The Complete Home Brew Yeast Guide — Beer, Wine, Cider & Distilling
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🧬 Shop All Home Brew Yeast — 60+ strains for beer, wine, cider, mead and spirits
Core specs below are drawn from our internal yeast reference (Yeast Master) for strains we stock, cross-checked against manufacturer sheets where available. For a deeper look at ester/phenolic character, hop and malt pairings, and which commercial beers each strain resembles, see our companion Yeast Flavour, Hop & Malt Pairing Guide.
Shipping outside the UK? Small yeast sachets now face steep customs fees on low-value international parcels. Safale US-05, one of the most widely used strains on this page, ships well via Amazon instead — check it out on Amazon US.
Which Yeast Should I Use? Quick Answers
| Goal | Recommended | Why |
|---|---|---|
| Clean session / low-alcohol beer | Safale US-05, Gervin GV12 | ABV is mainly set by starting gravity, not yeast — these finish dry rather than cloying at low OG |
| Low-alcohol wine | Young's Dried Active Yeast | Specifically suited to low-alcohol wines; or stop any wine yeast early with Potassium Sorbate + Campden Tablets |
| High-alcohol / strong wines, mead, fortified styles | Gervin GV4 (up to 21% ABV), MJ CL23, SN9 (18% ABV), Bulldog Bayanus | Built to tolerate high sugar and keep fermenting without stalling |
| Lager | MJ M76 Bavarian Lager, Saflager W-34/70 | W-34/70 is the world's most widely used lager strain; M76 is the top pick for most Bavarian/Helles/Dunkel styles |
| Wheat beer / Belgian styles | MJ M20 Bavarian Wheat, MJ M31 Belgian Tripel | Banana-and-clove Hefeweizen character / high attenuation with spicy Belgian esters |
| Cider | MJ M02, Gervin GV13 | High attenuation, up to 14% ABV tolerance, fast clean fermentation |
| Champagne / sparkling wine | Lalvin EC-1118 | The world-standard sparkling wine yeast, up to 18% ABV |
| Mead | MJ M05, Bulldog Mead Yeast & Nutrition | Both 18% ABV tolerance; Bulldog is a fast, all-in-one 28g sachet for 20–25L batches, typically done in 5–7 days |
| Hop-forward / hazy IPA | MJ M66 Hophead Ale | High esters (tropical/citrus), pairs with Citra/Mosaic, built for NEIPA |
| Very warm / uncontrolled fermentation temps | MJ M12 Kveik | Ferments cleanly across 20–40°C (68–104°F) |
| Fast, versatile lager — wide temp range | MJ M24 Versa Lager | High attenuation, ferments 10–25°C, up to 13% ABV |
| Distilling / spirit base | Alcotec 48 Turbo Yeast | Sugar-and-water only, ferments in as little as 48 hours |
| Stuck or sluggish fermentation | Gervin GV7 Restart Yeast | Formulated specifically to restart stalled batches |
| Reliable all-rounder / not sure | Young's Dried Active Yeast | Wide temperature tolerance, works across beer and low-alcohol wine |
Ale Yeast — British & American Styles
Top-fermenting strains for pale ales, IPAs, bitters, stouts and porters
| Strain | Species | Best For | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|---|
| Gervin GV12 | Saccharomyces cerevisiae | Bitters, Golden Ale — all-round British/American ales | 15–25°C (18°C) | High | 15% | High | Fast fermentation, high sedimentation, good cold-crash. Medium esters (pear/light fruit). Pairs with EKG/Fuggles hops, Maris Otter malt. Reference: traditional English ales. Pitch 11g/23L. |
| Safale S-04 | Saccharomyces cerevisiae | English Ales/Porters | 15–24°C (19°C) | Medium | 12% | High | Fast, high sedimentation, excellent cold-crash. Low/neutral esters. EKG/Fuggles + Maris Otter. Reference: Fuller's-style beers. Pitch 11.5g/20–30L. |
