This orange blossom honey is a unique, premium honey for making a one-of-a-kind mead. Considered a very high quality, orange blossom honey should be used for your very best mead creations. It comes directly from orange tree orchards in America and has the unmistakable floral aroma of orange blossoms. By far, one of our favorite honey for meads. Download the PDF Please note: Honey that gets cold often becomes crystalized but this has no detrimental effect on the overall quality. It can still be used in its crystalized form or returned to liquid by gently heating it back up in a warm water bath.
One word! Delicious! Orange Blossom aroma comes through in this dry, white wine style mead. Features 12lb of Orange Blossom honey and all the nutrient and additive packs needed to make a premium mead. Perfect to drink dry or as a sparkling mead, but you can also make this into a Sweet Mead by adding an additional 3-6 pounds of Orange Blossom honey. You would dilute this extra honey with water and add after the first fermentation is complete. Dry Yeast Recommendation: DV10: Strong and clean, stays true to original honey's flavours and aromas. QA23: Aromatic / Floral, great bouquet (a bit more lean and focused than R2) W15: Great aromatic profile (true to the honey source) and heavy mouthfeel. Includes our simple, step-by-step two page instructions, which will teach you the basics of making mead. This kit does not include yeast. Please see our recommendations above.
Experience the pinnacle of Costa Rican coffee with our Hacienda La Minita, La Minita, Tarrazu, Wet Processed green coffee beans. Renowned for its meticulous cultivation and processing, La Minita offers an exceptionally sweet and refined cup with complex nuances.
Cupping Notes:
Flavor: Expect a remarkably clean and balanced cup with pronounced sweetness reminiscent of honey and caramel. Bright, vibrant notes of citrus, such as mandarin and orange zest, are complemented by delicate floral undertones, like jasmine, and hints of toasted almonds. A subtle, elegant acidity brings a lively brightness.
Body: A smooth, medium-bodied texture with a velvety, lingering mouthfeel.
Aroma: Fragrant aromas of honey, citrus blossoms, and a subtle, sweet spice.
Origin: Tarrazu, Costa Rica (Hacienda La Minita)
Altitude: Typically 1800-2000 meters
Varietal: Primarily Caturra
Process: Wet Processed (Washed)
ICV-D47 is the ideal choice for winemakers looking to craft full-bodied white wines and meads with rich aromatics and smooth mouthfeel
Whether perfecting a Chardonnay, enhancing the vibrancy of a Viognier, or crafting a smooth mead, ICV-D47 delivers exceptional clarity, balance, and complexity in every bottle
Rich aromatics and enhanced mouthfeel for full-bodied whites and mead
ICV-D47 is a premium wine yeast strain developed by the Institut Coopératif du Vin (ICV), renowned for its ability to produce full-bodied, aromatic white wines and exceptional meads. This strain excels in accentuating floral and fruit esters while contributing to a rich, smooth mouthfeel. Its steady fermentation kinetics and strong polysaccharide production result in wines with enhanced viscosity and clarity.
Enhanced Aromatics: Boosts expressions of citrus, tropical fruit, and floral notes.
Rich Mouthfeel: Contributes to a fuller body with smooth, creamy texture.
Alcohol Tolerance: Effective up to 14% ABV, making it ideal for both whites and meads.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), ensuring clean fermentation and aromatic preservation.
Medium Flocculation: Promotes good clarity and stable sedimentation post-fermentation.
Low SO₂ Production: Maintains fresh aromatics and minimizes sulfur-based off-flavors.
Applications:
Chardonnay: Enhances notes of citrus, melon, and light tropical fruit with a rich mouthfeel.
Viognier: Promotes intense floral and apricot aromas, highlighting varietal character.
Sauvignon Blanc: Accentuates bright fruit flavors with a crisp, clean finish.
Mead: Ideal for traditional and melomel meads, contributing to smooth body and balanced sweetness.
Fruit Wines: Perfect for apple, peach, and pear wines with vibrant fruit expression.
Flavor Profile:
Citrus and Tropical Fruits: Prominent notes of pineapple, lemon, and grapefruit.
Floral Aromatics: Subtle hints of honeysuckle, jasmine, and orange blossom.
Smooth Mouthfeel: Contributes to a creamy, well-rounded body with excellent clarity.
Clean Finish: Low SO₂ production preserves fruit purity and aromatic intensity.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and mouthfeel enhancement.
Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to optimize fermentation strength.
Fermentation Temperature: Maintain between 59°F and 77°F to preserve floral aromatics and mouthfeel.
Aging Potential: Suitable for short- to medium-term aging, allowing for aromatic development.
