Search results for "CellarScience English dry yeast"

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). Download the PDF Download the PDF

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UVAFERM VRB is the ideal choice for winemakers aiming to produce fruit-forward, age-worthy red wines with depth, elegance, and aromatic precision Whether crafting a structured Cabernet, a bold Zinfandel, or a layered blend, VRB delivers clarity, color, and character in every bottle Craft elegant, fruit-driven reds with exceptional aromatic expression UVAFERM VRB is a premium Saccharomyces cerevisiae wine yeast strain, carefully selected for its ability to enhance fruit intensity, color stability, and aromatic complexity in red wines. Known for its consistent fermentation kinetics and low volatile acidity production, VRB is ideal for varietals where bold structure, rich fruit character, and aging potential are essential. Enhanced Color Extraction: Promotes anthocyanin stability, delivering deep, long-lasting color intensity. Berry-Forward Aromatics: Accentuates notes of blackberry, raspberry, and black cherry. Structured Mouthfeel: Contributes to a smooth, full-bodied palate with well-integrated tannins. Alcohol Tolerance: Effective up to 17% ABV, suitable for high-Brix musts and full-bodied red wines. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), offering flexibility in fermentation strategy. Low H₂S and SO₂ Production: Ensures clean fermentation, preserving fruit purity. MLF Compatibility: Very compatible with malolactic fermentation for seamless transitions. Applications: Bordeaux Varietals: Cabernet Sauvignon, Merlot, Cabernet Franc – enhances structure and aromatic depth. Zinfandel & Sangiovese: Ideal for bold, fruit-driven profiles with layered complexity. Tempranillo & Syrah: Enhances dark fruit notes and integrates well with oak. Blended Reds: Perfect for GSM blends, Super Tuscans, and Meritage wines seeking balanced aromatics and structure. Flavor Profile: Dark Fruit Dominance: Rich expressions of blackberry, raspberry, and black cherry. Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco. Structured Tannins: Adds roundness and age-worthiness to the wine. Stable Color: Supports anthocyanin retention for vibrant, long-lived color. Usage: Rehydration: Rehydrate in 10x its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: 1–1.5 grams per gallon (0.25–0.4 g/L) depending on must conditions. Nutrient Addition: Add yeast nutrients, especially in high-Brix or low-nitrogen musts, to ensure healthy fermentation. Fermentation Temperature: Maintain 59°F to 82°F (15°C to 28°C) for best results in color and flavor development. Extended Maceration: Well-suited for long maceration to intensify tannin and flavor complexity.  

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All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use: Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.

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Syrah is the perfect choice for winemakers aiming to craft powerful, structured red wines with bold fruit expression and deep color stability 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 Bold structure and intense aromatics for rich, full-bodied reds 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. Enhanced Color Stability: Promotes deep anthocyanin extraction for rich, lasting color. Tannin Development: Integrates structured tannins for a smooth, full-bodied mouthfeel. Alcohol Tolerance: Effective up to 16% ABV, supporting the creation of high-alcohol red wines. Temperature Range: Optimally ferments between 64°F (18°C) and 86°F (30°C), allowing for full expression of bold flavors. High Flocculation: Contributes to clarity and stability post-fermentation. Low SO₂ Production: Preserves fruit purity and aromatic intensity. Applications Syrah/Shiraz: Elevates bold black fruit flavors, peppery spice, and deep color. Cabernet Sauvignon: Enhances structure and tannin integration for age-worthy complexity. Grenache: Promotes ripe berry notes with smooth tannins. Malbec: Boosts dark fruit intensity and earthy undertones. Blended Reds: Perfect for GSM (Grenache, Syrah, Mourvèdre) blends, enhancing body and color. Flavor Profile Dark Fruits: Prominent expressions of blackberry, plum, and dark cherry. Spice and Earthiness: Accentuates hints of black pepper, leather, and subtle tobacco. Full-Bodied Mouthfeel: Enhances the structure and richness of the wine. Aging Potential: Supports long-term aging, improving depth and complexity with time. 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 tannin development. Nutrient Addition: Supplement with yeast nutrients, particularly in high-sugar musts, to ensure complete fermentation. Fermentation Temperature: Maintain between 64°F and 86°F for optimal color extraction and structured tannin formation. Extended Maceration: Ideal for long fermentations to deepen color and enhance tannin complexity. Download the PDF Download the PDF

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EnartisFerm SB offers the perfect balance of reliability and neutrality—making it an indispensable tool for winemakers who demand consistent results and varietal integrity across diverse wine styles. Reliable, neutral yeast for sparkling and still wine production Ferments effectively at low temperatures EnartisFerm SB is a robust, neutral Saccharomyces cerevisiae bayanus yeast strain selected for its strong fermentation kinetics, high alcohol tolerance, and clean sensory profile. Comparable to Champagne-style strains like EC1118, EnartisFerm SB is ideal for sparkling base wines, cool-fermented whites, rosés, and restarting stuck fermentations. Its low production of volatile acidity and off-odors makes it an excellent choice when purity and fermentation security are essential. With a short lag phase and the ability to ferment at low temperatures, EnartisFerm SB offers winemakers dependable performance across a wide range of wine styles. Key Features: Neutral aromatic profile that preserves varietal character and terroir Short lag phase and fast fermentation kinetics Ferments effectively at low temperatures (10–30°C / 50–86°F) High alcohol tolerance (up to 15% v/v) Low production of VA and H₂S with proper nutrition Excellent choice for base wines, dry whites, rosés, and fermentation restarts Recommended Applications: Traditional and tank method sparkling wines White and rosé varietals where neutrality and freshness are desired Restarting sluggish or stuck fermentations Late-harvest or fortified wines requiring high ethanol tolerance Dosage: Standard fermentations: 20–30 g/hL Stuck fermentations or high Brix: 30–40 g/hL Rehydration: Hydrate in 10x its weight of clean water at 35–40°C for 20 minutes. Add to must gradually while mixing to avoid temperature shock.  

