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Used in many white wine fermentations and also some red wines. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Gewurztraminer, Pinot Blanc. Flocculation: Medium. Alcohol tolerance 17%. Temperature Range 55-75 F. Residual Sugar 0-0.25%
Wyeast Vintner's Choice Wine yeast XL-Packs contain 175 ml (45-60 billion yeast cells!) to ensure a rapid, healthy start to fermentation. Price: $6.95 plus shipping Add an Ice Pack?No Ice PackYes, add an Ice Pack. (add $1.00)Quantity:
Ideal for red or white wines which mature rapidly with Beaujolais type fruitiness and for bigger reds requiring aging. Low foaming, low sulfur production over a broad temperature range. Cabernet, Red Varietals, Gamay Beaujolais, Zinfandel, Rhone, Pinot Noir, Burgundy. Flocculation: Medium-High. Alcohol tolerance 14%. Temperature Range 55 -90 F. Residual Sugar 0-0.35%
Wyeast Vintner's Choice Wine yeast XL-Packs contain 175 ml (45-60 billion yeast cells!) to ensure a rapid, healthy start to fermentation. Price: $6.95 plus shipping Add an Ice Pack?No Ice PackYes, add an Ice Pack (add $1.00)Quantity:
One of two strains for sweet mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit-mead fermentation. Use additional nutrients for mead making. Ciders, Cysers, Fruit Wines, Ginger Ale, Cherry, Raspberry, Peach. Flocculation: Low-Medium. Alcohol Tolerance 11%. Temperature Range 65-75 F. Residual Sugar 2-3%.
Wyeast Vintner's Choice wine yeast XL-Packs contain 175 ml (45-60 billion yeast cells!) to ensure a rapid, healthy start to fermentation. Price: $6.95 plus shipping Add an Ice Pack?No Ice PackYes, add an Ice Pack (add $1.00)Quantity:
Classic German yeast from the Rheingau district. Produces full bodied wines with great depth, dry smoky characteristics with a sharp finish, drier than #3783. Riesling, Sylvaner, Moselles, Liebfraumilch. Flocculation: Medium-High. Residual Sugar 0-0.75%. Alcohol Tolerance 12-13%. Temperature Range 55-75 F.
Produces extremely fruity profile, high ester formation, bready, vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes smooth and soft. Good for cold stabilization. Pinot Gris, Fruity White Wines, Chardonnay, Chablis, Ciders, Gewurztraminer, Chenin Blanc. Flocculation: High. Alcohol Tolerance 12-13%. Temperature Range 55-75 F. Residual Sugar 0-0.85%
Rich, very big, bold, well rounded profile. Nice soft fruit character with dry, crisp finish. Excellent choice for most Italian Grape Varieties. Chianti, Nebbiolo, Barolo, Barbera, Barbaresco, Valpolicella. Flocculation: Low-Medium. Alcohol Tolerance 14%. Temperature Range 55-75 F. Residual Sugar 0-0.75%
Produces distinctive intense berry graham cracker nose, jammy, rich, very smooth complex profile, slightly vinous. Welt suited for higher sugar content musts. French Cabernet, Pinot Noir. Merlot, Petit Syrah, Rioja, Valdepenas. Flocculation: Low-Medium. Alcohol Tolerance 14%. Temperature Range 60-90 F. Residual Sugar 0-0.5%.
Red wine yeast from Germany with intense fruity characteristics. Ferments slower than most red wine strains. Enhances vinifera character in French-American hybrids. Cold Tolerant. Red German Wine, Riesling, Red Varietals, Merlot, Red French American Hybrids, Beaujolais. Flocculation: Medium-High. Alcohol Tolerance 12-14%. Temperature Range 60-90 F. Residual Sugar 0.25-1.0%
A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean dry profile, low ester and other volatile aromatics. Cordials, Grappa, Barley Wine, Eau de Vie, Single Malts. Flocculation: Low. Alcohol Tolerance 21%. Temperature Range 65-80 F. Residual Sugar 0%.
Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making. Mead, Fruit Mead, Herbal Mead, Dry Ciders, Cysers. Flocculation: Low-Medium. Alcohol Tolerance 18%. Temperature Range 55-75 F. Residual Sugar 0-0.25%
Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile. Flocculation: High. Alcohol Tolerance 12%. Temperature Range 60-75 F. Residual Sugar 0-0.25%
Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry Red and White wines, add brandy for classic ports. Flocculation: Low-Medium. Alcohol Tolerance 14%. Temperature Range 60-90 F. Residual Sugar 0-0.25%.
Produces distinct Riesling character. Rich flavor, creamy, fruity with nice dry profile, soft finish and a hint of Riesling sweetness in the aftertaste. Rhine Wines, Fruity Ciders, Riesling, Ice Wine. Flocculation: Medium. Alcohol Tolerance 12-14%. Temperature Range 55-75 F. Residual Sugar 0.25-1.0%.
Wyeast Vintner's Choice wine yeast XL-Packs contain 175 ml (45-60 billion yeast cells!) to ensure a rapid, healthy start to fermentation. Price: $6.95 plus shipping Add an Ice Pack?No Ice PackYes, add an Ice Pack. (add $1.00)Quantity:
Fresh liquid cultures of Leuconostoc Oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring.
Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Vintner Choice main-lactic cultures are suitable of pH 2.9 or great and cellar temperatures as low as 55F. Price: $6.95 plus shipping Add an Ice Pack?No Ice PackYes, add an Ice Pack (add $1.00)Quantity:
