended Reds:\u003c\/strong\u003e Suitable for Bordeaux blends and GSM (Grenache, Syrah, Mourvèdre), bringing forward lush fruit and balance.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDark Fruits: \u003c\/strong\u003eProminent expressions of black cherry, plum, and raspberry.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice \u0026amp; Earthiness: \u003c\/strong\u003eSubtle hints of cinnamon, clove, and forest floor.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSilky Mouthfeel: \u003c\/strong\u003eEnhances the smoothness and roundness of the palate.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAging Potential: \u003c\/strong\u003ePromotes tannin development for wines that improve with time.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition:\u003c\/strong\u003e Supplement with yeast nutrient to optimize fermentation strength, particularly in high-Brix musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e Maintain between 64°F and 86°F to optimize color extraction and tannin structure.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Ideal for long maceration periods to deepen color and enhance tannin complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"5 G","offer_id":51913888956705,"sku":"DYW58","price":1.79,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913888989473,"sku":"DYW58B","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913889022241,"sku":"DYW58C","price":63.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913889055009,"sku":"DYW58K","price":812.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63793.png?v=1760389902"},{"product_id":"lallemand-uvaferm-bdx-bordeaux-red-dry-wine-yeast","title":"Lallemand UVAFERM BDX™ | Bordeaux Red | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e BDX is the yeast of choice for winemakers looking to craft bold, structured red wines with rich complexity and deep color\u003c\/li\u003e \u003cli\u003e Whether perfecting a Cabernet Sauvignon, enhancing the fruit-forward nature of Merlot, or refining a Bordeaux blend, BDX delivers consistency, elegance, and aging potential in every batch\u003c\/li\u003e \u003cli\u003e Enhanced structure and rich complexity for bold red wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e BDX is a premium wine yeast strain specifically developed for full-bodied red wines that require enhanced structure, color stability, and aromatic complexity. Ideal for Bordeaux varietals, this strain excels at promoting deep color extraction and well-rounded tannin integration. Its robust fermentation capabilities ensure complete attenuation, even in high-sugar musts, while preserving the varietal characteristics and complexity of the wine.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDeep Color Extraction:\u003c\/strong\u003e Promotes high anthocyanin stability for vibrant, long-lasting color.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Tannin Structure:\u003c\/strong\u003e Supports smooth tannin development and mouthfeel integration.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Effective up to 16% ABV, allowing for strong, full-bodied wines.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range:\u003c\/strong\u003e Performs optimally between 64°F (18°C) and 86°F (30°C), perfect for achieving rich complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eHigh Flocculation: \u003c\/strong\u003eContributes to excellent clarity post-fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMinimal SO₂ Production:\u003c\/strong\u003e Reduces the risk of off-flavors, preserving natural aromatics.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCabernet Sauvignon:\u003c\/strong\u003e Boosts boldness and enhances tannin structure for optimal aging.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMerlot \u0026amp; Malbec:\u003c\/strong\u003e Promotes fruit intensity and smooth mouthfeel while enhancing complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCabernet Franc:\u003c\/strong\u003e Elevates spice and berry notes with refined tannins.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBordeaux Blends: \u003c\/strong\u003ePerfect for crafting structured, age-worthy blends with balanced tannins and vibrant color.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDark Fruit Expressions:\u003c\/strong\u003e Highlights blackberry, plum, and black cherry with layered depth.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice and Tobacco Notes:\u003c\/strong\u003e Accentuates hints of black pepper, cedar, and dark chocolate.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSmooth Tannin Integration:\u003c\/strong\u003e Creates a well-rounded mouthfeel with structured complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAging Potential:\u003c\/strong\u003e Supports development over time, enhancing depth and smoothness.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration: \u003c\/strong\u003eRehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin extraction.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition:\u003c\/strong\u003e Supplement with yeast nutrients, particularly in low-nitrogen musts, to avoid sluggish fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature: \u003c\/strong\u003eMaintain between 64°F and 86°F to promote deep color and structured tannins.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Ideal for longer maceration periods to intensify flavor and tannin complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913889251617,"sku":"DYW62","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913889284385,"sku":"DYW62A","price":21.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913889317153,"sku":"DYW62B","price":68.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913889349921,"sku":"DYW62K","price":859.