CellarScience

Start your fermentation right with FermStart by CellarScience®.  FermStart is a concentrated, micronutrient blend that helps yeast during the critical phase in which they transition from dried and dormant back into healthy and active.  FermStart is added to your rehydration water so that your yeast absorbs the nutrients as they absorb the water.  Rehydrating with FermStart prior to pitching your yeast also has the added benefit of allowing the yeast access to the nutrients before wild yeast in the must can uptake them.    Rehydrating with FermStart = Healthy Yeast Rehydrating your yeast is always recommended but is considered especially important at any Brix level above 14.  Rehydrating with FermStart is the gold level of hydration and helps protect your yeast against initial osmotic pressures, competition from wild yeast, and alcohol toxicity.  Proper hydration and healthy yeast have also shown to have a positive impact on flavor.     How Much? FermStart is a super concentrated formula, which is very convenient when you are rehydrating large amounts of yeast.  Use 1 gram of FermStart for every 4 grams of yeast.  We offer some suggested ranges for the amount of water to use below.     Examples: 8g yeast – Add 2g FermStart to 30-50ml of water 80g yeast – Add 20g FermStart to 300-400ml of water 500g yeast – Add 125g FermStart to 1500-2000ml of water   The Science of How it Works FermStart is rich in readily assimilable amino acids, sterols, vitamins, and natural glutathione.  Readily assimilable means that the size of the molecules present in FermStart are all extremely small and easily absorbed by the yeast cell. This is obtained by centrifuge and allows FermStart to be extremely concentrated and not contain filler.   The availability of readily assimilable amino acids allows the yeast cell to skip the step in which amino acids would be synthesized within the cell. This saved energy is instead directed into multiplication. Faster yeast cell multiplication means a faster fermentation start, allowing your yeast to out-compete wild yeast. Wild yeast have unknown flavors and fermentation behavior, so it is important to give your selected yeast the best chance to dominate the fermentation.    Sterols help the cell membrane regain and maintain elasticity helping to ensure a perfect start and continued performance throughout the fermentation. The strong cell membrane helps ensure that the yeast can survive and complete alcoholic fermentation under tough conditions.   Glutathione is a very special natural antioxidant and detoxifier made up of three amino acids – cysteine, glutamate, and glycine.  It is extremely important for maintaining intracellular health by preventing damage to cellular components during the very oxidative process of rehydration.      FermStart does not contain nitrogen which is detrimental to the yeast cell during hydration. Nitrogen can be added through the addition of FermFed or FermFed DAP free nutrients at the first signs of fermentation.  Another addition is then added at 1/3 sugar depletion to complete a total fermentation nutrient schedule.       For a full yeast nutritional plan, use FermStart when rehydrating your yeast, FermFed DAP Free at the onset of fermentation, and FermFed after 1/3 sugar depletion.  

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Feed your fermentation with FermFed DAP Free by CellarScience®. The 100% natural formulation of FermFed DAP Free is derived from the autolysis of very specific yeast strains naturally high in free amino acids, sterols, mannoproteins, zinc, magnesium, and niacin, along with vitamins B1, B2, B5, B6, and B12 for a complete yeast health regimen.  As the name suggests, this unique formulation does not contain the traditional inorganic diammonium phosphate, but does provide organically derived nitrogen. How Much Do I Add and When? The recommendation that covers most fermentations is to add 1.5 gram per gallon of FermFed DAP Free at the onset of fermentation and then add 1 gram per gallon of FermFed after 1/3 sugar depletion. Mix the nutrients in a small slurry of water and add to the fermentation.  Read more below if you are interested in measuring YAN (Yeast Available Nitrogen) and adjusting your nutrient schedule accordingly.   The Science of How it Works The different components of FermFed DAP Free work in different ways to feed and protect your yeast.   The complex and organic nitrogen in FermFed DAP Free helps eliminate excessive yeast growth in the initial phases, reducing fermentation heat spikes at the start of fermentation. Included sterols make the yeast membrane more resistant to alcohol and to high temperatures.  The collection of B-vitamins along with zinc and magnesium are essential for enzymatic activity, alcohol tolerance, and yeast health.  Mannoproteins help avoid the aromatic stripping during the fermentation by binding esters and terpenes and not allowing them to be driven off by CO2.  The included yeast hull components act as receptors to bind up fatty acids that can accumulate and cause stuck fermentations. Advanced - Adjusting Your Nutrient Schedule Based on YAN (Yeast Available Nitrogen) In addition to the nutrients provided by FermFed or FermFed DAP Free, yeast need a certain level of nitrogen to perform adequately. If deprived of nitrogen, yeast are more likely to produce off flavors, most notably hydrogen sulfide. When added at the rate of 1 gram per gallon, FermFed provides 38ppm of YAN while FermFed DAP Free adds 20ppm when added at the rate of 1.5 gram per gallon.    How much YAN do you need? Acceptable levels range from 175 to 300ppm.  YAN levels in grapes vary, with grapes from warmer climates often having less. The best practice is to measure your grapes using a commercial wine lab or the Vinmetrica YAN Test Kit along with a Vinmetrica Meter. If you know your YAN the following is a good general guide: 175ppm or above = FermFed DAP Free @ onset + FermFed DAP Free @ 1/3 completion (adds 40ppm YAN) 150ppm or above = FermFed DAP Free @ onset + FermFed @ 1/3 completion (adds 58ppm YAN) 125ppm or above = FermFed @ onset + FermFed @ 1/3 completion (adds 72ppm YAN) Below 125ppm = FermFed @ onset + FermFed @ 1/3 completion + extra DAP    For a full yeast nutritional plan, use FermStart when rehydrating your yeast, use FermFed DAP Free at the onset of fermentation, and use FermFed after 1/3 sugar depletion.  

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Help your yeast reach the end of fermentation safely while producing amazing flavors with FermFed by CellarScience®.  Yeast that are given FermFed have a higher likelihood of fermenting without issue while producing wines with more intense flavors and aromas.  FermFed is a complex nutrient blend of diammonium phosphate, thiamin, amino acids, sterols, pantothenic acid, mannoproteins, protective microelements derived from yeast hulls, and vitamins B2, B5, B6, & B12.  FermFed also contains the organic and inorganic nitrogen (DAP) that yeast need.     How Much Do I Add and When? The recommendation that covers most fermentations is to add 1 gram per gallon of FermFed DAP Free at the onset of fermentation and then add 1 gram per gallon of FermFed after 1/3 sugar depletion. Mix the nutrients in a small slurry of water and add to the fermentation.  Read more below if you are interested in measuring YAN (Yeast Available Nitrogen) and adjusting your nutrient schedule accordingly.     The Science of How it Works The different components of FermFed work in different ways to feed and protect your yeast.  Grape must/juice is often deficient in assimilable nitrogen. When yeast do not have enough nitrogen, they are more likely to produce hydrogen sulfide (rotten eggs). FermFed helps to eliminate this problem by providing enough nitrogen for most situations.    Yeast get weaker as they divide and multiply. They run the risk of not being able to properly finish fermentation as the alcohol content rises. Feeding them sterols help cells maintain membrane fluidity so that the yeast can properly function as alcohol and other harmful compounds in the fermentation conspire against them.   Mannoprotein molecules bind esters and terpenes and work as an anchor to keep them in solution so they are not driven off by CO2 during fermentation.  Pantothenic acid is added to help reduce the production of hydrogen sulfide.   Thiamine is important for yeast metabolism.  Vitamins B2, B5, B6, & B12 are important for general yeast health.    Advanced - Adjusting Your Nutrient Schedule Based on YAN (Yeast Available Nitrogen) In addition to the nutrients provided by FermFed or FermFed DAP Free, yeast need a certain level of nitrogen to perform adequately. If deprived of nitrogen, yeast are more likely to produce off flavors, most notably hydrogen sulfide. When added at the rate of 1 gram per gallon, FermFed provides 38ppm of YAN while FermFed DAP Free adds 20ppm.    How much YAN do you need? Acceptable levels range from 175 to 300ppm.  YAN levels in grapes vary, with grapes from warmer climates often having less. The best practice is to measure your grapes using a commercial wine lab or the Vinmetrica YAN Test Kit along with a Vinmetrica Meter. If you know your YAN the following is a good general guide: 175ppm or above = FermFed DAP Free @ onset + FermFed DAP Free @ 1/3 completion (adds 40ppm YAN) 150ppm or above = FermFed DAP Free @ onset + FermFed @ 1/3 completion (adds 58ppm YAN) 125ppm or above = FermFed @ onset + FermFed @ 1/3 completion (adds 72ppm YAN) Below 125ppm = FermFed @ onset + FermFed @ 1/3 completion + extra DAP    The best way for to test for YAN is using a lab or a home testing solution like this YAN kit from Vinmetrica. An acceptable level for YAN is between 200 to 350ppm FermFed provides 38ppm of Yan when added at the rate of 1 gram per gallon. The reason we don’t automatically use FermFed for a Stage 2 is that we don’t want to introduce excessive amounts of DAP into the wine if your yeast don’t need it.     For a full yeast nutritional plan, use FermStart when rehydrating your yeast, use FermFed DAP Free at the onset of fermentation, and use FermFed after 1/3 sugar depletion.  

