Maischewerk Dessert Wine Set for Full-Bodied Fruit & Grape Wines: Yeast, Nutrients, Sulfur Powder, Fining Agents

This set is for you if you want to make a full-bodied wine from grapes or fruit, for example as the base for a dessert wine. You get the yeast, two nutrients, sulfur powder, fining agents and airlock for one batch in one place and won't forget anything. You provide the grapes, fruit or must, a fermentation vessel with a suitable hole and bottles yourself.

Each agent has its place in the process. The pure culture yeast is made for full-bodied batches and also takes stronger wines cleanly to the end; as typical aromas, the manufacturer names plum, fig, date and cherry. Because it has a high nutrient requirement, two nutrients are included: the yeast nutrient complex supplies nitrogen, vitamins and minerals combined, while the yeast nutrient salt supplies additional nitrogen and can be topped up if needed. Gelatin and silica sol clarify the young wine together (according to the manufacturer, the silica sol works in combination with a fining agent such as gelatin), the sulfur powder protects it from oxidation and unwanted microorganisms if it is to be stored, and the airlock shows you how actively fermentation is running.

Included in the set

• 1 × Joenos Wine Yeast Port, 5 g for 10-50 l, up to 16 % vol (Item no. SKU-101075): pure culture yeast for full-bodied batches from grapes or fruit, also suitable for mead.
• 1 × Joenos Yeast Nutrient Salt, 2 x 10 g for fermentation (Item no. SKU-100224, one pack with two sachets of 10 g each): supplies nitrogen so that fermentation doesn't stall and runs stably to the end.
• 1 × Joenos Yeast Nutrient Complex, 10 g Combination Preparation (Item no. SKU-111721): combines nitrogen, vitamins and minerals and supports a reliable, complete fermentation.
• 1 × Joenos Wineguard Sulfur Powder E224, 10 g (Item no. SKU-103602): protects the wine from oxidation and unwanted microorganisms and stabilizes it.
• 1 × Joenos Gelatin 10 g for Fining & Tannin Correction of Wine (Item no. SKU-100229): instantly soluble food-grade gelatin, binds sediment particles and excess tannins and, according to the manufacturer, works particularly well together with silica sol.
• 1 × Joenos Silica Sol 15%, 100 ml vegan fining agent for wine (Item no. SKU-100231): binds fine suspended particles, which settle as a deposit at the bottom, so that the young wine becomes clear.
• 1 × Joenos Plastic Airlock 10 mm for Monitoring Fermentation (Item no. SKU-111755): lets the fermentation gas escape without letting air reach the batch, and shows you how fermentation is progressing.

How to use the set

1. Let the yeast swell: according to the manufacturer, in 10 times the amount of water at 35 to 40 °C, for about 20 minutes.
2. Add the nutrients to the must when you start the batch: mix the yeast nutrient complex in 10 times the amount of water or wine and add it, and stir the yeast nutrient salt in directly. Dosage in each case according to the package instructions; for the complex, according to the manufacturer, no more than 12 g per 10 liters.
3. Add the yeast and make sure there is only a small temperature difference between the yeast starter and the must.
4. Fill the airlock with a little barrier liquid or water, fit it onto the fermentation vessel and let the batch ferment. According to the manufacturer, the yeast reaches a high degree of final attenuation at 19 to 23 °C.
5. After fermentation, you clarify with gelatin and silica sol: dissolve the gelatin in ten times the amount of drinking water. The order depends on the tannin: for low-tannin wines, silica sol first, then gelatin; for tannin-rich wines the other way round; a preliminary trial decides (amounts according to the package instructions). Let the suspended particles settle and rack the clear wine off the sediment.
6. If the wine is to be stored, protect it with the sulfur powder: dissolve it in a little water and stir it in, dosage according to the package instructions.

The yeast is enough for 10 to 50 liters. For gelatin and silica sol, the manufacturer gives 10 g gelatin and 100 ml silica sol for around 100 liters of white wine; with 15 % silica sol this is a ratio of 1:10 (the 1:5 figure applies to 30 % silica sol). Which comes first depends on the tannin: low in tannin, silica sol first; rich in tannin, gelatin first; a preliminary trial decides. Both are enough for a batch of up to 50 liters. For the yeast nutrient salt, the pack states 10 g for about 10 liters; we recommend 3 g per 10 liters (7.5 g per 25 liters), the upper limit of the German guidelines for wine-like drinks, even for strong dessert wines. The 2 x 10 g are therefore enough for a batch of up to 50 liters; how far the yeast nutrient complex goes depends on the dosage according to the package. The sulfur powder is enough for several hobby batches.

Free shipping within Germany, because the set costs more than 29 €. If a discount code brings your cart below 29 €, the checkout charges the normal shipping.

For hazard information, see the individual products. You will also find the labeling of the included hazardous substances here: