Wine Yeast (Red, White or Sparkling)
₹100 – ₹1,100
Ideal for Home Brew wine in Indian climate. Choose between strains of yeast
- Red wine,
- White/Dry wine
- Sparkling wine yeast.
Discounts are available for bulk packs
Alcohol wine yeast aka Saccharomyces cerevisiae yeast. Ideal for fermenting fruits, grapes (Bangalore blue, green grapes, red grapes) to achieve high alcohol wine in India. These are dry wine yeast with high alcohol (13-15%) and high-temperature tolerances (20-35 C) making them suitable for Indian conditions as compared to low-temperature European conditions. Unlike Bakers yeast, wine yeast will be slower, which will allow you to get the complex phenols and flavonoids needed to make something clean and crisp.
Use 1.5kg of Indian grapes per liter of wine. No need to add wheat of egg white with this yeast as it automatically clears and makes a lovely wine with boutique flavors. 5gm is suitable for about 10 liters of must(grape juice). 20gm is suitable for about 30-40 liters of grape juice. 75gm is suitable for 200liters and used by winery.
0.5-1gm per liter. Add 2gm of whole spices like cloves and cinnamon to augment the taste. Also, refer to this guide to troubleshoot your wine faults. Fermentation typically takes about 30 hours to start.
Note: Try using raisins instead of sugar to increase the alcohol content. Raisins help to get a full-bodied wine with better taste and mouthfeel.
1. Red Grape wine (ideal for high tannins and phenolic wines with a full body and bouquet of flavors) Use a 28-day traditional fermentation process for best results. Bangalore blue and other indigenous grapes from India that are black, sour, with seed and having a thick skin are ideal for homemade red wine.
2. Dry wine (white wines and sparkling wines from Table Grapes (green). Adding a bit of potassium sorbate/stabilizer will help you achieve the traditional sweet). If you are using India Grapes without seed, then use a blender to juice out the grapes otherwise grapes need to be put in a large bag and juiced out.
3. Sparkling wine yeast: Ideal for the much converted bubbly effervescent wines a.k.a. Champagne. Possible substitutes ec-1118
Methanol a.k.a. wood alcohol is generated from fermenting wood, pectin, skins of fruits, and distillation. There is a simple WHO-approved test to check for dangerous levels of methanol. The various strains of brewer’s yeast aka Saccharomyces cerevisiae that we stock will produce ethanol by fermenting glucose (grape sugar), maltose (grain sugar) and fructose (fruit sugar). Methanol is a toxic byproduct of fermentation, but its levels are so low that unless you distill your home brew, you should be safe. If you still want to test for methanol levels, please refer to this document.
Diamond: Chemically these are Potassium Tartrate crystals, at the bottom of the wine bottles. Wine with excessive levels of tartaric acids tend to exhibit these diamond/ sugar like structures during aging. The best way to get rid of them is to cold crash (24 hours at 4o C) and then bottle. It is a sediment in the bottle and does not affect the sensory perception in any other adverse way. One of the reasons expensive wine bottles have a dimpled base is that these crystals are stuck to the dimple structure at the bottom and are not poured out in the wine glass.
Hooch is a crude American term for any unfinished, freshly fermented wine or alcoholic beverage. It has a negative connotation because the product is often homemade with primitive fermentation techniques and hence equivalent to Desi Daru (देसी दारू) As per excise department, it is also categorized under the same category.
Toddy is the Indian term for Indian country/village wines which are not made from a traditional recipe i.e. not following a European grape wine recipe or a British/American apple cider recipe. This Indian traditional alcoholic beverage has a variety of medical, religious, psychological, and even psychedelic effects. Like the Native American Indian culture, Toddy making is acceptable (or overlooked by authorities) as part of a traditional religious and cultural practices. We tried to map a few on this map of India.
Wine on the other hand, is a more refined sophisticated beverage that can be bottled and stored. Hooch and Toddy needs to be consumed within a day or two or it will become too sour and dry for consumption. They typically take 4-8 weeks to make compared to 2-3 days for toddy. Most wines are aged for 6 months to two years before it is ready for serving while country beer/hooch/toddy are served fresh.
A 5gm of wine yeast costs 100/- and is good for about 5 Liters (6.5 bottles of 750ml each). Wine yeast can produce 15-17% alcohol in 3 days and is recommended for most beginners. We also deliver it all across India via our courier partner India Post. If you buy bulk packets of 25gm or 100gm, you can save upto 40% on the price of the yeast.
The beer yeast on the other hand costs 175/- for 5gm and is good for about 10 liters or 30 pints of ale beer.
