Yeast plays a major role in the flavor, strength and
body of your finished wine. We carry a great variety and keep
it refrigerated for freshness. We assure you the right type of
yeast for any of your wine, mead, or cider projects.
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| YS600 |
Red Star Pasteur Champagne - This strain is recommended for all white wines, some
reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine.
Also used for restarting stuck fermentations. Ferments best between 59°and 86°F. (13-15% alcohol tolerance) |
| YS605 |
Red Star Cote de Blanc - Relatively slow fermenter, identical to Geisenheim Epernay,
but producing less foam. Produces fine, fruity aromas and may be controlled by lowering temperature to finish with
some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple).
This yeast benefits from nutrient additions and ferments best between 64°-86°F. Sensitive below 55°F.
(12 – 14% alcohol tolerance) |
YS615 |
Red Star Montrachet - Strong fermenter, will readily ferment grape musts and fruit juices
to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for full bodied reds and
whites. It is not recommended for grapes that have recently been dusted with sulfur, because of a tendency to produce hydrogen
sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good flavor
complexity, and intense color. (13% alcohol tolerance) |
| YS620 |
Red Star Pasteur Red - It is a strong, even fermenter that produces full bodied reds.
This yeast encourages the development of varietal fruit flavors, balanced by complex aromas. This yeast is reported
to give character to less robust red grapes, or those picked before optimum development. Ferments best between 64°
and 86°F. |
| YS625 |
Red Star Premier Cuvee - Recommended for reds, whites and especially champagne. This yeast
is the fastest, cleanest, and most neutral fermenter offered by Red Star®. Good for restarting stuck fermentations.
Ferments best between 45°-95°F. (18% alcohol tolerance) |
| YS650 |
Lalvin 71B-1122 - Rapid starter with a constant and complete fermentation between 59°
and 86°F that has the ability to metabolize high amounts (20% to 40%) of malic acid helping to soften the wine. In addition
to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols
from the must so the maturation time is further decreased. 71B produces a fruity yet fresh character in wine that lives long
after fermentation. Great for producing young wines and has been found to be very suitable for blush and residual sugar whites.
This strain also has the ability to produce significant esters and higher alcohol (14% tolerance) making it an excellent choice
for fermenting concentrates. |
| YS655 |
Lalvin 1CV-D-47 - Low-foaming quick fermenter that settles well, forming a compact lees
at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50° to 86°F and enhances mouthfeel
due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. This strain is recommended
for making wines from white varieties such as Chardonnay and Rosé. It is also an excellent choice for producing mead, however
be sure to supplement with yeast nutrients. (12-14% alcohol tolerance) |
| YS660 |
Lalvin EC-1118 - Champagne yeast, Very Fast fermenter with extremely low production of foam,
volatile acid and hydrogen sulfide (H2S). This strain ferments well over a very wide temperature range, from 45° to 95°F and
demonstrates high alcohol tolerance (18%). Good flocculation with compact lees and a relatively neutral flavor and aroma contribution
make it a good candidate for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart
stuck fermentations |
| YS665 |
Lalvin K1V-1116 - Low-foaming, rapid starter with a constant and complete fermentation
between 59° and 86°F, low producer of volatile acids and hydrogen sulfide (H2S). Capable of surviving a number of difficult
conditions, such as low nutrient musts and high levels of sulphur dioxide (SO2) or sugar. Great all purpose yeast for producing
wines from grapes and other fruits, tends to express the natural fresh fruit aromas longer than with other standard yeast strains.
Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult
conditions. |
| YS670 |
Lalvin RC-212 - Low-foaming moderate-speed fermenter with an optimum fermentation temperature
ranging from 59° to 86°F. A very low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC 212 shows good alcohol
tolerance from 12% to 14%. Recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from
the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are
emphasized while respecting pepper and spicy notes. |
| YS555 |
Distiller's Yeast - Will tolerate 14-22%
alcohol. |
| YS560 |
Super Yeast - A blend of yeast and essential nutrients to
produce alcohol up to 20%.
alcohol. |
| YS570 |
Classic Turbo Yeast - Classic is the best selling Turbo Yeast
world-wide, performing excellently under most conditions. It’s fast, capable of fermenting 6kg of sugar in 36 hours.
It reaches 18% ABV where 8kg of sugar is used and has excellent temperature tolerance. Classic has been further improved
with the inclusion of new mineral absorbents, further improving distillate quality. We recommend you use Carbon as it
will significantly improve the performance.
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| YS572 |
Turbo Yeast Express - When it's needed tomorrow. Express is the
fastest Turbo on the planet, fermenting out 6kg of sugar in less than 24 hours and producing very good distillate quality.
It is important that water start temperature is correct and only 6kg of sugar is used to get maximum speed. We recommend
you use Carbon as it will significantly improve the performance.
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Bacchus is the culture of choice for winemakers who desire
a positive contribution of complexity, mouthfeel and structure in red and white wines. Bacchus provides a large population of malolactic
bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine
pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately
after the alcoholic fermentation is complete and the wine temperature is 64°-75°F.
Click here for additional instructions.
| YS700 |
Bacchus Malolactic Bacteria - |
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Dry Yeast for Winemaking
