{"title":"Wine yeast \u0026 yeast nutrients","description":null,"products":[{"product_id":"vingaer-vinoferm-cryo-4474p","title":"Wine yeast, Vinoferm 'Cryo White', 7 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. uvarum.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Cool', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast specially selected for its ability to ferment wines at low temperatures.\u003c\/p\u003e\n\n\u003cp\u003eCan be used for grape, fruit and birch wine.\u003c\/p\u003e\n\n\u003cp\u003eMakes wines with a fruity character when fermented between 12-17°C.\u003c\/p\u003e\n\n\u003cp\u003eAlcohol tolerance: 14%\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres at temperatures above 15°C\u003cbr\u003e\n3 g \/10 litres when the temperature is below 15°C\u003c\/p\u003e\n\n\u003cp\u003eWeight: 7 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nWine from red berries:\u003cbr\u003e\nAdd Fructozym® Color, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit. Added immediately after the fruit has been crushed. See item nos. 3393 and 3393a.\u003cbr\u003e\nWine from red grapes:\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315498471751,"sku":"3201","price":26.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20Cryo_20white_207_20gram_20_af24374d-c519-4d9b-b617-dac19194ac26.jpg?v=1783943127"},{"product_id":"vingaer-vinoferm-cryo-4457p","title":"Wine yeast, Vinoferm 'Cryo White', 100 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. uvarum.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Cool', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast specially selected for its ability to ferment wines at low temperatures.\u003c\/p\u003e\n\n\u003cp\u003eCan be used for grape, fruit and birch wine.\u003c\/p\u003e\n\n\u003cp\u003eMakes wines with a fruity character when fermented between 12-17°C.\u003c\/p\u003e\n\n\u003cp\u003eAlcohol tolerance: 14%\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres at temperatures above 15°C\u003cbr\u003e\n3 g \/10 litres when the temperature is below 15°C\u003c\/p\u003e\n\n\u003cp\u003eWeight: 100 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nWine from red berries:\u003cbr\u003e\nAdd Fructozym® Color, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit. Added immediately after the fruit has been crushed. See item nos. 3393 and 3393a.\u003cbr\u003e\nWine from red grapes:\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315498537287,"sku":"3201a","price":142.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20-_20Cryo_20White_20_20100_20gram_55a8caaf-59fb-400d-a54f-543121ceb9fc.jpg?v=1783943127"},{"product_id":"vingaer-vinoferm-cryo-4427p","title":"Wine yeast, Vinoferm 'Cryo White', 500 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. uvarum.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Cool', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast specially selected for its ability to ferment wines at low temperatures.\u003c\/p\u003e\n\n\u003cp\u003eCan be used for grape, fruit and birch wine.\u003c\/p\u003e\n\n\u003cp\u003eMakes wines with a fruity character when fermented between 12-17°C.\u003c\/p\u003e\n\n\u003cp\u003eAlcohol tolerance: 14%\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres at temperatures above 15°C\u003cbr\u003e\n3 g \/10 litres when the temperature is below 15°C\u003c\/p\u003e\n\n\u003cp\u003eWeight: 500 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nWine from red berries:\u003cbr\u003e\nAdd Fructozym® Color, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit. Added immediately after the fruit has been crushed. See item nos. 3393 and 3393a.\u003cbr\u003e\nWine from red grapes:\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315498602823,"sku":"3201b","price":435.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20Cryo_20white_41e35648-7a3c-427a-b018-470692a89787.jpg?v=1783943128"},{"product_id":"vingaer-vinoferm-hvidvinsgaer-4468p","title":"Wine yeast, Vinoferm - white wine yeast - 'Chardonnay', 7 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Blanc', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eWhite wine yeast, selected for its ability to support the naturally occurring aroma in the grapes or fruit. Develops very few off-flavours.\u003c\/p\u003e\n\n\u003cp\u003eCan be used for grape, fruit and birch wine.\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures from 12 - 19°C  and has an alcohol tolerance of max. 16 %.\u003c\/p\u003e\n\n\u003cp\u003eDosage: 2 - 3 g \/ 10 litres\u003c\/p\u003e\n\n\u003cp\u003eWeight: 7 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315498766663,"sku":"3202","price":21.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20Chardonnay_207_20gram_c2b5c957-cbfa-4c57-8195-26effed3d610.jpg?v=1783943128"},{"product_id":"vingaer-vinoferm-hvidvinsgaer-4460p","title":"Wine yeast, Vinoferm - white wine yeast - 'Chardonnay', 100 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Blanc', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eWhite wine yeast, selected for its ability to support the naturally occurring aroma in the grapes or fruit. Develops very few off-flavours.\u003c\/p\u003e\n\n\u003cp\u003eCan be used for grape, fruit and birch wine.