Download the PDF
Download the PDF
Lalvin K1 (V1116) is the perfect choice for winemakers aiming to craft fresh, aromatic white wines and vibrant fruit-based fermentations 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 Enhance freshness and aromatic intensity in white wines and fruit fermentations 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. High Ester Production: Enhances floral and fruity aromas, including notes of apple, citrus, and tropical fruits. Cold Fermentation Tolerance: Performs well at low temperatures, preserving delicate aromatics. Alcohol Tolerance: Effective up to 18% ABV, allowing for complete fermentation in high-sugar musts. Fermentation Range: Operates optimally between 50°F (10°C) and 95°F (35°C), providing flexibility across various wine styles. Low Nutrient Requirements: Thrives in musts with low nutrient content, reducing the need for supplementation. Low H₂S and SO₂ Production: Ensures clean fermentations with minimal off-flavors. Applications: White Wines: Sauvignon Blanc, Chenin Blanc, Riesling, and Pinot Grigio, where bright fruit and floral characteristics are desired. Sparkling Wines: Suitable for traditional method and Charmat process, promoting fine bubbles and crisp acidity. Fruit Wines: Enhances the natural fruit expression in apple, pear, peach, and berry wines. Mead and Cider: Promotes clean, crisp fermentations with bright aromatics. Flavor Profile: Bright Citrus & Apple: Sharp notes of green apple, lemon zest, and lime. Tropical Fruit Hints: Subtle expressions of pineapple and passion fruit. Floral Undertones: Light notes of honeysuckle and orange blossom contribute to aromatic lift. Clean, Crisp Finish: Maintains a fresh, pure expression of fruit with minimal sulfur notes. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development. Nutrient Addition: While K1 (V1116) has low nutrient requirements, supplementation is recommended in low-nitrogen musts to prevent sluggish fermentation. Fermentation Temperature: Maintain between 50°F and 95°F to optimize ester formation and maintain clarity. Download the PDF Download the PDF
Lalvin QA23 is the ideal choice for winemakers seeking to craft bright, aromatic white wines and fresh, fruit-driven rosés Its ability to enhance varietal character while maintaining fermentation reliability makes it a valuable tool in producing wines with exceptional clarity and balance Strong fermenter for varietal expression in highly clarified white juice Lalvin QA23 is a premium wine yeast strain, selected in Portugal by the University of Trás-os-Montes and Alto Douro (UTAD) in cooperation with the Viticultural Commission of the Vinhos Verdes region. Renowned for its ability to enhance aromatic intensity, fruit clarity, and mouthfeel in white wines, QA23 is particularly effective in fermenting highly clarified musts at low temperatures, preserving delicate esters and fresh aromatics. Enhanced Aromatic Expression: QA23 exhibits high β-glucosidase activity, facilitating the release of bound terpenes and enhancing varietal aromas, especially in thiol-rich varieties like Sauvignon Blanc. Clean Fermentation Profile: Produces low levels of volatile acidity and sulfur compounds, maintaining pure fruit character and aromatic clarity. Alcohol Tolerance: Effective up to 16% ABV, supporting complete fermentation in high-sugar musts. Temperature Range: Performs optimally between 57°F and 82°F (14°C–28°C), ideal for cool fermentations that preserve fresh aromatics. Low Nutrient and Oxygen Requirements: Thrives in musts with low turbidity and nutrient content, reducing the risk of sluggish fermentations. Applications: Aromatic White Wines: Perfect for Sauvignon Blanc, Chenin Blanc, Colombard, Gewürztraminer, Muscadelle, Pinot Gris, Riesling, Semillon, Viognier, and Roussanne, enhancing bright fruit and crisp acidity. Rosé Wines: Elevates strawberry, peach, and citrus notes, creating a fresh, vibrant profile. Fruit Wines and Ciders: Ideal for apple, pear, and tropical fruit wines, delivering clean, expressive aromatics. Sparkling Wines: Excellent for Charmat and Traditional Method sparkling wines, promoting brightness and clean fermentation. Flavor Profile: Citrus & Tropical Fruits: Vibrant expressions of lemon zest, pineapple, and grapefruit. Floral Aromatics: Subtle notes of orange blossom, honeysuckle, and white flowers add elegance. Fresh, Clean Finish: Maintains a crisp, bright mouthfeel with lingering fruit character. Smooth Mouthfeel: Promotes balanced acidity and smooth texture. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 0.2–0.4 grams per liter (1–1.5 grams per gallon) for optimal fermentation and flavor enhancement. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation, especially in low-nitrogen musts. Fermentation Temperature: Maintain between 57°F and 82°F (14°C–28°C) for optimal ester retention and aromatic clarity. Download the PDF Download the PDF
Discover the exquisite and classic profile of our Costa Rica Doña Isa Beneficio Rio Negro, Wet Processed green coffee beans. Processed at the renowned Beneficio Rio Negro, this coffee offers a beautifully clean and sweet cup with vibrant citrus notes.
