Consumables

Dextrose commonly known as brewing sugar is a naturally occurring form of glucose. Dextrose is 100% fermentable and is quicker to dissolve than whi...

A 100% fermentable sugar also known as corn sugar. Dextrose is normally used instead of white sugar as it is easily dissolved and is a natural form...

A multi-purpose strain with a very neutral sensory impact, suitable for most wine style but especially white, blush and sparkling wines. This fast ...

A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust,...

Queen Glucose Syrup is made using high quality corn and it is gluten free. Ideal to be used as a sweetener in drinks or as a substitute for sugars ...

A white wine strain for making both dry and sweet wines, and also rosé  wines. This moderate fermenting yeast is also perfectly suited to making co...

A highly aromatic strain suitable for white & rosé  wines, this moderate fermenting yeast confers fragrant aromatics esters to the wine which e...

Lalvin EC-1118 is the original ‘prise de mousse’. It was isolated in Champagne and its use is validated by the Comité Interprofessionnel du Vin...

A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, we...

A strain suitable for red wines which enhances body and mouthfeel, develops complex fruit flavours/aromas, and promotes structure and longevity. Th...

This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended f...

A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments w...

A strain suitable for red wines, especially those intended to be light, fresh and fruity. This moderate fermenting strain produces soft, velvety-sm...

Add to fruit wines for a healthy ferment. Citric acid is the preferred acid for balancing sweetness in fermented wines. Dosage: 1 gram per litre or...

Add to fruit wines for a healthy ferment. Citric acid is the preferred acid for balancing sweetness in fermented wines. Dosage: 1 gram per litre or...

Potassium Metabisulphite in a pressed form. Has an array of uses. Vintners can use these to sterilise must or crush, particularly on small batches ...

A white wine strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good bod...