Wine Yeast

Red Star Pasteur Red has been rebranded as Premier Rouge but is the same exact yeast stratin.  Known as a strong fermenter for producing full bodied reds, especially good with grapes from the Cabernet and Zinfandel families. Ferments from 60 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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Assmanshausen (AMH) is the ideal choice for winemakers seeking to produce elegant, terroir-driven red wines with aromatic complexity and structured tannins Whether perfecting a Pinot Noir, elevating the freshness of Gamay, or crafting a refined Burgundy-style blend, AMH consistently delivers elegance, balance, and nuanced flavor in every bottle Enhanced aromatics and structured tannins for elegant red wines Assmanshausen (AMH) is a specialty wine yeast strain prized for its ability to enhance aromatic complexity and develop structured tannins in cool-climate red wines. Originally selected from the Assmanshausen region in Germany, this strain is ideal for crafting elegant, age-worthy wines that benefit from extended fermentation and maceration periods. Its steady, controlled fermentation allows for nuanced expression of delicate fruit and spice characteristics. Enhanced Aromatics: Elevates subtle cherry, cranberry, and spice notes, ideal for cool-climate reds. Structured Tannin Development: Promotes refined tannin integration, enhancing mouthfeel and ageability. Alcohol Tolerance: Effective up to 14% ABV, suitable for balanced red wine styles. Temperature Range: Performs optimally between 59°F (15°C) and 82°F (28°C), allowing for slow, controlled fermentations. Low Flocculation: Extended suspension during fermentation aids in complex flavor development. Minimal SO₂ Production: Preserves clean aromatics and avoids off-flavors. Applications: Pinot Noir: Enhances delicate fruit and floral notes while promoting smooth tannin development. Gamay: Elevates fresh berry expressions and accentuates vibrant acidity. Cool-Climate Reds: Ideal for crafting structured, elegant wines that express terroir. Blended Reds: Perfect for Burgundy-style blends and Beaujolais Nouveau. Flavor Profile:  Red Fruits: Highlights cherry, cranberry, and raspberry for a bright, aromatic profile. Spice and Floral Notes: Subtle expressions of clove, cinnamon, and violet enhance complexity. Silky Tannins: Promotes refined tannin structure for a smooth, elegant mouthfeel. Aging Potential: Supports graceful aging with layered complexity and aromatic depth. Guidelines: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to prevent clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and aromatic expression. Nutrient Addition: Supplement with yeast nutrients, particularly in low-nitrogen musts, to prevent sluggish fermentation. Fermentation Temperature: Maintain between 59°F and 82°F for optimal aromatic expression and structured tannin development. Extended Maceration: Suitable for long fermentations to develop depth and complexity. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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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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A fructophile for clean, low temperature ferments. W15 was isolated in 1991 from high quality Muller Thurgau must originating in the vineyards at the Viticulture Research Station in Wadenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. This yeast does just that, and it does so while respecting the varietal characteristics of the fruit. W15 can also be used to ferment high quality, fruit focused, light red wines from Pinot Noir and cool-climate Syrah. Short lag pahse, moderate rate fermenter at temperature ranges between 50 to 81 degrees F. Alcohol tolerant to 16%. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (above 77 degrees F). Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Also called Epernay II. Produces fine white wines with fruity/estery aromas. A steady, yet moderate to slow fermenter, it is easy to stop fermentation in cases where residual sugar is desired. Recommended for fruit wines, ciders and meads as well. Ferments from 50 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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Lalvin CY3079 is the go-to choice for winemakers aiming to craft full-bodied, complex Chardonnay and barrel-aged whites with rich mouthfeel, creamy texture, and elegant oak integration Whether perfecting a Chardonnay or refining a white Burgundy, CY3079 ensures a smooth, layered finish with exceptional aromatic clarity Enhance complexity and mouthfeel in premium Chardonnay and barrel-aged whites Lalvin CY3079 is a specially selected wine yeast strain renowned for its ability to develop rich mouthfeel, enhanced complexity, and buttery characteristics during fermentation. Perfectly suited for Chardonnay and other barrel-aged white wines, CY3079 promotes the release of polysaccharides and encourages malolactic fermentation, resulting in wines with balanced acidity, smooth texture, and vibrant aromatics. Enhanced Mouthfeel: Promotes polysaccharide synthesis, delivering a creamy, full-bodied texture. Malolactic Compatibility: Optimized for seamless transition into malolactic fermentation, enhancing buttery and nutty notes. Aromatic Development: Elevates apple, pear, vanilla, and toasted almond aromatics. Alcohol Tolerance: Supports ABV levels up to 15%, allowing complete fermentation in high-sugar musts. Attenuation Rate: Typically achieves 85–90% attenuation, ensuring a dry, well-structured finish. Temperature Range: Performs optimally between 59°F (15°C) and 77°F (25°C), with the best expression of mouthfeel and complexity around 64°F (18°C). Medium Flocculation: Settles well post-fermentation, enhancing clarity and reducing sediment. Applications: Chardonnay: Ideal for barrel-fermented Chardonnay, bringing forward rich mouthfeel and buttery notes. White Burgundy: Elevates minerality and complexity, emphasizing ripe fruit and toasty oak integration. Viognier: Enhances stone fruit and floral notes, adding