Make truly unique beer by fermenting with your very own local yeast. With Bootleg Biology’s Backyard Yeast Wrangling Tool Kit you can capture wild yeast by simply stepping outside. The kit includes everything the experimental homebrewer needs to capture wild bugs, create agar plates, and isolate yeast.
Includes:
Detailed instruction book & web-based content
Half-gallon capture vessel
Bug membrane systems
Sterile cotton swabs
Test tubes
Pipettes
Bootleg Biology’s Wild Yeast Agar blend
Sterile petri dishes
ParaFilm
Bootleg Biology Fermetrics™ stickers
The famous Bootleg inoculation loop (a paper clip)
Also includes a Free Local Yeast Project Contributor pack! Once you’ve isolated a strain, becoming a Contributor is as simple as sticking a cultured swab in the included envelope and dropping it in a mailbox. Postage is pre-paid in the U.S.! As an added bonus: If you send your viable local yeast culture to Bootleg Biology, it will be banked in their laboratory freezer! You won’t ever have to worry about losing your fantastic local yeast culture.
A great yeast for making traditional Italian Style wines. BM45 Brunello Dry Wine Yeast is an Italian isolate that is recommended for Sangiovese and extended maceration wines. It is a slow starter and moderate fermenter. BM45 has high nutritional needs; it should be used in conjunction with Go-Ferm (AD342) and Fermaid K (AD345) in order to minimize H2S production. In red wines, BM45 brings out aromas described as fruit jams, rose petals and cherry liqueur, with notes of sweet spices, licorice and cedar. It should be noted that BM45 may produce a "gamey" quality immediately post alcoholic fermentation, that will age out in about 6 months. Best results from 64 to 82 degrees F, with an alcohol tolerance up to 16%. Download the PDF Download the PDF
Oak Segments larger surface area compared to chips or cubes offer a gradual, more controlled release of flavors
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for long-term aging
Oak segments are carefully crafted, larger pieces of oak designed for a gradual and controlled flavor infusion into various beverages. Their increased surface area, compared to smaller oak forms, allows for a slower release of oak characteristics. This leads to a more subtle and balanced aging process, enabling the development of a rich, complex flavor profile over time.
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
This is a super cool bottle for making yeast starter wort. Mix DME and water to make your wort and then boil in the microwave with the cap off. Remove from microwave, thread on the cap while still hot, and place in refrigerator. Store the wort till you need it. When you are ready to make a starter remove from refrigerator to warm up, pour into a sanitized flask, and add your yeast. Make multiple bottles all at once at store in your refrigerator until needed.
This reagent bottle is made from durable borosilicate perfect for storing anything you need. Borosilicate is great because unlike ordinary glass it won't crack with rapid changes in temperature.
KegLand Item Number: KL04015
BeerStix Carboy Sticks are one of the simplest and easiest forms of oak to use in beermaking. Simply add one stick per 5 - 6.5 gallons, and enjoy the results a couple months later. When it comes to removing the stick, there's no fumbling around with cubes trying to get them through the neck of a carboy. These are made with a hole at the top so you can lift the Beer Stix out with fishing line when done. The Carboy Beer Stix are an awesome addition to the homebrewers aresenal. Use them to take a recipe to a fun and delicious next level. Already make an amazing stout, or brown? These are prime candidates to age with some oak, and enjoy the rich results!
American Oak toasted to a Medium + with the beerstix milling will give you flavors and aromas of roasted coffee, light chocolate and honey, as well as some spice notes and hints of leather. Every beer will accentuate, or mask different flavors from the oak, so expect some variation between beers! The Beerstix miling gives 60% more surface area compared to the Winestix, speeding up the extraction process, and getting you a beer that has a rich oak character, in less time. The Beer Stix are also milled thinner than the WineStix, allowing for denser toasting.
Features:
Oak Origin - North American New York Alba
Toast Level - Medium Plus
Oak Form - Carboy Stix (2)
Volume Treated - 6 gal beer each
Extraction Time - 2 Months (see note below)
Flavors & Aromas - Roast Coffee, Light Chocolate, Spice, Honey, Nutmeg, Leather Hints.