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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. A clean, neutral, low-calorie seltzer base designed to finish quickly with minimal fermentation character Classic creates a neutral, unflavored seltzer for you to customize how you see fit Estimated ABV: 5% Makes 5 gallons of finished seltzer Hard Seltzer Flash Brewing® Kit Flash Seltzer is a simplified system for producing clean, low-calorie hard seltzer with a strong focus on clean fermentation and minimal off-flavors. Sugar-based fermentations lack the natural nutrients found in beer and wine. This kit pairs Flash Yeast with CellarScience Dynamo 800, a nutrient formulated specifically for seltzer fermentation. Dynamo 800 supplies the nitrogen yeast need to ferment efficiently in sugar-only environments, supporting a clean-fermenting process that helps minimize the risk of sulfur, fusel alcohols, and other off-flavors. Fermentation can finish in as few as 5 days. Flash Brewing® Kits Introducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 6 or 7-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 7-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, see below. Includes: Dextrose (Corn Sugar): 5 lbs CellarScience® Dynamo 800 Seltzer Nutrient Flash Yeast™ Flash Seltzer Instructions  

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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 Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites 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. Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture. Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes. Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics. Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish. Temperature Range: 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). Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment. Applications: Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes. White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration. Viognier: Enhances stone fruit and floral notes, adding depth and roundness. Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity. Flavor Profile: Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest. Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation. Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture. Oak Integration: Complements toasted oak, enhancing complexity and balance. 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 mouthfeel and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development. Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity. Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity. Download the PDF Download the PDF

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NT116 is the ideal choice for winemakers aiming to craft vibrant, fruit-forward wines with balanced mouthfeel and expressive aromatics Whether perfecting a Cabernet Sauvignon, enhancing the brightness of Chardonnay, or crafting a crisp Rosé, NT116 delivers consistency, clarity, and exceptional flavor in every batch Vibrant aromatics and enhanced mouthfeel for premium red and white wines NT116 is a high-performance wine yeast strain selected for its ability to elevate fruit aromatics and enhance mouthfeel across a wide range of wine styles. This strain excels in extracting rich color and promoting structured tannin development in red wines while boosting fresh, vibrant fruit notes in white wines. Its steady, reliable fermentation process ensures clean, crisp flavors with excellent clarity. Enhanced Fruit Expression: Amplifies berry, cherry, and stone fruit notes in red wines, while delivering apple, citrus, and floral aromas in whites. Superior Mouthfeel: Promotes a smooth, rounded palate with well-integrated tannins. Alcohol Tolerance: Effective up to 15% ABV, allowing for full-bodied wine production. Temperature Range: Performs optimally between 59°F (15°C) and 86°F (30°C), providing flexibility for various winemaking conditions. Medium Flocculation: Supports good clarity and stable sedimentation post-fermentation. Low SO₂ Production: Minimizes sulfurous off-flavors, preserving fruit purity. Applications: Cabernet Sauvignon & Merlot: Enhances bold fruit expressions and supports structured tannins. Syrah & Zinfandel: Brings forward dark berry notes with rich complexity. Chardonnay & Sauvignon Blanc: Promotes vibrant apple and citrus aromatics with a clean finish. Rosé Wines: Elevates fresh berry flavors with a bright, crisp profile. Fruit Wines: Ideal for capturing pure, expressive fruit characteristics. Flavor Profile:  Red Wines: Highlights blackberry, cherry, and plum with a smooth, structured finish. White Wines: Enhances apple, citrus, and floral notes for a crisp, refreshing profile. Full Mouthfeel: Promotes enhanced body and smooth tannin integration. Bright Aromatics: Preserves varietal purity and fresh fruit character. 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 aromatic development. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to support strong fermentation. Fermentation Temperature: Maintain between 59°F and 86°F to optimize fruit expression and mouthfeel. Aging Potential: Suitable for both early-drinking wines and age-worthy reds.  

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WLP65 is a unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales PurePitch® Next Generation offers a precise cell count across all strains so you can calculate the exact pitch rate you need for every batch Scan the barcode on the back of the package and enter your wort stats into the Pitch Rate Calculator White Labs Yeast has been producing high-quality brewer's yeast since 1995 and continues to raise the bar in the art of fermentation Don't need a full package? Put the lid back on and store in the refrigerator for your next batch! WLP65 Belgian Sour Mix 1 is a unique blend of yeast and bacteria for making well balanced and delicious sour beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. PurePitch® Next Generation—now with more yeast, get a foolproof fermentation without a starter! Just twist the cap & pitch! Why PurePitch Next Gen versus other options? Typically yeast manufacturers use a range for how many yeast cells are going into each package. This can vary widely, especially from strain to strain. Next Gen offers a far more precise cell count across all strains allowing you to use the Whitelabs exclusive pitch calculator. Simply scan the barcode on the back of each package to be taken to their online calculator. Enter the volume, strength, and pitching temperature of the wort you are fermenting and the calculator tells you exactly how much yeast to pitch. You will be fermenting like a professional brewer, using the same concentration of yeast every time and enjoying more consistent results. Don't need a full package? Put the lid back on and store in the refrigerator for your next batch. Whitelabs has also increased the viability (the number of living cells in the package) over the shelf life of the yeast. Next Gen strains are grown in their unique, small-batch reactors to assure freshness and then packaged in a special film that allows for off-gassing, assuring that their viability is absolutely industry leading. Attenuation: 70-80% Flocculation: Low to Medium Alcohol Tolerance: 8-12% ABV Optimum Fermentation Temp: 80-85°F Cell Count: 150 Billion For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.

