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Why Use Mead Making Yeast
Fermentation, at the simplest level, is the first step in the recycling process which reduces a compound to its simplest elements. Fermentation used to produce foods is always a combination of the appropriate yeast and environment.
In fermentation there are two classifications of bacteria, favorable and unfavorable. Favorable refers to bacteria which either create the favorable conditions for other favorable bacteria and or create desirable aroma, flavor and texture compounds in the wine. Unfavorable agents are those which cause spoilage, degrade the environment required by favorable bacteria or taint the flavor and appearance of the finished product.
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5 grams for 5 to 6 gallons of wineNARBONNE 71B-1122: Isolated and selected by the National Agricultural Research Institute in Narbonne, France. 71B is particularly known for its use in fermenting fruity blush and semi-sweet whites. Long-lived aromas are due to its production of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. |
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5 grams for 5 to 6 gallons of wineCHAMPAGNE EC-1118: Use for white, red, and sparkling wines or to restart stuck fermentations. EC1118 is the original, steady, low foam, and is excellent for barrel fermentations. It ferments well at low temperatures, and flocculates well. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. |
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5 grams for 5 to 6 gallons of wine, Alcohol tolerance 15%A low-foaming, quick fermenter that settles well forming compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 70° to 86°F and enhances mouth feel 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 wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. |
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5 grams for 5 to 6 gallons of wineMONTPELLIER K1V-1116: This strain tends to express freshness of grape varieties, especially in Sauvignon Blanc, Semillon and Chenin Blanc. Natural fresh fruit aromas are retained for a longer time. It is also recommended for French hybrid whites and mature reds. Can withstand a wide range of fermentation temperatures 50 -107°F and ferments well under stressed conditions and is especially useful in restarting stuck fermentations. The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained 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 fermentation conditions. Restarts stuck fermentations. |
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5 grams for 5 to 6 gallons of wineThis yeast is derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, like Geisenheim Epernay, but producing less foam. It requires nutrient addition for most chardonnay fermentations. Côte des Blancs 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. |
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5 grams for 5 to 6 gallons of wineIt is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. It is recommended for full bodied reds and whites. Pasteur Champagne is noted for low volatile acidity, good flavor complexity, and intense color. |
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5 grams for 5 to 6 gallons of wineThis yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. It is a very low producer of foam, urea, and fusel oils. Recommended for reds, whites and especially champagne. It is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star®. Ferments best between 75°-95°F. |
Attenuation: 75; Flocculation: Low; Optimum Fermentation Temp: 70-75.A wine yeast strain that leaves some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes and Riesling. |