Where To Buy Champagne Yeast In South Africa

What is Champangne?

Champagne yeast is best suited for champagne, dry wines, cider and fruit juices and is a clean, neutral yeast.

Traditional Method Method Champ noise

Where To Buy Champagne Yeast In South Africa?

Beer Lab

Address: 55 Morningside St, Pinelands, Cape Town, 7405

Hours: Closed ⋅ Opens 9:30AM Sat

Phone: 065 633 9532

National Food Products

Address: 93 Komatie St, Emmarentia, Johannesburg, 2195

Hours: Closes soon ⋅ 5PM ⋅ Opens 9AM Sat

Phone: 011 646 9022

Brewmart Pty Ltd

Address: 1028 Nico Smith St, Viloria, Pretoria, 0186

Hours: Closed ⋅ Opens 9AM Sat

Phone: 012 329 0567

Brew for Africa

Address: Shop 7, 84 on Main Shopping Centre,, 84 Main Road, Walkerville, 1876

Hours: Closed ⋅ Opens 9AM Sa

Phone: 011 949 1009

The Brew House

Address: 4 Moregrove Rd, Taybank, Gqeberha, 6025

Hours: Closed ⋅ Opens 9AM Sat

Phone: 081 456 9729

Checkers Kloof Street

Address: Cnr Kloof and, Weltevreden St, Tamboerskloof, Cape Town, 8001

Hours: Open ⋅ Closes 9PMConfirmed by this business 5 days ago

Phone: 021 480 5680

Homebrew Supplies

Address: 34 – 36 Westover, Greenvale, Paarl, 7646

Hours: Closed ⋅ Opens 8:30AM Sat

How do you make champagne yeast?

A small batch starts with a cup of water mixed with a tablespoon of sugar, a bit of ginger, and a yeast strain from the champagne region of France.

Unlike many yeasts, champagne yeast eats almost all the sugar in a liquid leaving a dry, clean flavor which Willie and Nico say is key to a top notch beer.

What yeast is used to make champagne?

Saccharomyces cerevisiae yeast Similar to wine yeast and beer yeast, champagne yeast is a type of Saccharomyces cerevisiae yeast that’s made for alcohol production.

It’s clean and neutral and can withstand higher alcohol levels than bread yeast, making it perfect for champagne, dry wines and cider.

Can I make my own yeast?

Boil your potatoes and save the water. Into 1.5cups of the potato water stir 1 tablespoon of sugar and a cup of flour.

over and leave this mixture in a warm place overnight. The next morning it should be bubbly and smell like yeast.