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Yeast Hulls
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Description

Yeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment.

As a side note, Yeast Hulls are included in the Fermaid K mix of nutrients to help prevent problem ferments from the onset. The reason you would not use Fermaid K for most stuck ferments is that Fermaid K contains DAP. If DAP (Diammonium Phosphate) is added to the ferment past the point of metabolization by the yeast it could potentially leave an unwanted, residual flavor. Use at the rate of .5 to .9 grams per gallon. If stored in a cool, dry place, will last up to 3 years.

A rough approximate of weight is 1 tsp = 2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

Community Q&A

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Why did you choose this?
MoreFlavor Store
Help start an MLF.
James M on May 4, 2018
read article in Wine Maker Mag
Brad H on Mar 16, 2018
Help start an MLF.
James M on May 4, 2018
Stuck malo
David L on Mar 20, 2018
read article in Wine Maker Mag
Brad H on Mar 16, 2018
For sulfur reduction.
Steve V on Feb 3, 2018
Stuck malo
David L on Mar 20, 2018
For sulfur reduction.
Steve V on Feb 3, 2018
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Yeast hull are indispensible
If you love stuck ferment raise your hand. All the rest of you listen close. I have found that a wee bit of yeast hulls in the mix when starting a ferment is always a good thing.

Yeast hulls help remove toxins produced during fermentation. These toxins are removed from a stuck ferment to allow fermentation to restart. Well---removing toxins from a ferment sounds to me like one of those always a good things. So I no longer wait to see if there will be a stuck ferment. I include a minimal dose to start ferment. And on one occasion i was fermenting a 28 brix using CLOS to tolerate the high alcohol and I credit the yeast hulls for giving my wine the lowered toxins that allowed the CLOS to go all the way to dry.

Always have yeast hulls on hand. Do not wait til you need them.
February 2, 2018
Purchased
4 months ago