Upcoming Events

*Free Wine Classes*
While you're sitting there sipping on your Summer wines, it's time to think about what you'd like for the Fall.
Stop in to see John (Farmington) or Mike (Farmingdale) and check out the new upcoming seasonal and limited edition wines. Come on over, have a sample and learn how you can make your own great wines.
The Farmington store
will be closed from
Aug 28 - Sept 6.


More details on all this and more at the news page.





662 Maine Avenue
Farmingdale, ME 04344
(207) 623-3368

235 Farmington Falls Road
Farmington, ME 04938
(207) 778-5276

email:
kennebechbrew@msn.com



Fermenting Equipment

We carry a number of fermentation vessels to meet the particular needs of your brewing project: food-grade buckets, glass and plastic carboys, as well as a number of unique options like a wall-mounted conical fermenter and Mini Brew floor fermenter.

We're also stocked with fermenting accessories, like stoppers, airlocks, spoons and paddles, muslin socks, hydrometers, sanitizers, wine additives, vinometers, and a number of siphoning options.


Bottling Equipment

Pick out the perfect bottle for your wine or beer from an array of colors, shapes, and sizes. We have green and clear 750ml Bordeaux and Burgundy bottles, 12- and 22-oz amber beer bottles, and a variety of Grolsch-style flip-tops, growlers, Belgian and champagne style, and other specialty bottles.

We also carry an abundance of caps and corks, with various capping and corking instruments to seal the deal, as well as bottle rinsers and drainers.



















Yeast

Ah yes, the very stuff that turns your 'must' or 'wort' into an honest-to-goodness adult beverage. We try to keep as much of the following in stock (call us for availability) -- see descriptions below to match up the best yeast for your brew.

Red Star
-Pasteur Red: Also called French red. Intended for red wines due to its tolerance of heat and sulfur dioxide; hardly ever causes stuck fermentation. Good for red wines such as Cabernet Sauvignon, Merlot, Zinfandel, Burgundy, and Pinot Noir.

-Pasteur Champagne: Strong fermenter, with high alcohol tolerance. Ferments musts and fruit juices to dryness. Recommended for all white wines, some reds, mead, port, dry cider, and fruit juices. Ferments best at 59-86ºF.

-Montrachet: All-purpose wine yeast for full-bodied reds and whites, and fruit wines. Excellent complexity. Works well with plum, rhubarb wine, Merlot, Chardonnay, and Zinfandel. Firm sediment and moderate alcohol tolerance (8-10%).

-Cotes des Blancs: Also known as Eperney II. Good for meads, white wines, ciders, blush wines, and Riesling. Certified kosher. Slow fermenting, very low foaming yeast tolerant of low temperatures.

-Premier Cuvée: Good tolerance to alcohol and sulfur dioxide. Ferments to dryness. Low producer of foam. Recommended for reds, whites, and especially for champagne. Most neutral, clean flavor offered by Red Star. Fermentation range of 45-95ºF.

Lalvin
-K1V-1116 Montpellier: Tends to express freshness of grape or fruit variety, especially in Sauvignon Blanc, Semillon, and Chenin Blanc, but also in fruit such as peaches, nectarines, and kiwis.

-RC 212 Bourgovin: Low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 59-86ºF. Alcohol tolerance up to 14%. Produces Pinot Noirs with good structure, ripe berry, bright fruit, and spicy characteristics.

-EC-1118 Champagne: Very neutral flavor. Ferments well at low temperatures, flocculates (settles out) well, and produces very compact lees. Ferment at 45-90ºF.

-ICV D47: Low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50-86ºF and enhances mouthfeel due to complex carbohydrates.

Safale
-US-05: The most famous ale yeast strain found across America. Produces well-balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation is low to medium, and final gravity is medium. Ideal for IPAs and pale ales, but excellent for any clean style.

-S-04: A well-known, bottom-fermenting ale yeast strain, this is a yeast to be selected for its fast fermentation characteristics and its ability to form a compact sediment at the end of the fermentation process, helping beer clarity. For the production of a wide range of ales. Especially well-adapted to closed fermentation vessels.

-S-33: A general purpose, widely used ale yeast with low sedimentation properties. This strain is extremely consistent, with excellent wort attenuation and a superb flavor profile.

-S-23: A genuine German-style lager yeast, developing the best of its lager notes under low-temperature fermentation (46-50ºF). Good flocculation with excellent attenuation. The right choice for the production of a wide range of lager and pilsner.

-T-58: A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. This yeast forms a solid sediment at the end of secondary fermentation, and is therefore widely used for bottle and cask conditioning. A good choice for wheat beer.

Danstar
-Windsor: Originates in England. Produces a beer which is estery to both palate and nose with a slight fresh yeasty flavor. These are usually described as full-bodied, fruity English ales. Depending on the substrate, Windsor demonstrates moderate attenuation which will leave a relatively high gravity. Recommended 64-70ºF fermentation temperature range.

-Nottingham: This strain was selected for its highly flocculant and relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for an ale yeast, allowing the full natural flavor of malt to develop. Good tolerance to low fermentation temperatures (57ºF) allows this strain to brew lager-style beer. Recommended 57-70ºF fermentation temperature range.

Muntons
-Premium Gold: This strain has excellent crusting characteristics, forming a firm jelly-like deposit at the bottom of the fermenter. Flavor profile is excellent.

-Standard: Hardy characteristics that will tolerate a wide variety of temperature variations during fermentation. For recipes demanding the use of sugar, this strain is ideal.

Coopers
-Pure Brewers Yeast: Fast-attenuating yeast produces a balanced flavor profile and has strong flocculation characteristics. Under normal fermentation conditions its use will result in a clean, rounded flavor profile.

White Labs
We carry a number of White Labs liquid yeasts, but due to demand, our inventory fluctuates. Please call us for availability.