depth and roundness. Barrel-Aged Whites: Perfect for oaked Sauvignon Blanc and Semillon, adding creaminess and layered complexity. Flavor Profile:  Stone Fruits & Citrus: Boosts expressions of apple, pear, and lemon zest. Buttery & Nutty Notes: Develops butter, vanilla, and toasted almond during malolactic fermentation. Rich Mouthfeel: Promotes a creamy, well-rounded palate with smooth, integrated texture. Oak Integration: Complements toasted oak, enhancing complexity and balance. Usage: Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 95°F (35°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal mouthfeel and flavor development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation and promote aromatic development. Fermentation Temperature: Maintain between 59°F (15°C) and 77°F (25°C), with 64°F (18°C) being ideal for creaminess and complexity. Barrel Fermentation: Ideal for in-barrel fermentations to enhance oak integration and complexity. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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A yeast strain that really brings out aromatic components in white wines, especially Pinot Gris, Gewurztraminer, Riesling, Viognier and Semillion. Also a great choice for mead fermenations where it has a significant aroma/flavor input. Specifically Fruity/Floral aromas are emphasized through the natural liberation of terpenes found in these varieties. What we think is particularly unique about this strain is the creation of smoky/spicy aromas. Also selected as a commercial yeast strain for its ability to create mouthfeel volume and richness. So to recap - fruity/floral/smoky/spicy aromas and flavors with good mouthfeel... where do we sign up! Lallemand recommends adding Go-Ferm during rehydration and Fermaid K to the ferment to ensure that this strain ferments to dryness. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Prise de Mousse strain. Fast starting with steady, strong fermentation kinetics. Low foaming action is well suited to barrel fermentations. Clean neutral flavor. Good all-around choice for Reds, Whites and especially Champagnes. Also works well for meads. Alcohol tolerance to 18%. Will also ferment from 50 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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VRB is a Spanish isolate from the Rioja region that was selected for its ability to handle high-alcohol (up to 17%) fermentations while creating exceptional flavor complexity. VRB improves mid-palate mouthfeel, softens tannins, and enhances the varietal characteristics of the fruit with an emphases on dried plums, jammy fruit and hazelnuts. Shows a good compatibility with MLF. A moderate rate fermenter with medium nitrogen requirements. A great strain for Tempranillo, Barbera, Sangiovese and Zinfandel. Temperature range 58-80F. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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R2 was isolated in the Sauternes region of Bordeaux by Brian Croser of South Australia. In addition to enhancing esters and mouthfeel, it has excellent cold temperature properties and will ferment as low as 50 degrees F, making it ideal for Icewine production. However, if it does not get proper nutrients it can tend to produce VA and H2S. For this reason, hydration with GO-FERM and the addition of Fermaid K is definitely recommended to optimize its' potential. R2 helps produce intense, direct fruit style whites by liberation of fruity and floral fermentative aromas. R2 also helps to enhance the varietal chacter by an enzymatic release of bound aroma precursors. It is recommended for aromatic white varieties such as Sauvignon Blanc, Riesling, Gewurztraminer, Chenin Blanc, Vidal, and Seyval. It is classified as a Saccharomyces cerevisiae bayanus. Best results from 50 to 86 degrees F, with an alcohol tolerance to 16%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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UVAFERM 43 is the yeast of choice for winemakers aiming to produce powerful, structured red wines with deep color and bold flavor Its resilience under challenging fermentation conditions ensures complete fermentation, making it an invaluable tool in both standard and difficult winemaking scenarios Enhance fermentation power and structure in bold red wines UVAFERM 43 is a robust wine yeast strain, selected for its exceptional ability to ferment under challenging conditions. Its fructophilic nature makes it particularly effective in high-sugar musts, ensuring complete fermentation even when fructose concentrations are elevated. This strain is ideal for crafting full-bodied red wines, offering enhanced color extraction, tannin structure, and aromatic intensity. High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts. Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments. Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes. Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel. Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation. Applications: Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability. Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels. Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated. Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance. Flavor Profile:  Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum. Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity. Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel. Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues. Usage:  Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping. Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development. Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts. Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability. Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Another good all purpose wine yeast used to give complex aromas and flavors, but it really does require proper nutrients to avoid sulfur problems. Especially suited to Chardonnays. Alcohol tolerant to 14%. Ferments from 60 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.  

