ELIXIR is the ideal choice for winemakers aiming to craft expressive, fruit-forward wines with aromatic depth and a refined mouthfeel
Whether perfecting a crisp Sauvignon Blanc, a floral rosé, or a smooth Pinot Noir, ELIXIR delivers consistency, clarity, and character in every bottle
Enhance aromatic complexity and mouthfeel in your wines
ELIXIR is a specialized Saccharomyces cerevisiae hybrid yeast strain developed to elevate the aromatic profile and mouthfeel of white and rosé wines. Its unique enzymatic capabilities enable the release of bound aroma precursors, resulting in wines with vibrant notes of tropical fruits, citrus, and floral elements. ELIXIR also promotes a well-rounded, structured mouthfeel, making it an ideal choice for crafting expressive wines with balance and complexity.
Aromatic Enhancement: Releases bound terpenes and thiols, intensifying aromas of passion fruit, pineapple, citrus zest, and subtle jasmine notes.
Improved Mouthfeel: Promotes polysaccharide synthesis, contributing to a rich, smooth body and silky texture.
Controlled Fermentation: Maintains steady, clean fermentation with low volatile acidity and minimal off-flavors.
Alcohol Tolerance: Supports ABV up to 15%, suitable for full-bodied whites and medium-bodied reds.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C) for balanced aromatic development.
Low H₂S and SO₂ Production: Minimizes sulfur off-notes, preserving pure fruit expression and clarity.
Applications:
White Wines: Ideal for Sauvignon Blanc, Chardonnay, Pinot Grigio, and Viognier, delivering bright citrus, tropical fruit, and floral characteristics.
Rosé Wines: Enhances fresh berry and floral aromas with a crisp, clean finish.
Aromatic Reds: Suitable for Pinot Noir and Gamay, adding complexity and aromatic lift.
Sparkling Wines: Contributes elegance and aromatic clarity to traditional and Charmat method sparkling wines.
Flavor Profile:
Tropical Fruits: Dominant notes of passion fruit, pineapple, and mango.
Citrus & Floral Aromatics: Accentuates lemon zest, orange blossom, and jasmine for a layered bouquet.
Balanced Acidity: Maintains a clean, crisp finish that complements fruit-forward expressions.
Silky Mouthfeel: Promotes glycerol production for a rounder, fuller body and smooth 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 enhance fermentation strength and prevent sluggish behavior.
Fermentation Temperature: Maintain between 57°F and 68°F (14°C and 20°C) to maximize ester formation and prevent off-flavors.
Aging Potential: Suitable for both early-drinking wines and those destined for bottle maturation, maintaining vibrancy and clarity over time.
ProRestart and ProDessert contain yeast cells encapsulated within Alginate (natural polysaccharide extracted from seaweed) that are also acclimatized to alcohol and other harsh conditions. Unlike regular dry yeast, our encapsulated yeast are pre-conditioned to harsh conditions such as high sugars or high alcohol. They are a great choice for finishing stuck fermentations or fermenting dessert wines. To use, the beads are placed in a nylon bag and suspended in the ferment. The vast majority of the yeast stay trapped within the alginate beads. When they have completed their task, the bags are removed from the wine with few residual yeast cells from the culture being left behind. Though there may still be indigenous yeast present, use of the encapsulated yeast significantly reduces the amount of SO2, sorbate or tank chilling that are necessary to arrest fermentation. Sanitizable weights, such as stainless fittings or marbles, are placed in the bag to keep the bag submersed throughout the fermenation process. 83 Grams will treat 100L or 30 gallons of stuck wine.
Works quickly due to preconditioning and direct addition into a stuck or sluggish fermentation. This is much, much easier than traditional restart methods. Decreases spoilage risks due to its rapid fermentative activity and helps avoid excessive SO2 additions. Decreases risks related to color loss from oxidation. Preserves the flavor of the wine due to rapid sugar consumption without volatile acidity increase or other spoilage problems. Use 83g per 30 gallons. Culture can be transferred to next barrel after first barrel is finished. Comes with nylon mesh bag and full set of instructions.
