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To rehydrate or not to rehydrate

All dry yeast can be used with or without rehydrating, but if you decide to rehydrate follow these tips for best results.

1) Add dry yeast to 1/3 cup clean water 100 – 105 degrees. The temperature here is crucial, so if you don’t have an accurate thermometer you may be better off not rehydrating. Stir lightly and allow to sit for 15 minutes but no more than 30 minutes. Stir again and pitch your yeast.

2) Yeast activity will be reduced with higher or lower temperatures, or by prolonged soaking and you may end up doing more harm than good.

3) Warm, freshly rehydrated yeast may not survive inoculation into juice or wort that is significantly colder. Temper rehydrated yeast by adding small amounts of cool juice prior to inoculating.

4) It is best to rehydrate in water not juice or wort.
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Dry Yeast for Winemaking

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.


Cat # Description Size/Price Qty Buy
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)
5 gm - $0.55
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)
5 gm - $0.55
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)
5 gm - $0.55
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.
5 gm - $0.55
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)
5 gm - $0.55
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.
5 gm - $0.95
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)
5 gm - $0.95
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
5 gm - $0.95
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.
5 gm - $0.95
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.
5 gm - $0.95

Distiller's Yeast

Cat # Description Size/Price Qty Buy
YS555 Distiller's Yeast - Will tolerate 14-22% alcohol.
1 lb - $8.50
YS560 Super Yeast - A blend of yeast and essential nutrients to produce alcohol up to 20%. alcohol.
4 oz - $7.95
YS570 Turbo Yeast - Same as Super Yeast but is capable of completing fermentation in 2 days.