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Nutrients

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    Promotes healthy fermentation by providing yeast with essential nutrients.

    Adding yeast nutrient lessens the chances of stuck fermentation.

    • CA$5.75

    Score: 5.00 (votes: 1)
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    Yeast energizer can by used in Beer, Mead, or Wine, and is used to ensure a strong fermentation or start a stuck fermentation.

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

    • CA$3.00

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    Also known as DAP.  A good source of nitrogen.  Required in meads and some musts that need extra nitrogen for a strong fermentation. Common Dosage 1g/L
     

    • CA$6.75
    • CA$265.00

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    One of our most popular complete yeast nutrients, used to prevent stuck or sluggish fermentations. 

    This is the superfood that was originally developed by Lisa Van de Water; she believes that it contains less DAP than most other nutrients on the market.

    Dosage: 10g/22.68kg red grapes, 20g/23L of white juice, add 1/2 at the beginning and 1/2 halfway through fermentation. 35-70g/ HL

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    • CA$495.00

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    Fermaid® O is an autolyzed yeast nutrient with a very high content of organic nitrogen (amino acids). It is formulated without DAP. Application has been made for organic certifi cation. 

    Dose: 25gm/hl

    • CA$13.00
    • CA$631.25

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    Go-Ferm® is certified organic by OMRI. It is a natural yeast rehydration nutrient con­taining a balance of micronutrients. It was developed to enhance kinetics and thereby potentially avoid problem fermentations. 

    Infusing yeast with these es­sential nutrients arms them against ethanol toxicity and optimizes nutrient availability to the rehydrating yeast culture. The result is fermentations that finish stronger. 

     

    Dosage: 30g/HL

    • CA$8.15
    • CA$427.80

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    Lallemand introduced this natural yeast derivative nutrient for use in white wine production after an extensive three-year research program. 

    When added to the juice at the onset of fermentation, Opti-WHITE imparts anti-oxidative properties that work synergistically with SO2 allowing the winemaker to potentially lower the SO2 dosage. 

    Opti-WHITE may also be added in the last stages of alcoholic fermentation to help bring out flavor profiles often associated with aging on lees.

     

    Dosage: 30-50g/HL at beginning of fermentation

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    • CA$157.30

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    • CA$12.50
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    Opti-RED® is now certified organic by OMRI and is a unique inactivated yeast derivative nutrient. 

    Opti-RED may be used either at the beginning or toward the end of red wine fermentations to obtain fuller bodied, more color stable, smooth palate wines.

    Dosage: Early - 227g/ton, Later - 20-30g/HL

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    • CA$157.30

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    • CA$12.50
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    Booster Rouge® is a yeast derivative nutrient originating from a specific wine yeast isolated and selected by the ICV.

    When used in red must sourced from hot climates, Booster Rouge wines are perceived as having higher fore-mouth volume and tannic intensity as well as fresher aromatic sensations.

    Booster Rouge complements short maceration premium reds fermented with ICV GRE for mid-palate intensity and fresh varietal aromas.

    Dose 30gm/hl

    • CA$179.00

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    Fermaid® K is a blended complex yeast nutrient that supplies ammonia salts (DAP), free amino acids (organic nitrogen derived from inactivated yeast), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pan­tothenate) and inactive yeast.

    It should be used in combination with Go-Ferm (for yeast rehydration)

    Doseage: 25g/HL or 2lbs/1000gal.

    Winery and quantity discounts are available.

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    • CA$225.00

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    Fermaid C™ is a blended complex yeast nutrient suitable for the alcoholic fermentation of apple juice.  

    INSTRUCTIONS FOR USE: For cider applications, the recommended dose is 30-50 g/hL. It is recommended to split the Fermaid C™ addition; half at yeast inoculation and again at 1/3rd sugar depletion, especially for juice limited in available nitrogen and high sugars.  

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    SPECIFICATIONS The combined provision of ammonium salts and hydrochlorate thiamine (vitamin B1) contained in THIAZOTE® permits: • The multiplication of the yeast population whilst ensuring viability, • Fermentation acceleration, • A decrease in ketonic acid content (the role of thiamine), which is able to bind SO2 . 

    OENOLOGICAL APPLICATIONS In the case of an assimilable nitrogen deficiency in the must, it is essential to add nitrogen in order to ensure yeast multiplication and efficient alcoholic fermentation. According to the must conditions (initial nitrogen content, potential alcohol level, turbidity, etc.) it is advisable to correct the assimilable nitrogen content between 180 and 240 mg/L. 10 g/hL (100 ppm) of THIAZOTE® produces on average of 21 mg/L of assimilable nitrogen. 

    THIAZOTE® can be used on all types of must; white, rosé or red. With regards to optimal fermentation management, it is important to consider that a regular and complete alcoholic fermentation is an essential factor for the successful onset of malolactic fermentation. Available formulations: THIAZOTE®: made of ammonium sulphate and hydrochlorate thiamine (≈ 0.12%). THIAZOTE® SP: made of ammonium sulphate (≈ 49.94%), diammonium phosphate (≈ 49.94%) and hydrochlorate thiamine (≈ 0.12%). THIAZOTE® PH: made of diammonium phosphate and hydrochlorate thiamine (≈ 0.12%

    • CA$112.00

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Items: 112 of 38, per page