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23226.png?v=1760696462"},{"product_id":"lalvin-cy3079-dry-wine-yeast","title":"Lalvin CY3079™ | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration\u003c\/li\u003e \u003cli\u003e Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity\u003c\/li\u003e \u003cli\u003e Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Mouthfeel:\u003c\/strong\u003e Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMalolactic Compatibility: \u003c\/strong\u003eOptimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAromatic Development:\u003c\/strong\u003e Elevates apple, pear, vanilla, and toasted almond aromatics.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance: \u003c\/strong\u003eSupports ABV levels up to 15%, allowing complete fermentation in high-sugar musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAttenuation Rate: \u003c\/strong\u003eTypically achieves 85–90% attenuation, ensuring a dry, well-structured finish.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range:\u003c\/strong\u003e Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C).\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMedium Flocculation:\u003c\/strong\u003e Settles well post-fermentation, enhancing clarity and reducing sediment.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eChardonnay:\u003c\/strong\u003e Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eWhite Burgundy: \u003c\/strong\u003eElevates minerality and complexity, emphasizing ripe fruit and toasty oak integration.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eViognier:\u003c\/strong\u003e Enhances stone fruit and floral notes, adding depth and roundness.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBarrel-Aged Whites:\u003c\/strong\u003e Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eStone Fruits \u0026amp; Citrus: \u003c\/strong\u003eBoosts expressions of apple, pear, and lemon zest.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eButtery \u0026amp; Nutty Notes:\u003c\/strong\u003e Develops butter, vanilla, and toasted almond during malolactic fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRich Mouthfeel:\u003c\/strong\u003e Promotes a creamy, well-rounded palate with smooth, integrated texture.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eOak Integration: \u003c\/strong\u003eComplements toasted oak, enhancing complexity and balance.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal mouthfeel and flavor development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition:\u003c\/strong\u003e Supplement with yeast nutrient to optimize fermentation and promote aromatic development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBarrel Fermentation:\u003c\/strong\u003e Ideal for in-barrel fermentations to enhance oak integration and complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913889382689,"sku":"DYW64","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913889415457,"sku":"DYW64A","price":19.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51913889448225,"sku":"DYW64B","price":63.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913889480993,"sku":"DYW64K","price":812.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23230.png?v=1760643142"},{"product_id":"d80-dry-wine-yeast","title":"D80 Dry Wine Yeast","description":"\u003cp\u003e\r\n\tICV-D80 was isolated by Dominique Delteil of the ICV in 1992 from the Cote Rotie area of the Rhone Valley. In addition to its' ability to enhance tannin structure, it's know for being able to ferment musts high in sugar and polyphenols. With proper nutrition, aeration and fermentation temperatures below 82 degrees F, ICV-D80 will ferment up to 16% alcohol. ICV-D80 brings high fore-mouth volume, big mid-palate mouthfeel and intense fine grain tannin to reds. It is one of the best strains for contributing big tannin volume in a blend. ICV-D80 is characterized by concentrated, dark fruit, smoke and a licorice finish. When blended with wines fermented with ICV-D254 or Syrah, wines fermented with ICV-D80 bring more tannin intensity to the blend. In short, this yeast is truly great for the structural support it can bring to a wine. However, if the winemaker is looking for highlighted fruit and ethereal top-notes as well, it often may not be the best choice when using a single strain in the vintage. Therefore, it may help to think of it as usually needing a companion strain to help bring everything to a finished wine.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tRenowned for its ability to enhance tannin structure. Produces flavors of dark fruit, smoke, and licorice. Perfect for reds grown in warmer climates or at lower elevations that need more backbone. High alcohol tolerance to 16%. Use 1 gram per gallon.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tDownload the PDF\u003c\/p\u003e\r\n\u003cp\u003e\r\n\tDownload the PDF\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913889513761,"sku":"DYW66","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913889546529,"sku":"DYW66A","price":20.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913889579297,"sku":"DYW66B","price":67.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23236.png?v=1760652072"},{"product_id":"lallemand-assmanshausen-amh-dry-wine-yeast","title":"Lallemand Assmanshausen (AMH) | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Assmanshausen (AMH) is the ideal choice for winemakers seeking to produce elegant, terroir-driven red wines with aromatic complexity and structured tannins\u003c\/li\u003e \u003cli\u003e Whether perfecting a Pinot Noir, elevating the freshness of Gamay, or crafting a refined Burgundy-style blend, AMH consistently delivers elegance, balance, and nuanced flavor in every bottle\u003c\/li\u003e \u003cli\u003e Enhanced aromatics and structured tannins for elegant red wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Assmanshausen (AMH) is a specialty wine yeast strain prized for its ability to enhance aromatic complexity and develop structured tannins in cool-climate red wines. Originally selected from the Assmanshausen region in Germany, this strain is ideal for crafting elegant, age-worthy wines that benefit from extended fermentation and maceration periods. Its steady, controlled fermentation allows for nuanced expression of delicate fruit and spice characteristics.