Cupping Notes:
Flavor: Expect a remarkably clean and bright cup with prominent notes of sweet citrus, such as mandarin orange and lime zest. A delicate sweetness, reminiscent of cane sugar and honey, is complemented by subtle hints of green apple and a clean, caramelized finish.
Body: A smooth, medium-bodied texture with a crisp, refreshing mouthfeel.
Aroma: Fragrant aromas of citrus blossom, sweet honey, and a hint of fresh green fruit.
Origin: Costa Rica (Likely from a specific region/farm associated with Doña Isa, processed at Beneficio Rio Negro)
Altitude: Typically 1200-1700 meters
Varietal: Predominantly Caturra, Catuai, or similar
Process: Wet Processed (Washed)
Experience the exceptional quality of our Costa Rica El Poeta SHB EP, Wet Processed green coffee beans. Grown at high altitudes (SHB - Strictly Hard Bean) and meeting strict European Preparation (EP) standards, this carefully processed coffee offers a honeyed sweetness and bright stone fruit notes.
Cupping Notes:
Flavor: Expect a sweet and vibrant cup with prominent notes of honey and golden caramel. Bright stone fruit flavors, such as ripe peach and apricot, are complemented by a lively citric acidity and a delicate floral undertone, like orange blossom.
Body: A smooth, medium-bodied texture with a clean, refreshing finish.
Aroma: Fragrant aromas of honey, stone fruit, and a subtle floral sweetness.
Origin: Costa Rica (El Poeta region/farm)
Altitude: Typically above 1200 meters (SHB)
Varietal: Caturra, Catuai, various local varieties
Process: Wet Processed (Washed), European Preparation (EP), Strictly Hard Bean (SHB)
Key points about Costa Rica El Poeta SHB EP:
"SHB" (Strictly Hard Bean) indicates that the coffee was grown at high altitudes, resulting in denser beans and a more complex flavor profile.
"EP" (European Preparation) signifies meticulous sorting to remove defects, ensuring a clean and consistent cup.
Costa Rican coffees are well-regarded for their balanced sweetness and bright acidity.
The "El Poeta" designation likely refers to a specific farm or micro-region known for its quality.
The combination of SHB and EP ensures a high-quality green coffee with excellent potential.
Experience the refined and clean profile of our Ethiopia Sidamo, Wet Processed green coffee beans. Grown in the renowned Sidamo region, these beans, washed, offer a delicate and bright cup with floral elegance and crisp citrus notes.
Cupping Notes:
Flavor: Expect a delicate floral profile, with notes of jasmine and bergamot. Bright, crisp citrus notes, such as lemon and orange, are complemented by hints of white tea and a subtle honey-like sweetness.
Body: A light to medium-bodied texture with a silky, clean finish.
Aroma: Fragrant aromas of floral blossoms, citrus zest, and a delicate, tea-like fragrance.
Origin: Sidamo, Ethiopia
Altitude: Typically 1500-2200 meters
Varietal: Heirloom Ethiopian varieties
Process: Wet Processed (Washed)
Key points about Wet Processing in Sidamo:
Wet processing removes the fruit pulp before drying, resulting in a cleaner cup profile with brighter acidity and floral notes.
Sidamo washed coffees are known for their delicate floral and citrus characteristics, showcasing the region's diverse terroir.
This process allows the inherent acidity and clarity of the bean to become the prominent flavors.
GAIA is the ideal solution for winemakers focused on crafting expressive, aromatic wines with natural clarity and a refined finish
Whether creating a fresh rosé or a nuanced Viognier, GAIA delivers purity, elegance, and balance in every glass
Harness the essence of nature with elegant aromatics and balanced structure
GAIA is a premium wine yeast strain developed to enhance aromatic expression, mouthfeel, and fermentation consistency across a wide range of wine styles. Inspired by the harmony of nature, GAIA brings forth vibrant notes of stone fruit, citrus zest, and floral undertones, all while delivering a smooth, well-rounded body. With its clean fermentation profile and reliable kinetics, GAIA is ideal for winemakers seeking purity, elegance, and expressive fruit character.
Enhanced Aromatic Complexity – Promotes bright expressions of peach, apricot, and citrus, layered with subtle floral notes.
Silky Mouthfeel – Stimulates polysaccharide and glycerol production for a full, rounded palate.
Clean Fermentation – Low volatile acidity and minimal SO₂ production help preserve fruit clarity and freshness.
