Mad Millie Cider Yeast can be used with freshly pressed juice or concentrate.It is sufficient for any amount of juice up to 25L.Directions: Sprinkle entire contents onto the juice and ferment at 20-26 C for 1 week.Bottle when you have a stable S.G. for 2 consequetive days. Life of yeast will be extended if stored in the fridge. Best before dates:
- Stored in the Fridge, las..
↵Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour.The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length...
Saccharomyces Cerevisiae – The ‘only strain’ for Germanic aromatic white wines.AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.AW4 is a good fermenter across the range 14 to 30°C (..
Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines.BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially FULL AROMATIC FLAVOUR. BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting ..
Saccharomyces Cerevisiae - Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers.CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavour characteristics to the wine. CY17 is also noted for high glycerol formation further enhancing sweetn..
↵Saccharomyces Cerevisiae – Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired.MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early cons..
Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity.Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations. Unusually for complex aromatic strains, R56 still respects the v..
Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders.If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a con..