| Safale US-05 | Saccharomyces cerevisiae | American Ales/IPAs | 15–24°C (20°C) | Medium | 11% | Medium | Medium speed, medium sedimentation, good cold-crash, low foam. Low esters, clean citrus. Cascade/Centennial + Pale Malt. Reference: Sierra Nevada-style. Pitch 11.5g/20–30L. |
| MJ M15 Empire Ale | Saccharomyces cerevisiae | Scottish Ales | 18–22°C (20°C) | Medium | 8% | Medium | Medium speed, moderate cold-crash. Medium esters (dark fruit). EKG/Fuggles + Crystal/Munich malt. Reference: Scottish Export. Pitch 10–12g/20–30L. |
| MJ M66 Hophead Ale | Saccharomyces cerevisiae | NEIPA/Hazy IPA | 18–22°C (20°C) | High | 10% | Medium | Fast, moderate cold-crash, low foam. High esters (tropical/citrus). Citra/Mosaic + Oats/Wheat malt. Reference: modern NEIPA. Pitch 10–12g/20–30L. |
| MJ M36 Liberty Bell Ale | Saccharomyces cerevisiae | ESB/Golden Ale | 18–23°C (20°C) | Medium | 9% | Medium | Medium speed, moderate cold-crash. Medium esters (pear/strawberry). EKG/Fuggles + Maris Otter. Reference: English ESB. Pitch 10–12g/20–30L. |
| MJ M42 New World Strong Ale | Saccharomyces cerevisiae | IPA/Russian Imperial Stout | 16–22°C (19°C) | High | 12% | High | Fast, excellent cold-crash. Low/neutral esters. Columbus/Centennial + Pale/Munich malt. Reference: strong British ales. Pitch 10–12g/20–30L. |
| MJ M44 US West Coast | Saccharomyces cerevisiae | APA/DIPA | 18–23°C (20°C) | High | 11% | Medium | Fast, good cold-crash, low foam. Low esters, clean citrus. Cascade/Simcoe + Pale Malt. Reference: West Coast IPA. Pitch 10–12g/20–30L. |
| MJ M12 Kveik | Saccharomyces cerevisiae | Kveik/Farmhouse, any style at very warm temps | 20–40°C (30°C) | High | 12% | High | Very fast, excellent cold-crash. High esters (orange/tropical). Citra/Mosaic + Pilsner/Wheat malt. Reference: Norwegian farmhouse. Pitch 10–12g/20–30L. |
Belgian & Wheat Beer Yeast
Specialty strains for witbier, tripel, saison and Bavarian wheat beer
| Strain | Species | Best For | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|---|
| Safale S-33 | Saccharomyces cerevisiae | Belgian Blonde/Belgian Pale | 15–22°C (19°C) | Medium | 9% | Medium | Medium speed, moderate cold-crash. Medium esters (fruity/apricot), light phenolic. Styrian Goldings/Saaz + Pilsner/Carapils. Reference: Leffe-style ales. Pitch 11.5g/20–30L. |
| Safale T-58 | Saccharomyces cerevisiae | Saison/Witbier/Belgian Specialty | 15–22°C (20°C) | Medium-High | 11% | Medium | Medium speed, moderate cold-crash. High esters (clove/pepper), strong phenolic. Saaz/Hallertau + Pilsner/Wheat. Reference: Hoegaarden-style wit. Pitch 11.5g/20–30L. |
| MJ M47 Belgian Abbey | Saccharomyces cerevisiae | Abbey/Double/Belgian Dark | 18–25°C (21°C) | Medium | 8% | Medium | Medium speed, moderate cold-crash. High esters (banana/spice), strong phenolic. Saaz/Styrian Goldings + Pilsner/Caramunich. Reference: Chimay-style ales. Pitch 10–12g/20–30L. |
| MJ M41 Belgian Ale | Saccharomyces cerevisiae var. diastaticus (POF+) | Tripel/Golden Strong | 18–28°C (24°C) | High | 12% | Low | Fast, poor cold-crash — diastaticus strain, ferments very dry. High esters (spicy/plum), strong phenolic. Saaz/Hallertau + Pilsner/Sugar. Reference: Duvel-style ales. Pitch 10–12g/20–30L. |
| MJ M31 Belgian Tripel | Saccharomyces cerevisiae var. diastaticus (POF+) | Tripel/Golden Strong | 18–28°C (24°C) | High | 10% | Low | Fast, poor cold-crash — diastaticus strain. High esters (fruity/spicy), strong phenolic. Saaz/Styrian Goldings + Pilsner/Sugar. Reference: Westmalle-style Tripel. Pitch 10–12g/20–30L. |