Please Note - Allow 2 months minimum extraction time to balance the extraction of short and long grain from the Stix. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the BeerStix® milling.
BeerStix Tank Staves are basically oversized Carboy Stix that are designed to treat larger volumes of beer stored in tanks. These are TSS-60 Tank Staves, which are sized for 60 gal batches of beer. Thanks to careful selection of oak, followed by precise aging and seasoning, and exact toasting, these will provide a round and rich oak character specific to the toast level and origin. American Oak toasted to a Medium + with the beerstix milling will give you flavors and aromas of roasted coffee, light chocolate and honey, as well as some spice notes and hints of leather. Every beer will accentuate, or mask different flavors from the oak, so expect some variation between beers!
The Beerstix miling gives 60% more surface area compared to the Winestix, speeding up the extraction process, and getting you a beer that has a rich oak character, in less time. The Beer Stix are also milled thinner than the WineStix, allowing for denser toasting.
Features:
Oak Origin - North American New York Alba
Toast Level - Medium Plus
Oak Form - Tank Stave, TSS-60
Volume Treated - 60 gal Beer
Extraction Time - 2 Months (see note below)
Flavors & Aromas - Roast Coffee, Light Chocolate, Spice, Honey, Nutmeg, Leather Hints.
Please Note - Allow 2 months minimum extraction time to balance the extraction of short and long grain from the Stix. Removal of the wood early only allows certain extractions of flavors and primarily from the short grain in the BeerStix® milling.
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
For easy-to-drink Rhone style wines. This versatile strain is suitable for reds, roses and whites. In red wines, it contributes up front fruit to easy-to-drink Rhone style wines, often with a nice spicy quality if present in the fruit. ICV-GRE can also be effectively used with short skin contact regimes (3 to 5 days) to reduce vegetal and undesirable sulfur components in varietals like Merlot, Cabernet, Grenache and Syrah. In addition to bringing fresh, ripe fruit qualities, ICV-GRE also helps to enhance the mouthfeel of a wine. While it may not be a powerhouse in itself, this yeast truly excels at being able to keep a red wine blend from potentially becoming too heavy and pedestrian. When used in fruit focused whites like Chenin blanc, Riesling, and Viognier, ICV-GRE results in stable fresh fruit characteristics and delivers a big fore-mouth impact. Alcohol tolerant to 15%, best results from 59 to 82 degrees F. Download the PDF Download the PDF
BE THIOLS is the ideal choice for winemakers aiming to craft highly aromatic, fruit-driven wines with exceptional tropical complexity
Whether enhancing a crisp Sauvignon Blanc, perfecting a lively rosé, or adding depth to a white blend, this yeast strain delivers explosive aromatics and unmatched varietal expression
Unleash vibrant tropical aromatics and enhance wine complexity
BE THIOLS is a specialized Saccharomyces cerevisiae yeast strain developed to maximize the release of varietal thiols during fermentation, resulting in wines with pronounced tropical fruit aromas and a clean finish. This strain is particularly effective in white and rosé wines where aromatic intensity and freshness are desired.
Enhanced Thiol Release: Promotes the liberation of varietal thiols, intensifying notes of passion fruit, guava, and grapefruit.
Aromatic Precision: Elevates the varietal character with bold tropical and citrus expressions while maintaining balance and avoiding excessive herbaceousness.
Clean Fermentation Profile: Exhibits low production of volatile acidity, hydrogen sulfide (H₂S), and sulfur dioxide (SO₂), preserving the wine's purity and freshness.
Alcohol Tolerance: Capable of fermenting musts up to 15% ABV, ensuring complete fermentation across various wine styles.
Optimal Fermentation Range: Performs best between 59°F (15°C) and 77°F (25°C), allowing for flexibility in fermentation strategies.
Rapid Fermentation Kinetics: Initiates fermentation quickly with a short lag phase, contributing to efficient winemaking processes.