\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures from 12 - 19°C  and has an alcohol tolerance of max. 16 %.\u003c\/p\u003e\n\n\u003cp\u003eDosage: 2 - 3 g \/ 10 litres\u003c\/p\u003e\n\n\u003cp\u003eWeight: 100 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315499192647,"sku":"3202a","price":128.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20hvidvinsg_C3_A6r_20-_20Chardonnay_fbfb2d84-b8e0-4c6c-acfa-d17341caac2c.jpg?v=1783943128"},{"product_id":"vingaer-vinoferm-hvidvinsgaer-4428p","title":"Wine yeast, Vinoferm white wine yeast - 'Chardonnay', 500 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Blanc', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eWhite wine yeast, selected for its ability to support the naturally occurring aroma in the grapes or fruit. Develops very few off-flavours.\u003c\/p\u003e\n\n\u003cp\u003eCan be used for grape, fruit and birch wine.\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures from 12 - 19°C  and has an alcohol tolerance of max. 16 %.\u003c\/p\u003e\n\n\u003cp\u003eDosage: 2 - 3 g \/ 10 litres\u003c\/p\u003e\n\n\u003cp\u003eWeight: 500 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315499258183,"sku":"3202b","price":455.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20chardonnay_20-_20Hvidvin_2C_20500_20gram_7be72abe-7155-4c31-a427-789ce8c5ff88.jpg?v=1783943129"},{"product_id":"vingaer-vinoferm-ky-4583p","title":"Wine yeast, Vinoferm 'KY', 7 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. bayanus.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Killer', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eThis wine yeast is specially produced to make wines with a high alcohol content. Continuous fermentation, even at low temperatures, with very little residual sugar. Ideal for wines, sparkling wines and cider. Contains a 'killer' effect that inhibits wild fermentation.\u003c\/p\u003e\n\n\u003cp\u003eNote: Can also be used to start a 2nd fermentation or for fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres, 4 g\/10 litres when starting a 2nd fermentation  or fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 15-25°C and has an alcohol tolerance of maximum 18 %.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 7 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nWine from red berries:\u003cbr\u003e\nAdd Fructozym® Color, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit. Added immediately after the fruit has been crushed. See item nos. 3393 and 3393a.\u003cbr\u003e\nWine from red grapes:\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315499323719,"sku":"3203","price":26.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/KY_20ving_C3_A6r_2C_207_20gram_c495378b-a62b-47df-b323-2d96c07dd114.jpg?v=1783943129"},{"product_id":"vingaer-vinoferm-ky-4472p","title":"Wine yeast, Vinoferm 'KY', 100 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. bayanus.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Killer', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eThis wine yeast is specially produced to make wines with a high alcohol content. Continuous fermentation, even at low temperatures, with very little residual sugar. Ideal for wines, sparkling wines and cider. Contains a 'killer' effect that inhibits wild fermentation.\u003c\/p\u003e\n\n\u003cp\u003eNote: Can also be used to start a 2nd fermentation or for fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres, 4 g\/10 litres when starting a 2nd fermentation  or fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 15-25°C and has an alcohol tolerance of maximum 18 %.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 100 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nWine from red berries:\u003cbr\u003e\nAdd Fructozym® Color, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit. Added immediately after the fruit has been crushed. See item nos. 3393 and 3393a.\u003cbr\u003e\nWine from red grapes:\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315499422023,"sku":"3203a","price":128.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Bioferm_20KY_20100_20gram_4c1c810c-b8da-4cf8-8912-544b10e18a3c.jpg?v=1783943130"},{"product_id":"vingaer-vinoferm-ky-4429p","title":"Wine yeast, Vinoferm 'KY', 500 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. bayanus.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Killer', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eThis wine yeast is specially produced to make wines with a high alcohol content. Continuous fermentation, even at low temperatures, with very little residual sugar. Ideal for wines, sparkling wines and cider. Contains a 'killer' effect that inhibits wild fermentation.\u003c\/p\u003e\n\n\u003cp\u003eNote: Can also be used to start a 2nd fermentation or for fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres, 4 g\/10 litres when starting a 2nd fermentation  or fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 15-25°C and has an alcohol tolerance of maximum 18 %.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 500 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nWine from red berries:\u003cbr\u003e\nAdd Fructozym® Color, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit. Added immediately after the fruit has been crushed. See item nos. 3393 and 3393a.