| MJ M21 Belgian Wit | Saccharomyces cerevisiae | Witbier/White Ale | 18–25°C (21°C) | Medium | 8% | Low | Medium speed, moderate cold-crash. Medium esters (citrus/spice), light phenolic. Saaz/Hallertau + Wheat/Pilsner. Reference: Hoegaarden-style. Pitch 10–12g/20–30L. |
| MJ M29 French Saison | Saccharomyces cerevisiae var. diastaticus (POF+) | Saison/Farmhouse | 26–32°C (28°C) | Very High | 14% | Low | Fast, poor cold-crash — diastaticus strain. High esters (pepper/lemon), strong phenolic. Saaz/Hallertau + Pilsner/Wheat. Reference: Dupont-style Saison. Pitch 10–12g/20–30L. |
| MJ M20 Bavarian Wheat | Saccharomyces cerevisiae | Hefeweizen/Dunkelweizen | 18–30°C (22°C) | Medium | 7.5% | Low | Medium speed, poor cold-crash. High esters (banana/clove), strong phenolic. Hersbrucker/Hallertau + Wheat/Munich. Reference: Weihenstephan-style. Pitch 10–12g/20–30L. |
Lager Yeast
Bottom-fermenting strains for clean, crisp lager character
Shipping outside the UK? Lager yeast now faces steep customs fees on low-value international parcels. Saflager W-34/70, the world's most-used lager strain, ships well via Amazon instead — check it out on Amazon US.
| Strain | Species | Best For | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|---|
| Saflager W-34/70 | Saccharomyces pastorianus | German Pils/Helles — the world's most-used lager strain | 9–15°C (12°C) | High | 9% | High | Slow, excellent cold-crash, low foam. Low/neutral esters. Hallertau/Saaz + Pilsner/Munich. Reference: Weihenstephan-style lagers. Pitch 11.5g/20–30L. |
| Saflager S-23 | Saccharomyces pastorianus | Fruity Lager/Kölsch-like | 9–15°C (12°C) | Medium | 9% | Medium | Medium speed, moderate cold-crash. Medium esters (fruity/estery). Saaz/Styrian Goldings + Pilsner. Reference: continental lagers. Pitch 11.5g/20–30L. |
| MJ M76 Bavarian Lager | Saccharomyces pastorianus | Bavarian Helles/Dunkel | 8–14°C (11°C) | Medium | 8% | Medium | Slow, moderate cold-crash, low foam. Low/neutral esters. Hallertau Mittelfrüh + Pilsner/Munich. Reference: Bavarian-style lagers. Pitch 10–12g/20–30L. |
| MJ M54 Californian Lager | Saccharomyces cerevisiae | California Common | 18–20°C (19°C) | High | 9% | Medium | Fast, good cold-crash, low foam. Low/neutral esters. Cluster/Northern Brewer + Pale/Munich. Reference: Anchor Steam-style. Pitch 10–12g/20–30L. |
| MJ M84 Bohemian Lager | Saccharomyces pastorianus | Czech Pilsner | 10–15°C (12°C) | Medium | 8% | Medium | Slow, moderate cold-crash, low foam. Low/neutral esters. Saaz + Pilsner malt. Reference: Bohemian-style lagers. Pitch 10–12g/20–30L. |
| MJ M24 Versa Lager | Saccharomyces pastorianus (NovaLager) | Modern Lager/Cold IPA | 10–25°C (18°C) | High | 13% | Medium | Fast, excellent cold-crash, low foam. Low/neutral esters. Citra/Saaz + Pilsner/Munich. Reference: NovaLager-style beers. Powered by Lallemand LalBrew NovaLager™. Pitch 10–12g/20–30L. |
Cider Yeast
| Strain | Species | Best For | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|---|
| Gervin GV13 | Saccharomyces cerevisiae | Traditional Cider | 12–28°C (20°C) | High | 14% | Medium | Fast, good cold-crash, medium foam. Medium esters (apple/pear). Reference: West Country-style cider. Dosage 11g/23L. |
| MJ M02 Cider | Saccharomyces cerevisiae | Modern Cider | 12–28°C (20°C) | High | 14% | Medium | Fast, good cold-crash, medium foam. Medium esters (fresh apple). Reference: New World-style cider. Pitch 10–12g/20–30L. |
Wine Yeast — Table, Fruit & Dessert Wines
Matched to wine style — white, red, dessert or all-purpose
Shipping outside the UK? Wine yeast sachets now face steep customs fees on low-value international parcels. Lalvin EC-1118, the world-standard wine yeast, ships well via Amazon instead — check it out on Amazon US.
