Ingredients

Lalvin EC1118™ The Original Prise de Mousse has been selected in a famous sparkling wine region for its excellent properties in producing sparkling base wine as well as “in-bottle” secondary fermentation.It is very resistant to osmotic pressure. Lalvin EC1118™ is known for its robust and reliable fermentation kinetics. Its sensory contribution is considered neutral as it gives very little sensory contribution to the wine. It is used extensively in the world for the production of both white and red wines.Lalvin EC-1118 5g Wine, Cider & Champagne YeastWine styles: Sparkling wine base and Prise de Mousse. Useful for a wide range of applications, including mead and fruit cider fermentations.Temperature range: 10 - 30°C (50 - 86°F)Aroma: NeutralAlcohol tolerance: Up to 18%Inoculation rate: 0.2-0.4 g/L

A light base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Weyermann Pale Ale Malt 1kg Crushed Content: 1 kg crushed barley malt Color: 5.5-7.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

A light base malt with light maltiness and pure taste as well as hints of sweetness. Excellent base for most beers, mainly in lager beers. This pilsner malt from Weyermann is made from high-quality two-row barley which is dried slowly at 80 ° C. Weyermann pilsner malt has a high enzyme content, low protein content and usually gives a reliable yield from the mashing. Weyermann Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Color: 2.5-4.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

The Lalvin Bourgovin RC212 (Burgundy) yeast has been selected by the BIVB (Bureau Interprofessionnel des Vins de Bourgogne), and was developed for red wines with color and structure. Due to the limited polyphenol adsorption on its cell wall, this yeast promotes the stabilization of the color and tannins during fermentation. This outstanding property makes Lalvin Bourgovin RC212 a wise choice to enhance the polyphenolic content of Gamay, Zinfandel and Grenache. Lalvin Bourgovin RC212 (Burgundy) consistently produces Pinot Noirs with good structure, ripe berry, bright fruit and spicy characteristics.Attenuation: N/AAlcohol tolerance: 16 %Optimum fermentation temperature: 20 - 30 °CProducer: Lallemand

Lalvin 71B is a wine yeast for nouveau-style wines. It was isolated by Pr. Maugenet’s team at the INRA (National Agricultural Research Institute) in Narbonne, France. Known for making blush and semi-sweet wines and owes its success to its abilities to produce amyl ester (isoamyl acetate), reinforcing the aromatic profile of wines. Lalvin 71B also softens high acid musts by partially metabolizing malic acid (20%-30%).Lalvin 71B™ Fruity and Nouveau Styles has been isolated and selected by INRA Narbonne (France), for its ability to produce a high level of esters (isoamyl ester), allowing it to reinforce the aromatic profile of wines fermented from neutral varieties. Lalvin 71B™ has the capacity to absorb polyphenolic compounds on its cellular wall which limits tannin structure of young and fresh red wine.Grape must inoculated with Lalvin 71B™ will easily go through malolactic fermentation, as 20-40% of malic acid can be metabolized by this yeast strain during primary fermentation. Lalvin 71B™ is the perfect choice to create young, fresh and fruity red, rosé and white wines that are easy to drink. It is also a good choice for late harvest wines.Wine stylesRed, rosé and white young, fresh and fruity wine with smooth tannin structure as well as fruit cidersTemperature range15 - 30°C (59 - 86°F)AromaTropical fruit and banana flavorAlcohol toleranceUp to 15%

Famous German bottom fermenting lager strain originating from Weihenstephan. Gives clean flavors and highly drinkable beers with excellent balance between floral and fruity aromas - perfect for styles such as lagers, pilsners and california commons. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (10%)- Temperature Range: 9-22°C (48-72°F)- Attenuation: Very High 83%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Aerate. If fermentation temperature is 12°C use 2 packs for 23L, if 9°C use 3 packs.Ingredients:Yeast, emulsifier E491

Lalvin ICV K1-V1116 was initially isolated in 1972 by Pierre Barre of the INRA Montpellier. When fermented at low temperatures (below 16°C) and, with the right addition of nutrients, Lalvin ICV K1-V1116 is one of the most floral ester-producing yeasts (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh, floral aromas to neutral varieties or high-yield grapes.Among the high ester producers, Lalvin ICV K1-V1116 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content.Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines. Simply rehydrate according to the instructions on the sachet, then stir into the must. Wine stylesFresh and Fruity Styles. Aromatic Red, White, Late Harvest, and Sparkling Wines. Useful for a wide range of applications, including mead and fruit cider fermentations.Temperature range10 - 35°C (50 - 95°F)AromaFlowery ester (banana and fresh red fruit)Alcohol toleranceUp to 18%Inoculation rate0.2-0.4 g/LSufficient for 5 gallons (23 litres) of wine.Weight: 5g.