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Aromatics: \u003c\/strong\u003eElevates subtle cherry, cranberry, and spice notes, ideal for cool-climate reds.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eStructured Tannin Development: \u003c\/strong\u003ePromotes refined tannin integration, enhancing mouthfeel and ageability.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance: \u003c\/strong\u003eEffective up to 14% ABV, suitable for balanced red wine styles.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range: \u003c\/strong\u003ePerforms optimally between 59°F (15°C) and 82°F (28°C), allowing for slow, controlled fermentations.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow Flocculation:\u003c\/strong\u003e Extended suspension during fermentation aids in complex flavor development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMinimal SO₂ Production:\u003c\/strong\u003e Preserves clean aromatics and avoids off-flavors.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePinot Noir: \u003c\/strong\u003eEnhances delicate fruit and floral notes while promoting smooth tannin development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eGamay: \u003c\/strong\u003eElevates fresh berry expressions and accentuates vibrant acidity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCool-Climate Reds:\u003c\/strong\u003e Ideal for crafting structured, elegant wines that express terroir.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBlended Reds:\u003c\/strong\u003e Perfect for Burgundy-style blends and Beaujolais Nouveau.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRed Fruits:\u003c\/strong\u003e Highlights cherry, cranberry, and raspberry for a bright, aromatic profile.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice and Floral Notes: \u003c\/strong\u003eSubtle expressions of clove, cinnamon, and violet enhance complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSilky Tannins: \u003c\/strong\u003ePromotes refined tannin structure for a smooth, elegant mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAging Potential: \u003c\/strong\u003eSupports graceful aging with layered complexity and aromatic depth.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eGuidelines:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic expression.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition:\u003c\/strong\u003e Supplement with yeast nutrients, particularly in low-nitrogen musts, to prevent sluggish fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature: \u003c\/strong\u003eMaintain between 59°F and 82°F for optimal aromatic expression and structured tannin development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Suitable for long fermentations to develop depth and complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913889612065,"sku":"DYW68","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913889644833,"sku":"DYW68A","price":21.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51913889677601,"sku":"DYW68B","price":69.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913889710369,"sku":"DYW68K","price":859.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23241.png?v=1760644086"},{"product_id":"lallemand-enoferm-syrah-dry-wine-yeast","title":"Lallemand ENOFERM Syrah™ | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Syrah is the perfect choice for winemakers aiming to craft powerful, structured red wines with bold fruit expression and deep color stability\u003c\/li\u003e \u003cli\u003e Whether perfecting a Syrah\/Shiraz, boosting the intensity of Cabernet Sauvignon, or refining a GSM blend, Syrah Yeast delivers exceptional flavor, structure, and age-worthiness in every batch\u003c\/li\u003e \u003cli\u003e Bold structure and intense aromatics for rich, full-bodied reds\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Syrah is a specialized wine yeast strain meticulously selected to bring out the bold structure and vibrant aromatics characteristic of Syrah and other robust red wines. Renowned for its ability to enhance color stability, deepen tannin integration, and highlight dark fruit notes, Syrah Yeast is the ideal choice for crafting powerful, age-worthy wines. Its controlled fermentation kinetics ensure balanced attenuation, minimizing off-flavors while preserving the wine’s natural complexity.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Color Stability: \u003c\/strong\u003ePromotes deep anthocyanin extraction for rich, lasting color.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTannin Development:\u003c\/strong\u003e Integrates structured tannins for a smooth, full-bodied mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Effective up to 16% ABV, supporting the creation of high-alcohol red wines.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range:\u003c\/strong\u003e Optimally ferments between 64°F (18°C) and 86°F (30°C), allowing for full expression of bold flavors.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eHigh Flocculation: \u003c\/strong\u003eContributes to clarity and stability post-fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow SO₂ Production: \u003c\/strong\u003ePreserves fruit purity and aromatic intensity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSyrah\/Shiraz: \u003c\/strong\u003eElevates bold black fruit flavors, peppery spice, and deep color.