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White Koji is an exciting new specialty ingredient formulated specifically for the brewing industry Instant kettle sour! No waiting for bacteria to do their thing. Just add directly to the mash to hit your target pH Citric acid is naturally produced by Aspergillus luchuensis, offering a clean pleasant acidity when compared to lactic acid The citric acid produced can be swapped for lactic acid in any application, such as sour beers or mash pH adjustments CellarScience imports this Koji fresh from Japan's best sake and koji producer Try using White Koji instead of acidulated malt in your next batch, especially nice in a Japanese rice lager! This White Koji is formulated specifically for brewing beer with citric acid. Citric acid tends to have a less harsh astringency when compared to lactic acid. Used at a high percentage (20-25%), it makes a very clean kettle sour instantly. Rather than waiting overnight for the bacteria, you can hit your target pH during your standard mashing process. It can also be added to any recipe to adjust pH in the mash, similar to acidulated malt. This traditional ingredient, imported directly from Japan, is a great addition to your next craft Japanese rice lager! Koji (Aspergillus luchuensis) is a fungus that is grown on rice during the Shochu making process and citric acid is naturally generated. Koji is grown on rice which breaks down starch in the rice to a more fermentable sugar source. Yeast can then use these sugars during fermentation to add a bright and refreshing citric acid character. White Koji should be used at a rate of 20% - 25% of total grain in your recipe for souring. Use at a small percentage, as needed, for pH adjustment in the mash. Koji in Beverage Making Koji, a unique mold, is the heart of many beloved Japanese beverages, transforming starches into the sugars necessary for fermentation. While traditionally barley malting achieves this in whisky, innovative distillers are embracing koji, particularly yellow and white varieties, to unlock new flavor profiles. In shochu, white and black koji are favored for their citric acid production, ensuring a clean and stable fermentation, while yellow koji adds a touch of sake-like complexity. And of course, yellow koji reigns supreme in sake, orchestrating the intricate parallel fermentation that defines its character. This ancient ingredient, with its diverse strains, offers a remarkable tool for crafting distinctive spirits. Whether it's the bright acidity of white koji in shochu, the delicate sweetness of yellow koji in sake, or the novel depth it brings to whisky, koji's transformative power is undeniable. By harnessing the unique properties of different koji varieties, producers are pushing the boundaries of flavor, creating beverages that are both rooted in tradition and boldly innovative.

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Due to high demand, the 10 kg is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory.   Servomyces is a naturally enriched single-strain brewing yeast that is used as a biological yeast nutrient. The propagation and drying process of Servomyces has been specifically designed to accumulate a range of trace minerals and elements that are essential or limiting during alcoholic fermentation. Minerals, when incorporated into some sort of living tissue, are more efficacious than when presented as a salt. Servomyces presents better bio-availability of zinc, which is a very important factor in yeast nutrition. Servomyces can decrease fermentation time significantly and improve yeast sedimentation. It stimulates the uptake of maltose and maltotriose, depending on the brewing strain, which results in higher alcohol yields. Also stimulates protein synthesis and yeast growth, which leads to higher biomass production during propagation. Servomyces eliminates harsh sulphur notes and produces a smoother more balanced beer. 1 g Servomyces is used for 100 liters of wort for fermentation. 2 g Servomyces is used for 100 liters of wort for propagation.     *See the technical data sheet below for information on rehydration, usage and storage.    

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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.  

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5335 produces moderate levels of acidity. Commonly found in gueuze, lambics, sour brown ales and Berliner Weisse Always used in conjunction with S. cerevisiae and often with various wild yeast Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation Lactobacillus is used in the production in a wide array of sour beer styles as well as many food products.  This particular strain is ideal for the acidification of beers, either pre or post cerivisiae fermentation.  Can be use to kettle sour. Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds. Attenuation: 70-90% Flocculation: Low - High Alcohol Tolerance: 9% Optimum Fermentation Temp: 60-95°F Cell Count: 100 Billion Styles: Berliner Weisse Flanders Brown Ale/Oud Bruin Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic For best results we always recommend ordering an ice pack with your liquid yeast.   Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.    

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1335 is a classic British ale profile with good flocculation and malty flavor characteristics Finishes crisp, clean, and fairly dry Activator Smack-Pack System™ "proofs" the yeast and shortens lag time when it hits your wort When smacked, the Activator™ packet releases sugars and nutrients to initiate the culture's metabolism Wyeast has been a pioneer in craft brewing for over 35 years and is committed to creating the finest fermentation products available Although beneficial, cultures do not need to be activated prior to inoculation One of our favorite strains for producing a nice clear English ale.  Try this on your next English bitter or brown if you prefer a drier, easier drinking beer. A classic British ale profile with good flocculation and malty flavor characteristics. It will finish crisp, clean and fairly dry. Attenuation: 73-76% Flocculation: High Alcohol Tolerance: 10% Optimum Fermentation Temp: 63-75°F Cell Count: 100 Billion Styles: American Brown Ale Brown Porter Cream Ale Dry Stout English Barleywine English IPA Extra Special/Strong Bitter (English Pale Ale) Foreign Extra Stout Irish Red Ale Northern English Brown Ale Special/Best/Premium Bitter Standard/Ordinary Bitter For best results we always recommend ordering an ice pack with your liquid yeast. Please Note: When choosing an ice pack option beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.  