Made from a brand new 1 bbl keg with a 4" tri-clamp opening 1" yeast piping for easily moving dense yeast Includes two 1.5" tri-clamp butterfly valves at the inlet and outlet Adjustable PRV for lowering pressure for long term storage 1 bbl size, perfect for up to 20 bbl batches The MoreBeer! Pro Yeast Brink is made with pro brewers in mind brewing up to 20 barrel batches. The yeast piping gives you a 1" passage to the bottom of a keg to make moving even the thickest yeasts a breeze. There is an adjustable PRV in case you need to lower the pressure for long term storage. The yeast piping is welded into the keg 4" TC keg lid, making for quick and easy inspecting and cleaning. The dip tube is about an inch from the bottom of the keg to help keep non-yeast solids that separate out from transferring with your repitch. To make it easier to move the yeast brink around the brewery consider a keg cart. Also available in 1/4 bbl size for up to 5 bbl batches and 1/2 bbl size for up to 10 bbl batches. Pro tip: If you align one valve handle 90 degrees to the other you won't forget which side is IN or OUT. If you do forget, with the PRV on the back side, the left side is the IN and the right side is the OUT.
Provides yeast-accessible nitrogen to support healthy growth and steady fermentation performance
Supplies zinc and micronutrients that help improve yeast metabolism and stress tolerance
Promotes cleaner fermentations by supporting robust yeast health in demanding conditions
Helps improve consistency across batches, especially in nutrient-limited or high-gravity worts
Useful for maintaining stronger yeast condition in serial/repitch scenarios
Angel Yeast BrewNutri-AZ is a complete, balanced yeast nutrient designed to support healthy, consistent beer fermentations. It helps prevent sluggish performance by supplying organic nitrogen, yeast-accessible amino nitrogen, zinc, and micronutrients that promote strong yeast growth and stress tolerance—supporting reliable attenuation and a clean finish, especially in high-gravity, adjunct-heavy, or otherwise nutrient-deficient worts and other stressful fermentation conditions.
Usage Rate
0.15–0.30 g/L (15–30 g/hL), adjusted based on wort composition and fermentation stress level
Application Instructions
Dissolve in sterilized water and mix thoroughly. Add 10–15 minutes before the end of the boil, or dose directly into cooled wort in the fermenter.
Applications
Beer • High-Gravity Beer • Adjunct-Heavy / Nutrient-Deficient Worts • Sluggish Fermentations • Stressful Fermentations
Provides a concentrated source of bioavailable zinc to ensure healthy yeast growth and metabolic efficiency.
Enhances the uptake of maltose and maltotriose, leading to more complete and faster fermentations.
Promotes cleaner fermentation profiles by reducing the production of acetaldehyde, diacetyl, and sulfur compounds.
Essential for high-gravity brewing and maintaining yeast vitality in serial repitching scenarios.
Improves yeast flocculation and sedimentation, assisting in beer clarity and reducing filtration costs.
Angel Yeast BrewNutri-Z is a specialized, high-zinc yeast nutrient designed to target the most common nutritional deficiency in beer wort. Even in all-malt worts, zinc levels often fall below the optimal threshold (0.3–0.5 mg/L) required for robust yeast performance. BrewNutri-Z provides an inactive yeast-based source of zinc (5.5–6.5% w/w) that acts as a critical cofactor for protein synthesis and enzymatic reactions during both growth and alcohol fermentation.
By ensuring optimal zinc levels, brewers can significantly reduce fermentation lag times, improve attenuation in high-gravity environments, and protect yeast against the stresses of high alcohol and sugar concentrations. This results in a cleaner finish, better foam stability, and superior yeast condition for those looking to harvest and repitch their yeast over multiple generations.
Usage Rate
0.005–0.01 g/L (0.5–1 g/hL), adjusted based on wort composition and fermentation stress level.
Application Instructions
Dissolve in sterilized water to ensure even distribution. Add the solution to the kettle 10–15 minutes prior to the end of the boil, or dose directly into the cooled wort in the fermentation vessel.
Applications
Beer • High-Gravity Beer • Serial Repitching • Adjunct-Heavy Worts • Nutrient-Deficient Worts • Improving Flocculation.