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCabernet Sauvignon:\u003c\/strong\u003e Enhances structure and tannin integration for age-worthy complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eGrenache:\u003c\/strong\u003e Promotes ripe berry notes with smooth tannins.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMalbec: \u003c\/strong\u003eBoosts dark fruit intensity and earthy undertones.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBlended Reds:\u003c\/strong\u003e Perfect for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing body and color.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDark Fruits:\u003c\/strong\u003e Prominent expressions of blackberry, plum, and dark cherry.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice and Earthiness: \u003c\/strong\u003eAccentuates hints of black pepper, leather, and subtle tobacco.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFull-Bodied Mouthfeel: \u003c\/strong\u003eEnhances the structure and richness of the wine.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAging Potential:\u003c\/strong\u003e Supports long-term aging, improving depth and complexity with time.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate: \u003c\/strong\u003eUse 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and tannin development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition: \u003c\/strong\u003eSupplement with yeast nutrients, particularly in high-sugar musts, to ensure complete fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature: \u003c\/strong\u003eMaintain between 64°F and 86°F for optimal color extraction and structured tannin formation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Ideal for long fermentations to deepen color and enhance tannin complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913889808673,"sku":"DYW70","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913889841441,"sku":"DYW70A","price":21.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913889874209,"sku":"DYW70B","price":68.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913889906977,"sku":"DYW70K","price":859.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/23247.png?v=1760643980"},{"product_id":"lalvin-icv-d254-dry-wine-yeast","title":"Lalvin ICV D254™ | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Lalvin ICV D254 is the go-to choice for winemakers looking to produce wines with remarkable structure, rich mouthfeel, and intense aromatic complexity\u003c\/li\u003e \u003cli\u003e Whether crafting a powerful Cabernet, refining a lush Chardonnay, or enhancing a blended red, ICV D254 consistently delivers bold, layered wines with exceptional depth\u003c\/li\u003e \u003cli\u003e Enhance complexity and mouthfeel in premium wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Lalvin ICV D254 is a premium wine yeast strain selected for its ability to enhance mouthfeel, aromatic intensity, and flavor complexity. Known for its impact on color stability and tannin integration, ICV D254 produces wines with rich dark fruit, spice, and earthy notes, making it ideal for full-bodied reds and structured white wines.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Mouthfeel: \u003c\/strong\u003eBoosts polysaccharide production, contributing to a smooth, velvety texture.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAromatic Complexity:\u003c\/strong\u003e Promotes rich expressions of black cherry, plum, and dark chocolate in reds, and pear, honey, and vanilla in whites.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance: \u003c\/strong\u003eEffective up to 16% ABV, allowing for complete fermentation in high-sugar musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAttenuation Rate: \u003c\/strong\u003eTypically achieves 85–90% attenuation, ensuring a well-structured, dry finish.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range: \u003c\/strong\u003ePerforms optimally between 59°F (15°C) and 82°F (28°C), enhancing both aromatic expression and mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMedium Flocculation:\u003c\/strong\u003e Settles well post-fermentation, contributing to clarity and ease of racking.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFull-Bodied Red Wines:\u003c\/strong\u003e Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, promoting complexity and tannin integration.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBarrel-Aged Reds:\u003c\/strong\u003e Enhances oak integration, providing deeper spice and toasted vanilla notes.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eWhite Wines: \u003c\/strong\u003eIdeal for Chardonnay and Viognier, contributing to a creamy mouthfeel and enhanced structure.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eBlended Reds: \u003c\/strong\u003eSuitable for GSM blends and Bordeaux blends, adding depth and mouth-coating richness.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDark Fruits: \u003c\/strong\u003eBold expressions of black cherry, plum, and blackberry dominate the palate.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice \u0026amp; Earthiness: \u003c\/strong\u003eSubtle hints of cocoa, toasted oak, and leather add complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCreamy Mouthfeel:\u003c\/strong\u003e Enhanced polysaccharide production leads to a lush, smooth palate experience.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutty \u0026amp; Vanilla Notes:\u003c\/strong\u003e When barrel-aged, promotes toasted almond and vanilla bean characteristics.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate: \u003c\/strong\u003eUse 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and mouthfeel enhancement.