Alcohol Tolerance – Effective up to 15% ABV, suitable for a wide range of musts.
Temperature Range – Performs best between 57°F (14°C) and 68°F (20°C), supporting gentle, expressive fermentations.
Medium Flocculation – Settles well post-fermentation, reducing sediment and aiding clarity.
Applications:
White Wines – Enhances fruit and floral intensity in Chardonnay, Riesling, and Pinot Grigio.
Rosé Wines – Elevates notes of strawberry, peach, and citrus for a fresh, vibrant profile.
Aromatic Whites – Ideal for Viognier, Gewürztraminer, and Chenin Blanc where floral complexity is desired.
Light Red Wines – Suitable for Pinot Noir and Gamay, emphasizing red fruit brightness and smooth tannins.
Flavor Profile:
Stone Fruits – Peach, apricot, and nectarine provide a ripe and vibrant core.
Citrus & Floral Notes – Lemon zest, orange blossom, and honeysuckle add aromatic lift.
Balanced Acidity – Maintains crispness and structure with a clean finish.
Silky Texture – Promotes a rounded mouthfeel that enhances drinkability and elegance.
Usage:
Rehydration – Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping.
Pitch Rate – Use 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must composition.
Nutrient Addition – Recommended in low-nitrogen musts to ensure healthy fermentation and full attenuation.
Fermentation Temperature – Maintain between 57°F and 68°F to preserve fruit and floral aromatics.
Cold Fermentation – Ideal for cool fermentation regimes where fresh aromatics and refined texture are prioritized.
ICV OKAY is an excellent choice for winemakers aiming to produce clean, aromatic wines with bright fruit expression and a smooth mouthfeel
Its reliable fermentation performance and low production of undesirable compounds make it suitable for a variety of wine styles
Enhance aromatic freshness with clean fermentation
ICV OKAY is a premium wine yeast strain developed to deliver clean fermentations and vibrant aromatic profiles in white, rosé, and light red wines. Selected through advanced techniques for its low production of sulfur compounds and acetaldehyde, it ensures wines with pure fruit expression and balanced mouthfeel.
Clean Fermentation Profile: Produces minimal levels of volatile acidity, SO₂, and H₂S, preserving the wine's natural aromas.
Aromatic Clarity: Enhances citrus, tropical fruit, and floral notes, resulting in a crisp and refreshing finish.
Alcohol Tolerance: Effective up to 16% ABV, accommodating various wine styles.
Temperature Range: Performs optimally between 54°F (12°C) and 86°F (30°C), offering flexibility in fermentation strategies.
Low Nutrient Requirements: Efficient fermentation with minimal nutrient supplementation, simplifying the winemaking process.
Short Lag Phase: Initiates fermentation quickly, ensuring a steady and reliable process.
Applications:
White Wines: Sauvignon Blanc, Chardonnay, Pinot Grigio, and Riesling, enhancing bright fruit expressions and crisp acidity.
Rosé Wines: Accentuates fresh berry and citrus notes, contributing to a vibrant and clean profile.
Aromatic Whites: Gewürztraminer and Viognier, highlighting floral and tropical fruit characteristics.
Sparkling Wines: Suitable for both traditional and Charmat methods, providing a clean and aromatic base.
Flavor Profile:
Citrus & Tropical Fruits: Prominent notes of lemon zest, lime, and pineapple.
Floral Undertones: Subtle hints of honeysuckle, orange blossom, and jasmine.
Bright Acidity: Maintains a crisp finish, enhancing the perception of freshness.
Silky Mouthfeel: Contributes to a smooth and balanced palate.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: While LALVIN ICV OKAY has low nutrient demands, supplementation is recommended in low-nitrogen musts to ensure consistent performance.
Fermentation Temperature: Maintain between 54°F and 86°F to optimize ester production and prevent off-flavors.
Cold Stabilization: Ideal for cold fermentation processes to preserve crispness and aromatic freshness.
TANGO is your go-to choice for crafting expressive, fruit-forward wines with remarkable aromatic intensity and a silky finish
Whether you’re creating a crisp Chardonnay, a vibrant rosé, or a lush Pinot Noir, TANGO brings elegance, clarity, and bold flavor to every vintage
Vibrant fruit expression and silky mouthfeel for stunning wines
TANGO is a high-performance wine yeast strain engineered to enhance aromatic intensity, mouthfeel, and fermentation reliability in both red and white wines. Selected for its robust fermentation kinetics and exceptional ester production, TANGO unlocks vibrant notes of ripe berries, stone fruits, and citrus zest, while promoting a smooth, well-structured body. Perfect for winemakers seeking expressive, fruit-driven wines with a clean, polished finish.