\u003cbr\u003e\nWine from red grapes:\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315499487559,"sku":"3203b","price":455.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20KY_20500_20gram_5d2455ab-6205-4730-b804-8e9a9b8cc8ab.jpg?v=1783943130"},{"product_id":"vingaer-vinoferm-arom-4710p","title":"Wine yeast, Vinoferm 'Arom', 7 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces Cerevisiae var. Cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Aromatic', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eThis wine yeast is specially produced to make aromatic wines from grapes.  Can also be used for making port, sherry and Tokay.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 14-22°C, the most ideal temperature is 16-18°C, and has an alcohol tolerance of maximum 15 %.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 7 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Color enzyme. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit and grapes, for both red and white wines as well as cider. Added immediately after the fruit has been crushed. See item nos. 3293 and 3293a.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315499618631,"sku":"3204","price":26.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20-_20Vinoferm_20Arom_207_20gram_70efd206-38fb-40d4-8bb9-754e58a99499.jpg?v=1783943131"},{"product_id":"vingaer-vinoferm-arom-4713p","title":"Wine yeast, Vinoferm 'Arom', 100 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces Cerevisiae var. Cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Aromatic', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eThis wine yeast is specially produced to make aromatic wines from grapes.  Can also be used for making port, sherry and Tokay.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 14-22°C, the most ideal temperature is 16-18°C, and has an alcohol tolerance of maximum 15 %.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 100 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Color enzyme. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit and grapes, for both red and white wines as well as cider. Added immediately after the fruit has been crushed. See item nos. 3293 and 3293a.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315499651399,"sku":"3204a","price":142.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20-_20Vinoferm_20Arom_20100_20gram_f475fce7-59cd-4759-87c1-df2bfa2dd494.jpg?v=1783943132"},{"product_id":"vingaer-vinoferm-arom-4423p","title":"Wine yeast, Vinoferm 'Arom', 500 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces Cerevisiae var. Cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Aromatic', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eThis wine yeast is specially produced to make aromatic wines from grapes.  Can also be used for making port, sherry and Tokay.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 14-22°C, the most ideal temperature is 16-18°C, and has an alcohol tolerance of maximum 15 %.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 500 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Color enzyme. A special multi-active enzyme in powder form for extracting more pigment and aroma from red fruit and grapes, for both red and white wines as well as cider. Added immediately after the fruit has been crushed. See item nos. 3293 and 3293a.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315499749703,"sku":"3204b","price":460.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20Arom_20500_20gram_cd14d8d8-7f7e-4245-b65b-1b19509d1f67.jpg?v=1783943131"},{"product_id":"vingaer-vinoferm-red-4709p","title":"Wine yeast, Vinoferm 'Red' for red and rosé wine, 7 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Rouge', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast for fermenting red wines with a higher production of esters and fatty acids. Often used for Cabernet Sauvignon, Pinot Noir, Merlot and Rondo. Also used for rosé wine.\u003c\/p\u003e\n\n\u003cp\u003eIt is a fast starter.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2-3 g\/10 litres\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 18-28°C and has a moderate alcohol tolerance of maximum 16%.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 7 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315500077383,"sku":"3207","price":21.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20red_207_20gram_202_0a6161a3-ab00-4b63-93fa-aa6e4c5d7698.jpg?v=1783943134"},{"product_id":"vingaer-vinoferm-red-4719p","title":"Wine yeast, Vinoferm 'Red' for red and rosé wine, 100 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Rouge', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast for fermenting red wines with a higher production of esters and fatty acids. Often used for Cabernet Sauvignon, Pinot Noir, Merlot and Rondo. Also used for rosé wine.\u003c\/p\u003e\n\n\u003cp\u003eIt is a fast starter.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2-3 g\/10 litres\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 18-28°C and has a moderate alcohol tolerance of maximum 16%.