Brewing sugar ferments cleaner and faster than regular granulated sugar and dissolves better. Perfect for increasing the alcohol content of beer, wine and cider. When used in beer, the beer will be drier than when brewing with malt alone. In saison beer, for example, it is common to add 5-10% sugar to make the beer drier.Better Brew Brewing sugar 1kgBrewing Sugar is the commercial name for Dextrose (glucose, grape sugar).Use- Can be advantageously used to carbonate beer, dose 5-10g per liter of beer depending on the desired carbonation level.- For 10 liters of beer, 1kg of brewing sugar increases the Specific Gravity (SG) by about 1.038, this corresponds to about 5% alcohol at full fermentation. Add to the wort and mix well.

Protafloc 0,5g Clarifying agent. Contains: Carragenan.

Pectolase enzyme is used to break down pectin found in some fruits and berries. Contents: Pectolase enzyme 5g.

Muslin bag 1-pack

Alcotec 48 Turbo Yeast is probably the best selling turbo in the world. It is based around a "pure" yeast strain which is a temperature tolerant, high alcohol distillers strain. With the unique precisely composed nutrition, containing the nitrogen source, pH regulator, trace minerals, vitamins and an antifoaming agent, it is the perfect yeast compound for creating a high alcohol wash. It has a "dual" use, you can either use it for 20% (21% in special circumstances) alcohol in 5-6 days, or 14% in 48 hours (hence the name). The alcohol level is simply determined by the amount of sugar you add at start. Alcotec 48 includes mineral absorbents for ultra purity.UseThis is a great dual purpose yeast. It will turbo-ferment out either 6kg of sugar in 25 litres of water in 48 hours to produce 14% ABV, or 8kg in about 5 days to produce 20% ABV. The use of Brewing Sugar will produce a faster/cleaner ferment. This is definitely the best choice if you are fermenting in high ambient temperatures as it works within a temperature range of 17C - 24C. Higher temperatures may result in the yeast producing a lower ABV. The use of activated carbon is highly recommended with this yeast in order to clear the brew of any residual nutrient in suspension post fermentation.Ingredients: Yeast, nutrients, vitaminsComes in 135g sachets

Alcotec 24 Turbo Yeast is the fastest turbo in the galaxy. Capable of fermenting to 14% alcohol in just 24 hours from start. For sugar/water based washes. Ambient temperature interval 20-30 °C, best 25 °C. Alcotec 24 is available in 205g consumer sachetsRecipe:Pour 21 litters of 40 C (104F) water into your fermenter. Add 6 kgs of sugar and mix well until completely dissolved.Then add 1 sachet of Alcotec 24 and stir for one minute. Leave to ferment in 20-30 C, best is 25C. Ready in approximately 24 hoursImportant: do not use an airlock.Ingredients: Yeast and yeast nutrient, vitamins and trace minerals.

Lalvin ICV-D47 is a Côtes du Rhône isolate for the production of complex whites with citrus and floral notes, and for full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. Lalvin ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines.Alcohol tolerance: 14 %Optimum fermentation temperature: 15 - 20 °C

American ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and produces very crisp, clean and balanced beers with low diacetyl. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (12%)- Temperature Range: 15-22°C (59-72°F)- Attenuation: High 80%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.Ingredients:Yeast, emulsifier E491

American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491Dry weight: 11,5g