High Ester Production: Boosts berry, peach, and citrus aromatics, enriching the sensory profile.
Silky Mouthfeel: Promotes polysaccharide synthesis, delivering a full, smooth palate experience.
Alcohol Tolerance: Effective up to 15% ABV, supporting robust fermentation even in high-sugar musts.
Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C) for balanced fruit expression and clarity.
Low Volatile Acidity Production: Ensures a clean, pure fermentation with minimal off-flavors.
Medium Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment.
Applications:
White Wines: Perfect for Chardonnay, Pinot Grigio, and Viognier, bringing forward bright fruit and floral characteristics.
Rosé Wines: Elevates strawberry, raspberry, and peach notes with a crisp, clean finish.
Fruit-Forward Reds: Ideal for Pinot Noir, Grenache, and Merlot, highlighting berry and stone fruit aromatics.
Sparkling Wines: Enhances freshness and vibrant fruit expression in Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Berry Aromatics: Intense expressions of strawberry, raspberry, and red cherry dominate the bouquet.
Stone Fruits & Citrus: Notes of peach, nectarine, and citrus zest bring brightness and complexity.
Floral Elegance: Hints of orange blossom and honeysuckle add aromatic lift and depth.
Silky Texture: Promotes glycerol production, providing a smooth, rounded mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and prevent sluggish behavior.
Fermentation Temperature: Maintain between 59°F and 77°F to optimize ester formation and aromatic clarity.
Aging Potential: Suitable for both fresh, vibrant wines and those intended for short-term bottle aging, retaining aromatic vibrancy and mouthfeel.
NBC™ is the go-to choice for winemakers aiming to craft bright, aromatic white and rosé wines with exceptional clarity and mouthfeel
Whether you're perfecting a crisp Sauvignon Blanc, crafting an elegant Chardonnay, or enhancing a vibrant rosé, NBC™ guarantees refined flavor, aromatic depth, and lasting freshness
Maximize aromatic complexity and mouthfeel in white and Rosé wines
Lalvin NBC™ is a premium wine yeast strain meticulously selected to enhance aromatic expression, mouthfeel, and fermentation reliability in white and rosé wines. Engineered to unlock bound aromatic compounds and promote polysaccharide synthesis, it brings forward vibrant notes of citrus, tropical fruits, and floral elegance. Ideal for winemakers aiming to craft wines with exceptional aromatic lift and a smooth, balanced finish.
High Ester Production: Elevates expressions of passion fruit, citrus zest, and peach, enriching the aromatic bouquet.
Thiolic Release: Effectively liberates bound thiols, enhancing tropical fruit and citrus aromatics.
Enhanced Mouthfeel: Stimulates polysaccharide production, contributing to a rounder, fuller body.
Alcohol Tolerance: Effective up to 14.5% ABV, ensuring complete and reliable fermentation.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic clarity and freshness.
Low H₂S and SO₂ Production: Ensures clean fermentation, minimizing off-flavors and preserving fruit integrity.
Applications:
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit and floral notes.
Rosé Wines: Adds layers of strawberry, raspberry, and citrus zest with a crisp, clean finish.
Aromatic Blends: Ideal for Chenin Blanc, Gewürztraminer, and Viognier, boosting aromatic lift and mouthfeel.
Sparkling Wines: Enhances elegance and aromatic expression in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile:
Tropical Fruits: Bold expressions of passion fruit, pineapple, and mango dominate the aroma.
Citrus & Stone Fruits: Bright notes of lemon zest, grapefruit, and peach provide vibrancy and depth.
Floral Aromatics: Hints of honeysuckle, jasmine, and orange blossom contribute to aromatic complexity.
Silky Mouthfeel: Promotes glycerol production, resulting in a soft, well-structured palate.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to prevent sluggish fermentation and optimize ester production.
Fermentation Temperature: Maintain between 57°F and 68°F to enhance thiol release and prevent off-flavors.
Oxygenation: A light oxygenation during early fermentation improves yeast vitality and ester synthesis.
The optimal choice for winemakers looking to enhance the aromatic complexity and clean, vibrant character of their wines
Whether you’re crafting a bright Sauvignon Blanc, a floral rosé, or an aromatic light red, PERSY delivers exceptional clarity, mouthfeel, and aromatic expression in every bottle
Craft elegant, aromatic wines with exceptional fruit expression
PERSY is a premium Saccharomyces cerevisiae yeast strain meticulously selected for its ability to enhance aromatic intensity, mouthfeel, and fermentation reliability. Specially engineered for white wines, rosé wines, and aromatic light reds, PERSY excels at releasing bound aroma compounds, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elegance. Its clean fermentation profile and moderate ester production make it ideal for wines where freshness and varietal character are paramount.