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Used to determine the Total Acidity in a wine, the Acid Test Kit is an invaluable tool for any home winemaker. Total Acidity measurements are important to winemaking because the correct amount of acidity is key to maintaining a wine which is balanced in flavor and stable for ageing. Kit Contents: Large Reaction Vial 10mL Syringe 4oz of Sodium Hydroxide Reagent Phenolphthalein Indicator in 1oz Dropper Jar Reagent Stability Information: Sodium Hydroxide Solution - 0.1 Normal (2 year shelf life cool & closed, 3 month shelf life cool and opened) Phenolphthalein Indicator - 1.0% (5 year + Shelf life)  

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CellarScience's solid silicone bung will provide a tight fit and secure seal to your oak barrel or variable volume tank lid. Made from pliable silicone for a great seal and is easy to clean and sanitize. Tapered design ensures it will fit most oak barrels as well as the hole in most variable volume lids. Top measures 2.5" including flange, 2.25" excluding flange. Tapers to 1.75" diameter at bottom.

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Big mouthfeel from high glycerol /polysaccharide /mannoproteins Flavors of Cherries, Raspberries, Figs, Jam, Red currant High alcohol tolerence Low nutrient needs Perfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache Our go-to choice for those reds originating from the Cote du Rhone in France such as Syrah, Grenache, and Mouvedre. Also a top choice for Zinfandel, Sangiovese, Malbec, Merlot, and Pinot. Induces flavors of ripe cherries, raspberries, red curant, figs and jam. Due to its production of glycerol and release of mannoproteins it produces full bodied, rich red wines. PURPLE has a very low production of SO2 which is favorable for an easy malolactic fermentation (MLF) post fermentation. PURPLE is also an easy to ferment yeast with a low nutrient needs which is the opposite of our Big Red strain. It also has a "killer" quality and naturally inhibits unwanted bacterial or wild yeast growth during fermentation.   Start Time: Slower    Alcohol tolerance: 15%  Nitrogen demand: low  Production of volatile acidity: Low    Production of SO2: Low Ease to Ferment with MLF: Average  YAN Requirement @ 23 Brix: 200 ppm    Malic Acid Consumption: Low  Yeast Type: Cerevisiae Optimal Fermentation Temp: 65–85°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Recomended for aged red wines High color extraction Significant polysaccaride and glycerol production for huge mouthfeel High alcohol tolerence High nutrient need Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot Also excelletnt for Sangiovese, Nebbiolo and some Pinot The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir.   Start Time: Fast    Alcohol tolerance: 16%+    Nitrogen demand: high      Yan Requirement @ 23 Brix: 270ppm    Production of volatile acidity: Low      Production of SO2: Low Ease to Ferment with MLF: Average  Yeast type: Cervisiae  Killer Factor:  Neutral      Malic Acid Consumption: Average Optimal Fermentation Temp: 65–85°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Emphasizes red berry fruit flavors  High color extraction Makes wines that do not require extended aging Med-High nutrient need  Top choice for Zinfandel, Sangiovese, Pinot, Merlot   Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control.  It does not produce much SO2 so it is a great choice for easier ML fermentations   Start Time: Average Alcohol tolerance: 16% Nitrogen Demand: Med  Yan Requirement @ 23 Brix: 250ppm Production of volatile acidity: low  Production of SO2: Low Ease to Ferment with MLF: Good    Yeast Type: Cerevisiae    Killer Factor: Neutral    Malic Acid Consumption:  Average Optimal Fermentation Temp: 65–85°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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A breathable Silicone stopper that acts as both a stopper and an airlock. Unique design allows CO2 pressure to escape but keeps Oxygen and airborne contamination out. This quickly became our stopper of choice for wine, and is a popular style used by numerous commercial wineries. Fits 3, 5, 6 & 6.5 gallon glass carboys, 1 gallon bottles, growlers, and 500 mL flasks. Replaces Stopper Sizes #6, #6.5, #7, #8 Stopper Measurements: 0.94" x 1.48" (24 mm x 37.5 mm) The flapper stopper protrudes roughly 2.5" from the stopper to allow for easy assembly Other available sizes include the Universal Breathable Bung and the Breathable Barrel Bung. All three size options can be purchased in one complete bundle with the Breather Bung Pack.

