Ingredients for Beer Brewing & Wine Making

This blend of lambic cultures produce beer with a complex, earthy profile and a distinctive cherry pie sourness. Aging up to 18 months is required...

A classic strain for brewing Belgian dubbel or Belgian tripel. This Abbey strain produces a nice balance of complex fruity esters and phenolics, m...

This alcohol-tolerant strain produces complex and well-balanced Belgian Abbey-style ales. Banana and fruit esters are complemented nicely with mi...

This blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions. At...

Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommen...

Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulphur production. Use additional nutrients for mead ma...

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” cha...

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian ...

Wyeast Beer Nutrient Blend is a custom blend of vitamins, minerals, and micronutrients required for yeast cells to carry out an orderly and complet...

Add ½ teaspoon per gallon of wine must to stimulate fermentation. Contains Diammonium phosphate, yeast hulls, magnesium sulphate, & Vitamin B ...

Diammonium Phosphate (DAP) - A source of nitrogen for yeast. Use .5 - .75 grams per gallon (1/2 tsp per 5 gallons) of must to aid yeast and help re...

Yeastlife Extra is a powder yeast nutrient based on readily available sources of nitrogen blended with additional amino acids, minerals an...