Applications:
Sauvignon Blanc: Enhances tropical fruit and citrus zest characteristics, ideal for styles emphasizing freshness and aromatic intensity.
Rosé Wines: Amplifies berry and citrus aromatics, delivering vibrant and refreshing profiles.
White Blends: Adds complexity to blends such as Chenin Blanc, Colombard, and Viognier, highlighting lifted fruit characters.
Aromatic Whites: Suitable for varieties like Riesling and Gewürztraminer, boosting floral and tropical notes.
Flavor Profile:
Tropical Fruits: Dominant aromas of passion fruit, guava, and mango.
Citrus Accents: Refreshing notes of grapefruit zest and lime contribute to brightness and acidity.
Floral Undertones: Subtle hints of elderflower and orange blossom add complexity and lift.
Clean Finish: Maintains varietal integrity with bright aromatics and a smooth mouthfeel.
Usage:
Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes, stirring gently to prevent clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal thiol expression and flavor development.
Nutrient Addition: Supplement with yeast nutrients to prevent sluggish fermentation and maximize thiol release.
Fermentation Temperature: Maintain between 59°F and 77°F to enhance tropical esters and prevent off-flavors.
Maximizing Thiol Potential: Utilize thiol-rich grape varieties and consider prefermentative skin contact to further enhance aromatic lift.
Oak Powder ensures the most rapid flavor extraction due to its small particle size
Offers a quick and efficient method to impart oak characteristics without the need for lengthy aging
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for short-term aging
Finely ground oak powder offers a quick and efficient method to impart desirable oak characteristics. Its small particle size ensures rapid flavor extraction, perfect for adding rich notes and enhancing the complexity of your beverage without lengthy aging. Achieve a smoother, more integrated oak profile in less time.
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.
Oak Chips Inc. (OCI) specializes in providing premium oak alternatives, such as chips, cubes, and staves, for enhancing the flavor and aging process of wine, spirits, and beer. They source their oak from sustainable forests and offer various toast levels to help beverage makers achieve desired flavor profiles.
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).
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
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.
Performs reliably in difficult fermentations, including low nitrogen musts and high alcohol potential
Ideal for restarting sluggish or stuck fermentations
Tolerates extreme conditions: low temperature, low pH, high alcohol, and high sugar
Neutral sensory profile preserves varietal character and wine structure
Strong fermentation kinetics with rapid yeast biomass development
Enartis EZ Ferm 44 is a high-performance yeast strain developed for use in particularly challenging fermentation environments. It is especially effective in musts with low available nitrogen, high sugar content, and low temperature — conditions that often lead to sluggish or stuck fermentations. Its strong fermentative power, high alcohol tolerance (up to 17% v/v), and rapid biomass development make it an excellent choice for fermentation rescue operations and for fermenting difficult lots where reliability is critical. Rather than contributing intense aromatic esters, EZ Ferm 44 has a neutral profile that allows varietal and terroir characteristics to show through. It is also useful when the winemaking goal is to preserve structure and freshness without adding fruity overtones.
Protocol for Use:
Rehydrate in 10 times its weight of water at 35–38°C (95–100°F) for 20 minutes. After rehydration, slowly adapt the yeast to the must temperature by gradually adding must in small volumes over 10–15 minutes. Avoid temperature shocks greater than 10°C (18°F) between the yeast slurry and must. Inoculate immediately after acclimation is complete. For stuck fermentation restarts, follow a full restart protocol including detoxification and yeast acclimatization.
Usage Rate:
Recommended dosage is 20–30 g/hL
— 0.2–0.3 g/L
— 0.76–1.14 g/gal
Fast, formerly known as Express, is the fastest Turbo on the planet, fermenting out 6kg of sugar in less than 24 hours and producing very good distillate quality. It is important that water start temperature is correct and only 6kg of sugar is used to get maximum speed.
Characteristics: Fastest Performing
Max Sugar Quantity: 13.2 lbs (6 kg)
Ideal Water Start Temp: 104° F (40° C)
Ferment Temp Range: 68 - 86° F (20 - 30° C)
Ideal Ferment Temp: 77° F (25° C)
Approx. Ethanol %: 12.5%
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.