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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.  

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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. A clean, neutral, low-calorie seltzer base designed to finish quickly with minimal fermentation character Includes True Citrus True Lemon flavoring, made from real citrus juices and oils that are dried and crystallized for easy use and consistent results Estimated ABV: 5% Makes 5 gallons of finished seltzer Hard Seltzer Flash Brewing® Kit Flash Seltzer is a simplified system for producing clean, low-calorie hard seltzer with a strong focus on clean fermentation and minimal off-flavors. Sugar-based fermentations lack the natural nutrients found in beer and wine. This kit pairs Flash Yeast with CellarScience Dynamo 800, a nutrient formulated specifically for seltzer fermentation. Dynamo 800 supplies the nitrogen yeast need to ferment efficiently in sugar-only environments, supporting a clean-fermenting process that helps minimize the risk of sulfur, fusel alcohols, and other off-flavors. Fermentation can finish in as few as 5 days. Flash Brewing® Kits Introducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 6 or 7-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 7-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, see below. Includes: Dextrose (Corn Sugar): 5 lbs CellarScience® Dynamo 800 Seltzer Nutrient Flash Yeast™ True Citrus® True Lemon® Flash Seltzer Instructions  

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Bursting with hop character with a smooth and creamy mouthfeel. Our best-selling Hazy IPA year after year Includes Citra Cryo® and Mosaic Cryo® hops CellarScience Hazy yeast Estimated ABV: 6.7% Estimated IBUs: 30 Makes 2 gallons of finished beer Haze Craze is the Flash Brewing® take on the hazy New England IPA recipe. Also known as a North Eastern IPA, or Juicy IPA, it quickly became one of the most popular beer styles in the US. It packs all of the hop character that craft beer nerds love, and it's much softer and less bitter than classic West Coast IPAs, making it a much more approachable style for the uninitiated. The style accentuates hop character while maintaining a smooth and creamy mouthfeel. Light in color but hazy due to heavy dry hopping, CellarScience Hazy yeast, as well as our custom blend of Flash Malt™ containing oats and wheat. Low in bitterness with a huge hop character due to hop-bursting, this beer will satiate even the biggest hop head. NEIPA has become popular nationwide thanks to breweries like Tree House Brewing, The Alchemist, Hill Farmstead and Grimm Artisanal Ales. One taste of this delicious style will make it a staple in your Flash brew schedule. Flash Brewing® KitsIntroducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing®Flash Brews can be fermented in any wide mouth 3-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 3-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, See related product. Includes: Haze Craze Flash Malt™: 3.1 lbs Citra® Cryo Hops®: 1 oz Mosaic® Cryo Hops®: 1 oz HopBite™: 30 IBU Shot CellarScience® HAZY Yeast Flash Brewing® Instructions Flash Brewing® recipe kits do not include priming sugar. For bottling, we recommend PopTops™ Swing Top Bottles and Pop Shots Carbonation Tablets. Citra® and Mosaic® are registered trademarks owned by Hop Breeding Company.Cryo Hops® is a registered trademark owned by Yakima Chief Hops, LLC.  

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Due to high demand, this item is currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Paper Chromatograpy test kit used to tell if your malolactic fermentation has gone to completion. 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 will certainly want to know if ML has completed before bottling. Comes with 25 sheets, as many as 4 samples can be tested per sheet (must be tested simultaneously, sheets cannot be re-used). MoreWine! Guide To Malolactic Chromatograpy

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BRL97 is the ultimate choice for winemakers dedicated to capturing the rich heritage and robust character of traditional Italian wines BRL97 brings unparalleled depth, aromatic complexity, and aging potential to your winemaking process Unleash the bold, structured elegance of classic Italian reds BRL97 is a premium Saccharomyces cerevisiae strain, meticulously selected for its ability to enhance the complex structure, robust tannins, and deep aromatic qualities characteristic of classic Italian red wines. Isolated from a Nebbiolo fermentation in the Barolo region, this yeast is ideal for varietals such as Nebbiolo, Barolo, Barbaresco, and other full-bodied reds. BRL97 drives a steady fermentation while preserving delicate aromatics, achieving a harmonious balance between fruit expression and tannic depth. High Alcohol Tolerance: Efficiently ferments up to 16% ABV, supporting the production of strong, well-structured wines. Enhanced Tannin Extraction: Promotes polyphenol extraction, amplifying mouthfeel and depth while preserving tannic structure. Aromatic Preservation: Optimized to retain primary fruit aromas while enhancing spice, leather, and earthy notes typical of Italian reds. Temperature Range: Ferments cleanly between 62°F (17°C) and 85°F (29°C), providing flexibility across different fermentation strategies. Low Volatile Acidity Production: Ensures clean, refined wines with minimal acetic off-flavors. Medium Flocculation: Settles well for efficient clarification without excessive lees compaction. Applications Italian Reds: Specifically suited for Nebbiolo-based wines like Barolo and Barbaresco, as well as Barbera and Sangiovese, where tannic structure and aromatic complexity are paramount. Bordeaux Blends: Enhances the intensity of Cabernet Sauvignon, Merlot, and Cabernet Franc, delivering deep, structured wines with elegant aging potential. Aged Reds: Perfect for wines destined for barrel aging, as it develops intricate layers of spice, leather, and toasted oak during maturation. Fortified Reds: Performs excellently in high-alcohol environments, suitable for Amarone and Port-style wines. Flavor Profile Dark Fruits: Rich expressions of blackberry, plum, and black cherry with deep, concentrated flavors. Spice & Earthiness: Subtle notes of tobacco, leather, black pepper, and dried herbs provide complexity and depth. Elegant Tannins: Supports structured tannins that balance bold fruit with a smooth, age-worthy mouthfeel. Aging Potential: Enhances longevity, allowing wines to mature gracefully over time, developing complexity and integrated tannin profiles. 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 for fuller attenuation and minimized off-flavors, particularly in high-Brix musts. Fermentation Temperature: Maintain between 62°F and 85°F (17°C and 29°C) for optimal tannin extraction and aromatic retention. Extended Maceration: Ideal for longer maceration periods to extract deeper color and tannin structure in full-bodied reds.  

