This is a great way to hone your skills as an accomplished
winemaker. These strains of yeast have been isolated to provide you
with the highest level of control over the character of your wine.
Mead yeast is always in stock and any other liquid yeast is quickly
available by special order to ensure absolute freshness.
|
| YS4184 |
Sweet Mead Yeast - Leaves 2-3% residual
sugar in most meads. Rich fruity profile compliments fruit meads. We
suggest using yeast nutrient for the healthiest fermentation. |
| YS4632 |
Dry Mead Yeast - The best choice for any
dry mead. Low foaming with little sulfur production. |
| YS4021 |
Champagne Yeast - Ferments crisp and
dry, ideal for base wines in Champagne making or many white wines and
some reds. |
| YS4028 |
Chateau Red Yeast - Versatile yeast that
works equally well for wines that mature rapidly as it does for big red
wines that require aging. |
| YS4347 |
Eau de Vie (Water of Life) - Great for
re-starting stuck ferments, very clean and dry. Can tolerate up to 21%
alcohol. |
| YS4766 |
Cider Yeast - Crisp and dry with a
big fruity finish. Creates ideal balance for most fruits including
apples and pears. |
| YS4007 |
Malo-Lactic Wine Culture - Used to provide
rapid and complete conversion of harsh, sharp malic acid to the soft,
buttery, vanilla-like flavors of lactic acid. This fresh liquid
bacteria can be used to balance and soften high acid wines. Typically
used after fermentation is complete. |
Liquid Yeast
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