Lalvin QA23, selected on soil types from the area of the appelation of Vinhos Verdes in Portuga offers qualities of fermentive security bound to a weak demand in assimilable nitrogen and O2.Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer.Lalvin QA23™ For complex Sauvignon Blanc was selected in Portugal by the University of Tras os Montes e Alto Douro (UTAD) in cooperation with Viticultural Commission of Vinhos Verdes region.Lalvin QA23™ has a very high β-glucosidase activity, an enzyme which helps to cleave non-volatile aromatic compounds into their volatile state. Hence this yeast contributes to varietal / terroir fruit expression. Its use for Sauvignon Blanc is therefore highly recommended. Known for its reliability and robustness, Lalvin QA23™ tends to ferment well in clarified juice, low in nutrients.StrainSaccharomyces cerevisiaeWine stylesVarietal aromatic white wines. Useful for a wide range of applications, including mead and fruit cider fermentations.Temperature range14 - 28°C (57 - 82°F)AromaFresh passion fruit/pineapple.Alcohol toleranceUp to 16%Inoculation rate0.2-0.4 g/L

Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavor profile of grapefruit, lime and tropical fruits.Crop: See headingForm: PelletsAlpha acids: 12-15%

This Caramel Amber is a medium coloured caramel malt with gentle and slightly malty sweetness. Some biscuit with traces of caramel. Adds a beautiful red colour to beer. Improved flavour stability and adds fullness and mouthfeel. Normal usage up to 20 % of grain bill.Content: 250g crushed barleyGrain type: barleyColour: 60 - 80 °EBC (23 - 31 Lovibond)Usage: Up to 20%

Vodka Star turbo yeast is used for extreme purity in alcohol production. Alcotec developed the Vodka Star turbo yeast for extremely pure alcohol fermentations, allowing lower speed to achieve a cleaner end product. This is borderline to being a turbo yeast, but as it really contains all ingredients in one sachet, we have classified it amongst the other turbo's.Making fruit shotsThis turbo yeast can handle fruit fermentations, something most other turbo's can't do (well). The Vodka Star actually excels in this and prouces very clean spirit from most fruit recipes.UseThe Vodka Star is designed to handle 6 kgs of sugar in a 25 litre solution. For even purer result, change downwards to 5.5 kgs per 25 litres (you will then sacrifice a small amount of alcohol but that is the price for extreme purity). Fermentation should be ready in 5-6 days.Weight: 66gContents: Yeast, nutrients, vitamins

Hallertauer Mittelfrüh is an aroma hops variety from Germany with very good aroma. It is closely associated with the German Style Lagers, it is part of the Hallertauer family of hops. Hallertauer Mittelfrüh has made its mark on the world of brewing, and is known for its slightly spicy aroma and character.Crop/skörd: See headingForm: PelletsAlpha acids: 4-5%

Saaz is one of the four original Noble hops and has a distinctive and classic aroma. Known for its prominent use in Stella Artois and countless Bohemian Lagers and Pilsners. Its warm, herbal character stems from a high level of farnesene while its other oils are in fair balance.With such a low alpha acid percentage, Saaz is inarguably an aroma hop, however, when used as an early addition it is thought to add a delicate bitterness. Crop: See headingForm: PelletsAlpha acids: 2-5%

Willes 3-component turbo yeast. Fermenting out 8 kg of sugar in about 10 days, depending on temperature. Provides a very clean fermentation. Hurrying the fermentation heavily while it actually becomes at least as good as a regular "slow" fermentation. You lose no taste through this product, nor are there any side effects with a faster fermentation.Ingredients: Yeast, vitamins, enzymes and trace mineralsWeight: 140g

A malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Maris Otter 1kg CrushedCereals: barleyColor: 5.5 - 7.5 ° EBC (2.6 - 3 ° Lovibond)Manufacturer: Crisp

Complete Yeast kit for strong wine. In addition to ingredients, it also contains instructions and recipes for making tasty wine from your own fruit and berries. Recipes are available for both strong and light wine.For 25 liters of wine.

Packing 28 grams of high alcohol yeast, nutrients and vitamins, the new Bulldog High Alcohol Wine Yeast is the perfect choice for country wines. Also works very well with mead. Ferment up to 17% ABV wine from fruits and juices (and sugar if required) in 5 to 7 days at 20C to 30C.Makes 25 litres, start with a specific gravity of up to 1120.

Alcotec 24 Turbo Klar for clarification of mash and wine. Be sure to shake to remove all carbonation from the wine. Add bag A and stir gently. Wait 2 hours and add bag B and stir gently. Let it stand for about 24 hours.

Mangrove Jack's M02 Cider Yeast 10g

Yeast nutrients with vitamins 10g for wine, cider & mead. Each bag is enough for 25 liters. Contents: Yeast nutrients, vitamins.

