Click here to see a chart of suggested wine yeasts to use for the wine you are making.
This is extremely helpful when making wine from fruit other than grapes.
Packet includes Koji mold spores, and makes to 22 liters of Sake, with alcohol of 14-18%. Additional ingredients required are 4.2 lbs of medium grain rice, wine yeast and 5 gms citric acid.
The ‘only strain’ for Germanic aromatic white wines. AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast.
AW4 is a good fermenter across the range 14 to 30C (57 -86F), low foam formation and medium to high glycerol. It will ferment up to 14.5% alcohol by volume, providing the temperature is held within the 20 - 25C (68 -77F) range and the pH is above 3.0.
Servomyces is a naturally enriched single-strain brewing yeast that is used as a biological yeast nutrient. The propagation and drying process of Servomyces has been specifically designed to accumulate a range of trace minerals and elements that are essential or limiting during alcoholic fermentation.
1 g Servomyces is used for 100 liters of wort for fermentation.
2 g Servomyces is used for 100 liters of wort for propagation.
Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and color. The majority of yeast strains strip out fruit flavor and color from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length.
This yeast is on backorder, we expect this to be available by the end of July.
Ideally suited for rich, full bodied red wines with exceptional flavor complexity. Noted for exceptional depth and flavor complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations.
Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine.
Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers. CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavor characteristics to the wine. CY17 is also noted for high glycerol formation further enhancing sweetness.
This wine yeast ferments clean, neutral, to dryness, and is a fast fermenter. Handles a wide variety of fermenting conditions
Excellent all purpose yeast. Good for full bodied white wines. Fast fermenter may produce hydrogen sulfide.
Formerly called Montrachet.
Excellent for darker fruits like cherries berries and full bodied reds use for Burgundy Cabernet Zinfandel and Rhone.
Formerly Pasteur Red