| Strain | Species | Best For | Temp Range | ABV Tolerance | Nitrogen Req. | Notes |
|---|---|---|---|---|---|---|
| Gervin GV1 | Saccharomyces cerevisiae (Narbonne) | All-purpose, high sugar tolerance, low nutrient needs | 15–25°C | Up to 18% | Low | Low volatile acidity for a smoother-tasting wine. SO2 tolerance up to 100ppm. Good flocculation — clears well. Dosage 5g per 23L. |
| Gervin GV2 | Saccharomyces cerevisiae (Burgundy-type) | Full-bodied reds, ports, high-alcohol fruit wines | 15–25°C | Up to 16% | — | Pair with Yeast Nutrient and Bentonite; stabilise with Campden Tablets. Low foam; killer factor inhibits wild yeast for a cleaner fermentation. |
| Gervin GV5 | Saccharomyces cerevisiae (French Strain GVN) | Crisp white fruit wines (apricot, peach, strawberry, elderflower, gooseberry) | 8–25°C | 15% | — | Combats volatile acidity and oxidation; preserves delicate aromas. Forms little foam; ferments well at low temperatures (8–15°C) for excellent bouquet development. |
| Gervin GV6 | — | Light dessert & sweet country wines | 6–25°C | 16% | — | A true Sauternes yeast selected by Brian Croser. Ferments down to 6°C, suited to lighter dessert wines. Add nutrient to prevent excess volatile acidity. |
| Gervin GV8 | Saccharomyces cerevisiae (Narbonne) | Red table wines (Bordeaux/Claret) — grape kits, elderberry, blackberry | 18–30°C | 15% | — | Restores colour and complexity; structured tannin backbone. Selected by INRA at Narbonne. Minimal frothing, good glycerol yield, pleasant lasting aroma. |
| Gervin GV9 | — | High-clarity, clean white wines (rhubarb, gooseberry) | 10–25°C | 15% | — | German-style yeast; ferments down to 10°C. Metabolises up to 30% of malic acid — good for high-malic-acid fruits. |
| Gervin GV11 | — | Blackberry, elderberry, cherry, plum, apple wines | 15–25°C | 15% | — | Balance of estery aromas; rich colour and depth. Metabolises up to 35% of malic acid — favoured for apples, ripe bananas, blackberries, apricots. |
| Lalvin K1V-1116 | Saccharomyces cerevisiae | Aromatic whites | 15–30°C (22°C) | 18% | — | Fast, good cold-crash, low foam. High esters — floral/tropical. Reference: Muscat-style wines. Pitch 5g/4–5L. |
| Lalvin D47 | Saccharomyces cerevisiae | Barrel-fermented Chardonnay, full-bodied whites, mead | 15–30°C (22°C) | 14% | — | Medium speed, excellent cold-crash, medium foam. Medium esters — apricot/vanilla. Reference: full-bodied whites. Pitch 5g/4–5L. |
| MJ AW4 | Saccharomyces cerevisiae | Sauvignon Blanc, Semillon, Riesling, dessert wine | 16–24°C (61–75°F) | 14% | Low | Medium fermentation speed. Highly aromatic — intense fragrant fruity/spicy esters. Moderate glycerol enhances body. Killer factor: Positive. Not suitable above 14% ABV. |
| MJ CY17 | Saccharomyces cerevisiae | Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Gewurztraminer | 16–24°C (61–75°F) | 14% | Low | Medium fermentation speed. Complex tropical fruit and floral aromatics; full, well-rounded body. Killer factor: Sensitive. Not suitable above 14% ABV. |
| MJ MA33 | Saccharomyces cerevisiae | Zinfandel, fruit wines | 18–28°C (64–82°F) | 14% | Low | Medium fermentation speed. Reduces malic acid 30–35% and total titratable acidity — ideal for young wines and high-acid fruit. Softens palate, adds fresh fruity esters. Killer factor: Sensitive. Not suitable above 14% ABV. |
| MJ BV7 | Saccharomyces cerevisiae | Merlot, Syrah, Pinot Noir, Chardonnay, Semillon (dual purpose) | 14–28°C (57–82°F) | 14% | Low | Medium fermentation speed. Enhances volume/intensity for full varietal expression; good body and structure while respecting grape character. Killer factor: Positive. Not suitable above 14% ABV. |
