Viser av varer
19,-
En universal og ren vingjær til 25 liter vin
Kjøp
29,-
En blanding av vingjær, næring, mineraler og vitaminer for en god utgjæring av din vin.
Kjøp
29,-
En god og allsidig gjær, kan også benyttes for å få igang gjæring som har stoppet. Anbefalt gjærinstemperatur : 14-28 ºC Rekker til opptil 25 liter vin. 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 congener profile that always compliments the wine. SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth. SN9 is another strain noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10OC (50OF) is required. This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains. SN9 is ideal for restarting stuck fermentations.
Kjøp
29,-
En god gjær til røde viner med mye fylde. Anbefalt gjærinstemperatur : 22-30 ºC 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 varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain. R56 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol.
Kjøp
49,-
For opptil 30 liter Vi anbefaler at du kjøper med ispose til gjæren, slik at den holder seg kjølig under transport. Ispose finner du ved å trykke her.
Kjøp
29,-
Perfekt for hvitvin og Rosevin, også karbonerte som feks champagne. Anbefalt gjærinstemperatur : 14-32 ºC Rekker til opptil 25 liter vin. max ABV: 18% Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter. However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is noted for its robustness, being able to ferment to 18% ABV. Ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 80ºC (46ºF) is required.
Kjøp
29,-
Syrereduserende gjærstamme, perfekt til fruktige vin satt på egene frukter og bær. Anbefalt gjærinstemperatur : 18-27 ºC 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 consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27C (64 -80OF), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 - 12 days. Will ferment up to 14% ABV. ethanol providing the pH is above 3.2.
Kjøp
29,-
Anbefalt gjærinstemperatur : 15-30 ºC Rekker til opptil 25 liter vin. max ABV: 13% 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. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration. BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity. Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30ºC (59 -86ºF) but ferment below 22ºC (72ºF) for maximum flavour development
Kjøp
29,-
Anbefalt gjærinstemperatur : 22-30 ºC Rekker til opptil 25 liter vin. max ABV: 13.5% Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds. CR51 is a medium rate fermenter with optimal temperature between 22 to 30ºC (72 -86ºF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO² production.
Kjøp
49,-
For opptil 30 liter Vi anbefaler at du kjøper med ispose til gjæren, slik at den holder seg kjølig under transport. Ispose finner du ved å trykke her.
Kjøp