Bread yeast is selected to leaven (raise wheat based dough), produce a lot of CO2 in a life span of 4-6 hours and die off. Wine yeast is created in a lab and selected for its ability to produce high alcohol in adverse conditions (like no oxygen, low pH/acidic environment and high sugar concentration). Yes you can ferment ethanol with bread yeast, but to make quality wine you would need a special wine yeast.
Wine yeast will produce high ethanol (ferment dry without residual sugar or sweetness), does not produce off flavors and bring out the best color and aromas from your grapes and fruits. For more details, please refer to this tutorial
Yeast is essential for wine making, without yeast you will have only sweet juice and not wine. Yeast will convert sugar into ethanol alcohol and CO2. Some traditional wine makers don’t add yeast, but that does not mean that they made wine without yeast. What they did was use the natural yeast from the skin of they grapes for their fermentation. This technique is called wild fermentation and requires a biome to be established so that the right strains of micro organisms dominate the white deposit on your grape skin.
Wine making is like any fermentation or curd making. If you add too much jaman (curd starter culture), then your milk will turn into curd faster, but there will be no other perceivable change in your final product. However, if you don’t add enough starter culture, then the milk will spoil. Similarly, wines require a dosage of yeast. If the active yeast cell count is too low, you will be prone to spoilage. However, adding too much yeast will only lead to faster fermentation and no other change. The yeast will finish their job fast, settle at the bottom and will be raked off.
Adding too much yeast nutrients or DAP is serious. It is a chemical and use of more than 1gm per liter is banned in USA.
Typically 4-12 days but it depends on a lot of factors:
- Fermentation temperature. Higher the temperature faster the fermentation is (but beware of the off-flavors produced in yeast fermented at above 25 degrees Celsius)
- Yeast dosage. although 1gm/liter is recommended. Increasing it to 3gm/liter can produce wine in 2-3 days (50% reduction in time)
- Availability of yeast nutrients. Grape and fruit juices don’t have enough natural proteins for yeast to multiply fast. Adding 0.5-1gm per liter of yeast nutrient is sufficient to establish a healthy yeast colony and fast fermentation. Mead is notorious for being slow to ferment and produce nail polish like off-notes because of a lack of nutrients.
- Sugar concentration: 18-25% w/v of sugar concentration is ideal for fermenting with wine yeast. However higher the concentration, the more time it will take for the yeast to finish its job and produce ethanol.
Yeast is a living creature which is shipped in dormant condition. So like any organism they have a shelf life from 3 days to 24 months. It is always important to buy yeast from a reputable store and ensure that it is kept in a cool dry place (away from sunlight and not in freezer). Using bad yeast means that all the effort you put in making the home brew will go to waste. There are Four kinds of yeasts used in home brews.
- Dry Yeast (like the ones sold at arishtam) They have an 18-24 month shelf life.
- Commercial Liquid Yeast: which has a shelf life of 1 week. If you are buying imported yeast, it might be difficult
- Self-propagated cultures: You could take some yeast sediment (trub) from your previous batch, wash the yeast, and maintain the culture. As long as you are able to keep it in the refrigerator and feed it every 3rd day, you can keep it for years.
- Slants: Seasoned pro home brewers are able to maintain their own slant bank in agar medium for 3 years by freezing them. Too. Home oven-dried yeast is usually able to survive 1 month of storage.
Yeast is the single-celled microorganisms that are responsible for fermenting sugar (maltose, glucose, fructose, sucrose, etc.) to ethanol. In the absence of oxygen, these yeasts do the transformation which converts your grain/fruit into a beverage. Yeast nutrients, on the other hand, are food for the yeast. on their own nutrients achieve nothing more than making a comfortable home for the yeast to function at its best capacity. Yeast energizer, on the other hand, is an SOS remedy needed to recover from stuck fermentation or incomplete fermentation or excessively low-temperature fermentation which can make yeast sluggish.
- Use extra yeast (3gm per liter will ferment twice as fast as 1 gm per liter. With turbo yeast you can ferment 18-20% in 3 days.
- Maintain temperature between 20 to 25 degree Celsius
- Add little quantity of sugar syrup daily rather than all at once. If your recipe calls for 210 gm of sugar per liter, add 70 gm daily for 3 days rather than 210 gm on first day. This will prevent the dehydrating effect of sugar from slowing down the yeast metabolism.
- Always hydrate the yeast for 15 minutes at room temperature water (less than 30 degree Celsius temperature) so that it hits your wine running.
If you still have a question, write in the comments section and we will get back to you.