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This Pop Cultures refill pack contains all the ingredients needed for a 1-gallon batch of Wildflower Mead. Refill Pack Contains: Wildflower Honey - 3 lbs CellarScience FRESH Dry Wine Yeast - 8 g FermFed (Dap Free) - 4 g Potassium Carbonate - 5 g One Step Cleanser - 2.5 oz

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Pharmaceutical grade dry agar for making plates and slants. 2 oz will make up approximately 4000 ml of liquid agar. BK580, First Steps In Yeast Culturing, is a great reference if you do not have prior experience working with agar. For lab use, use 12 grams to make 1 liter of solid agar, which is way more than even a big laboratory uses. You need a very accurate scale to measure that out. You want to dissolve the agar slowly in the water or wort for a few minutes. Then heat gently till you get to a boil. Be very careful of not boiling over, if you do it's best to throw that boil out as your water to agar ratio is off and you will not get a good medium. Boil for a few minutes and then divide out to sterilize.

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This is the indicator added to the Hydrogen Peroxide in an Aeration-Oxidation Free SO2 Test. Use 3-6 drops per test, store capped in a cool, dry place. 1 oz container.

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Prevent volatile acidity in fermentation before it happens Add at first signs of a problematic ferment to help limit the production of volatile acidity Avoid a malolactic fermentation (MLF) in White Wines Use as an insurance policy during barrel aging of Red Wines to reduce the risk of volatile acidity CellarScience Killazyme is a lysozyme that is used to control and inhibit gram-positive lactic acid producing bacteria including Oenoccoccus, Pediococcus, and Lactobacillus.  This is a tool winemakers can use throughout the winemaking process to limit bacteria contamination and the production of volatile acidity. Killazyme does not affect gram-negative Acetic Acid bacteria nor yeast.   Don’t Use Killazyme If You Are Coinoculating Yeast and ML When performing a “secondary” malolactic fermentation (MLF) we want lactic acid Bacteria to convert the harsher malic acid into lactic acid. Mostly MLF fermentations are done sequentially with the sugar fermentation being completed first followed by the MLF fermentation second. If you are doing a co-inoculation of yeast and lactic acid bacteria during the primary ferment, do not use Killazyme.   Use Killazyme to Prevent Volatile Acidity in Fermentation Killazyme can be added at the start of fermentation to limit lactic acid bacteria before it happens. Under certain situations lactic acid can use sugar or citric acid which it converts into acetic acid and volatile acidity. Killazyme is effectively used at the start of fermentation when you know or suspect a slow to start fermentation. This might be a result of a cold soak or those ferments relying on native yeast. Once your yeast starts to rip, the potential action of lactic acid bacteria is greatly suppressed and the need for Killazyme is reduced. At the back end of fermentation, slow, struggling fermentations caused by various reasons, such as temperature or high sugar, can cause bacteria to consume sugar and citric to produce acetic acid and volatile acidity. Additionally, if lactic acid bacteria fully converts the available malic acid the bacteria can pivot to sugar and citric product volatile acidity. In a problem ferment where the yeast are already struggling, volatile acidity acts as a double whammy suppressing yeast activity even further. If you suspect a problem finish, based on past experience or current conditions, Killazyme is a great tool to add at the start of fermentation Use Killazyme at First Signs of Problem Finish Killazyme can also be added at the first signs of a problematic ferment to help limit the production of volatile acidity. This reactive addition requires a heavier dosage than a preemptive addition as there is most likely volatile acidity already present.   Use Killazyme to Avoid MLF in White Wines When fresh, crisp white wines are desired, Killazyme can be added at the start of a white wine fermentation, or at any point in tank or barrel, to block lactic acid activity and prevent MLF. We still always recommend a sterile filtration for commercial whites before bottling to prevent a later MLF in the bottle. .  Killazyme is also great if you are going to be blending whites where one white went through and MLF and the other white did not.    Barrel Storage Protection of Reds After MLF is complete and you storing wines in barrel Killazyme is a great insurance policy to reduce the risk of volatile acidity.  Use: To 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. To Block Malolactic Fermentation: White Wine - Add to must or wine at 300 - 500 ppm, or 1.14 - 1.90 grams per gallon. Stabilizing Wine After MLF is Complete: Add to barrel during storage at 250 - 500 ppm, or 0.95 - 1.90 grams per gallon. When Blending Partial and Complete MLF Wines: Add immediately 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. For 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. You can make a 10% solution of Killazyme in water (100 grams per liter of water). However, we find the easiest method is to add the desired dry weight of Killazyme 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.  