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 100 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, item no. 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution must be at roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you may consider using these naturally derived enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e\u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315500142919,"sku":"3207a","price":128.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20Red_20100_20gram_d454ff0e-a0fb-41e0-8ed9-4597f0d7cede.jpg?v=1783943134"},{"product_id":"vingaer-vinoferm-red-4430p","title":"Wine yeast, Vinoferm 'Red' for red and rosé wine, 500 g","description":"\u003cp\u003eDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. cerevisiae.\u003c\/p\u003e\n\n\u003cp\u003e'This yeast replaces Bioferm 'Rouge', which has been discontinued by the manufacturer.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast for fermenting red wines with a higher production of esters and fatty acids. Often used for Cabernet Sauvignon, Pinot Noir, Merlot and Rondo. Also used for rosé wine.\u003c\/p\u003e\n\n\u003cp\u003eIt is a fast starter.\u003c\/p\u003e\n\n\u003cp\u003eDosage: \u003cbr\u003e\n2-3 g\/10 litres\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 18-28°C and has a moderate alcohol tolerance of maximum 16%.\u003c\/p\u003e\n\n\u003cp\u003eWeight: 500 g\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e \u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must, at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and leave it to rest for up to 15 min. Then add it to the liquid. Note that the yeast solution should be at approximately the same temperature as the must or juice it is added to. In all cases, the temperature difference must not exceed 8 °C, as this gives a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e \u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you can consider using these naturally occurring enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Colour:\u003c\/B\u003e \u003cbr\u003e\nAdd Trenolin® Xtract, Erbslöh. A special multi-active enzyme in powder form for extracting more pigment and aroma from red grapes. Added immediately after the fruit has been crushed. See item no. 3394.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e \u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and the sugar. Added after fermentation has finished. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315500175687,"sku":"3207b","price":455.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20Red_20500_20gram_2623d001-6d61-4d10-aa36-a26a402bca0d.jpg?v=1783943134"},{"product_id":"gaernaeringssalt-nutrivit-635p","title":"Yeast nutrient salt, Nutrivit, 100 g","description":"A specially developed mixture of yeast nutrients, vitamins (including vitamin B1), minerals and micronutrients that ensures an optimal and stable fermentation process. \nThis yeast nutrient salt can be used for all the yeast cultures sold by Dansk Hjemmeproduktion.\nDosage: \n4-10g nutrients \/ 10 liters of must or wine.\n\nWeight: 100 gr\n\n\u003cb\u003eInstructions:\u003c\/b\u003e\n- Dissolve the product in a small amount of water before adding it to the liquid by stirring. \nIt is important that the yeast nutrient salt is added before the yeast culture is added to the must or juice.","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315500372295,"sku":"3208","price":89.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/G_C3_A6rn_C3_A6ringssalt_2C_20Nutrivit_07a203b7-568f-42ed-95ed-f19c8ec18171.jpg?v=1783943135"},{"product_id":"gaernaeringssalt-nutrivit-4469p","title":"Yeast nutrient salt, Nutrivit, 500 g","description":"A specially developed mixture of yeast nutrients, vitamins (including vitamin B1), minerals and micronutrients that ensures an optimal and stable fermentation process. \nThis yeast nutrient salt can be used for all the yeast cultures sold by Dansk Hjemmeproduktion.\nDosage: \n4-10g nutrients \/ 10 liters of must or wine.\n\nWeight: 500 gr\n\n\u003cb\u003eInstructions:\u003c\/b\u003e\n- Dissolve the product in a small amount of water before adding it to the liquid by stirring. \nIt is important that the yeast nutrient salt is added before the yeast culture is added to the must or juice.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315500405063,"sku":"3208a","price":365.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/G_C3_A6rn_C3_A6ringssalt_2C_20Nutrivit_21970496-918b-48c8-b55b-608b7c19be7c.jpg?v=1783943136"},{"product_id":"vingaer-vinoferm-champ-4489p","title":"Wine yeast, Vinoferm 'Champ', 7 g","description":"Wine yeast Vinoferm 'Champ' (Champagne yeast)\nDry yeast\nSaccharomyces cerevisiae var. bayanus.\n \nDry yeast for the production of wines with a high alcohol and carbonation level. Particularly suitable for champagne-like products, sparkling wines and cider.\n\nCan also be used to make mead.\n\nNOTE: Can also be used to start the 2nd fermentation or for fermentations that have stalled.\n \nDosage: \n2 g\/10 litres, 4 g\/10 liters at the start of the 2nd fermentation or fermentations that have frozen.\n \nThis yeast works at temperatures between 15-25°C and has a high alcohol tolerance of a maximum of 18%.