yeast supplier wanted

[Ian...]

Can anyone point me towards an online yeast supplier for wine please? I dont find these small sachets economical with postage added. A tub would be better value but I have trawled the net and cant find anything without exorbitant postal charges.
Many thanks
Ian

 

[chrig]

Do you have any specific yeasts in mind? Most home few shops will sell tubs of general purpose wine yeast in various sizes.

 

[Ian...]

Just a general wine yeast would be fine but I live out it in the sticks and the nearest home brew shop is over 30 miles away.
Thanks

 

[godfrey]

Have you considered saving the lees / slurry or washing your yeast when you rack

you could just keep in in the fridge for a few weeks before pitching

I recently read here a member reused his yeast slurry after several months in the fridge

you can also freeze it for longer periods

there are plenty of guides for washing and freezing yeast :thumb:

 

[Ian...]

Thanks Godfrey, that's definitely worth considering. I'll look into it.

 

[Tim_Crowhurst]

http://www.the-home-brew-shop.co.uk/aca ... Yeast.html
http://www.thehappybrewer.com/what-we-s ... easts.html
http://www.thehomebrewcompany.co.uk/yea ... 62_65.html
http://www.balliihoo.co.uk/wine-yeasts-c-10_32.html

All these sell pots of general purpose wine yeast.

For the sachets, the postage doesn't really change if you buy two or twenty so I tend to buy a load at a time. It's generally a good idea to have some spare sachets of champagne or restart yeast anyway, in case of stuck ferments.

 

[Chippy_Tea]

Young's Brew Super Wine Yeast Compound 60g

£3.90 free post :thumb:

http://www.ebay.co.uk/itm/Youngs-Brew-S ... 565508fa0d

 

[Ian...]

Thanks folks
Ian

 

[zalastar]

I've been using Young's Dried Active yeast for a while now, 7 brews under my belt and hardly made a dent in the pot. This is available from most HBS or online suppliers (mine is currently beyond it's sell by date and still working well too).

Having said all that I am going to switch to the Young's super wine yeast compound as it contains Bentonite and so far all my attempts to use Bentonite separately have ended in disaster with great lumps of clay that can't be used.

 

[bobsbeer]

You would make better wine with more specific yeast strains for the style, so better to buy loads at a time or re use the slurry. Bentonite should be mixed with warm water and beaten like an egg before adding. That way you don't end up with lumps

 

[zalastar]

I need to work on my Bentonite technique, I've tried a few times to use it and, although I do get some slurry that I can pitch in, I still end up with lumps of clay. I've tried warm water, mini whisks and leaving it for the indicated 15 minutes between stirrings but can's get rid of the lumps (reminds me of me mum's gravy from when I was a kid )

Anyway, apologies for thread hijacking.... as BobsBeer says specific yeasts for specific brews is the best way to go but Young's seem to do a good general yeast that produces a reasonable end product

 

[godfrey]

I have been using Vintners Harvest SN9

it's a pretty good all round champagne yeast will go up to 18% :drunk:

also very little foam and very fast clearing

this is great for me as I like my wine dry :thumb:

 

[Kirk]

Where exactly are you as in which town?
Places like Wilkinsons sell general wine yeast and a the odd chemist as well.
It doen't have to be a specific home brew place for some of the items to get you over a hiccup.

 

[goodolpete]

I have been using Vintners Harvest SN9

it's a pretty good all round champagne yeast will go up to 18% :drunk:

also very little foam and very fast clearing

this is great for me as I like my wine dry :thumb:

The Vintners website says this if you're adding nutrient:
Each Vintner’s Harvest wine yeast sachet contains all thirteen of these essential trace vitamins, minerals and co-factors to ensure that yeast remain at optimum health during the fermentation process. You may still need to add DAP, in situations where there is insufficient nitrogen or phosphorous provided by the fruit ingredients. The quantity of DAP to use will vary depending on the quantity of fruit used, but will generally be between 7-15 grams per 23 litre fermentation. For ultimate quality delay DAP addition until day 2 to ensure yeast is forced to assimilate available amino acids from the fruit.

 

[godfrey]

The Vintners website says this if you're adding nutrient:
Each Vintner’s Harvest wine yeast sachet contains all thirteen of these essential trace vitamins, minerals and co-factors to ensure that yeast remain at optimum health during the fermentation process. You may still need to add DAP, in situations where there is insufficient nitrogen or phosphorous provided by the fruit ingredients. The quantity of DAP to use will vary depending on the quantity of fruit used, but will generally be between 7-15 grams per 23 litre fermentation. For ultimate quality delay DAP addition until day 2 to ensure yeast is forced to assimilate available amino acids from the fruit.

that would be great if I was pitching from the packet
fact is I pitch the slurry from the previous batch
and when I was pitching from the pack I only used half a teaspoon
as I know the yeast colony will double every few hours
so I am prepared to wait a few hours more for my batch to finish