Rhone 4600 is a Cote du Rhone isolate that has a short lag phase, low nutrient demand, and has the ability to ferment well at low temperatures. Due to its' high level of polysaccharide production, Rhone 4600 contributes intense mouthfeel and volume to a finished wine. In addition, Rhone 4600 helps create complex aromatic notes along with a high degree of ester production. In whites like Viognier, Marsanne, Roussane, and Chardonnay there is an emphases on pineapple, pear, and apple. When used in Roses made from Mouvedre, Grenache and Syrah, intense, elegant, fresh strawberry becomes the focus. While Rhone 4600 is good for white wine production, it is an excellent yeast for making Roses either by itself or as part of a blend. Best results from 56 to 72 degrees F, with an alcohol tolerance to 15%. Download the PDF Download the PDF
BA1 was selected in 1997 near Estacao Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean, aromatic, estery characteristics during fermentation. BA1 intensifies mouthfeel and augments lingering flavors in both still and sparkling white wines. BA1 encourages the fresh fruit aromas of orange blossom, pineapple and apricot. In relatively neutral white varieties BA1 brings out tropical fruit, cream, vanilla and spice. With fruit from hot climates, BA1 can really help to "flesh out" a wine by its' volume and mouthfeel enhancement. This strain is good by itself, as well as being a great structural component to a blend. Best results from 50 to 77 degrees F, and alcohol tolerant to 16%. Download the PDF Download the PDF
UVAFERM CEG™ is the premier choice for winemakers looking to craft elegant, fruit-driven wines with exceptional clarity and balance.
Whether perfecting a crisp Chardonnay, refining a vibrant Rosé, or producing world-class sparkling wines, CEG delivers purity, finesse, and remarkable aromatic depth
Craft elegant, aromatic wines with delicate freshness and balance
CEG is a premium wine yeast strain meticulously developed to enhance aromatic expression, mouthfeel, and fermentation stability in white wines, rosé wines, and sparkling wines. Known for its clean, consistent fermentations and ability to bring out refined floral and fruit-driven notes, this strain is the perfect choice for winemakers focused on producing crisp, vibrant wines with exceptional clarity and balance.
Aromatic Preservation: Enhances expressions of white peach, pear, and citrus blossom, maintaining freshness and delicacy.
Fine Bubble Retention: Ideal for sparkling wines, promoting tight, persistent effervescence.
Clean Fermentation Profile: Low volatile acidity and minimal SO₂ production maintain pure fruit expression.
Alcohol Tolerance: Effective up to 14% ABV, ensuring complete and reliable fermentation.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), allowing for cool fermentations that preserve aromatics.
Low Nutrient Requirement: Thrives with minimal nitrogen additions, reducing the risk of sluggish ferments.
Applications
Sparkling Wines: Perfect for Méthode Traditionnelle, Charmat Process, and Pet-Nat, contributing to clean fermentation and fine bubbles.
White Wines: Ideal for Chardonnay, Pinot Blanc, and Riesling, enhancing fruit purity and crisp acidity.
Rosé Wines: Boosts fresh berry and citrus notes with a clean, refreshing finish.
Late-Harvest Wines: Handles higher sugar concentrations gracefully, maintaining bright aromatics and balanced acidity.
Flavor Profile
Stone Fruits: Elegant notes of white peach, nectarine, and pear deliver a refined fruit character.
Citrus & Floral Notes: Accentuates citrus blossom, lemon zest, and orange peel for bright, fresh aromatics.
Delicate Mouthfeel: Promotes a smooth, refined palate with a light, crisp finish.
Persistent Effervescence: Ideal for sparkling wines, delivering fine bubbles and lasting mousse.
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 in low-nitrogen musts for strong, consistent fermentation.
Fermentation Temperature: Maintain between 57°F and 68°F to preserve delicate aromas and prevent off-flavors.