High Ester Production: Elevates floral and fruit-driven aromatics, with dominant notes of passion fruit, lychee, and peach.
Clean Fermentation: Minimal volatile acidity and low SO₂ production ensure a pure expression of the grape.
Balanced Mouthfeel: Promotes polysaccharide synthesis, adding body and smoothness to the wine.
Alcohol Tolerance: Supports ABV levels up to 15%, perfect for light to medium-bodied wines.
Temperature Range: Optimally ferments between 57°F (14°C) and 68°F (20°C), preserving aromatic integrity.
Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring cleaner, crisper finishes.
Applications
White Wines: Perfect for Sauvignon Blanc, Chardonnay, Riesling, and Pinot Grigio, enhancing bright fruit notes and floral complexity.
Rosé Wines: Adds layers of red berry and citrus aromas, with a fresh, crisp mouthfeel.
Aromatic Reds: Suitable for Gamay and Pinot Noir, boosting delicate floral and berry aromatics.
Sparkling Wines: Enhances freshness and aromatic lift in both Méthode Traditionnelle and Charmat Process sparkling wines.
Flavor Profile
Tropical Fruits: Rich expressions of passion fruit, lychee, and mango deliver a lush, aromatic bouquet.
Citrus & Floral Notes: Highlights lemon zest, orange blossom, and subtle honeysuckle.
Clean, Crisp Finish: Preserves natural acidity, delivering a refreshing, structured mouthfeel.
Silky Texture: Promotes glycerol production, adding smoothness and a balanced palate.
Usage
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and flavor development.
Nutrient Addition: Supplement with yeast nutrient to ensure robust fermentation, particularly in low-nitrogen musts.
Fermentation Temperature: Maintain between 57°F and 68°F to maximize ester production and prevent off-flavors.
Aging Potential: Suitable for fresh, vibrant wines designed for early consumption, while retaining aromatic lift over time.
CROSS EVOLUTION is your gateway to crafting wines with extraordinary aromatic lift, vibrant fruit expressions, and a silky-smooth mouthfeel
Whether you're producing a crisp Sauvignon Blanc, an elegant rosé, or a bright, fruit-forward Pinot Gris, this yeast strain ensures clean fermentation with enhanced complexity and balanced character in every bottle
Revolutionize aromatic expression and mouthfeel in your wines
CROSS EVOLUTION is an innovative Saccharomyces cerevisiae hybrid yeast strain developed to enhance the sensory profile of white and rosé wines. Its unique enzymatic capabilities are designed to unlock bound aroma precursors, leading to intensified floral and tropical fruit notes, while promoting a rich, balanced mouthfeel. Optimized for fermentations requiring robust performance under challenging conditions, CROSS EVOLUTION delivers wines that are vibrant, fruit-forward, and elegantly structured.
High Ester Production: Generates elevated levels of tropical fruit, citrus, and stone fruit esters, enhancing the aromatic profile of wines.
β-Glucosidase Activity: Releases bound terpene and thiol precursors, amplifying varietal expression and bouquet complexity.
Enhanced Mouthfeel: Promotes polysaccharide and glycerol production, contributing to a fuller, silkier palate experience.
Controlled Fermentation: Exhibits consistent fermentation kinetics with low volatile acidity and minimal hydrogen sulfide production.
Alcohol Tolerance: Effective up to 15% ABV, ensuring robust fermentation across various wine styles.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing precise aroma development and balance.
Applications:
White Wines: Ideal for enhancing citrus, floral, and tropical fruit notes in varieties such as Chardonnay, Chenin Blanc, Gewürztraminer, Pinot Gris, Riesling, Roussanne, Sauvignon Blanc, and Viognier.
Rosé Wines: Amplifies red fruit and floral aromas, contributing to a fresh, lively palate with crisp acidity.
Sparkling Wines: Enhances aromatic lift and mouthfeel in traditional and Charmat method sparkling wines.
Ciders: Suitable for apple and pear ciders, boosting fruity aromas and providing a smooth texture.
Flavor Profile:
Tropical Fruits: Expressive notes of pineapple, mango, and passion fruit.
Citrus & Stone Fruits: Bright accents of lemon zest, peach, and apricot add depth and complexity.
Floral Aromatics: Highlights jasmine, honeysuckle, and orange blossom for a layered bouquet.
Soft, Rounded Mouthfeel: Enhanced glycerol production delivers a smooth, well-structured body.
Usage Guidelines:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic development.
Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and enhance ester formation, especially in low-nitrogen musts.
Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to optimize ester production and prevent off-flavors.