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Very low H2S producer which naturally allows fruit to shine through Cerevisiae/Bayanus hybrids strain Huge aromatics of floral and Citrus FLORAL is a natural hybrid between Cerevisiae and Bayanus allowing it to ferment at lower temperatures. Its famous for producing a wide range of flavors to add depth and complexity to any wine. FLORAL cannot assimilate sulfur which greatly reduces H2S making it an easy yeast to see through fermentatoin. Low H2S and volatile acidity part of the secret to emphasizing fresh fruit flavors. The production of phenylethyl alcohol and its derivative ß-phenylethyl adds sweet floral notes. Phenylethyl alcohol also helps extract thiols due to their similar polarity, contributing even more to citrus and floral flavors. A hugely aromatic yeast that is easy to ferment. Great for any whites or fruity reds where a floral charateristic is desired. First choice for Italian whites like Pinot Grigio. Can ferment down to 55F.   Start Time: Average  Alcohol Tolerance: 15%  Nitrogen Demand: Low  YAN Requirement @ 23 Brix:  200 ppm  Production of volatile acidity: Very Low  Production of SO2: Low  Cap/Foaming:  Very low  Ease to Ferment with MLF: Average  Lees Aging: Good Choice    Yeast Type: Hyrbid Bayanus/Cervisiae Optimal Fermentation Temp: 50–65°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Autolyzing, quick release of polysaccarides such as mannoproteins Top choice for sur lie aging Ability to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging When fermented warmer exoctic tropical flavors shine Frequently used to make luscious Chardonnays and similar white wines Luscious Chardonnays with creamy mouthfeel and deep complexity... if that is your end point, LUSCIOUS is your starting point. LUSCIOUS can be fermented at different temps depending on your style preference. Ferment it cooler, it can handle it, and put the emphasis on the creaminess and the toasted champagne-like complexity of sur lie ageing. Or crank it up a bit warmer and add in some more tropical notes, your choice. However the magic of LUSCIOUS really happens after fermentation when this yeast goes naturally goes nuclear, implodes and breaks open its cell walls, during a process called autolysis. Polysaccharides such as mannoproteins are released into the wine... and man, it's all about those mannoproteins creating that rich, creamy mouthfeel that so many Chardonnay drinkers seek out. The silky richness is emphasized even futher by sur lie aging, aging on clean lees for a period of time, in either tank or barrel. Being a low producer of SO2 it is naturally great candiate for later malo-lactic fermentations. Now that we have painted a picture try putting this marketing wizardry on your next label "The 10-40w viscosity of this wine is due to it being loaded with mannoproteins from the guts of exploded yeast cells". Maybe leave us out of the wine marketing department but we do know a winning yeast when we taste it. #1 for this style of Chardonnay but also a top choice for Viognier and other whites. Optimal Fermentation Temp: 55–68°F Start Time: Average  Alcohol Tolerance: 14%+ Nitrogen Demand: Average YAN Requirement @ 23 Brix:  245 ppm  Production of volatile acidity: Average  Production of SO2: Low  Cap/Foaming:  Low  Ease to Ferment with MLF: Good  Lees Aging: Best Choice     Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Produces ß-glucosidase to cleave terpenes Floral, Rose, Citrus flavors Will not produce volatile phenols Best choice for Muscat/Moscato & Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier Those floral, rose, citrus, and stone fruit aromatics are bound all up in terpense in your grape skins and you know, they would really like to get out. It's your job to free them, package them in a bottle, and eventually let them waft out of a wine glass and into the nasal cavity of someone who appreciates excellence. We can help you do this. If you are making a higly aromatic white such as Muscat, Gewürztraminer, Viognier, Sauvignon Blanc or Riesling this is the ideal yeast. BOUQUET is known for its production of the enzyme ß-glucosidase which liberates aromatic compounds by cleaving terpenes from the sugars that bind them and releasing their goodness. This yeast will turn these certain grape varietals from ordinary white wines to highly aromatic, very special white wines that smell and taste amazing. The type of wine where 'stuff' wafts out of the glass! Also interesting is that most yeasts have the potential to produce phenolic off flavors, which in high quantities produce a paint like aroma (yuck!), if the conditions are less than ideal. However, BOUQUET is POF (phenolic off flavors) negative and will synthesize phenolic off flavors, eliminating that risk. This is a great yeast to co-ferment with Luscious for added complexity. Additional Fermfed nutrient is recommended at the start of fermentation due to the short lag phase of this strain. Due to such a rapid period of growth, the yeast cells require higher levels of nutrients to ensure a healthy fermentation. If you have had your wine tested and know your Yeast Available Nitrogen (YAN) follow our CellarScience nutrient feeding schedule accordingly. If you don't know your YAN we recommend hydrating with Fermstart, feeding with FermFed at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. Normally the feeding at the onset of fermentation would be with Fermfed DAP free but in this case BOUQUET can use the extra DAP kick that Fermfed provides.   