Solutions for thoughtful fermentation.

Cider Yeast

For cider • 25–30 L • 13% alcohol tolerance

Cider STRONG Yeast

High-tolerance strain for cider • up to 30 L • 17%

Fruit Wine Yeast HAT

An active wine yeast strain for different fruits, highlighting fruit aromas and fermenting fructose effectively. This strain is intended for fruit wines.

Red Wine Yeast HAT

For red wines • 25–30 L • 16%

White Wine Yeast HAT

For white wines • 25–30 L • 16%

Universal Wine Yeast

Versatile wine yeast • 25–30 L • 17%

Table Wine Yeast

For lighter table wines • 25–30 L • 12%

Mead Yeast

For mead • 25–30 L • 18%

Mead STRONG Yeast

High-tolerance mead strain • up to 30 L • 18%

Restart Yeast

For restarting fermentation • up to 30 L

Restart STRONG Yeast

Enhanced preparation for restarting fermentation • up to 30 L

WINE Complex

All in one • yeast, nutrient and trace elements

Distillers Yeast Spirit

Versatile distillers’ yeast • 25–30 L

Fruit Distillers Yeast

For fruit mashes • 25–30 L

Rum Distillers Yeast

For rum-style fermentation • 25–30 L

Vodka Distillers Yeast

For vodka-style fermentation • 25–30 L

American Whiskey Distillers Yeast

For American whiskey-style fermentation • 25–30 L

Scotch Whisky Distillers Yeast

For Scotch whisky-style fermentation • 25–30 L

GO48 Pure

Turbo yeast • up to 21% alcohol tolerance

GO48 Classic

Classic turbo yeast • up to 21%

GO48 Extreme

The strongest GO48 variant • up to 21.8%

Green Frog

Turbo yeast • for a 25 L batch

Nutri-Mono Nutrient

Single-component nutrient for wine • up to 30 L

Nutri-Duo Nutrient

Two-component nutrient for wine • up to 30 L

Nutri-Complex Nutrient

Complex nutrient for wine • up to 40–50 L

NUTRIMA

NUTRIMA combines diammonium phosphate and thiamine to nourish yeast in mashes intended for distillation. Adding it in two stages supports yeast growth and continuing fermentation. If the start is delayed, check batch conditions and temperature.

X-POWER

Wine yeast nutrient • 5 g • up to 25 L

Enzymes

Alpha Amylase Enzyme

Alpha-amylase enzyme • 5 mL

Enzymes

Gluco Amylase Enzyme

Glucoamylase enzyme • 5 mL

Enzymes

Pectolase Enzyme

Pectic enzyme • 5 mL

ABSOLUTE Turbo Clear A+B

Clarification in 24 hours • up to 25 L

Clear-G

Wine fining preparation • up to 30 L

GELATINE Clear

Gelatine for clarification • up to 100 L

KIESELSOL Clear 50 g

Stabilised silica sol for wine, juice and other alcoholic drinks, used in combination with oenological gelatine. The usual dose is 50–70 mL per 100 L; depending on turbidity, it can be increased to 100 mL.

KIESELSOL Clear 500 g

Stabilised 30% silica sol in a 500 g pack for wine, juice and alcoholic drinks. Together with oenological gelatine it forms compact flocs. Adjust the dose to turbidity; the typical dose is 50–70 mL per 100 L.

PIRO Ferm

For stabilising wine and must • up to 100 L

STOPPER Ferm

Potassium sorbate is used to stabilise finished wine and reduce the risk of renewed fermentation. It does not guarantee stopping an active fermentation and is not a substitute for oxidation protection. Observe the maximum dosage of 2.5 g per 10 l and distribute carefully.

VITAC

Crystalline L-ascorbic acid acts as an antioxidant and helps limit unwanted changes in colour and aroma. Add it dissolved in wine or must. Select the working dosage from the current instructions and account for previous additions.