\n \nNet weight: 7 gr\n \n\u003cb\u003eGuidance\u003c\/b\u003e \nAdd yeast nutritional salt to the must\/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried types of yeast must first be dissolved in 70% water and 30% must, which is 35-40°C, in the measurement ratio 1:10 (e.g. 10 grams of yeast are dissolved in 100 ml. liquid). Stir gently and let it rest for up to 15 min. Then add the liquid. Be aware that the yeast solution must have approximately the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, which gives a high risk of the yeast cells dying.\n\n\u003cb\u003eColor and Aroma\u003c\/b\u003e \nIn Scandinavia, we don't always have the heat and sun needed to achieve enough color and aroma in wines and ciders from grapes and fruit.\nTo improve the final results, you can consider using these naturally occurring enzymes:\n\n\u003cb\u003eOptimization of Aroma:\u003c\/b\u003e \nAdd Zymex Aroma enzyme. Special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas that are bound to the fruit and sugar. Add after fermentation is complete. See item numbers 3209 and 3209a.","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315502829895,"sku":"3220","price":26.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20Champ_207_20gram_be70b403-c7a1-4a75-8957-427a39892769.jpg?v=1783943151"},{"product_id":"vingaer-vinoferm-champ-4485p","title":"Wine yeast, Vinoferm 'Champ', 100 g","description":"Wine yeast Vinoferm 'Champ' (Champagne yeast)\nDry yeast\nSaccharomyces cerevisiae var. bayanus.\n \nDry yeast for the production of wines with a high alcohol and carbonation level. Particularly suitable for champagne-like products, sparkling wines and cider.\n\nCan also be used to make mead.\n\nNOTE: Can also be used to start the 2nd fermentation or for fermentations that have stalled.\n \nDosage: \n2 g\/10 litres, 4 g\/10 liters at the start of the 2nd fermentation or fermentations that have frozen.\n \nThis yeast works at temperatures between 15-25°C and has a high alcohol tolerance of a maximum of 18%.\n \nNet weight: 100 gr\n \n\u003cb\u003eGuidance\u003c\/b\u003e \nAdd yeast nutritional salt to the must\/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried types of yeast must first be dissolved in 70% water and 30% must, which is 35-40°C, in the measurement ratio 1:10 (e.g. 10 grams of yeast are dissolved in 100 ml. liquid). Stir gently and let it rest for up to 15 min. Then add the liquid. Be aware that the yeast solution must have approximately the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, which gives a high risk of the yeast cells dying.\n\n\u003cb\u003eColor and Aroma\u003c\/b\u003e \nIn Scandinavia, we don't always have the heat and sun needed to achieve enough color and aroma in wines and ciders from grapes and fruit.\nTo improve the final results, you can consider using these naturally occurring enzymes:\n\n\u003cb\u003eOptimization of Aroma:\u003c\/b\u003e \nAdd Zymex Aroma enzyme. Special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas that are bound to the fruit and sugar. Add after fermentation is complete. See item numbers 3209 and 3209a.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315503354183,"sku":"3220a","price":142.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20Champ_20100_20gr_f6d7a4ce-9660-492e-8d2e-a929f3819a3b.jpg?v=1783943152"},{"product_id":"vingaer-vinoferm-champ-4431p","title":"Wine yeast, Vinoferm 'Champ', 500 g","description":"\u003cp\u003eWine yeast Vinoferm ’Champ’ (champagne yeast)\u003cbr\u003e\nDry yeast\u003cbr\u003e\nSaccharomyces cerevisiae var. bayanus.\u003c\/p\u003e\n\n\u003cp\u003eDry yeast for producing wines with a high alcohol and carbonation level. Especially suitable for champagne-like products, sparkling wines and cider.\u003c\/p\u003e\n\n\u003cp\u003eCan also be used for making mead.\u003c\/p\u003e\n\n\u003cp\u003eNote: Can also be used to start a 2nd fermentation or for fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eDosage:\u003cbr\u003e\n2 g\/10 litres, 4 g\/10 litres when starting a 2nd fermentation or fermentations that have stalled.\u003c\/p\u003e\n\n\u003cp\u003eThis yeast works at temperatures between 15-25°C and has a high alcohol tolerance of maximum 18%.\u003c\/p\u003e\n\n\u003cp\u003eNet weight: 500 gr\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eInstructions\u003c\/B\u003e\u003cbr\u003e\nAdd yeast nutrient salt to the must\/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried yeast types must first be dissolved in 70% water and 30% must at 35-40°C, in a ratio of 1:10 (e.g. 10 grams of yeast dissolved in 100 ml of liquid). Stir gently and let it rest for up to 15 min. Then add it to the liquid. Please note that the yeast solution should have roughly the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, as this creates a high risk of the yeast cells dying.\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eColour and Aroma\u003c\/B\u003e\u003cbr\u003e\nIn Scandinavia we do not always have the warmth and sun needed to achieve enough colour and aroma in wines and cider made from grapes and fruit.