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition: \u003c\/strong\u003eSupplement with yeast nutrient to prevent sluggish fermentation, especially in high-Brix musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature: \u003c\/strong\u003eMaintain between 59°F and 82°F to optimize ester formation and aromatic depth.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Ideal for long maceration to deepen color, tannin complexity, and mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913890890017,"sku":"DYW72","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913890922785,"sku":"DYW72A","price":20.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913890955553,"sku":"DYW72B","price":67.19,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913890988321,"sku":"DYW72K","price":836.89,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/65608.png?v=1762974909"},{"product_id":"bm45-brunello-dry-wine-yeast","title":"BM45 Brunello Dry Wine Yeast","description":"\u003cp\u003e A great yeast for making traditional Italian Style wines.\u003c\/p\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e BM45 Brunello Dry Wine Yeast is an Italian isolate that is recommended for Sangiovese and extended maceration wines. It is a slow starter and moderate fermenter. BM45 has high nutritional needs; it should be used in conjunction with Go-Ferm (AD342) and Fermaid K (AD345) in order to minimize H2S production. In red wines, BM45 brings out aromas described as fruit jams, rose petals and cherry liqueur, with notes of sweet spices, licorice and cedar. It should be noted that BM45 may produce a \"gamey\" quality immediately post alcoholic fermentation, that will age out in about 6 months. Best results from 64 to 82 degrees F, with an alcohol tolerance up to 16%.\u003c\/div\u003e \u003cdiv\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003c\/div\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913891053857,"sku":"DYW74","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913891086625,"sku":"DYW74A","price":20.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913891119393,"sku":"DYW74B","price":72.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26757.png?v=1760650141"},{"product_id":"lallemand-uvaferm-43-dry-wine-yeast","title":"Lallemand UVAFERM 43® | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor\u003c\/li\u003e \u003cli\u003e Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios\u003c\/li\u003e \u003cli\u003e Enhance fermentation power and structure in bold red wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eHigh Alcohol Tolerance: \u003c\/strong\u003eCapable of fermenting up to 18% ABV, suitable for high-sugar musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Resilience: \u003c\/strong\u003eOperates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFructophilic Fermentation: \u003c\/strong\u003eEfficiently ferments musts with high fructose content, common in late-harvest or overripe grapes.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Color and Tannin Extraction: \u003c\/strong\u003ePromotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow Nutrient Requirements:\u003c\/strong\u003e Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFull-Bodied Red Wines:\u003c\/strong\u003e Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFortified Wines: \u003c\/strong\u003eSuitable for Port-style and Amarone-style wines, supporting high alcohol levels.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eWarm Climate Fermentations:\u003c\/strong\u003e Excels in hot climates where fermentation temperatures are elevated.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eStuck Fermentation Recovery:\u003c\/strong\u003e Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDark Fruit Intensity:\u003c\/strong\u003e Emphasizes bold notes of blackberry, black cherry, and plum.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice and Earthiness:\u003c\/strong\u003e Introduces subtle layers of black pepper, cocoa, and leather for added complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSmooth Tannin Structure:\u003c\/strong\u003e Develops well-rounded tannins, contributing to a balanced mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDeep Color Stability:\u003c\/strong\u003e Supports anthocyanin preservation, resulting in rich, vibrant hues.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate: \u003c\/strong\u003eUse 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition: \u003c\/strong\u003eSupplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e Maintain between 55°F and 95°F to maximize aromatic expression and color stability.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Suitable for long maceration periods to deepen color and enhance tannin structure.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913891152161,"sku":"DYW76","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913891184929,"sku":"DYW76A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913891217697,"sku":"DYW76B","price":63.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913891250465,"sku":"DYW76K","price":796.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26167.png?v=1760669224"},{"product_id":"gre-dry-wine-yeast","title":"GRE Dry Wine Yeast","description":"\u003cp\u003e For easy-to-drink Rhone style wines. This versatile strain is suitable for reds, roses and whites. In red wines, it contributes up front fruit to easy-to-drink Rhone style wines, often with a nice spicy quality if present in the fruit. ICV-GRE can also be effectively used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varietals like Merlot, Cabernet, Grenache and Syrah. In addition to bringing fresh, ripe fruit qualities, ICV-GRE also helps to enhance the mouthfeel of a wine. While it may not be a powerhouse in itself, this yeast truly excels at being able to keep a red wine blend from potentially becoming too heavy and pedestrian. When used in fruit focused whites like Chenin blanc, Riesling, and Viognier, ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. Alcohol tolerant to 15%, best results from 59 to 82 degrees F.