Christmas deliveries and hours: Last day to order to get your deliveries by Christmas for urban areas: North Island-Thurs 21st, South Island-Wed 20th. Rural can take severa days longer. Note these dates are aligned with delivery targets and are not guarantees.
We will be open over the Christmas break, but freight providers do not work on statutory holidays, so no deliveries will take place on statutory holidays. We may not despatch orders containing yeast immediately to avoid yeast sitting on the network over a weekend or long weekend.
We will be answering support queries over the Christmas period within the 24 hour service standard. However it may take longer than usual.
Hot weather and delivery timeframes: With this very hot weather we are experiencing we may avoid sending items containing yeast over a weekend. If relevant please include delivery instructions which avoid leaving orders including yeast sitting in the sun. Thanks for your understanding.
Merry Christmas! Thanks for your business in 2017 and here's to a wonderful 2018.
Use 30g per 100 litres of wine (1.5g per 5L). Use Fermaid A instead of DAP (Diammonium Phosphate) for a more reliable ferment that doesn't tail off towards the end of the fermentation. Fermaid A is a Professional Winemaking Yeast Nutrient made specifically for the New Zealand and Australian wine industries. Use 1.5g (about 1/4 teaspoon) per 5 litres (1 Gallon).
Use for brewing of all kinds plus applications like cheesemaking, photography and making your own cleaning products. For winemaking use 5g (or per recipe) for 5 litres / 1 Gallon of wine to improve environment for yeast growth and to add flavour to your wine.
100g = $4
1kg = $12
5kg = $55
Use glycerine (glycerol) to your homemade wine after its been cleared and racked just before bottling to sweeten and add body and mouthfeel. Add in 5ml increments, mix well and taste until desired improvement has been made. Advisable to conduct bench trials first.
Professional Winemaking Yeast Nutrient / Protectant. Use 1.25 parts GO-FERM® : 1 part yeast during yeast rehydration. Use in conjunction with Fermaid A as a more reliable nutrient source than diammounium phosphate and other nutrients.
6g = $3 (for 1 batch of wine up to 23 litres)
125g = $16
Just add this pack to your fruit and sugar before your add your yeast for an inexpensive, fast and simple winemaking method. Contains: yeast nutrient, acids, tannin, bentonite finings and pectolase. For 23L of wine or divide into 20-25g lots for 5L batches.
Malic acid can be used instead of, or in combination with citric acid and/or tartaric acid to increase the acidity of your wine or must (lower the pH). Malic acid must be present if you want a malolactic fermentation to take place. Malic acid is found naturally in many fruits.
Use this product to initiate a malolactic fermentation (MLF or malolactic conversion). Malolactic fermentation will break the malic acid in your wine down to lactic acid resulting in a creamer mouthfeel and rounder flavour.
Precipitated chalk (also known as calcium carbonate) is used to reduce acidity (raise the pH) in wines (or other brews eg beer) that are too acidic. 60g pack