| MJ CR51 | Saccharomyces cerevisiae | Grenache, Gamay, Pinot Noir — light, fresh, fruity reds | 16–24°C (61–75°F) | 14% | High | Medium fermentation speed. Soft, velvety-smooth wines with enhanced red berry fruit notes. Killer factor: Sensitive. Not suitable above 14% ABV. |
| MJ VR21 | Saccharomyces cerevisiae | Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese | 18–28°C (64–82°F) | 15% | High | Medium fermentation speed. Well-structured, balanced reds with enhanced dark fruit and good palate length; gentle on the must. Killer factor: Positive. |
| MJ R56 | Saccharomyces cerevisiae | Cabernet Sauvignon, Merlot, Malbec, Nebbiolo, Zinfandel, Tempranillo, red fruit wines | 18–28°C (64–82°F) | 15% | Low | Medium fermentation speed. Enhances body/mouthfeel, complex fruit flavours; ideal for new and old world styles, structure and longevity. Killer factor: Sensitive. |
| Young's Super Wine Yeast Compound | — | All-in-one — yeast, nutrient, pectolase & vitamin B1 in one sachet | — | — | — | Treats up to 10 gallons (45L). Removes need for separate additives. |
Wine yeast rehydration note (Gervin/Lalvin/MJ): do not rehydrate before use — add directly to the must/juice. Ensure must/juice is above 20°C (68°F) for the start of fermentation and for at least the first 24 hours to avoid extended lag time and bacterial contamination risk. Ferment within each strain's specified range — generally 20–24°C (68–75°F) unless cold-fermenting for flavour/aroma development.
Champagne, Sparkling & High-Alcohol Yeast
| Strain | Species | Best For | Temp Range | ABV Tolerance | Nitrogen Req. | Notes |
|---|---|---|---|---|---|---|
| Lalvin EC-1118 | Saccharomyces bayanus | World-standard Champagne & sparkling wine; also the go-to for restarting stuck fermentations | 10–30°C (20°C) | 18% | — | Fast, excellent cold-crash, low foam. Low/neutral esters. Killer factor: positive. Reference: Prise de Mousse style. Pitch 5g/4–5L. |
| Gervin GV3 | Saccharomyces cerevisiae | Sparkling wine / Champagne base, cider, elderflower, mead | 15–25°C | Up to 18% | — | Low foam production for less mess. Excellent for restarting stuck, over-sugared fermentations. Dosage 5g per 23L. |
| Gervin GV4 | Saccharomyces cerevisiae (French) | Port-style dessert wines, full-bodied fruit wines — highest ABV tolerance in the range | 15–25°C | Up to 21% (given adequate nutrients) | — | Low foaming, fast-acting. Dosage 5g per 23L. |
| Gervin GV10 | Saccharomyces cerevisiae (EC1118 strain) | Fine, persistent effervescence — rose, dessert, Champagne | 15–25°C | 18.5% | — | One of the world's most popular wine yeasts, reportedly involved in ~70% of Champagne production. Ferments well at low temperatures, flocculates well; good for stuck-ferment restarts. |
| MJ CL23 | Saccharomyces bayanus | Cabernet Sauvignon, Chardonnay, vegetable wine — crisp dry whites & all sparkling; highest alcohol tolerance | 14–32°C (57–90°F) | 18% | Low | Fast fermentation speed. Very neutral sensory impact — crisp, dry, rigidly structured, low-medium bodied; low fusel oil. Killer factor: Positive. Cleanly ferments to 18% ABV. |
| MJ SN9 | Saccharomyces bayanus | Fortified wines, high alcohol wines, perry, mead, vegetable/flower wines | 14–28°C (57–82°F) | 18% | Low | Fast fermentation speed. Relatively neutral sensory impact, high glycerol enhances mouthfeel. Killer factor: Positive. Robust, well-structured wines up to 18% ABV. |
| Bulldog Bayanus | Saccharomyces bayanus | Champagne, fortified & high-alcohol wines | — | High | — | Clean fermentation character; also useful to restart stuck fermentations in high-alcohol environments. |
Mead Yeast