Start Time: Fast    Alcohol tolerance: 14%    Nitrogen demand: Very High  Yan Requirement @ 23 Brix: 340 ppm    Production of Volatile Acidity: Low    Production of SO2: Average  Cap/Foaming: Average  Ease to Ferment with MLF: Low    Malic Acid Consumption: Average    Killer Factor:  Positive (though is able to coferment with Luscious) Yeast Type: Cerevisiae Optimal Fermentation Temp: 50–80°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors Ferment at 58-61 for maximum enzymatic activity #1 Choice for Sauvinon Blanc. Also good for Viognier Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60F.  So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavors, CITRUS may be your yeast.  This yeast is good and perserving acidity so if you are working with whites from a warmer region that can be particularly helpful.     More on Thiols: Thiols are organic sulphur compounds that are resonsible for the most prized flavors in many white wines. 4mmp (black current), 3MH (Passion fruit, Grapefruit and Citrus) and 3MHA (Tropical Passionfruit, Rose)    Start Time: Average Alcohol tolerance: 14%+ Nitrogen Demand: low Production of volatile acidity: Average Production of H2S: Average Production of SO2: Low Ease to Ferment with MLF: Good Optimal Fermentation Temp: 53–73°F (Ideal for enzymatic activity: 56–60°F)   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Producer of fresh fruit aromas/flavors Best choice for fruit forward wines Best choice for ciders Best choice for Roses Ability for ferment cooler Strong fermenter FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit.   Start Time: Fast    Alcohol tolerance: 16%    Nitrogen demand: low  YAN Requirement @ 23 Brix: 225 ppm  Production of volatile acidity: Very Low    Production of SO2: Low  Cap/Foaming: Very low  Ease to Ferment with MLF: Average    Malic Consumption: High  Yeast Type: Bayanus Optimal Fermentation Temp: 50–80°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Adds mouthfeel and body to wines, seltzers, ciders, etc. Adds perceived sweetness without the concerns of adding residual sugar Helps lock in color by keeping anthocyanins in suspension in red wines Reduces the formation of tartrate crystals in white wine Makes bubbles in sparkling wine rise slower enhancing the appearance LiquiBody by CellarScience is a specialized, pre-liquefied Gum Arabic preparation that adds body and perceived sweetness while stabilizing color and smoothing tannic astringency. LiquiBody is made from high molecular weight polysaccharides which adds the perception of sweetness without having to stabilize residual sugar in your wine. The ability to add body and a little perceived sweetness has many applications. LiquiBody helps keep anthocyanin color compounds in solution, preventing them from precipitating out in the bottle. It is also particularly useful to help keep tartrates in solution when cold stabilization of white wine is not possible.  Popular Uses LiquiBody works really well in hard seltzers to add body and a slight sweetness. LiquiBody is added to sparkling wines to improve mouthfeel while increasing the appearance and fineness of the bubbles. Add perceived sweetness to any wine in your lineup to appeal to a larger portion of the population.  Filtering Add after rough filtration is finished and before or after sterile filtration. LiquiBody is suitable for use with a sterile membrane filter if your wine is very clean and you have prefiltered. If your wine is not prefiltered, and you already suspect you may have issues with sterile filtration, do not use LiquiBody. Dosage: LiquiBody is stabilized with potassium bisulfite which will add less than 1 ppm of SO2 into your final wine. Use: Add 0.75 to 5 mL per gallon. Perform bench trials to determine optimal usage or start with a dosage of 2 mL per gallon and adjust as needed on future batches. Works best at a temperature range between 50-68ºF and a pH of 4 to 5.5. Additional Notes: Once opened, partial bottles of LiquiBody should be refrigerated and used within 30 days. If a container is left open for longer than the suggested use, you can add 1000 ppm of SO2 to extend its life span.

