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yeast

a.k.a. wine yeast

A unicellular bacteria, principally of the genus saccharomyces, capable of fermenting carbohydrates.  Yeast cultured especially for winemaking, with such desirable attributes a as high alcohol tolerance, better clarity, firmer sediment formation, and less flavor fluctuation. 

 

yeast energizer

a.k.a. energizer

An extraordinary nutrient, energizer is useful when making wines of high alcoholic content (over 14%) and to restart fermentation when experiencing an apparently "stuck fermentation". Yeast energizer contains many ingredients not found in normal nutrient, such as riboflavin and thiamine. The energizer is best used by dissolving 1/2 teaspoon in 1/2 to 1 cup of the liquor before adding. If the fermentation is truly "stuck" and not simply run out, the energizer may be dissolved in 1/4 cup liquor and 1/2 cup warm (75 degrees F.) water and a pinch of fresh wine yeast added and allowed to bloom under cover over a 12-hour period. An additional 1/4 cup of liquor is then added and the yeast given another 12 hours to multiply before the enriched solution is adding to the fermentation bottle.

 

yeast nutrient

a.k.a. nutrient

Food for the yeast, containing nitrogenous matter, yeast-tolerant acid, vitamins, and certain minerals. While sugar is the main food of the yeast, nutrients are the growth hormones, so to speak.

 

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