Wine Making
Yeasts ferment sugars to produce alcohol but to do this they need some trace minerals which are present in grapes but not in most other ingredients.
In order to enable them to work effectively is important that these minerals are added in the form of a yeast nutrient.
-
Nutrivin
£1.85More information
Nutrivin will provide a kick start to your yeast by enabling it to access some key nutrients which allow it to spring into action & which with the correct temperature & the sugars provided in the must will be sufficient to facilitate a high speed strong fermentation.
This wine yeast nutrient is a carefully formulated blend of soluble, inorganic salts, vitamins and amino acids.
Add Nutrivin to the must when pitching yeast in the amounts recommended in the wine recipe.
50g tub. -
Tronozymol - 100g
£2.70More information
This well-known product, the original "yeast energiser and nutrient salts", was developed by Harold Ritchie in the late 1960's and it is still very much in demand.
It provides the perfect balance of minerals and vitamins for healthy yeast growth.
It ensures an even fermentation until the must has fermented out.
It ensures the highest possible alcohol content.
It helps to avoid troublesome stuck fermentations.
It is the perfect aid to 'quick wines' when rapid fermentation is essential.
Sufficient for up to 100 litres of wine. -
Tronozymol - 200g
£4.25More information
This well-known product, the original "yeast energiser and nutrient salts", was developed by Harold Ritchie in the late 1960's and it is still very much in demand.
It provides the perfect balance of minerals and vitamins for healthy yeast growth.
It ensures an even fermentation until the must has fermented out.
It ensures the highest possible alcohol content.
It helps to avoid troublesome stuck fermentations.
It is the perfect aid to 'quick wines' when rapid fermentation is essential.
Sufficient for up to 200 litres of wine. -
Vitamin B1 - pack of 100
£1.90More information
Also known as Thiamine, this is one of the vitamins needed by yeasts to reproduce.
It occurs naturally in sufficient quantities in grapes and many other fruits, but is largely destroyed by sulphur dioxide.
If a must has been heavily sulphited more B1 should be added once the sulphur has been dissipated.
It is also recommended to use these in flower wines.
One 3mg tablet is sufficient in 4.5l of must. -
Youngs Yeast Nutrient
from £1.10More information
When used at a rate of one level teaspoon for each gallon of wine this nutrient provides nourishment to the yeast helping it to achieve a rapid and complete fermentation.
100g/500g Tub