Yeast Stop does what the name says, it stops the yeast from fermenting by killing the yeast in beer and wine.Weight: 10gDosage: 10g per 25 liter.Ingredients: potassium sorbate 5g (E202), sodium disulphite 5g (E223)

Fuggle hops are similar to Kent Goldings, but with a more noticeable aroma. Fuggle is generally associated with delicate and pleasant mint, grass, and floral tones. Crop/skörd: See headingForm: PelletsAlpha acids: 4-7%

English ale yeast used by many commercial breweries - perfect for a large variety of ale styles such as ESB, pale ale, IPA, porter and stout. It features excellent, quick fermentation capacity and produces classic, slightly estery beers with aromatic, fruity aroma. The pack contains 12g active dry yeast for up to 23L of beer.- Alcohol Tolerance: High (12%)- Temperature Range: 17-23°C (63-74°F)- Attenuation: High 80%- Flocculation: High- Net Weight: 12g (0.42oz)- GMO-Free: Yes- Storage: In fridge (cool & dry)- Packed in a protective atmosphere.- Made in EU.UseSprinkle the yeast directly in up to 23 liters (6 gallons) of wort. Alternatively, rehydrate the yeast. Aerate. If Original Gravity is above 1.065 (65 °Öchsle), use 2 packs for 23L.Ingredients:Yeast, emulsifier E491

Alcotec 200 Batch Turbo Yeast is extremely temperature tolerant and can withstand the high temperatures that develop when fermenting large volumes of wash into alcohol. It has its name from the fact that it can handle up to 200L without any cooling system if you "stack" it (max 8 sachets, for 200L).Instructions for use: Mix hot and cold water to make 21 litres at 20°C. Add 6 kg of sugar, stir until completely dissolved, then add the sachet of yeast. The wash should be fermented out in in 2-4 days depending on temperature. To do more than 25 litres scale the above instructions up to a maximum of 200 liters (8 sachets of yeast will be required). The ambient temperature should preferably be below 25°C or only slightly higher.Net Weight: 86g

Yeast Nutrient Super for 25L Wine, Cider & Mead. 15g.

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 250g barleyColour: 160 – 180 °EBC Usage: Up to 10%

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich Malt 250gkg CrushedGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Muntons Carbonation Drops 160g

Mosaic is described as Citra on steroids, but it’s much more than that. Rich in Mango, lemon, citrus, earthy pine, tropical fruit, herbal and stone fruit notes. Also some blue berry.Mosaic combines a very complex hop aroma with fairly high alpha-acids and low cohumulone which makes it a perfect triple purpose hop (Bittering/Flavor/Aroma). This combination ultimately provides clean bitterness and aroma profiles that cannot be accomplished by other hops or blends, truly a one of a kind and yet another “wonder hop”.Crop: See headingForm: PelletsAlpha acids: 11-14%

Cascade hops are the classic American hop that really started the hop craze. Defined by its citrus, and often more specifically grapefruit flavor, it is now sought out around the World. Cascade hops are a true dual purpose hop that can be used for bittering, at the end of the boil, or the fermenter. Used in so many craft brewed pale ales, but none more famous than Sierra Nevada's Pale Ale. You cannot go wrong using Cascade hops in all kinds of American style alesCrop: See headingForm: PelletsAlpha acids: 5-7%

East Kent Golding is often thought of as the ultimate English hop. It has an amazing aroma profile with lavender, spice, honey and notes of thyme. Flavor-wise it is earthy and mildly bittering with a sweet, silky, honey-like character. East Kent Golding is considered to be the quintessential English hop, long held as one of the island’s favorites for ales and pale ales.Crop: See headingForm: PelletsAlpha acids: 5-7%

The Home Brewery Christmas Spices Contains: Star anise, Clove, Cardemom & Bitter orange.

Yeast Stopp Bag H - fermentation stop for wine, cider & mead. Used to stop ongoing fermentation of wine or to preserve fully fermented wine. Should be used if you want to sweeten with fermentable sugars. Ingredients: E202 (potassium nitrate), E224 (potassium metabisulfite)Weight: 10g

Muntons Spraymalt Light 500g

Mix Strands essences with unflavoured vodka or other spirit. Also works well with beer, cider etc. Fast and easy to mix.Content: 25mlDosage: 25ml essence to 750ml drinkDoes not contain alcohol.