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913891610913,"sku":"DYW78","price":2.99,"currency_code":"USD","in_stock":false},{"title":"80 g","offer_id":51913891643681,"sku":"DYW78A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913891676449,"sku":"DYW78B","price":63.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26788.png?v=1760700782"},{"product_id":"w15-dry-wine-yeast","title":"W15 Dry Wine Yeast","description":"\u003cp\u003e A fructophile for clean, low temperature ferments. W15 was isolated in 1991 from high quality Muller Thurgau must originating in the vineyards at the Viticulture Research Station in Wadenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. This yeast does just that, and it does so while respecting the varietal characteristics of the fruit. W15 can also be used to ferment high quality, fruit focused, light red wines from Pinot Noir and cool-climate Syrah. Short lag pahse, moderate rate fermenter at temperature ranges between 50 to 81 degrees F. Alcohol tolerant to 16%. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (above 77 degrees F).\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913891709217,"sku":"DYW79","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913891741985,"sku":"DYW79A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913891774753,"sku":"DYW79B","price":63.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26558.png?v=1760647530"},{"product_id":"r2-dry-wine-yeast","title":"R-2 Dry Wine Yeast","description":"\u003cp\u003e R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. In addition to enhancing esters and mouthfeel, it has excellent cold temperature properties and will ferment as low as 50 degrees F, making it ideal for Icewine production. However, if it does not get proper nutrients it can tend to produce VA and H2S. For this reason, hydration with GO-FERM and the addition of Fermaid K is definitely recommended to optimize its' potential. R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. R2 also helps to enhance the varietal chacter by an enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. It is classified as a Saccharomyces cerevisiae bayanus. Best results from 50 to 86 degrees F, with an alcohol tolerance to 16%.\u003c\/p\u003e \u003cp\u003e Enhances the varietal chacter by enzymatic release of bound aroma precursors. Perfect for aromatic whites like Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. Ferments down to 50F. Ideal for Icewine. 1g per gallon.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913891807521,"sku":"DYW80","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913891840289,"sku":"DYW80A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913891873057,"sku":"DYW80B","price":63.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26561.png?v=1760688287"},{"product_id":"ba11-dry-wine-yeast","title":"BA-11 Dry Wine Yeast","description":"\u003cp\u003e BA1 was selected in 1997 near Estacao Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean, aromatic, estery characteristics during fermentation. BA1 intensifies mouthfeel and augments lingering flavors in both still and sparkling white wines. BA1 encourages the fresh fruit aromas of orange blossom, pineapple and apricot. In relatively neutral white varieties BA1 brings out tropical fruit, cream, vanilla and spice. With fruit from hot climates, BA1 can really help to \"flesh out\" a wine by its' volume and mouthfeel enhancement. This strain is good by itself, as well as being a great structural component to a blend. Best results from 50 to 77 degrees F, and alcohol tolerant to 16%.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913891905825,"sku":"DYW81","price":3.19,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913891938593,"sku":"DYW81A","price":20.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913891971361,"sku":"DYW81B","price":67.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26782.png?v=1760677971"},{"product_id":"rhst-dry-wine-yeast","title":"RHST Dry Wine Yeast","description":"\u003cp\u003e R-HST was selected for its exceptional oenological properties in Riesling from trials conducted 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other Saccharomyces cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST produces crisp, premium white wines intended for aging. R-HST is best used when the most transparency between a fruit and a finished wine is sought. This can be useful for showcasing quality fruit and terroir differences, as well making sure original fruit characters are retained in a final blend. Best results from 50 to 86 degrees F, with an alcohol tolerance to 15%.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913892004129,"sku":"DYW82","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913892036897,"sku":"DYW82A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913892069665,"sku":"DYW82B","price":63.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26808.png?v=1760680542"},{"product_id":"mt-dry-wine-yeast","title":"MT Dry Wine Yeast","description":"\u003cp\u003e MT was selected in Saint Emilion by the ITV Bordeaux and Martin Vialatte Oenologie in collaboration with the INRA Montpellier for its' ability to enhance varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Although highly recommended for Merlot and Cabernet Sauvignon, MT also does well in most red programs where a \"soft, fresh bowl of berries\" element is needed\/desired either by itself or as part of a blend. Wines made with MT show good colour stability along with enhanced tannic structure and rich mouthfeel, making MT an ideal compliment to winemaking styles destined for aging. Although MT's fermentation kinetics are steady and its' alcohol tolerance is fairly high, it will still benefit from a balanced nutrient strategy, especially in musts with low available nitrogen and a high potential alcohol. Best results from 59 to 90 degrees F, with an alcohol tolerance to 15%.