Products

Sold Out $ 4.74

The True 'Soar' winged corkscrew is easy to operate resulting in a properly uncorked bottle every time. It has a wire worm that smoothly pierces the cork without shredding it and extracts the cork in one piece. The head of the corkscrew has a built-in bottle cap opener and the chrome finish will keep it looking great for many years.
Height: 6.63in (16.8cm)

Width: 2.38in (6cm)

Thickness: 1.44in (36.5mm)

Material: Chrome-plated metal

$ 1.70

Yeast Energizer is a powerful yeast booster for a faster and more complete fermentation in beer, wine and cider. It not only provides vital nutrients and yeast food, but it also contains yeast hulls, or yeast ghosts, which possess the amazing ability to re-start ‘stuck fermentations’. The use of yeast energizer is important in not only treating stuck fermentations but to also prevent them especially in undesirable fermentation conditions.
Diammonium Phosphate (DAP)
Springcell (Yeast Hulls)
Magnesium Sulphate
Vitamin B Complex
Key Benefits:

- Insures a complete fermentation
- Enhances yeast population growth
- Improves fermentation in temperatures that are too cold or warm
- Prevents stuck fermentation
- Improves fermentation in recipes with high sugar
- content or low nutrients
- Creates a healthy yeast population which reduces the risks of contamination
- Prevents a sluggish fermentation
- Reduces the production of off-flavors produced by unhealthy yeast and sluggish fermentations
- Improves the alcohol tolerance of the yeast

When To Use Yeast Energizer:

- When using high quantities of sugar in a recipe
- When ingredients are low in natural nutrients
- When fermentation temperature can not be kept in the ideal range
- When a stuck fermentation occurs or when fermentation is unusually slow

Directions:
Use 1/2 tsp (2.5mL) per 1 US gallon (3.8L) to stimulate fermentation. Aerate and apply heat if necessary.

$ 1.51

Yeast nutrient for all beer, wine, cider and fermented beverages. Contains food-grade urea and diammonium phosphate for improved yeast health and performance resulting in higher quality beers and wines. Can also be used to make kombucha, sauerkraut or other fermented foods to improve the health of yeast and bacteria cultures.
Ingredients: Food-Grade Urea, Diammonium Phosphate
Use 1 tsp per 1 US gallon and adjust as needed based on nutrient content of ingredients.

Sold Out $ 6.45

Authentic Bulgarian-style yogurt culture that produces a deliciously rich, creamy and tangy yogurt. This specific culture blend creates the tangiest type of yogurt like those of traditional Eastern Europe. It produces the thickest texture of the various yogurt cultures and sets in half the time. It can also be used in Italian-style cheeses where a more tangy flavor is desired. Each packet contains 10g probiotic yogurt bacteria and will set 1qt to 1 gallon of milk and can be recultured. Certified Halal and Kosher. Gluten and soy-free. Gelatin-free. No preservatives or color added.
Culture Contents: Lactose, S. thermophilus, L. bulgaricus, Bifido lactis, L. rhamnosus

Net Weight: 0.35oz (10 grams)
Yield:
Each packet will set 1 to 2 quarts (.95 to 1.9L) of milk.

Directions:
Heat 1 to 2qt (1 to 2L) of milk at 176-180F (80-82C) and cool to 105-113F (41-45C). Add culture to milk, mix well and add to a yogurt-maker or insulated container. Let sit for 5 to 7 hours at room temperature. Refrigerate when ready and keep refrigerated. For a firmer yogurt, add 3 tbsp milk powder per 1qt milk before heating.

Storage:
Keep packages in the freezer. They will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Sold Out $ 6.45

This yogurt direct set culture produces a sweet, creamy and rich yogurt. It can also produce a delicious Greek-style yogurt by draining the whey from the finished yogurt with butter muslin cloth which is available separately. Each package contains 5 individual packets. Kosher certified.
Lactose, dry milk powder, (ST) Streptococcus thermophilus, (LB) Lactobacillus delbrueckii subsp. bulgaricus, (LA) Lactobacillus acidophilus, (LBL) Lactobacillus lactis, Bifidobacterium lactis, autolyzed yeast.
Yield:
Each packet will set up to 2 quarts (1.9L) of milk.

Directions:
Heat 1 quart (0.95L) milk to 185ºF (85C) and cool to 112ºF (44C). Pour into an insulated container (or Yogotherm). Add 1 packet starter culture, let rehydrate 2 minutes then stir. Cover and let set at 110-112ºF (43-44C) for 6-12 hours or until thickened to desired consistency. For a thicker product, add 1/4 cup (59mL) of dry milk powder prior to adding your culture. To make a Greek-style yogurt, simply take your finished product and drain it for 2 hours in 2 layers of butter muslin cloth which is available separately.

Storage:
Keep packages in the freezer, they will last up to 2 years if stored properly.

Refrigeration:
This item should be stored in the freezer for maximum quality. It does not require an ice pack during shipment but it can be purchased separately. Freeze items upon arrival for highest quality and shelf-life.

Sold Out $ 7.02

Red 'Zinfandel' adhesive wine bottle labels. Each label measures 4in long and 3in wide. Pack of 30.
Label Style: Zinfandel (Red)

Length: 4in (102mm)

Width: 3in (76mm)