Why Choose Lalvin EC-1118?. Inoculation Rate: One 5g sachet makes between 4.5L-23L of sparkling wine. Final Product: Wine Material: Powder Colour: Multicoloured Unit Type: kg. Key Features Grape Variety Pairing: Infuses fresh floral aromas to neutral varietals and high-yield grapes.
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Key features: to replace the traditional rice wine production from cultured yeast, can also be added to the traditional koji blended wine production. Easy to use, reduce labor intensity, can effectively prevent rancidity of rice wine, wine quality stability, improve liquor yield.
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High quality: Our yeast is a new generation of high quality materials for brewing rice wine. It is a concentrated yeast distiller with low dosage and convenient use. 1 Yeast powder. Ingredients: rice noodles, Rhizopus.
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Easy to use, reduce labor intensity, can effectively prevent rancidity of rice wine, wine quality stability, improve liquor yield. Scope: for a variety of rice wine brewing. Key features: to replace the traditional rice wine production from cultured yeast, can also be added to the traditional koji blended wine production.
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23 litre of ginger white wine, dry style. Crisp on the palate and intense in fruity flavour. So when you have that first taste of your finished wine, it’s not only light and refreshing, but also beneficial to your health.
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The kit is based on the dried lemon powder blended with specially selected herbs to produce a fresh and crisp wine with citrus and delicate spicy aroma of the lemon fruit which will bring amazing style and flavour to your food.
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Lalvin 71B is a wine yeast for nouveau-style new wines. Theoutstanding yeast for use with both red and white juice concentrates. Excellent for use with whites, roses, and nouveaus like Beaujolais. Limits phenol extraction and may neutralize up to 40% of malic acid, producing smooth rounded "nouveau" wines that will mature quickly.59°-89° F (15°-30°C) Alcohol Tolerance: 14%.
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15 °C lagern. Ihre hervorragende Anpassung auch an die ungünstigsten Umgebungsbedingungen (sehr niedrige pH-Werte und Temperaturen) ermöglicht eine schnelle und vollständige Umwandlung des Zuckers, ohne dass unerwünschte Verbindungen als Nebenprodukte entstehen.
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