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BRG is the ideal choice for winemakers dedicated to crafting powerful, structured red wines with deep aromatic complexity and lasting color stability Whether perfecting a Cabernet Sauvignon, crafting an elegant Bordeaux blend, or aging a robust Syrah, BRG brings depth, character, and elegance to every vintage Enhance complexity and deepen aromatics in bold red wines BRG is a premium wine yeast strain meticulously developed to amplify color stability, tannin structure, and aromatic depth in robust red wines. Engineered for optimal polyphenol extraction and balanced fermentation kinetics, BRG brings forth rich expressions of dark berries, spice, and earthy undertones. Ideal for winemakers focused on crafting full-bodied reds with strong aging potential and intense flavor complexity. Enhanced Polyphenol Extraction: Promotes deep color intensity and tannin structure in red wines. Rich Aromatic Profile: Amplifies blackberry, plum, black cherry, and cassis notes with hints of tobacco and leather. Alcohol Tolerance: Supports ABV levels up to 15%, suitable for full-bodied and high-alcohol red wines. Temperature Range: Ferments optimally between 64°F (18°C) and 82°F (28°C), allowing for flexible fermentation strategies. Low H₂S and SO₂ Production: Ensures clean, pure fruit expression with minimal off-flavors. Medium to High Flocculation: Settles well post-fermentation, aiding in clarity and reducing sediment. Applications: Bold Red Wines: Perfect for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit concentration and structured mouthfeel. Barrel-Aged Reds: Exceptional for wines destined for oak maturation, with deep flavors that integrate beautifully over time. Fortified Reds: Handles higher alcohol environments gracefully, ideal for Port-style and Amarone-style wines. Bordeaux Blends: Amplifies structure and aromatics in Cabernet Franc, Petit Verdot, and Malbec for age-worthy complexity. Flavor Profile: Dark Berry Concentration: Intense expressions of blackberry, plum, black cherry, and cassis dominate the palate. Spice & Earthiness: Notes of tobacco, cedar, black pepper, and leather add layers of depth. Silky Tannins: Enhances mouthfeel with smooth, integrated tannins, providing balance and structure. Deep Color Stability: Encourages anthocyanin preservation, resulting in vibrant, long-lasting color. 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, particularly in high-sugar musts. Fermentation Temperature: Maintain between 64°F and 82°F for maximum color extraction and aromatic preservation. Extended Maceration: Ideal for extended maceration techniques to enhance color and tannin complexity.  

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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. A clean, neutral, low-calorie seltzer base designed to finish quickly with minimal fermentation character Includes True Citrus True Lime flavoring, made from real citrus juices and oils that are dried and crystallized for easy use and consistent results Estimated ABV: 5% Makes 5 gallons of finished seltzer Hard Seltzer Flash Brewing® Kit Flash Seltzer is a simplified system for producing clean, low-calorie hard seltzer with a strong focus on clean fermentation and minimal off-flavors. Sugar-based fermentations lack the natural nutrients found in beer and wine. This kit pairs Flash Yeast with CellarScience Dynamo 800, a nutrient formulated specifically for seltzer fermentation. Dynamo 800 supplies the nitrogen yeast need to ferment efficiently in sugar-only environments, supporting a clean-fermenting process that helps minimize the risk of sulfur, fusel alcohols, and other off-flavors. Fermentation can finish in as few as 5 days. Flash Brewing® Kits Introducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 6 or 7-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 7-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, see below. Includes: Dextrose (Corn Sugar): 5 lbs CellarScience® Dynamo 800 Seltzer Nutrient Flash Yeast™ True Citrus® True Lime® Flash Seltzer Instructions  

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T73 is the optimal choice for winemakers aiming to craft bold, fruit-driven red wines with exceptional color stability and a smooth, structured mouthfeel Whether perfecting a classic Cabernet Sauvignon, refining a rich Syrah, or enhancing a Mediterranean blend, T73 brings powerful expression and balance to every vintage Enhance aromatic intensity and structured mouthfeel in red wines T73 is a robust, high-performance wine yeast strain developed to amplify aromatic complexity, color stability, and mouthfeel in a variety of red wine styles. Isolated by the University of Valencia in collaboration with Lallemand, this Saccharomyces cerevisiae bayanus strain is particularly suited for wines produced in warmer climates, promoting deep color extraction and fruit-forward profiles. Enhanced Color Extraction: Promotes anthocyanin stability, resulting in rich, long-lasting color intensity. Fruit-Forward Aromatics: Accentuates notes of ripe berries and plums, creating a bold, fruit-driven bouquet. Structured Mouthfeel: Encourages polysaccharide and glycerol production, contributing to a smooth, full-bodied palate. Alcohol Tolerance: Effective up to 16% ABV, ensuring complete fermentation even in high-sugar musts. Temperature Range: Performs optimally between 65°F (18°C) and 90°F (32°C), allowing flexibility in fermentation strategies. Low Nitrogen Demand: Exhibits extremely low nitrogen requirements, facilitating fermentation in musts with limited nutrients. Dominance Over Indigenous Microflora: Quickly establishes dominance in the must, reducing the risk of undesirable microbial activity. Applications: Full-Bodied Red Wines: Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing structure and deep fruit complexity. Mediterranean Reds: Grenache, Mourvèdre, and Tempranillo, bringing forward robust tannins and rich berry notes. Barrel-Aged Wines: Integrates well with oak aging, complementing toasted oak, spice, and vanilla nuances. Blended Reds: GSM blends, Super Tuscans, and Meritage, elevating balance and aromatic intensity. Flavor Profile:  Dark Berry Concentration: Intense expressions of blackberry, plum, and black cherry dominate the palate. Spice & Earthiness: Subtle hints of cedar, black pepper, and tobacco add layers of complexity. Velvety Tannins: Enhances mouthfeel with smooth, integrated tannins, perfect for structured, age-worthy reds. Deep Color Stability: Supports anthocyanin preservation, ensuring vibrant, long-lasting color. 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 flavor development. Nutrient Addition: Supplement with yeast nutrient to support robust fermentation and prevent sluggish kinetics. Fermentation Temperature: Maintain between 65°F and 90°F to optimize polyphenol extraction and aromatic preservation. Extended Maceration: Ideal for long maceration periods, deepening color and enhancing tannin structure.  