Oxygenation: Light oxygenation at inoculation promotes robust fermentation and enhanced aroma release.
Commercial quality beer bottle caps to keep your brew safe and sound from bottling day until you're ready to enjoy it. You will get a good firm seal that will last through transport, gift giving, and storage with these orange bottle caps. These bottle caps crimp down onto the beer bottle and make a firm seal. They don’t rust or leak and they contain an Oxygen absorbing agent in the liner, which means you won’t get any unwanted oxidation. A good value for a great product.
26 mm diameter caps fit American bottles. Some imported bottles and some sparkling wine bottles use a 29 mm cap instead. We recommend test fitting prior to filling if you're re-using an imported bottle.
Important to note: It is recommended that you only sanitize as many caps as you'll require at the time of bottling. The oxygen-absorbing agent is activated when the cap gets wet. If wetted caps are saved for later use, they'll still function as a normal cap, but the oxygen absorbing agent may be depleted.
Pilsner is the lightest LME we sell and our most recommended liquid extract for brewing lagers
A reliable base malt extract for brewing German Lagers, Czech Pilsners, and Belgian style beers
Can be used as 100% of your fermentable sugar in extract brewing
Add for color correction, boost gravity, or improve head retention in all grain brewing
Made from Pilsner style 2-row malt with added Carapils for body this extract is absolutely perfect as the base for any lager, especially German lagers and Czech Pilsners. Our Pilsner Malt Extract is also a our first choice for Belgian style beers. This is the most fermentable malt extract we sell so you if you are looking for dry beer with a crisp finish and less residual maltiness this is your best choice. This also the lightest malt extract we sell as you can see in the photo.
Pilsner malt extract is the most fragile malt extract because aging and exposure to high temperature will darken it and change the flavor. Packaged in oxygen barrier foil bags that keep the extract from oxidizing. Does fresh extract make a difference ...decide for yourself!
We recommend customers to store their extract in the refrigerator if they do not plan on using it within 8 weeks.
Add great fruit flavor and aroma to your beer or kombucha with our natural fruit flavorings. Best if added just prior to bottling. We recommend you start by adding 2 oz per 5 gallon batch and then add more according to your taste. Contains no sugar or haze-causing pectins.
Non-Flavor Ingredients: Water, Propylene Glycol, Gum Arabic, Glycerin, Citric Acid, Ethyl Alcohol, Sodium Benzoate, Caramel Color(Sulfites), and Triethyl Citrate. Contain Sulfites
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
This unique beer recipe has a similar flavor to a Black and Tan but with a noticeable honey character
Includes Cascade and Northern Brewer hops
Estimated ABV: 5.3%
Estimated IBUs: 30-34
Makes 5 gallons of finished beer
Jason, who recently graduated from the American Brewers Guild, now teaches our beginning and advanced brewing classes held every month in Concord, Ca. Jason use to brew up Jim Rossi's Honey-Pale and our B3 Stout and mix them together out of the tap 50/50. Jason decided to take it one step further and started brewing them together. He says "It is a like a Black and Tan" with a honey flavor of course. The beer does not taste like a true stout but is very far from being a Pale Ale. The continually positive response of "wow" from friends and other MoreBeer! customers prompted us to make his unique combination as his own kit, Honey-Stout. Thank you Jason for reminding us that when it comes to beer flavor, there are no rules. Jason recommends English yeast, WLP002.
Makes 5 gallons
Estimated Original Gravity: 1.053-58
SRM (Color Range): 24
IBUs: 30-34
Estimated Alcohol Percentage: 5.3%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All grains will come milled, unless you select unmilled base malts.
Our Signature Series kits offer a selection of crazy, unique beers developed by MoreBeer! customers, associates, and homebrewing legends!
This unique beer recipe has a similar flavor to a Black and Tan but with a noticeable honey character
Includes Cascade and Northern Brewer hops
Estimated ABV: 5.3%
Estimated IBUs: 30-34
Makes 5 gallons of finished beer
Jason, who recently graduated from the American Brewers Guild, now teaches our beginning and advanced brewing classes held every month in Concord, Ca. Jason use to brew up Jim Rossi's Honey-Pale and our B3 Stout and mix them together out of the tap 50/50. Jason decided to take it one step further and started brewing them together. He says "It is a like a Black and Tan" with a honey flavor of course. The beer does not taste like a true stout but is very far from being a Pale Ale. The continually positive response of "wow" from friends and other MoreBeer! customers prompted us to make his unique combination as his own kit, Honey-Stout. Thank you Jason for reminding us that when it comes to beer flavor, there are no rules. Jason recommends English yeast, WLP002.