| Strain | Species | Temp Range (Optimal) | Attenuation | ABV Tolerance | Flocculation | Notes |
|---|---|---|---|---|---|---|
| Bulldog Mead Yeast & Nutrition | — | 20–30°C | — | 18% | — | All-in-one 28g dried sachet — yeast, vitamins and nutrients in one pack, for 20–25L batches. Eliminates the need to measure separate yeast energiser. Mix 20L water (30–35°C) with 6–9kg honey, pitch below 30°C, ferment 20–30°C. Fermentation typically completes in 5–7 days. |
| MJ M05 Mead | Saccharomyces cerevisiae | 20–30°C (25°C) | High | 18% | Medium | Fast, good cold-crash, medium foam. Medium esters (floral/honey). Reference: modern mead. Pitch 10–12g/20–30L. |
Distilling Turbo Yeast
For sugar-wash spirit bases — not for beer or wine
| Strain | Best For | Notes |
|---|---|---|
| Alcotec 48 Turbo Yeast | Fast, high-alcohol sugar wash | Ferments in as little as 48 hours; treats 8kg sugar in 25L water. |
| Alcotec Carbon 48 Turbo Yeast | Cleaner-tasting sugar wash | Built-in activated carbon for preliminary filtration. |
Restarting a Stuck Fermentation
| Strain | Species | Best For | Temp Range | ABV Tolerance | Notes |
|---|---|---|---|---|---|
| Gervin GV7 Restart Yeast | — | Kick-starting a stalled or sluggish fermentation, particularly lagers | 15–25°C | 15% | Warm the beer to 20–22°C, sprinkle onto the surface without stirring, add a teaspoon of Yeast Nutrient. Leave 24 hours undisturbed — usually restarts within 24–48 hours. Dosage 5g per 23L. Lalvin EC-1118 (above) is also widely used for this. |
General-Purpose & Beginner Yeast
| Strain | Best For | Temp Range | Notes |
|---|---|---|---|
| Young's Dried Active Yeast | Beer and low-alcohol wines, beginners | 18–24°C | 100g tub — approx. 15–20 batches. 5–7g per 23L beer batch, 5g per 4.5L wine. Rehydrate 30–35°C water, 15 minutes. |
How to Use Mangrove Jack's Craft Series Dried Beer Yeast
These strains don't need propagating or starters and offer extended shelf life versus liquid yeast. Key handling notes from the manufacturer's own technical guide:
- Rehydration: not required, but cleaner results if rehydrated. For all strains except lagers, add the sachet to 100ml water at 30–35°C (86–95°F), stir into a cream for 8–12 minutes, then pitch. For lager strains, use 100ml water at 20–25°C (68–77°F) instead. Alternatively, sprinkle dry onto the wort surface and leave 10–15 minutes before stirring.
- Pitch rate: one 10g sachet per 23L (6 US Gal) in most cases. Use 2 sachets minimum for ales with OG over 1.050, 2 sachets for lagers fermented at 14°C (57°F) or lower, and 4 sachets minimum for lagers with OG over 1.050. Under-pitching causes extended lag time, stressed yeast, and excess esters/sulphur compounds.
- Storage: keep sachets below 10°C (50°F), or in the freezer for maximum viability. Opened packets: reseal and use within 2 days at below 10°C, or freeze.
- Maturation guide: ale strains generally reach premium flavour after ~4 weeks (1–2 weeks in fermenter, 2–3 weeks in bottle). Lagers need 8–10 weeks (3 weeks fermenter, 5–7 weeks bottle). Strong ales need at least 4 weeks. Bavarian Wheat needs ~3 weeks. Cider needs ~3 weeks. Mead is drinkable as soon as bottled but improves with age. Craft Series dried yeasts are not suitable for harvesting/repitching — use a fresh sachet each brew.
Yeast Accessories
Most wine and some beer yeasts perform best with support: Yeast Nutrient feeds the yeast through fermentation, Campden Tablets stabilise before bottling, and Bentonite helps with final clarity. Check each strain's notes above for what it's typically paired with.
Browse the full range any time via Home Brew Yeast, or shop by brand: Gervin, Lalvin, Mangrove Jack's Craft Series, and Mangrove Jack's Wine Yeast.