Product Information/Instructions

11300 - American Style Light Beer
A gentle delicate light lager, subtly flavoured yet refreshing to the full. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
4 - 8
Bitterness (EBU's)
18 - 27
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11330 - Anniversary Ale
Rich and warming with an unmistakable "aged" flavour - this beer should ideally be served in nips. OG 1060° to 1064°.
Typical analyses when canned
Colour (EBC Units)
27 - 33
Bitterness (EBU's)
45 - 55
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11312 - Premium Bitter
Classic English pub bitter -well balanced and full of taste. England's favourite beer. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
27 - 33
Bitterness (EBU's)
45 - 55
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11310 - Blonde Beer
Reminiscent of the slightly hoppier lager style beers popular throughout Canada. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
8 - 12
Bitterness (EBU's)
25 - 35
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11322 - Brown Ale
Full bodied satisfyingly dark with good hoppy overtones. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
90 - 100
Bitterness (EBU's)
17 - 23
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11320 - Canadian Style Ale
A dark sweet yet subtle beer brewed to quench the thirst and satisfy the hunger. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
8 - 12
Bitterness (EBU's)
25 - 35
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11302 - Cerveza
A gentle, delicate light lager subtly flavoured, refreshing to the full.
Typical analyses when canned
Colour (EBC Units)
8 - 12
Bitterness (EBU's)
45 - 55
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11325 - Dry Lager
Golden crisp beer popular in northern Europe. Light and refreshing. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
8 - 12
Bitterness (EBU's)
25 - 35
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%
DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11315 - Pale Ale
A dark sweet yet subtle beer brewed to quench the thirst and satisfy the hunger. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
22 - 28
Bitterness (EBU's)
17 - 23
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11305 - Premium Lager
Golden crisp beer popular in northern Europe. Light and refreshing. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
8 - 12
Bitterness (EBU's)
25 - 35
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%
DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

11340 - Premium Pilsner
Light and delicate, this pilsner is a great thirst quencher. OG 1036° to 1040°.
Typical analyses when canned
Colour (EBC Units)
4 - 7
Bitterness (EBU's)
25 - 35
Solids (by refractometer)
80% - 82%
Acidity (as lactic)
1% max
pH
5 - 6
Free Amino Nitrogen
0.15%

DIRECTIONS: Directions are in the kit

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13337 - Liquid Activated Carbon

DIRECTIONS: Use in conjunction with any package of 25L (6.5USG) yield SuperYeast™ or Turbo Yeast to improve alcohol quality. Shake well before using to eliminate possible clumping. Add directly to alcobase prior to yeast. MUST be clarified using LQ Super-Kleer K.C.™

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13421B - Distiller's Yeast Nutrient w/AG

DIRECTIONS: Use with Distiller's Yeast to increase alcohol yields in nutrient deficient sugar wash at the max ratio of 4.4g (1 tsp/L).

Add directly to alcobase or mash prior to adding yeast.

Keep fermentation temperature constant between 20-30°C (70-80°F) until fermentation ceases. If using grain as the fermentation substrate, use at the maximum ratio of 2.65g (½ tsp/L).

This is NOT a substitute for SuperYeast™, Turbo Yeast, DADY, Distiller's Yeast, DAP, or Yeast Energizer.

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13307 - Nottingham Brewing Yeast

DIRECTIONS: Suspend the yeast in 100mL (4oz) of warm (NOT HOT) water 30-35°C (86-92°F. Do not stir. Let stand for 15 minutes, then gently stir to suspend all the yeast. To avoid temperature shock, which could kill the yeast cells, adjust the temperature of the suspension to that of the wort by slowly adding a little wort every 5 minutes, until the temperature of the yeast suspension is equal to that of the wort. Add to the wort immediately.

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13342B - Chitosan Wine Finings 1% (D2)

DIRECTIONS: Gently stir into wine, beer or alco-base at the rate of 150-200 mL/HL (1.5-2 USG/1000 USG). For best results use in conjunction with LIQUOR QUIK™ Kieselsol (D1) or liquid gelatine. Allow 12-48 hours to clear. Bench trials are recommended.