Makes 5 gallons
Estimated Original Gravity: 1.053-58
SRM (Color Range): 24
IBUs: 30-34
Estimated Alcohol Percentage: 5.3%
Our recipe kits DO NOT include grain bags, yeast or priming sugar. To find our yeast recommendations, choose your preferred kit option above and then select the drop-down menu under “Yeast Options”. For more info, click on the recommended yeast(s) below in the “You Might Also Need” section below. All included steeping grains will come milled.
Liquid Malt Extract (LME) vs. Dried Malt Extract (DME)
MoreBeer! recipe kits are offered in both Liquid Malt Extract and Dry Malt Extract so that our customers can choose the format that best suits their needs and brewing style. LME is a viscous liquid, similar in consistency to maple syrup. In addition to being the more affordable option, many brewers find LME easier to handle than dry extract. DME is more condensed and comes in a powder format that is similar to baking flour. Although it’s a little more costly, DME is naturally lighter in color and stays fresher for longer. We highly recommend DME when brewing light colored beers.
Add great fruit flavor and aroma to your beer or kombucha with our natural fruit flavorings. Best if added just prior to bottling. We recommend you start by adding 2 oz per 5 gallon batch and then add more according to your taste. Contains no sugar or haze-causing pectins.
Glycol, Caramel Color(Sulfites), and Sodium Benzoate. Contains Sulfites
Aseptic Packaging No Thawing Required
No Sugar Added
Kosher
NFC (Not from concentrate)
RTU- Ready To Use
Pasteurized
All Natural
Consistent flavor, texture, and color every time.
No Sugar Added
Gluten-Free
Vegan
Peaches are a delicious addition to any fermented beverage. Bursting with fruity goodness, this fruit is ideal for any style. Ranging from sours, to wheat beers, to farmhouse styles and IPAs. You can't go wrong tossing some peach puree into your next beer, wine, mead, cider or other beverages. Also makes a delicious cocktail addition!
Available in 42 lb bags and 440 lb drums!
Brix (20°C) *No dilution 8-12 Direct refractometry Each lot
pH (20°C) *No dilution 2.8 -3.3 Reading direct potentiometric Each lot
Acidity *% as citric acid 1.5 – 2.5 Titration Each lot
Viscosity Bostwick (20°C /5”/cm) 15 -22 Bostwick direct Each lot
All fruit pressed at the peak of ripeness. The manufacturer does not use milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat in the products or processing areas.
Pale Malt Extract is made from 2-row and Carapils for a more pronounced malt flavor than Ultralight
Added body and mouthfeel. Perfect for Pale Ales and IPAs
Can be used as 100% of your fermentable sugar in extract brewing
Add for color correction, boost gravity, or improve head retention in all grain brewing
A little darker than Ultralight, the Pale Malt Extract has a more pronounced malt flavor. Made with American 2-row with Carapils added for body and mouthfeel. Perfect for Pale Ales, IPA's and all darker style beers. If you are making a darker beer you simply steep darker specialty grains to obtain the flavor and color you are looking for.
Packaged in a special metallic, oxygen barrier bag that unlike plastic jugs does not allow any oxidation to occur. Does fresh extract make a difference? Decide for yourself!
We recommend customers store their extract in the refrigerator if they do not plan on using it within 8 weeks.
Sweet and citrusy notes of juicy blood orange and ripe peach blend with crisp apple undertones
Light bodied with medium-sweet finish, 6% ABV
Yields 6 gallons (2 cases) of finished wine in approximately 4 weeks
On a quest to find a delicious, refreshing alternative to wine and coolers? You’ve arrived! Winexpert Island Mist™ is a fun and fruity wine beverage with the perfect balance of fresh, crisp and distinct wines bursting with full fruit flavor. Enjoy this unique and refreshing series of delicious blends that celebrates weekend adventures and everyday pleasures – it’s like being on vacation – anytime! With exciting flavors like citrus and berries, it’s a delectable flavor experience you’ll love to share with friends and family.
From this box to your bottle in just 4 weeks.
Blood Orange Sangria
Sweet and citrusy notes of juicy blood orange and ripe peach blend with crisp apple undertones.
Sweetness: Medium Sweet
Oak: None
Body: Light
ABV: 6%
I love wood-aged, high-gravity beers. Russian Imperial Stouts, Old Ales, Barleywines, even the occasional Imperial Czech Premium Pale Lager (more commonly known as a Bohemian...
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by Derek Fleming
The Highs and Lows of Micro-Batch Brewing
By Derek Fleming Most homebrewers refer to any process smaller than about five gallons as “small-batch brewing.” The label isn’t necessarily inaccurate, but it misses...
