Yeast, Nutrient & Enzymes

These finings are suitable for use by vegetarians. Learn More

Bavarian Lager

Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Drunkel, Rauchbier and more. Learn More

This top-fermenting wheat beer yeast imparts banana and clove esters balanced with spiced aromas. This yeast produces beers with a silky mouth feel and rich body - classic hallmarks of Bavarian wheat beers.

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Belgian Abbey

Suitable for Belgian Pale Ales and Abbey Ales Learn More

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Belgian Tripel

Suitable for Belgian Tripel Style and Trappist style beers. Learn More

Belgian Wit

Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers. Learn More

A bottom-fermenting lager yeast, engineered to for making European lager and pilsner style beers. This yeast will deliver soft, delicate and well balanced beers with a dry and clean palate.

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Californian Lager

Suitable for California Common and lagers fermented at ambient (ale) temperatures. Learn More

A high ester producing, specialist cider strain which produces a full flavour, revealing the full depth of flavour of your fruit. Produces an exceptionally crisp, flavoursome and refreshing cider.

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Empire Ale

Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more. Learn More

French Saison Ale

Suitable for producing Saisons and farmhouse style beers up to 14% ABV. Learn More

Liberty Bell Ale replaces Burton Ale M79.

Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more. Learn More

Mead

Suitable for all styles of mead. Learn More

New World Strong Ale

Suitable for IPAs, Porters, Russian Imperial Stouts and more. Learn More

A top fermenting ale strain which is ideal for producing classic American style ales. This yeast delivers an exceptionally clean flavour, ideal for when you to highlight the character of your hops.

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This breaks down the fruit cell walls to release the juices. It also gives improved flavor, colour and helps with clearing the wine. This is a natural enzyme and is used in all commercial wines. 85g Learn More

A special strain of yeast designed for cider, apple wine or champagne. 70g Learn More

Converts all the sugars into alcohol. It's important to use a genuine wine yeast strain (as is contained in the kit) as this will help to improve the flavour and allow a sufficiently high alcohol level. Cheaper bread making yeast does not make good wine. Learn More

Great value for money, this nutrient is produced specially for us and contains all the nutrients and vitamins needed to make any style of wine. Only a very small amount is required for 23 litres/5 Gallons and works out cheaper per batch than using Tronozymol. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Quick fermentation (15 days). Maximum alcohol 18%. Bayanus strain. Low Foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the cider, with the liquid temperature between 20-27°C. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Slow fermentation (21 days). Maximum alcohol 15%. Can be quite foamy. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Quick fermentation (14 days). Maximum alcohol 18%. Low foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Quick fermentation (15 days). Maximum alcohol 18%. Bayanus strain. Low foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Slow fermentation (21 days). Maximum alcohol 14%. Low foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Very slow fermentation (28 days). Maximum alcohol 13%. Medium foaming. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Quick fermentation (15 days). Maximum alcohol 18%. Bayanus strain. Low foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Slow fermentation (21 days). Maximum alcohol 14%. Low foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Slow fermentation (21 days). Maximum alcohol 14%. Low Foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Quick fermentation (15 days). Maximum alcohol 18%. Bayanus strain. Low Foam. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Extremely tolerant to alcohol. Add directly to wine with wineworks wine nutrient to restart. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Slow fermentation (21 days). Maximum alcohol 14%. Low foaming. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Very slow fermentation (28 days). Maximum alcohol 13%. Medium foaming. Learn More

5g Sachet, sufficient to ferment 4.5-23 litres (1-5 gallons). The yeast should be added to the wine must, with the liquid temperature between 20-27°C. Notes: Very slow fermentation (28 days). Maximum alcohol 13%. Medium foaming. Learn More

Used as a form of finings mainly in beer. Contains 10 tablets. Learn More

The Wineworks Hedgerow Wine Kit includes everything you need when making your own wines from scratch.

Suitable for making 4.5 litres (1 gallon) of wine.

Kit contains 7 sachets:

• Wine Yeast & Nutrient
• Bentonite
• Citric Acid
• Enzyme (Pectolase)
• Stabiliser (E202, E224)
• Finings A (Kiselsol)
• Finings B (Chitosan)

Net weight: 145g

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The Wineworks Hedgerow Wine Kit includes everything you need when making your own wines from scratch. Learn More

Food for your yeast!. Learn More

Food for your yeast!. Learn More

Suitable for Dessert and other High Alcohol wines and for re-starting stuck fermentations. This yeast is capable of fermenting up to about 18% of alcohol by volume. Each sachet is sufficient for a single volume of juice between 1 gallon (4.5 litres) and 5 gallons (22.5 litres). Learn More

Each sachet is sufficient for 40 pints (22.5 litres) of lager wort. Mix yeast with warm water (20-27°C) and add to fermentation bucket. Learn More