\u003cbr\u003e\nTo improve the final result, you can consider using these naturally occurring enzymes:\u003c\/p\u003e\n\n\u003cp\u003e\u003cB\u003eOptimising Aroma:\u003c\/B\u003e\u003cbr\u003e\nAdd Zymex Aroma enzyme. A special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas bound to the fruit and sugar. Added after fermentation is complete. See item nos. 3209 and 3209a.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315503452487,"sku":"3220b","price":455.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Vinoferm_20Champ_20500_20gr_ce6bf802-8a63-4682-a2fe-caf1b180ba80.jpg?v=1783943152"},{"product_id":"vingaer-lalvin-71b-4419p","title":"Wine yeast, Lalvin 71B, 7 g","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eDried yeast – Saccharomyces cerevisiae var. cerevisiae\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLalvin 71B is well suited to light, aromatic wines with distinct fruit notes and can be used for white, rosé and red wines as well as fruit wines. Wines made with this yeast mature relatively quickly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA special feature of Lalvin 71B is its ability to break down some of the naturally occurring malic acid during fermentation. Around 20–40% of the malic acid can be metabolised, which can be an advantage with fruit and grapes that are high in malic acid. The result can be a softer, rounder wine with less pronounced acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Brouwland","offers":[{"title":"Default Title","offer_id":54315530125639,"sku":"3889","price":30.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Lalvin_2071B_20_207_20gr_0a95216d-dfd8-4a65-854a-3f3745dc275d.jpg?v=1783943309"},{"product_id":"vingaer-lalvin-71b-4416p","title":"Wine yeast, Lalvin 71B, 100 g","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eActive dry yeast – Saccharomyces cerevisiae var. cerevisiae\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLalvin 71B is well suited to light, aromatic wines with distinct fruity notes and can be used for white, rosé and red wines as well as fruit wines. Wines made with this yeast mature relatively quickly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA special feature of Lalvin 71B is its ability to break down some of the naturally occurring malic acid during fermentation. Approx. 20–40% of the malic acid can be metabolised, which can be an advantage with fruit and grapes that are high in malic acid. The result can be a softer, rounder wine with less pronounced acidity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315530191175,"sku":"3889b","price":190.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Lalvin_2071_20B_20100_20gram_0732d586-d87c-49a7-88d4-f509408f1ede.jpg?v=1783943309"},{"product_id":"vingaer-lalvin-71b-4420p","title":"Wine yeast, Lalvin 71B, 500 g","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eDry yeast – Saccharomyces cerevisiae var. cerevisiae\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLalvin 71B is well suited to light, aromatic wines with distinct fruit notes and can be used for white, rosé and red wines as well as fruit wines. Wines made with this yeast mature relatively quickly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA special feature of Lalvin 71B is its ability to break down some of the naturally occurring malic acid during fermentation. Around 20–40% of the malic acid can be metabolised, which can be an advantage with fruit and grapes that are high in malic acid. The result can be a softer, rounder wine with less pronounced acidity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315530322247,"sku":"3889c","price":585.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Lalvin_2071B_dbc8e26f-2da3-4d8c-ad4a-d258dbea5106.jpg?v=1783943310"},{"product_id":"vingaer-vinoferm-grand-4446p","title":"Wine yeast, Vinoferm 'Grand Cru' \/ port wine yeast \/ fortified wine yeast, 7 g","description":"Dry yeast\nSaccharomyces cerevisiae var. cerevisiae.\n\n'This yeast replaces 'Kitzinger Port wine yeast' which has been discontinued by the wholesaler.\n\nThis wine yeast is specially made to produce wines with high alcohol content with longer barrel aging. Has a very wide temperature tolerance.\n\nIdeal for making port-like products from fruit. \n\nAlso promotes malolactic fermentation.\n\nDosage:\n2-2.5 g\/10 litres\n\nThis yeast works at temperatures between 18-28°C and has an alcohol tolerance of a maximum of 16%.\n\nWeight: 7 gr\n\n\u003cb\u003eGuidance\u003c\/b\u003e \nAdd yeast nutritional salt to the must\/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried types of yeast must first be dissolved in 70% water and 30% must, which is 35-40°C, in the measurement ratio 1:10 (e.g. 10 grams of yeast are dissolved in 100 ml. liquid). Stir gently and let it rest for up to 15 min. Then add the liquid. Be aware that the yeast solution must have approximately the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, which gives a high risk of the yeast cells dying.\n\n\u003cb\u003eColor and Aroma\u003c\/b\u003e \nIn Scandinavia, we don't always have the heat and sun needed to achieve enough color and aroma in wines and ciders from grapes and fruit.\nTo improve the final results, you can consider using these naturally occurring enzymes:\n\n\u003cb\u003eOptimizing Color:\u003c\/b\u003e \nRed berry wine:\nAdd Fructozym® Color, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red fruit. Add immediately after the fruit is crushed. See item numbers 3393 and 3393a.