Secondary Fermentation: Ideal for sparkling wine production with fine bubble retention and clean aromatic lift.
Emphasizes red berry fruit flavors High color extraction Makes wines that do not require extended aging Med-High nutrient need Top choice for Zinfandel, Sangiovese, Pinot, Merlot Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control. It does not produce much SO2 so it is a great choice for easier ML fermentations Start Time: Average Alcohol tolerance: 16% Nitrogen Demand: Med Yan Requirement @ 23 Brix: 250ppm Production of volatile acidity: low Production of SO2: Low Ease to Ferment with MLF: Good Yeast Type: Cerevisiae Killer Factor: Neutral Malic Acid Consumption: Average Optimal Fermentation Temp: 65–85°F Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Download the PDF
SAUVY is the preferred choice for winemakers aiming to produce expressive, aromatic white wines with pronounced tropical fruit and citrus characteristics
Whether crafting a signature Sauvignon Blanc or a fresh Pinot Grigio, SAUVY ensures vibrant clarity and pure fruit expression in every vintage
Enhance aromatic intensity and freshness in white wines
SAUVY is a specialized wine yeast strain developed to maximize thiol expression, particularly enhancing tropical and citrus aromas in white wines. It is especially effective in varietals like Sauvignon Blanc, Chenin Blanc, and Pinot Grigio, delivering vibrant notes of passion fruit, grapefruit, and gooseberry. This strain ensures a clean fermentation profile, preserving the wine's natural freshness and varietal character.
Thiol Release Enhancement: Promotes the release of varietal thiols such as 3MH and 4MMP, intensifying tropical and citrus aromas.
Aromatic Clarity: Accentuates flavors of passion fruit, grapefruit, and gooseberry, resulting in a crisp and lively bouquet.
Clean Fermentation Profile: Low production of volatile acidity and sulfur compounds maintains fruit purity.
Alcohol Tolerance: Effective up to 14.5% ABV, supporting complete fermentation across various musts.
Temperature Range: Performs optimally between 57°F (14°C) and 68°F (20°C), preserving aromatic freshness.
Low H₂S Production: Minimizes sulfur-related off-flavors, ensuring a clean finish.
Applications:
Sauvignon Blanc: Enhances tropical fruit and citrus zest, ideal for Marlborough-style wines.
Chenin Blanc: Boosts fresh pear, apple, and floral aromas while maintaining crisp acidity.
Grüner Veltliner: Highlights green apple and white pepper notes with a refreshing finish.
Pinot Grigio: Elevates stone fruit and citrus elements, adding clarity and freshness.
Rosé Wines: Enhances berry and citrus notes, contributing to a vibrant aromatic profile.
Flavor Profile:
Tropical Fruits: Dominant notes of passion fruit, mango, and pineapple.
Citrus & Grapefruit: Refreshing accents of grapefruit zest, lime, and lemon blossom.
Green & Herbaceous Hints: Subtle nuances of gooseberry, green apple, and fresh-cut grass.
Crisp, Clean Finish: Bright acidity and smooth mouthfeel enhance the perception of freshness.
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 thiol expression and flavor development.
Nutrient Addition: Supplement with yeast nutrient to enhance fermentation strength and maintain aromatic intensity.
Fermentation Temperature: Maintain between 57°F and 68°F to optimize tropical ester formation and aromatic clarity.
Cold Fermentation: Ideal for cool fermentation techniques to preserve fresh aromatics and crisp mouthfeel.
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
A notable strain for its ability to enhance Sauvignon Blanc varietal characteristics while maintaining good fermentation kinetics. Wines fermented with SVG are described as having more intensity and a balance of mineral, citrus and spicy notes. Alcohol tolerant to 15%, this strain has moderate nutrient requirements and a fermentation temperature range of 61-79°F. This is a great choice for enhancing natural varietal characteristics in Sauvignon Blanc, Riesling, Pinot Gris, and other dry whites. An interesting strain for its ability to metabolize roughly 25% of the malic acid in a wine, naturally helping to lower a wine's acidity Download the PDF Download the PDF
Oak Tank Staves provide a slow and controlled infusion of oak flavors into your beverage, allowing for a consistent aging process
Easily adjust the number of staves or combine different toast levels to tailor to your desired oak impact
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond
Ideal for long-term aging
Oak Staves are a versatile and space-saving alternative to traditional oak barrels for aging beverages. Crafted from high-quality French or American oak, these staves slowly and consistently impart desirable oak characteristics, such as notes of vanilla, spice, and toast, into your product. They provide the flexibility to achieve complex flavors and aromas, mimicking the effects of barrel aging in a more controlled and efficient manner.
