|Yeast Strain:||Sweet Mead Yeast (WLP720)|
|Alcohol Tolerance:||High (10 - 15%)|
|Optimum Fermentation Temperature:||70° - 75°F|
|Cell Count:||75 - 150 billion cells|
|Net Volume:||1.18 fl oz (35mL)|
Each vial of White Labs liquid yeast is designed to be used directly in 5 gallons, hence the term 'pitchable yeast'. Each vial is equivalent in cell count to a pint starter, or 75-150 billion cells. One vial will usually start fermentation in 5 gallons in 5-15 hours at 70°F. If a faster start is desired, or if initial gravity is over 1.070, we recommend a 1-2 pint starter be made. If a starter is made from a fresh vial, one vial can be added directly to a 2 liter starter, which in 2 days will grow to approximately 240 billion cells, to achieve a pitching rate in 5 gallons of of 1 million cells per 1mL per 1° Plato (with a 12° Plato beer).
Store in refrigerator until use, do not freeze. Remove 2 hours prior to addition and let warm to room temperature (~70°F). This makes re-suspension in the vial easier, and prevents a temperature shock when added to wort. Remove the shrink wrap on cap, shake the vial well to re-suspend yeast, and open cap carefully. Pour into fresh, aerated wort (by shaking fermentor for 15 minutes or injection though an aeration stone) at 70-75°F. The first sign of fermentation will be a raised airlock, then wisps of foam will start to cover the top of the wort. A full, thick krausen will be evident 1-2 hours after this. Be careful to leave enough head space in the fermentor, or use a blow off tube because some fermentations will be very active, and it is not unusual for a 5 gallon fermentation to blow the airlock off a 6.5 gallon fermentor! When fermentation activity subsides, check the gravity. If fermentation is complete, bottle the beer or transfer the fermentor to 40°F for 1 week to cold condition. Bottling or transfer to cold should take place 14 to 30 days after brewing.
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|
|Contents:||Potassium Sorbate (C6H7KO2)|
A blend of the primary acids found naturally in grapes and other fruits (citric, malic and tartaric acids). Acid blend can be added to beer, wine or cider for various applications. Acids are an important part of the fermentation, flavor and storability of fermented beverages. Proper acid levels can inhibit bacterial growth, enhance flavor and improve aging.
|Acid Ratio:||Citric Acid: 45%
Malic Acid: 45%
Tartaric Acid: 10%
One teaspoon per gallon (1.3mL per 1L) increases the total acidity by .1%.
Typically used to supplement acids when using low acid fruits such as apricots, mangos, figs, strawberries, peaches and plums.
Yeast nutrient is critical for vigorous and complete fermentations that result in the greatest tasting beers or wines. The addition of yeast nutrient creates a healthier yeast population and improves fermentation behavior. A strong yeast population dramatically enhances the flavor and character of all beers and wines.
- Minimize negative or ‘off’ flavors
- Produce a larger and healthier yeast population
- Improve fermentation of higher alcohol beers and wines
- Create consistent, vigorous and complete fermentation resulting in better tasting beers and wines
40% Dipotassium Phosphate
40% Diammonium Phosphate
10% Yeastade (Powdered Yeast. Contains polypeptides, lower molecular weight peptides, and amino acids. Contains no living yeast)
10% Magnesium Sulfate
Use 1 teaspoon per 1 US Gallon (5mL per 3.8L)
- 4oz can treat up to approximately 20 US gallons (75.7L)
- 1lb can treat up to approximately 80 US gallons (303L)
Usage varies depending on taste and original tannin content of juice or wine. Tannin may be used to supplement low tannin fruit or to add balance to overly sweet wines.Average Use:
White/Rosé Wine: 1/4 teaspoon/1 US gallon
Red Wine: 1/3 teaspoon/1 US gallon
Fruit Wine: 1/2 teaspoon/1 US gallon
|Ingredients:||Sodium Metabisulfite (NaS2O5)|
|Volume:||2.2 US fl oz (65mL)|
|Contains:||Chitosan solution (crustacean, sulfites), silica solution|
|Allergy Declaration:||Chitosan is derived from crustacean.|