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13310 - Whisky Pure Yeast

Produces a very clean grain wash with minimal congeners
DIRECTIONS: Sprinkle the yeast package contents on the surface of the grain mash, wait 15 minutes and then mix into the mash. Leave to ferment between 21-30°C (70-58°F); optimum is 25° (77°F), until fermentation ceases (3-5 days). Complete fermentation times are temperature dependent. For best results clear with Super-Kleer K.C.™ before distilling.
INGREDIENTS: Specialty Whisky Yeast, Amyloglucosidase Enzyme.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13325 - Turbo Pure X-Press Yeast

DIRECTIONS: To Make 25L (6.5 U.S. Gallons)
Pour 21L (5.5 gallons) of warm water (40°C/104°F) into your 8Kg
(18 Ibs) of sugar to produce 18% ABV. Mix well until sugar is completely dissolved. Add the Turbo Yeast package contents and stir for one minute. Leave to ferment between 21-30°C (70-85°F); optimum is 25°C (77°F), until fermentation ceases (4-6 days). Complete fermentation times are temperature dependent. For best results, clear with Super-Kleer K.C.™ before distilling.
IMPORTANT: DO NOT airlock fermenter.
INGREDIENTS: High Alcohol Distiller's Yeast, Yeast Nutrients.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13324 - Vodka Pure Turbo Yeast

Produces a very clean sugar, grain or fruit brandy wash with minimal congeners..:.,
DIRECTIONS: To Make 25L (6.5 U.S. Gallons)
Pour 22L (5.8 gallons) of warm water (40°C/104°F) into your fermenter. Add 6 kg (13 Ibs) of sugar to produce up to 15% ABV. Mix well until sugar is completely dissolved. Note: If using grain or fruit pulp additions, reduce the sugar requirements to a max. starting S.G. of 1.090. Add the Turbo Yeast package contents and stir for one minute. Leave to ferment between 25-35°C (77-95°F); optimum is 30°C (86°F), until fermentation ceases (5-7 days). Complete fermentation times are temperature dependent. For best results, clear with Super-Kleer K.C.™ before distilling. IMPORTANT: DO NOT airlock fermenter.
INGREDIENTS: High Alcohol Distiller's Yeast, Yeast Nutrients, Amyloglucosidase Enzyme.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13319 - Liquor Quik™ SuperYeast™ Mini

Ideal for all 4L Table Top Distillers.

DIRECTIONS to make 1.1 U.S. Gallon (4.2L)

Pour 1 USG (3.8L) of warm water -104°F (40°C) into a 1.3 USG (5L) pail or table fermenter. Add 3 lbs (1.35Kg) of table sugar to produce 20% ABV. Mix well until the sugar is completely dissolved. Add the yeast package contents and stir for one minute. Top up the fermenter with cool water to 1.1 USG (4.2L). Leave to ferment between 70-81°F (21-27°C); optimum temperature is 75°F (24°C) until fermentation ceases (approximately 6 days). DO NOT cover the fermenter airtight. Complete fermentation times are temperature dependent. For best results clear with Super-Kleer K.C.™ before distilling or flavoring. Flavor with LIQUOR QUIK™ premier liquor and liqueur essences.

INGREDIENTS: High Alcohol Distiller's Yeast; Yeast Nutrients; Trace Vitamins and Minerals.

Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13435 - Wine Tannin (Oak)

Add structure to Red Wines and Brandies

DIRECTIONS: Add prior to barrel aging or bottling. Bench trials encouraged. Recommended 3-6g/6 USG for used red wine barrels or 1-2g/23L (6 USG) at bottling. Recommended 5-10g/23L (6 USG) for used brandy barrels.

INGREDIENTS: European Oak (Hardwood) Extract.
Pour les directions en français, prennez contact avec nous à support@winemakeri.com

13329B - Liquor Quik™ Turbo Yeast™ w/AG

DIRECTIONS: Use at a maximum ratio of 3.65 (.75 tsp) per liter of fermentation grain mash (corn, barley, rye, oats etc. Makes up to 18% ABV.

NOTE: Amylase Enzyme (not included) is required to convert grain starch to fermentable sugars first. Keep fermentation temperature constant between 21-25° (70-77°) until fermentation ceases.

INGREDIENTS: High Alcohol Distiller's Yeast, Yeast Nutrients, Amyloglucosidase.