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Effortless Bung Removal: The ridge design ensures easy and hassle-free removal of the bung, simplifying barrel management. Effective Airlock System: Acts as an airlock, allowing CO2 to escape while keeping oxygen out, making it perfect for fermentation processes. Versatile Fit: Compatible with 30- and 60-gallon barrels, Variable Volume tanks, and 2" tri-clamp ferrules, offering flexibility across various setups. Multi-Size Replacement: Replaces stopper sizes #10, #11, and #12, with precise measurements for a perfect fit and easy assembly. We recently discovered this premium breathable silicone barrel bung and were immediately impressed with its robust design and features. To start with, the ridge really helps make bung removal effortless. The bung acts as an airlock and allows the release of CO2 while maintaining a seal against oxygen coming in. This makes the bung ideal for alcoholic or malolactic fermentation in barrels or tanks.  Fits 30- and 60-gallon barrels as well as the hole in the lid of most Variable Volume tanks! Also fits perfectly in a 2" tri-clamp ferrule Replaces Stopper Sizes #10 , #11, #12 Stopper Measurements: 1.65" x 2.19" (42 mm x 55.5 mm) The flapper stopper protrudes roughly 2.5" from the stopper to allow for easy assembly Other available sizes include the Breathable Carboy Bung and the Universal Breathable Bung. All three size options can be purchased in one complete bundle with the Breather Bung Pack.  