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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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VL3 is a Bordeaux isolate that was selected following in-depth research identifying the molecules responsible for Sauvignon Blanc aroma. VL3 was found to enhance Sauvignon Blanc varietal characters and aromas (Mercaptopentanone, Mercaptohexanol, etc.) Subsequent experimentation has found this to be true of other white varietals such as Riesling, Pinot Gris, and Pinot Blanc as well. VL3 is well suited to aging on the lees and produces very low levels of VA and SO2. A premier yeast for Sauvignon Blanc fermentation worldwide. It is important to note that many of the sought after compounds that are enhanced by VL3 are actually sulfur based, so the use of oxygen and or Cu (copper) will effectively diminish or even remove them from the final wine if used in excess. Therefore, the use of nutrients is strongly recommended to avoid any H2S problems that would require oxygen or Cu to counteract. Best results from 60 to 68 degrees F, with an alcohol tolerance to 14%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Yeast Hulls are ususally the first action when you have a stuck or sluggish alcoholic or malolactic fermentation. Yeast Hulls are essentially dead yeast cells that absorb auto toxic yeast by-products that could be inhibiting your active yeast or ML culture from doing their job - finishing your fermentation! Yeast Hulls are then typically followed by Pro-Desert in the case of a stuck alcoholic fermentation or Acti Ml in the case of a stuck ML ferment. As a side note, Yeast Hulls are included in the Fermaid K mix of nutrients to help prevent problem ferments from the onset. The reason you would not use Fermaid K for most stuck ferments is that Fermaid K contains DAP. If DAP (Diammonium Phosphate) is added to the ferment past the point of metabolization by the yeast it could potentially leave an unwanted, residual flavor. Use at the rate of .5 to .9 grams per gallon. If stored in a cool, dry place, will last up to 3 years. A rough approximate of weight is 1 tsp = 2 grams. We highly recommend using a scale to weigh the product for an accurate dose. We do not recommend relying on these rough conversions for accurate dosage rates.

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R-HST was selected for its exceptional oenological properties in Riesling from trials conducted 1991 to 1996 in the Heiligenstein region of Austria. R-HST has a short lag phase and generation time, even at cold temperatures. These features allow it to dominate and persist over spoilage yeast such as Kloeckera apiculata, where other Saccharomyces cerevisiae might have difficulty. A relatively neutral strain, R-HST retains fresh varietal character while contributing body and mouthfeel. R-HST produces crisp, premium white wines intended for aging. R-HST is best used when the most transparency between a fruit and a finished wine is sought. This can be useful for showcasing quality fruit and terroir differences, as well making sure original fruit characters are retained in a final blend. Best results from 50 to 86 degrees F, with an alcohol tolerance to 15%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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An interesting yeast which can reduce the sensation of acidity and astringency in red wines from difficult conditions such as high acidity. Delicate fruit-forward aromas of cherry, blackberry, plum, and ripe fruits will be present in wines fermented using this yeast. Floral characteristics such as wild violet, as well as spice and vanilla have also been noted. This yeast is perfect for Sangiovese, hybrids, roses, and other light reds. The RBS strain will work well in conjunction with malolactic fermentation. Best fermentation results within 61-82°F. This is a moderate fermenter with medium nutrient requirements, capable of withstanding alcohol content up to 16%. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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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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Good for ethanol and SO2 tolerance. Begins fermentation quickly and is reliable at cooler fermentation temperatures. Neutral flavor profile. Recommended for dry white and red wines but actually not the first choice for champagne (DYW10 is.) Alcohol tolerance to 17% and a fermentation range of 60 to 80 degrees. Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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A notable strain for its ability to enhance Sauvignon Blanc varietal characteristics while maintaining good fermentation kinetics. Wines fermented with SVG are described as having more intensity and a balance of mineral, citrus and spicy notes. Alcohol tolerant to 15%, this strain has moderate nutrient requirements and a fermentation temperature range of 61-79°F. This is a great choice for enhancing natural varietal characteristics in Sauvignon Blanc, Riesling, Pinot Gris, and other dry whites. An interesting strain for its ability to metabolize roughly 25% of the malic acid in a wine, naturally helping to lower a wine's acidity Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast. 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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