Achieve faster, more consistent fermentations and reduce the risk of off-flavors, even when brewing high-gravity or with adjuncts
Formulated with essential nitrogen, amino acids, minerals like zinc, and vitamins to ensure robust yeast vitality and prevent sluggish fermentation
Simple to use, just add at the end of the boil to support healthy yeast and balanced fermentation across all beer styles
Are you looking to improve your fermentation speed, flavor, and yeast vitality, even under stressful brewing conditions? Yeast Life Extra™ can help you achieve consistent quality and prevent off-flavors, even for challenging wort conditions.
Yeast Life Extra™ is a yeast nutrient formulated with easily accessible nitrogen sources and essential amino acids, minerals, including zinc and vitamins. Designed to support healthy yeast and promote balanced fermentation. It is suitable for all types of brewing, particularly high-gravity and adjunct brewing, where yeast health can be significantly compromised.
Principle:
The two main requirements for consistent, predictable fermentations are healthy yeast and a nutrient balanced wort. It is generally recognized that only wort produced from a well modified, all malt grist approaches these needs, and even this requires supplementation with oxygen and zinc.
The common practice of high gravity, adjunct brewing has introduced two fermentation problems: nutrient deficiency and conditions of high stress for yeast.
Yeast generated under these difficult conditions typically show symptoms of reduced vigor, which can be compounded at each regeneration.
Problems associated with reduced vigor include slow or sticking fermentation, off-flavors associated with sulphur containing compounds, slow diacetyl reduction, and autolysis.
Benefits:
Faster and Consistent Fermentation
Reduces off flavors
Supports high gravity brewing
How do I use Yeast Life Extra™?
Yeast Life Extra™ is added at the end of the boil, making it a versatile addition to any brewing process.
What is the ideal amount of Yeast Life Extra™ to use?
The ideal amount of Yeast Life Extra™ depends on your specific brewing application. Always refer to the product guidelines for the best results tailored to your fermentation needs.
How to store Yeast Life Extra™?
To maintain its effectiveness, store Yeast Life Extra™ in a dry environment at room temperature. Proper storage ensures that the nutrient retains its quality and potency for optimal brewing performance.
Will Yeast Life Extra™ affect the flavor of my beer?
No, Yeast Life Extra™ will not impact the flavor of your beer, provided you stay within the recommended addition rates. This ensures your brew maintains its intended taste profile while benefiting from improved yeast health.
Can Yeast Life Extra™ be combined with other process aids in my brew?
Absolutely! Yeast Life Extra™ can be used alongside other processing aids. Just be sure not to exceed the recommended dosage and avoid combining it with other nutrients that contain zinc to ensure optimal yeast performance.
Oxygenate your wort like the pros with the OxyWand Oxygenation kit! Insert the oxygenation wand into your fermenter and pump in thousands of microscopic oxygen bubbles for 1-2 minutes to improve the health of your yeast. Healthy yeast produce amazing flavors and have the stamina to completely finish fermentation.
That is not the only reason yeast love the OxyWand™. Yeast hate to compete with bacteria and you hate to drink them. Sintered stainless stones are made of tightly compressed stainless steel powder to create a porous block through which oxygen can flow. This micro maze is also the perfect environment for bacteria to live in after the stone has been used once in wort. That is why we love to boil our stones prior to use. The stone on the OxyWand™ is connected via a 1/4" flare fitting and can easily be removed and cleaned after use and then boiled before your next brew day.
This OxyWand™ Oxygenation kit comes complete with adjustable brass oxygen regulator, Sanitary air filter, 4 ft of tubing, Instructions, and a 26" long 2 Micron OxyWand™.
The advantage of using compressed oxygen to oxygenate is speed - you can oxygenate your wort in a couple minutes as opposed to 30-120 minutes with aeration. The 2 micron stone has the advantage of being less prone to clogging due to its larger pores. We recommend 2 minutes of oxygenation with the 2 micron stone (for mid to low gravity wort).
Good for the first step-up off a plate or from 10ml to 50 ml
Great Flask for yeast culturing.
In the lab world, these flasks are known as "Student Grade". A great flask for making yeast starters! (Student grade is not the highest grade flasks and will have minor defects)
Kegland Part Number: KL03933