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Secure Fit: Designed with a ridge and gentle taper to prevent slipping or being sucked in, ensuring a reliable seal during use. Self-Sealing Vent: Equipped with vent holes that allow air to escape but prevent it from entering the fermenter. Easy Maintenance: Simple to clean and sanitize, making it highly convenient for repeated use. Replaces stopper sizes #8 and #9 This CellarScience Bung has a ridge to keep it from getting sucked in and self-sealing vent holes to let air out but not in. They have a gentle taper, so they don’t slip out during use.  They are also very easy to clean and sanitize. Replaces Stopper Sizes #8, #9 Stopper Measurements: 1.36" x 1.89" (34.5 mm x 48 mm) The flapper stopper protrudes roughly 2.5" from the stopper to allow for easy assembly Other available sizes include the Breathable Carboy Bung and the Breathable Barrel Bung. All three size options can be purchased in one complete bundle with the Breather Bung Pack.

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Really strong and fast fermentations Best strain to ferment out in touch conditions One of the most popular, classic Champagne strains Low nutrient requrements The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.   Start Time: Fast Alcohol tolerance: 15% Nitrogen Demand: low Yan Requirement @ 23 Brix: 220 ppm Production of volatile acidity: Low Production of SO2: Low Ease to Ferment with MLF: Good Yeast type: Bayanus Killer Factor: Neutral Optimal Fermentation Temp: 45–90°F   Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.   Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Protects against oxidation Preserves Terpenes, Esters, and Thiols (3MH, 3MHA) during aging Reduces need for SO2 Improves color stability CellarScience GSH Naturale was designed for winemakers who want to take advantage of the benefits of Glutathione. Glutathione reduces browning in all wines but is especially useful in whites. In whites with higher levels of terpenes and thiols (e.g. Sauvignon Blanc and Viognier) GSH helps preserve fruity/floral aromas. It is also particularly helpful to produce natural wines or wines with less SO2. How it Works: Quinones are a class of compounds that can degrade wine by causing oxidizing reactions that lead to browning and the loss of desirable varietal flavors. Terpenes and Thiols are particularly prone to interact with Quinones. Instead GSH reacts with Quiniones creating a stable compound that does not lead to browning and a loss of flavor and aroma. GSH is a natural compound found in yeast cells and acts as a natural anti-oxidant that can be used in conjunction with SO2 or by itself in the case where the winemaker chooses to use low or zero quantities of SO2. GSH Naturale contains a high percentage of tripeptide glutathione along with other polysaccharides that have a positive impact on body, flavor, aroma. Usually used in conjunction with SO2 as an additional natural inhibitor of browning, GSH Naturale will have positive impact on color, wine, thiol, esters and terpene content throughout the aging process. Use: Add 0.4 to 1.5 grams per gallon (0.1 to 0.4 g per liter) directly into the wine. We recommend starting with a dosage of 1 g per gallon (0.25 g per liter) and adjusting as desired in future batches.

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Add to Red Wine Fermentation on the skin Binds with anthocyanins and stabilizes color Improves mouthfeel and body Mix of both ellagic and proanthocyanidin tannins CellarTan F is designed to be added to red wine fermentations where it binds color, improves body and mouthfeel, and softens the overall tannin profile. Used during the early stages of fermentation when anthocyanins are being released from the grape skin in the presence of alcohol and need to be stabilized for long term color retention. CellarTan F is a combination of ellagic tannins and proanthocyanidin tannins. Ellagic tannins are hydrolysable oak tannins that break down in wine. They react with grape skin derived phenolics to form flavono-ellagitannins which are hybrid compounds that play a key role in color stability while also softening the mouthfeel of your wine. Ellagic tannins also have potent antioxidant properties that reduce the need for SO2. Proanthocyanidin tannins, or condensed tannins, also contribute to color stability, taste, and mouthfeel. Through polymerization, anthocyanins cap the end of tannin chains to form stable color throughout the life of your wine. They also increase the body and structure of wine. Use: Dissolve 0.2 to 2 g per gallon (0.05 to 0.5 g per liter) in juice or water. Add to must at least 30 min after any SO2 addition and mix well. If you are unsure where to start within the suggested range, we recommend a dosage of 1 g per gallon (0.25 per liter) and adjust as desired on future fermentations.

