Wine Yeast – 15% Alcohol 5L

Stains to ChooseRed wine yeast (for Black Grapes, Jamun, Beet root and Red wine from fruits with High Phenolic Content) 10-13% AlcoholWhite/Dry wine yeast (from Green Grapes and Fruit Wine, can be used for Honey as well) Sparkling wine yeast (for high alcohol 15-17% and Mead/Cider Wine)Why Choose Arishtam Wine Yeast?Stop using baker’s yeast, which infuses bready notes and makes only bitter or extra sweet low-alcohol wine. Use Premium quality Brewer’s yeast to make a fine wine with 13-15% ALCOHOL.Arishtam Wine Yeasts are designed for Indian Climate conditions, so you can make wines at home with ease.“Quality Ingredients make Quality Wine”, our wine yeast is carefully selected and tested to ensure optimal performance, providing you with consistent and reliable results. Whether you’re a beginner or an experienced brewer, our wine yeast is perfect for all levels of expertise.We offer a wide range of wine yeast strains to suit different wine styles and preferences. From red to white, dry to sweet, and everything in between, you’ll find the perfect wine yeast for your unique brewing needs. Our wine yeast is sourced from reputable suppliers and is guaranteed to be of the highest quality.Our wine yeast is easy to use, making it perfect for home brewers in India. Simply follow the instructions provided, and you’ll have a smooth and successful fermentation process. Our wine yeast is also compatible with various brewing methods, allowing you to choose the one that suits your preferences. If you face any difficulty do not hesitate to reach out to us.                             Wine and Alcohol making Made Easy with Arishtam, Home-brew Supply Store in India! DosageUse 1.5kg of Indian grapes per liter of wine. No need to add wheat or egg white with this yeast as it automatically clears and makes a lovely wine with boutique flavors. 5gm is suitable for about 5 liters of Must (Grape juice). Add 2gm of whole spices like cloves and cinnamon in 1 liter Must to augment the taste. Also, refer to this guide to troubleshoot your wine faults. Fermentation typically takes about 30 hours to start. These yeast stains are Saccharomyces Cerevisiae Yeast carefully selected for alcohol production in wine.Note: Try using raisins (kishmish) instead of sugar to increase the alcohol content. Raisins help to get a full-bodied wine with better taste and mouthfeel.Alcohol wine yeast aka Saccharomyces Cerevisiae Yeast for homemade wine & Christmas red wine. Ideal for fermenting Fruit Cider, and Grapes (Bangalore Blue, Green Grapes, Red Grapes) to achieve high-alcohol wine in India. These are dry wine yeast with high alcohol (15-17%) making them suitable for Indian summer conditions as compared to low-temperature European winter yeasts. Unlike Bakers yeast, wine yeast will be slower, which will allow you to get the complex phenols and flavonoids needed to make something neat and crisp.For details on the various types of yeast refer to the tab strains. For other questions, refer to the tab FAQs.Shelf LifeAll Yeast in Arishtam has 6-12 months of shelf life left. We pack in metalized pouches and multi-layer packing so that the yeast arrives fresh. Please hydrate the yeast in sugar water (room temperature not hot water) before use. You should see bubbling in 24 hours and in 7 Days wine alcohol should be ready. Proper wine takes 7 days to ferment, 20 days to clear naturally and should be consumed after 3-12 months.This wine yeast has a profile very similar to Lalvin EC-1118 & Red Star wine yeast. So your recipe can be easily used for these brands.Aging & Cellar WineSweet wine can be consumed a week after fermenting. Cold crash to improve clarity. Sparkling wine takes a month to preferment and clears up naturally. However dry wines need 3-6 months for the harsh tannins to mellow down and wine to turn beautiful. Please be patient. If you are making a Cellar, then do maintain the temperature below 25oC else aging will not improve the flavors of wine.ClarityThis is a high-flocculation brewer’s yeast, so wine will clear naturally. However, we recommend using Pectinase, Bentonite, and Isinglass for better clarity. You can also buy them at the Arishtam shop, and the product link has details on its Dosage and Method.BottlingWine is a luxurious product for the cultured. Hence, it is important to pack them well. For Still Red Wine, we recommend that you use wine cork and corker for best results. A nice label can be printed on a digital printer and pasted on the bottle to get a nice professional look. Remember when it comes to food, we consume through our eyes before food or beverages even touch our lips. So the presentation is important.Common Mistakes in Wine MakingSourness: It is a sign of Oxidation. Remedy: Don’t open your container daily. It will only oxidize your alcohol and make it vinegar-like sour. Use an airlock to vent out.Hazy/Cloudy: Lack of Clarity in wine is usually a result of improper aging. Store the wine in a proper fermenter and rake it to remove sediments.Sweetness: Bewer’s yeast will automatically convert Sugar into alcohol. Just make note of your total starting sugar (fruit added sugar is less than 200gm per liter). If your wine is too sweet, dilute it with a bit more fruit juice so that the fermentation restarts and sugar is consumed.Bitterness : This is usually the result of grape seeds being crushed in the mixie blender or adding of stems and non-fermentable material along with grape juice.Bready Notes: If your wine is sweet and has bready notes then most likely you have used Baker’s yeast instead of brewer’s yeast.Identifying a Good Brewer’s Yeast?It is not bought from a bakery ingredients store.It preserves the flavors, phenols, and aromas of the fruit/grapes.It acts slowly (baker yeast leavens dough in an hour, wine yeast makes wine in a week/month), so that the wine flavors are perfectly preserved and not bubbled away.It has high Flocculation, which means that yeast sediments on its own without leaving any bready notes.IT HAS HIGH ALCOHOL TOLERANCE ~15%