5 grams. Alcohol tolerance: 14-16%, reds, whites, champagnes. One pack per up to 6 gallons of wine. Widely used in the commercial production of white wines. Good alcohol tolerance. Ferments to dryness. Also effective for re-starting a stuck fermentation.

Lalvin Wine Yeast packets are sold in 5 gram packs. RC-212 Bourgovin: is a strain that comes from the Burgundy region of France, it's very quick and has a low foaming action. It's properties will preform a full extraction for red wines. This yeast stabilizes a rich red color and reveals tannins during fermentation and also durring the aging stages, there is a pronounced emphasis on a ripe berry flavor, with pepper and spices, a fruity aroma is produced as well. RC-212 Bourgovin used in Pinot Noir or other full bodied red wines. It has an alcohol tolerance of up to 14%. Best for fermenters between 59 and 86 degrees. This yeast is traditionally used in the Burgundy region for full red wines and is a favorite of home winemakers seeking similar big reds. RC-212 Bourgovin has good alcohol reach (14-16%) and high temperature (68-86° F.) tolerance and excellent color stability. It is quite suitable for use with non-grape black and red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries). It is quite tolerant of concurrent malolactic fermentation.

This grain imparts a roasty, coffee-like, grainy flavor and a red to deep brown color. A little goes a long way. Roasted barley imparts the flavors associated with Irish Stout.

Rye lends a dry bread, spicy rye character to any beer, especially appropriate for use in Roggenbier and makes an interesting addition to smoked and wheat beers. High glucan levels and lack of husk make this malt thick and susceptible to slow run-off.

Saaz is a very traditional aroma hop that has been grown in the Czech Republic for centuries. It is classified as one of the four true Noble varieties. Alpha acids are low (around 3 to 4.5% AAU) and its primary use is for its distinct mild spice aroma and mild flavor. The saaz aroma can be described best as spicy, clean, classic and noble (a term that you just have to taste to understand, really.)

Safale S-04 by Fermentis. A well-known English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindroconical tanks. High sedimentation. Optimum temp: 64°-75° F. 11.5 grams.

Safale US-05 by Fermentis  formally known as US-56 The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. 11.5 grams

Saflager S-23 Lager Yeast by Fermentis. 
A true dry Lager yeast. This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium.  11.5 Grams

This Wee Heavy beer is a sweet full bodied treat. It has little hints of malty Carmeland roasted malt. This yummy treat packs a punch! ABV 8%

Simcoe is best characterized as having a pronounced pine or woodsy aroma. It is a bittering hop ranging from 12 to 14% AAU that also imparts its characteristic aroma. The cultivar was bred by Yakima Chief in the USA. It is sometimes described as being "like cascade, but more bitter - and with pine."