\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913892102433,"sku":"DYW83","price":3.39,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913892135201,"sku":"DYW83A","price":23.09,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913892167969,"sku":"DYW83B","price":72.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26769.png?v=1760639252"},{"product_id":"lalvin-icv-d21-dry-wine-yeast","title":"Lalvin ICV D21® | Dry Wine Yeast","description":"\u003cul\u003e \u003cli\u003e ICV-D21 is the ideal choice for winemakers seeking to craft structured, full-bodied wines with bold aromatics and enhanced mouthfeel\u003c\/li\u003e \u003cli\u003e Whether perfecting a Cabernet Sauvignon, enhancing the richness of Syrah, or adding depth to Chardonnay, ICV-D21 consistently delivers complexity, elegance, and age-worthiness in every bottle\u003c\/li\u003e \u003cli\u003e Enhanced mouthfeel and rich aromatics for structured red and white wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e ICV-D21 is a robust wine yeast strain specially developed by the Institut Coopératif du Vin (ICV) for crafting full-bodied red and white wines with enhanced mouthfeel and complex aromatics. Known for its ability to optimize tannin extraction and promote rich color stability, ICV-D21 is ideal for producing age-worthy wines with layered depth and intense fruit expression. Its consistent fermentation kinetics ensure reliable attenuation and balanced structure in high-Brix musts.\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eEnhanced Mouthfeel: \u003c\/strong\u003ePromotes a smooth, velvety texture with well-structured tannins.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAromatic Complexity: \u003c\/strong\u003eBoosts expressions of dark berries, plum, and subtle floral notes.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e Effective up to 16% ABV, allowing for rich, full-bodied wine production.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eTemperature Range: \u003c\/strong\u003ePerforms optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for various winemaking styles.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMedium Flocculation: \u003c\/strong\u003eContributes to clarity and stability post-fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eLow SO₂ Production: \u003c\/strong\u003ePreserves aromatic purity and minimizes off-flavors.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eApplications:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eCabernet Sauvignon:\u003c\/strong\u003e Enhances bold fruit expression and promotes structured tannins.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eMerlot: \u003c\/strong\u003eBoosts plum and cherry notes while improving mouthfeel.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSyrah: \u003c\/strong\u003eElevates dark fruit and peppery spice with deep color extraction.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eGrenache:\u003c\/strong\u003e Enhances ripe red fruit flavors with a smooth finish.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eChardonnay: \u003c\/strong\u003ePromotes complexity and rounded mouthfeel with subtle floral accents.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eFlavor Profile: \u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eDark Fruits: \u003c\/strong\u003eHighlights blackberry, plum, and cherry with concentrated richness.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eSpice and Floral Notes:\u003c\/strong\u003e Accentuates hints of violet, licorice, and black pepper.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eStructured Tannins:\u003c\/strong\u003e Integrates smooth tannins for enhanced mouthfeel and aging potential.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eAging Potential:\u003c\/strong\u003e Supports long-term aging, improving depth and complexity over time.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e \u003cstrong\u003eUsage:\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eRehydration:\u003c\/strong\u003e Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003ePitch Rate:\u003c\/strong\u003e Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eNutrient Addition:\u003c\/strong\u003e Supplement with yeast nutrients, particularly in low-nitrogen musts, to ensure complete fermentation.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eFermentation Temperature:\u003c\/strong\u003e Maintain between 64°F and 86°F for optimal tannin extraction and aromatic development.\u003c\/li\u003e \u003c\/ul\u003e \u003cul\u003e \u003cli\u003e \u003cstrong\u003eExtended Maceration:\u003c\/strong\u003e Ideal for long maceration periods to intensify structure and deepen flavor complexity.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e","brand":"Lallemand\/Lalvin","offers":[{"title":"8 g","offer_id":51913892200737,"sku":"DYW84","price":2.99,"currency_code":"USD","in_stock":true},{"title":"80 g","offer_id":51913892233505,"sku":"DYW84A","price":19.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51913892266273,"sku":"DYW84B","price":64.99,"currency_code":"USD","in_stock":true},{"title":"10 kg","offer_id":51913892299041,"sku":"DYW84K","price":812.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/26566.png?v=1760686823"}],"url":"https:\/\/morebeer.com\/collections\/wine-yeast-additives.oembed?page=4","provider":"MoreBeer!","version":"1.0","type":"link"}