\nWine from red grapes:\nAdd Trenolin® Xtract, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red grapes. Add immediately after the fruit is crushed. See item number 3394.\n\n\u003cb\u003eOptimization of Aroma:\u003c\/b\u003e \nAdd Zymex Aroma enzyme. Special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas that are bound to the fruit and sugar. Add after fermentation is complete. See item numbers 3209 and 3209a.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315530682695,"sku":"3891","price":29.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_2C_20Grand_20Cru_20portvinsg_C3_A6r_2C_207_20gram_5a2010f3-e077-4b16-84e9-a6b907a7df8c.jpg?v=1783943312"},{"product_id":"vingaer-vinoferm-grand-4447p","title":"Wine yeast, Vinoferm 'Grand Cru' \/ port wine yeast \/ fortified wine yeast, 100 g","description":"Dry yeast\nSaccharomyces cerevisiae var. cerevisiae.\n\n'This yeast replaces 'Kitzinger Port wine yeast' which has been discontinued by the wholesaler.\n\nThis wine yeast is specially made to produce wines with high alcohol content with longer barrel aging. Has a very wide temperature tolerance.\n\nIdeal for making port-like products from fruit. \n\nAlso promotes malolactic fermentation.\n\nDosage:\n2-2.5 g\/10 litres\n\nThis yeast works at temperatures between 18-28°C and has an alcohol tolerance of a maximum of 16%.\n\nWeight: 100 gr\n\n\u003cb\u003eGuidance\u003c\/b\u003e \nAdd yeast nutritional salt to the must\/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried types of yeast must first be dissolved in 70% water and 30% must, which is 35-40°C, in the measurement ratio 1:10 (e.g. 10 grams of yeast are dissolved in 100 ml. liquid). Stir gently and let it rest for up to 15 min. Then add the liquid. Be aware that the yeast solution must have approximately the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, which gives a high risk of the yeast cells dying.\n\n\u003cb\u003eColor and Aroma\u003c\/b\u003e \nIn Scandinavia, we don't always have the heat and sun needed to achieve enough color and aroma in wines and ciders from grapes and fruit.\nTo improve the final results, you can consider using these naturally occurring enzymes:\n\n\u003cb\u003eOptimizing Color:\u003c\/b\u003e \nRed berry wine:\nAdd Fructozym® Color, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red fruit. Add immediately after the fruit is crushed. See item numbers 3393 and 3393a.\nWine from red grapes:\nAdd Trenolin® Xtract, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red grapes. Add immediately after the fruit is crushed. See item number 3394.\n\n\u003cb\u003eOptimization of Aroma:\u003c\/b\u003e \nAdd Zymex Aroma enzyme. Special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas that are bound to the fruit and sugar. Add after fermentation is complete. See item numbers 3209 and 3209a.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315530780999,"sku":"3891a","price":168.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20Vinoferm_20Grand_20Cru_20-_20Portvinsg_C3_A6r_aa6c76f4-4ec7-438d-962a-3f229f2518a1.jpg?v=1783943312"},{"product_id":"vingaer-vinoferm-grand-4445p","title":"Wine yeast, Vinoferm 'Grand Cru' \/ port wine yeast \/ fortified wine yeast, 500 g","description":"Dry yeast\nSaccharomyces cerevisiae var. cerevisiae.\n\n'This yeast replaces 'Kitzinger Port wine yeast' which has been discontinued by the wholesaler.\n\nThis wine yeast is specially made to produce wines with high alcohol content with longer barrel aging. Has a very wide temperature tolerance.\n\nIdeal for making port-like products from fruit. \n\nAlso promotes malolactic fermentation.\n\nDosage:\n2-2.5 g\/10 litres\n\nThis yeast works at temperatures between 18-28°C and has an alcohol tolerance of a maximum of 16%.\n\nWeight: 500 gr\n\n\u003cb\u003eGuidance\u003c\/b\u003e \nAdd yeast nutritional salt to the must\/juice first. See Nutrivit, product number 3208. Then add the yeast. Dried types of yeast must first be dissolved in 70% water and 30% must, which is 35-40°C, in the measurement ratio 1:10 (e.g. 10 grams of yeast are dissolved in 100 ml. liquid). Stir gently and let it rest for up to 15 min. Then add the liquid. Be aware that the yeast solution must have approximately the same temperature as the must or juice it is added to. In any case, the temperature difference must not exceed 8 °C, which gives a high risk of the yeast cells dying.\n\n\u003cb\u003eColor and Aroma\u003c\/b\u003e \nIn Scandinavia, we don't always have the heat and sun needed to achieve enough color and aroma in wines and ciders from grapes and fruit.\nTo improve the final results, you can consider using these naturally occurring enzymes:\n\n\u003cb\u003eOptimizing Color:\u003c\/b\u003e \nRed berry wine:\nAdd Fructozym® Color, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red fruit. Add immediately after the fruit is crushed. See item numbers 3393 and 3393a.\nWine from red grapes:\nAdd Trenolin® Xtract, Erbslöh. Special multi-active enzyme in powder form to extract more pigment and aroma from red grapes. Add immediately after the fruit is crushed. See item number 3394.