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Reduce saccharification time, break down starches in unmalted cereals, and increase attenuation with one simple product! Ultra-Ferm from White Labs is a highly concentrated liquid amyloglucosidase derived from a select strain of Aspergillus niger. Rather than acheiving 75 to 80% hydrolisis of present starches, as you would with traditional brewing methods, Ultra Ferm allows total hydrolisis of dextrins to fermentable glucose, from all types of starch. UltraFerm WLN410 makes for the perfect additive when brewing a Brut IPA or Champagne Beer by eliminating residual sugar, allowing you to acheive the dry flavor profile that is signature to the style. It can also be used for the production of low calorie and extra high-alcohol beers, as well as light or diatetic beers. Add at the beginning of the mash-in. Ultra-Ferm optimal pH is between 3.5 and 5.5. Temperature should not exceed 140°F. Amyloglucosidase activity is completely destroyed when the wort is held at 185°F for 10 minutes. We've experimented with adding this enzyme at different stages throughout the brewing process, and found that it isn't limited to the mash stage alone. When pitching Ultra Ferm alongside our yeast, we were able to achieve a final gravity of 1.000, with no negative effect on the finished beer. Great news for the extract brewers out there that want to produce an extra dry beer! Store at 39-46°F. Stable for 12 months. Like White Labs Ultra Firm? Then you will love CellarScience® Brutzyme - Glucoamylase Enzyme!

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Refill for Chromotagraphy kit. 25 Sheets.

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Protects against oxidation Preserves Terpenes, Esters, and Thiols (3MH, 3MHA) during aging Reduces need for SO2 Improves color stability CellarScience GSH Naturale was designed for winemakers who want to take advantage of the benefits of Glutathione. Glutathione reduces browning in all wines but is especially useful in whites. In whites with higher levels of terpenes and thiols (e.g. Sauvignon Blanc and Viognier) GSH helps preserve fruity/floral aromas. It is also particularly helpful to produce natural wines or wines with less SO2. How it Works: Quinones are a class of compounds that can degrade wine by causing oxidizing reactions that lead to browning and the loss of desirable varietal flavors. Terpenes and Thiols are particularly prone to interact with Quinones. Instead GSH reacts with Quiniones creating a stable compound that does not lead to browning and a loss of flavor and aroma. GSH is a natural compound found in yeast cells and acts as a natural anti-oxidant that can be used in conjunction with SO2 or by itself in the case where the winemaker chooses to use low or zero quantities of SO2. GSH Naturale contains a high percentage of tripeptide glutathione along with other polysaccharides that have a positive impact on body, flavor, aroma. Usually used in conjunction with SO2 as an additional natural inhibitor of browning, GSH Naturale will have positive impact on color, wine, thiol, esters and terpene content throughout the aging process. Use: Add 0.4 to 1.5 grams per gallon (0.1 to 0.4 g per liter) directly into the wine. We recommend starting with a dosage of 1 g per gallon (0.25 g per liter) and adjusting as desired in future batches.

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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. A clean, neutral, low-calorie seltzer base designed to finish quickly with minimal fermentation character Includes True Citrus True Lime flavoring, made from real citrus juices and oils that are dried and crystallized for easy use and consistent results Estimated ABV: 5% Makes 2 gallons of finished seltzer Hard Seltzer Flash Brewing® Kit Flash Seltzer is a simplified system for producing clean, low-calorie hard seltzer with a strong focus on clean fermentation and minimal off-flavors. Sugar-based fermentations lack the natural nutrients found in beer and wine. This kit pairs Flash Yeast with CellarScience Dynamo 800, a nutrient formulated specifically for seltzer fermentation. Dynamo 800 supplies the nitrogen yeast need to ferment efficiently in sugar-only environments, supporting a clean-fermenting process that helps minimize the risk of sulfur, fusel alcohols, and other off-flavors. Fermentation can finish in as few as 5 days. Flash Brewing® Kits Introducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 3-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 3-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, see below. Includes: Dextrose (Corn Sugar): 2 lbs CellarScience® Dynamo 800 Seltzer Nutrient Flash Yeast™ True Citrus® True Lime® Flash Seltzer Instructions  