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All the benefits of Sur Lie aging without the risks Luxurious, soft mouthfeel Perfect for your big body whites Helps reduce browning Produced from yeast cells and considered an SIY (especially inactivated yeast) CellarScience Easy Sur Lie offers all the benefits of doing a sur lie aging without the risk. Sur lie aging, often also referred to by the French term Battonage, is the process where wine is left on the original lees. or yeast, at the end of fermentation. Battonage specifically refers to the process of stirring lees back into solution over a few weeks to add body and richness to the wine. Exactly how it is done depends on the winemaker. Some choose to leave the wine on the gross lees while some choose to remove the wine quickly from the gross less and then stir up a clean version of the remaining yeast that settles out. Either way, there is some risk in this process of extracting some flavors you don't want while also potentially adding unwanted oxygen into the wine. During Sur lie the yeast cells are breaking down, releasing peptides, mannoproteins, and anti-oxidant amino acid proteins, and other yeast cell compounds. These compounds add that luxurious, soft mouthfeel to wine that is so desired. CellarScience Easy Sur Lie adds these compounds into the wine without having to take the risk and time/cost of doing an actual Sur Lie aging and stirring protocol. Easy Sur Lie also has some extra benefits. It helps prevent the formation of mercaptans, reducing potential sulfur compounds that can mask the full potential of your wine. It also functions as an antioxidant. Yeast at the bottom of naturally carbonated beer bottles is long known as an antioxidant that helps keep packaged beer fresher longer. Easy Sur Lie in your wine works in a similar way, supporting SO2 to help ensure freshness and reduce browning reactions. Can be added at the end of fermentation and throughout the aging process. Use: Mix 1.5 g per gal (0.4 g per liter) for best results. Add at the last stages of fermentation or early in aging for the furthest integration and best results.

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Add to red wine fermentations on the skin  Releases aroma compounds, anthocyanins for color, and polysaccharides for mouthfeel Reduces necessary contact time / physical interaction normally needed for extraction Pectinase blend that breaks down cellulose and hemicellulose Enzo Red contains a selection of enzymes designed to promote deep, lasting color, structure, and aroma in fine red wines. Enzo Red is a blend of pectinases that will degrade both cellulase and hemicellulase, releasing anthocyanins and desirable skin tannins. It also releases aromatic compounds along with polysaccharides to help contribute to the aroma and body of your red wine. By breaking down pectins, Enzo Red helps with faster clarification and easier downstream filtering. Enzo Red can help to reduce the amount of punch downs or pump overs required. While there is no harm to keeping your existing schedule, it reduces the need for extended skin contact time, helps with extraction when an ideal punch-down schedule can't be maintained, and lessens the amount of time spent in pump over. For pump over in particular, this can be an advantage by lessening the shearing action on seeds that can occur when pumping must. Enzo Red is obtained from aspergillus niger and does not contain the enzymes cinnamyl esterase (production of barnyard flavors) or anthocyanase which is known to produce oxidized color hues in wine. Use: Dilute 0.04 to 0.15 g per gal (0.01 to 0.04 g per liter) into water and add directly into the crushed grapes or must. Perform bench trials to determine optimal usage or start with a dosage of 0.1 g per gal (0.025 g per liter) and adjust as desired on future batches.

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Due to high demand, the 32 oz, and 1 gallon are currently out of stock. Be the first to receive your items by placing a pre-order today. We will automatically ship this to you when we receive more inventory. Foam Axe by CellarScience is a uniquely formulated anti-foaming agent that increases fermenter capacity and reduces the risk of kettle boil overs. By reducing surface tension, bubbles are Axed before they can form. Foam Axe actually increases head formation in the finished beer by retaining foam forming proteins that would have normally blown off during fermentation. Use: In the fermenter, add 1-2 drops per gallon at the start of fermentation. In the kettle, add 1 drop per gallon before the boil starts to help prevent boil overs. Additional Notes: Foam Axe is made from food-grade silicone and works by breaking up foam particles and dispersing surface tension. Foam Axe settles out of beer prior to bottling or kegging. Store cool and in an environment below 90°F. Do not freeze. The recommended shelf life is 6 months from the date the package is opened.    

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