\n\n\u003cb\u003eOptimization of Aroma:\u003c\/b\u003e \nAdd Zymex Aroma enzyme. Special multi-active enzyme in powder form that creates more aromatic wines, as the enzymes promote the release of the aromas that are bound to the fruit and sugar. Add after fermentation is complete. See item numbers 3209 and 3209a.","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54315530813767,"sku":"3891b","price":435.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Ving_C3_A6r_20-_20Vinoferm_20Grand_20Cru_b474b54b-d6be-4612-b74d-b454dc623a74.jpg?v=1783943313"},{"product_id":"gaeringssalt-nutrivit-25g","title":"Yeast nutrient salts, Nutrivit, 25 g","description":"\u003cp\u003eA specially developed blend of yeast nutrients, vitamins (including vitamin B1), minerals and micronutrients that ensures an optimal, stable fermentation. \u003cbr\u003eThis yeast nutrient can be used with all the yeast cultures sold by Dansk Hjemmeproduktion.\u003cbr\u003eDosage: \u003cbr\u003e4–10 g of yeast nutrient per 10 litres of must or wine.\u003c\/p\u003e\n\u003cp\u003eWeight: 25 g\u003c\/p\u003e\n\u003cp\u003eInstructions:\u003cbr\u003e- Dissolve the product in a little water before adding it to the liquid while stirring. \u003cbr\u003eIt is important to add the yeast nutrient before the yeast culture is added to the must or juice.\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54945156727111,"sku":"3208b","price":36.8,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Gaernaeringssalt_Nutrivit.jpg?v=1792561054"},{"product_id":"komplet-gaerpakke-til-hvidvin","title":"Complete yeast kit for white wine from grapes","description":"\u003cp\u003e\u003cspan\u003eComplete yeast kit for making \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ehomemade white wine from grapes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The combination of wine yeast, aroma enzyme and yeast nutrient provides good conditions for a stable fermentation and helps to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebring out the natural fruit aroma and bouquet of the grapes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe kit contains \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBioferm Blanc wine yeast\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with an alcohol tolerance of up to 16% and a fermentation temperature of 12–19 °C. 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You get all the fermentation products you need together in one handy kit, so there is no need to buy them separately.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dansk Hjemmeproduktion","offers":[{"title":"Default Title","offer_id":54955328700743,"sku":"3026","price":135.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0976\/8029\/4215\/files\/Komplet_20g_C3_A6rpakke_20til_20hvidvin_574484b8-c158-4774-8fb2-28a3e5489aa2.jpg?v=1783943008"},{"product_id":"komplet-gaerpakke-til-mork-frugtvin-rode-baer-hedvin-portvin-sherry-og-tokay-mm","title":"Complete yeast kit for dark fruit wine (red berries), dessert wine, port, sherry, Tokay, etc.","description":"\u003cp\u003e\u003cspan\u003eComplete yeast kit for making \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edark fruit wine from red berries, as well as dessert wine and port, sherry and Tokay-style wines\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. The carefully selected fermentation products provide good conditions for fermentation and help to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebring out the natural colour and aroma of the fruit\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe kit contains \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eVinoferm Arom wine yeast\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with an alcohol tolerance of up to 15% and a fermentation temperature of 15–20 °C. The kit is enough for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50 litres of wine\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e or two 25-litre demijohns.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt comes with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edetailed instructions in Danish from Dansk Hjemmeproduktion\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. 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The carefully selected fermentation products provide good conditions for a stable fermentation and help to \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebring out the natural aroma and character of the mead\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe kit contains \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eVinoferm Champ champagne yeast\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e with an alcohol tolerance of up to 18% and a fermentation temperature of 15–25 °C. The kit is enough for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50 litres of mead\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e or two 25-litre demijohns.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt comes with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edetailed instructions in Danish from Dansk Hjemmeproduktion\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. 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