Yeast For Wine & Beer Making

Yeast, the magic behind fermentation. There are many varieties, each exhibiting a different character on the finished product.

Beer Yeast

3702
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Lalbrew Ale Yeast, Nottingham
English style ale yeast. Versatile, with high performance for a wide variety of styles and fermentation conditions. Final Gravity: Low Sedimentation: High Temperature Range: 10-22°C Dosage: 11g in 11-22 litres
Net Weight: 11 g

£3.50

7320
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Lalbrew Ale Yeast, Verdant IPA
For producing a variety of hop-forward and malty beers with slightly more body than a typical American IPA. Gives prominent notes of apricot with undertones of tropical fruit and citrus to merge seamlessly with hop aromas. Final Gravity: Medium-Low Sedimentation: Medium Temperature Range: 18-23°C Dosage: 11g in 11-22 litres
Net Weight: 11 g

£3.50

4808
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Wildbrew Sour Yeast, Philly Sour
A combination product producing lactic acid alongside fermenting in one simple step. Makes sour beers with refreshing acidity, notes of stone fruit and good head retention. Perfect for sour IPA’s. Final Gravity: Low Sedimentation: High Temperature Range: 20-25°C Dosage: 11g in 11-22 litres
Net Weight: 11 g

£3.50

9436
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Lalbrew
CBC-1 Yeast

Cask and bottle conditioning yeast that can also be used as a primary fermenter.

As a Cask and Bottle Conditioning yeast it is used for fermenting priming sugars in bottles, kegs etc. Does not affect flavour or over ferment. Has a compact sediment.

Final Gravity: Low
Sedimentation: High
Temperature Range: 15-25°C
Dosage: 11g in 110 litres

As a primary fermenting yeast it produces sweeter, malt-forward brews with little influence on esters and aromas. Can also be used for fruit beers and ciders.

Final Gravity: High
Sedimentation: High
Optimal Temperature: 20°C
Dosage: 11g in 11-22 litres

Net Weight: 11 g

£3.50

2840
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Lalbrew Lager Yeast, NovaLager
Lallemand’s latest. A true bottom fermenting robust lager strain newly selected to produce clean, slight ester, high attenuation beers in a wide temperature range. Fast fermentation, low diacetyl and no H2S make this the ideal yeast for those in a hurry. Final Gravity: Low Sedimentation: Medium Temperature Range: 10-20°C Dosage: 11g in 11-22 litres Helps accentuate hop flavour and aroma
Net Weight: 11 g

£5.34

5087
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Fermentis Ale Yeast, Safale S-04
English ale yeast for the production of a large range of ales. Fast fermentation. Sedimentation: High Final Gravity: Medium Temperature Range: 12-25°C, ideally 15-20 Dosage:11.5g in 20-30 litres
Net Weight: 11.5 g

£3.50

1428
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Fermentis Ale Yeast, Safale US-05
An American ale yeast producing well balanced beers with a very clear crisp end palate. Sedimentation: Medium Final Gravity: Low to Medium Temperature Range: 12-25°C, ideally 15-22 Dosage: 11.5g in 20-30 litres
Net Weight: 11.5 g

£3.50

Wine Yeast

6827
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Lalvin Wine Yeast, EC-1118
Use to produce sparkling wines, cider and mead. The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites. Starting Speed: Quick Fermenting Speed: Fast Temperature Range: 10-30°C Alcohol Tolerance: 18% Nutrient Requirement: Low Dosage: 5g in 10-25 litres
Net Weight: 5 g

£1.50

Lalvin Wine Yeast ICV-D47 (BBE 09-2024) 5 g

3892
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Lalvin Wine Yeast, ICV-D47 (BBE 09-2024)
Use for producing superior quality white wine. This strain was isolated from grapes grown in the Cotes-du-Rhone region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut cooperatif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. Recommended for making wines from white varieties such as Chardonnay and rose wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. An excellent choice for dry whites, blush wines and residual sugar wines. Starting Speed: Very Quick Fermenting Speed: Moderate Temperature Range: 15-30°C, ideally 20°C Alcohol Tolerance: 14% Nutrient Requirement: Low Dosage: 5g in 12.5-20 litres
Net Weight: 5 g

£1.50

6753
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Lalvin Wine Yeast, 71B
Use for producing wines with a fruity aroma. Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines. Starting Speed: Very Quick Fermenting Speed: Fast Temperature Range: 15-30°C Alcohol Tolerance: 14% Nutrient Requirement: Low Metabolizes malic acid upto 20-30% Dosage: 5g in 12.5-25 litres
Net Weight: 5 g

£1.50

8932
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Lalvin Wine Yeast, ICV-K1 (V1116)
Use for producing wines from grapes and fresh fruit. (All Purpose and stuck fermentation) Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world. The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. Starting Speed: Very Quick Fermenting Speed: Fast Temperature Range: 10-35°C Alcohol Tolerance: 18% Nutrient Requirement: Medium High K factor Dosage: 5g in 12.5-25 litres
Net Weight: 5 g

£1.50

Youngs Wine Yeast Super Wine Yeast Compound 60 g

6515
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Youngs Wine Yeast, Super Wine Yeast Compound
This is a general purpose yeast compound that is suitable for most wines without being specific in its application.
Net Weight: 60 g

£4.00

Yeast for Liqueurs

Still Spirits Turbo Yeast Classic 8 175g

4754
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Still Spirits Turbo Yeast, Classic 8
Classic is the best all rounder Turbo Yeast, performing excellently under most conditions. Use with 8 kg of sugar for high ABV, or 6 kg of sugar for fast fermenting. Classic has been further improved with the inclusion of new mineral absorbents, further improving distillate quality. We recommend you use Turbo Carbon as it will significantly improve the performance of Classic 8 Turbo.
Net Weight: 175g

£4.20

7536
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Still Spirits Turbo Yeast, Pure
Pure Turbo should be used where ultimate alcohol quality is of primary importance. Only use where cool air temperature (between 18-22C) can be maintained. This is a revolutionary breakthrough in Turbo Yeast development making it possible to produce triple distilled quality alcohol in the home.
Net Weight: 110g

£4.20