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Bursting with hop character with a smooth and creamy mouthfeel. Our best-selling Hazy IPA year after year Includes Citra Cryo® and Mosaic Cryo® hops CellarScience Hazy yeast Estimated ABV: 6.7% Estimated IBUs: 30 Makes 5 gallons of finished beer Haze Craze Flash Brewing® Kit Haze Craze is the Flash Brewing® take on the hazy New England IPA recipe. Also known as a North Eastern IPA, or Juicy IPA, it quickly became one of the most popular beer styles in the US. It packs all of the hop character that craft beer nerds love, and it's much softer and less bitter than classic West Coast IPAs, making it a much more approachable style for the uninitiated. The style accentuates hop character while maintaining a smooth and creamy mouthfeel. Light in color but hazy due to heavy dry hopping, CellarScience Hazy yeast, as well as our custom blend of Flash Malt™ containing oats and wheat. Low in bitterness with a huge hop character due to hop-bursting, this beer will satiate even the biggest hop head. NEIPA has become popular nationwide thanks to breweries like Tree House Brewing, The Alchemist, Hill Farmstead and Grimm Artisanal Ales. One taste of this delicious style will make it a staple in your Flash brew schedule. Flash Brewing® Kits Introducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 6 or 7-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 7-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, See related product. Includes: Haze Craze Flash Malt™: 7.75 lbs Citra® Cryo Hops®: 2 oz Mosaic® Cryo Hops®: 2 oz HopBite™: 30 IBU Shot CellarScience® HAZY Yeast Flash Brewing® Instructions Flash Brewing® recipe kits do not include priming sugar. For bottling, we recommend PopTops™ Swing Top Bottles and Pop Shots Carbonation Tablets. Citra® and Mosaic® are registered trademarks owned by Hop Breeding Company. Cryo Hops® is a registered trademark owned by Yakima Chief Hops, LLC.  

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This Pop Cultures refill pack contains all the ingredients needed for a 1-gallon batch of Cider. 64 oz of preservative-free Apple Juice will need to be purchased separately. Refill Pack Contains: Apple Cider Concentrate - 0.5L CellarScience FRESH Dry Wine Yeast - 8 g One Step Cleanser - 2.5 oz

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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. A clean, neutral, low-calorie seltzer base designed to finish quickly with minimal fermentation character Classic creates a neutral, unflavored seltzer for you to customize how you see fit Estimated ABV: 5% Makes 2 gallons of finished seltzer Hard Seltzer Flash Brewing® Kit Flash Seltzer is a simplified system for producing clean, low-calorie hard seltzer with a strong focus on clean fermentation and minimal off-flavors. Sugar-based fermentations lack the natural nutrients found in beer and wine. This kit pairs Flash Yeast with CellarScience Dynamo 800, a nutrient formulated specifically for seltzer fermentation. Dynamo 800 supplies the nitrogen yeast need to ferment efficiently in sugar-only environments, supporting a clean-fermenting process that helps minimize the risk of sulfur, fusel alcohols, and other off-flavors. Fermentation can finish in as few as 5 days. Flash Brewing® Kits Introducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 3-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 3-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, see below. Includes: Dextrose (Corn Sugar): 2 lbs CellarScience® Dynamo 800 Seltzer Nutrient Flash Yeast™ Flash Seltzer Instructions  

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Flash Brewing® Kits from MoreBeer!® require only 10 minutes to brew. Just mix and ferment. A clean, neutral, low-calorie seltzer base designed to finish quickly with minimal fermentation character Includes True Citrus True Grapefruit flavoring, made from real citrus juices and oils that are dried and crystallized for easy use and consistent results Estimated ABV: 5% Makes 2 gallons of finished seltzer Hard Seltzer Flash Brewing® Kit Flash Seltzer is a simplified system for producing clean, low-calorie hard seltzer with a strong focus on clean fermentation and minimal off-flavors. Sugar-based fermentations lack the natural nutrients found in beer and wine. This kit pairs Flash Yeast with CellarScience Dynamo 800, a nutrient formulated specifically for seltzer fermentation. Dynamo 800 supplies the nitrogen yeast need to ferment efficiently in sugar-only environments, supporting a clean-fermenting process that helps minimize the risk of sulfur, fusel alcohols, and other off-flavors. Fermentation can finish in as few as 5 days. Flash Brewing® Kits Introducing MoreBeer!'s Flash Brewing® Kits! Designed for both novice and seasoned homebrewers, these innovative recipe kits allow you to simply mix the ingredients with water and add yeast for fermentation. This streamlined process not only saves you valuable time but also simplifies brewing without sacrificing flavor. Say hello to a faster, easier way to craft exceptional beer at home. Typically, brewing requires you to boil your malt and hops for one hour, followed by another hour for cooling. Flash Brewing® eliminates the need to boil. Our Flash Brewing® malt recipes have been boiled and whirlpooled before they are dried. We then use a HopBite™ shot for bitterness combined with a mix of traditional hop pellets for flavor. Flash Yeast™ starts quickly and consistently produces clean beer that lets the malt and hops shine. The result is a high-quality beer that will absolutely surprise you. If you want to read more about the development of Flash Brewing® at MoreBeer! or have more questions please read our Frequently Asked Questions. Equipment Required for Flash Brewing® Flash Brews can be fermented in any wide mouth 3-gallon fermenter you already own. We suggest a wide mouth fermenter so you can easily pour in the ingredients. The 3-gallon Fermonster fermenter is a perfect choice. If you are new to brewing and need a fermentation kit, see below. Includes: Dextrose (Corn Sugar): 2 lbs CellarScience® Dynamo 800 Seltzer Nutrient Flash Yeast™ True Citrus® True Grapefruit® Flash Seltzer Instructions  

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