Medium toast imparts flavors of fresh oak, coconut, vanilla, sweet butterscotch, light caramel, and faint almond.
Clos is a yeast strain isolated from the Priorat region of Spain. Clos was chosen for its ability to re-enforce structure while emphasizing aromatic complexity and mouthfeel. Sweet red fruit (cherry), with pepper and chocolate notes are typical of what Clos brings to a fermentation. With hot climate/high Brix fruit, Clos is a great choice for its high alcohol tolerance (17%), low Nitrogen needs and short lag phase. Clos also does well with higher fermentation temperatures (max 95 F) and shows a good compatibility with MLF. Highly recommended for Syrah, Petite Syrah, Grenache, Tempranillo and Carignane. Download the PDF Download the PDF
Isolated, studied and selected from the prestigious Côte de Nuits terroir in Burgundy during a three-year research project by Laboratory Burgundia Oenologie in Beaune, France. The goal of this selection program was to find a dominant natural yeast strain from a traditional “cold soak” that would elaborate intense, complex and balanced Pinot Noir varietal character. The 3001 strain stood out from other strains. Wines made with it were noted for fruit and varietal characters that were both elegant and complex. This yeast has moderate nitrogen demands but will benefit from proper nutrition and aeration, these factors becoming increasingly important as your potential alcohol content rises above 13%. This strain is tolerant to standard SO2 additions and low temperatures (down to 12°C/54°F) for a steady and reliable alcoholic fermentation following cold soak. The 3001 yeast is specifically for high quality cold soak Pinot Noir destined for aging. Download the PDF Download the PDF
This is a super cool bottle for making yeast starter wort. Mix DME and water to make your wort and then boil in the microwave with the cap off. Remove from microwave, thread on the cap while still hot, and place in refrigerator. Store the wort till you need it. When you are ready to make a starter remove from refrigerator to warm up, pour into a sanitized flask, and add your yeast. Make multiple bottles all at once at store in your refrigerator until needed.
This reagent bottle is made from durable borosilicate perfect for storing anything you need. Borosilicate is great because unlike ordinary glass it won't crack with rapid changes in temperature.
KegLand Item Number: KL04022
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.
Mini oxygen regulator with integrate gauge for beverage applications. Use with a refillable O2 cylinder to oxgenate wort before pitching yeast. Features:
CGA-540 connection 0 - 4 LPM flow range with 1/16th increment Barbed outlet Dimensions:
Weight: 1.25 lb Length: 6.75" Width: 1.75" Depth: 1.25"
Oak Tank Staves provide a slow and controlled infusion of oak flavors into your beverage, allowing for a consistent aging process
Easily adjust the number of staves or combine different toast levels to tailor to your desired oak impact
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch
Ideal for long-term aging
Oak Staves are a versatile and space-saving alternative to traditional oak barrels for aging beverages. Crafted from high-quality French or American oak, these staves slowly and consistently impart desirable oak characteristics, such as notes of vanilla, spice, and toast, into your product. They provide the flexibility to achieve complex flavors and aromas, mimicking the effects of barrel aging in a more controlled and efficient manner.
Medium Plus toast imparts flavors of vanilla, mocha, toffee, spice, and butterscotch.
