Wine Making
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$6.50Mangrove jack's Yeast – R56 – full bodied red wines (8g)
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 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol. -
$6.50Mangrove jack's Yeast – MA33 – white fruit country wines, acid reducing (8g)
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.
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$6.50Mangrove jack's Yeast – VR21 – red fruit country wines (8g)
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. VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance. VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulphur dioxide formation and low foaming. -
![BrewMaster Champagne/Cider Wine Yeast [EC-1118] 7g](https://dev.lob.nz/media/catalog/product/cache/1/small_image/228x228/9df78eab33525d08d6e5fb8d27136e95/i/m/img_20250610_094859279_2.jpg)
$6.10BrewMaster Champagne/Cider Wine Yeast [EC-1118] 7g
Robust, reliable and neutral, high alcohol tolerance. EC1118
Instructions: Add contents to up to 25L juice.
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![BrewMaster Red Wine Yeast [Ruby] 7g](https://dev.lob.nz/media/catalog/product/cache/1/small_image/228x228/9df78eab33525d08d6e5fb8d27136e95/i/m/img_20250610_093235921.jpg)
$4.00BrewMaster Red Wine Yeast [Ruby] 7g
Reveals thiols resulting in varietal complexity and aromatic freshness. RUBY™
Instructions: Add contents to up to 25L juice.
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$25.00Wyeast - Dry White/Sparkling Wine Yeast - Strain 4021
Species: Saccharomyces bayanus
Profile: Used in many white wine fermentations and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in making sparkling wine. Low foaming, excellent barrel fermentation, good flocculating characteristics.
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$25.00Wyeast - Red Wine Yeast - Strain 4028
Species: Saccharomyces cerevisiae
Profile: Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.
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$25.00Wyeast - Fruity White Wine Yeast - Strain 4242
Species: Saccharomyces cerevisiae
Profile: Produces extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft.
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$25.00Wyeast - Italian Red Wine Yeast - Strain 4244
Species: Saccharomyces cerevisiae
Profile: Rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties.
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$25.00Wyeast - Summation Red Wine Yeast - Strain 4267
Species: Saccharomyces cerevisiae
Profile: Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinous. Well suited to higher sugar content musts.
