Lalvin Sampler Wine Yeast (12 Pack) - Make Wine Cider Mead Kombucha At Home - 5 g Sachets - Saccharomyces cerevisiae - Sold by CAPYBARA Distributors Inc.

This is the standard yeast I always use for any home fruit wine or cider batches and it's served me well. In a nice handy-sized 5g sachet, which is easy to use and will do for brews up to 5 gallons or so. It says you should rehydrate before use. Well, you can, but in my experience, you don't need it. It might take longer but by day 3 or so you'll have a vigorous fermentation each and every time. Quiet and bubbling away with not too much foam, which is nice. This has no problems at all getting going with the fermentation. Even without added yeast nutrient, just the old sugary fluid!

Worked well, easy little packets which I can keep and use in the future. Seem to be doing the trick so far. Early days

I use this yeast a lot to make fruit wines. it also works well making berry or mixed berry wine. it's one of the top Yeast for making fruit wine

Excellent put to use for making plum wine👍🏼

Quite new to this hobby. This video is my second batch using the same yeast after pitching it in the first batch, reusing the settled yeast (yeast cake/lees) by refilling the demijohn after racking off the first batch. I didn’t add any extra yeast for the second batch, and this video is about 6 hours after adding the new must to the demijohn. As you can see, the yeast is berry happy. I did wake the yeast up before pitching it for the first batch, by rehydrating 1g in 2 tbsps warm water for about 20 minutes. (I put it under my turtles basking lamp, temp about 30-35°. It got nice and foamy.) First batch fermented from OG 1.050 to FG 1.000 in about 5 days (pitched 31 December, racked and bottled 5 January) at room temp. I’m waiting for the bottles to carbonate, but so far I’m pleased. Can't wait for this batch to finish. The first batch was kiwi and passion fruit, but as you can see from the video this is strawberry and hibiscus. I'm hoping for a nice, dry, sharp and tangy sparkling beverage.

I've got a friend who's opening a micro brewery. he assured me that this is probably the best starting point for home brewing mead or cider, since it has a low nutrition requirement, high fermentation speed, ability to tolerated a fairly wide temperature range (10-30°C) and restarts a stalled fermentation quite easily. Can't complain my batch was pretty good, it just won't die, so I've been drinking live mead this whole time. So if they can personally I'd consider going with ICV D47 if you can maintain a stable (15-20°C) temperature just because it's got a lower alcohol yield and will probably die off more easily making it easier to stabilise. honestly I kind of wish I bought like a packet of 5. that being said drinking live mead is kind of nice, it's naturally carbonated, it's a pain in the ass off gassing the bottles when I wake up. probably has some microbiotic benefits to. Oh and this has alcohol tolerance of about 18% it doesn't mention it on any more packages so I figured I'd save you a few minutes of googling.

Excellent yeast doesn't leave a very yeast taste. A little fiddly to use as you have to create a starter to get the yeast ready to be introduced to the main brew. Pretty simple really & only needs to be left for about 20 mins before you can use it. Great results & allows a very high alcohol content (there are photos out there of me falling over drunk after a couple or 3 pints). Highly recommended!

Does what it says. Water + sugar + fruit = alcohol ✅

Je recommande. Très efficace.

Excelente producto

Funziona benissimo

Lo mejor para brandy o orujos de frutas diversas. Una apuesta segura para novatos y experimentados

Put in fruit juice, wait a few days for the magic, then enjoy. Easy to use for a first time brewer, couldn't be happier with this yeast. Works great with apple juice, grape juice, apple & blackcurrent juice, have tried it both with and without adding extra sugar and has worked every time.