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
GlutaStar – Lallemand Yeast Derivative for Enhanced Glutathione Protection
Improves protection against oxidation during aging and storage
Delivers high concentrations of reduced glutathione (GSH) for maximum antioxidant effect
Enhances tropical and citrus aroma stability, especially in thiol-rich varietals
Boosts mouthfeel and roundness without increasing bitterness
Outperforms traditional inactivated yeasts with a more targeted composition and higher GSH yield
GlutaStar is a next-generation specific yeast derivative developed by Lallemand using a proprietary process that yields exceptionally high levels of naturally reduced glutathione. Designed for use in white and rosé wines, especially those with delicate thiol-driven profiles, GlutaStar helps lock in freshness and prevent oxidative damage during maturation, bottling, and shelf life. In addition to preserving bright aromas like grapefruit, passionfruit, and lemon zest, it contributes to a rounder mouthfeel without adding astringency. Compared to conventional inactivated yeasts, GlutaStar delivers superior antioxidant protection and stability, particularly when used early in the winemaking process.
Usage Rates
White and rosé wines: 0.2–0.4 grams per liter
Equivalent to: 0.76–1.5 grams per gallon
Protocol
Rehydrate GlutaStar in ten times its weight of water at 30–35°C. Let sit for 10 minutes, then stir thoroughly. Add to must or wine at the beginning of fermentation or at the end of fermentation, depending on the goal. Do not combine directly with bentonite or tannins to preserve efficacy.
Storage: Dated expiration. Store in a cool and dry environment at 18°C (65°F). Once opened, keep tightly sealed and dry.
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.
CVRP is the perfect strain for winemakers seeking consistent fermentations with clean, fruit-driven aromatic profiles
Whether crafting a bold Cabernet Sauvignon, a crisp Pinot Grigio, or a fresh rosé, CVRP ensures purity, structure, and vibrant expression in every glass
Enhance fermentation efficiency and amplify fruit-forward aromatics
CVRP is a robust Saccharomyces cerevisiae strain developed to deliver clean, efficient fermentations across a broad spectrum of wine styles. Selected for its steady fermentation kinetics and low volatile acidity production, CVRP enhances varietal fruit expression while contributing to a balanced mouthfeel and refined structure. Its high polysaccharide production results in wines with decreased astringency and bitterness, stable color, and complex, ripe fruit flavors.
Clean Fermentation Profile: Promotes crisp, fruit-forward expressions with minimal off-flavors.
Enhanced Ester Production: Amplifies red fruit, stone fruit, and citrus notes, creating vibrant aromatics.
Alcohol Tolerance: Efficiently ferments up to 16% ABV, suitable for a variety of wine styles.
Temperature Range: Performs optimally between 64°F (18°C) and 86°F (30°C), providing flexibility for fermentation strategies.
Low Volatile Acidity: Minimizes acetic acid production for a cleaner, purer wine profile.
High Flocculation: Settles quickly post-fermentation, allowing for easier clarification and reduced sediment.
Applications:
Red Wines: Exceptional for Cabernet Sauvignon, Merlot, Syrah, and Zinfandel, enhancing fruit intensity and structure.
White Wines: Ideal for Chardonnay, Sauvignon Blanc, and Pinot Grigio, delivering bright, clean fruit expressions.
Rosé Wines: Brings forward fresh berry aromas and a crisp finish, perfect for modern rosé profiles.
Fortified Wines: Handles higher alcohol levels gracefully, maintaining balance and aromatic integrity.
Flavor Profile:
Red Fruit Dominance: Bold expressions of cherry, strawberry, and raspberry, ideal for fruit-forward reds and rosés.
Citrus & Stone Fruits: Subtle notes of peach, nectarine, and lemon zest for added complexity.
Balanced Acidity: Preserves natural acidity, resulting in a crisp and refreshing finish.
Clean Finish: Promotes clarity and structure, avoiding harshness and off-flavors during fermentation.
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 optimal cell health and complete fermentation, especially in low-nitrogen musts.
Fermentation Temperature: Maintain between 64°F and 86°F (18°C and 30°C) to enhance ester production and prevent off-flavors.
Aging Potential: Suitable for both early-drinking wines and those intended for short-term aging, preserving vibrant fruit character and clarity.
