People
familiar with bread making, or who have knowledge
of beer making will want to re-hydrate the
yeast prior to pitching it. This contradicts our instructions, which direct
you to sprinkle the yeast directly on top of the juice. Who are you going
to believe? You can re-hydrate the yeast if you wish, but be aware that
anything less than utterly strict adherence to proper re-hydration procedures
will kill your yeast instead of helping it. There's a long scientific explanation
for this, but it boils down to viability. Simply sprinkling the yeast on
top of the must will give you a higher live cell count than re-hydrating
in most cases, and will be far less trouble.
LALVIN
WINE YEAST NARBONNE
71B-1122 Alcohol tolerance up to 14% $.80
ea.
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. 5 grams for 5 to 6 gallons of wine.
CHAMPAGNE
EC-1118 Alcohol tolerance to 18%. $.80
ea.
Use for white, red, and
sparkling wines or to restart stuck fermentations. EC1118 is the original,
steady, low foamier, and is excellent for barrel fermentations. It ferments
well at low temperatures, and flocculates well with very compact lees.
5 grams for 5 to 6 gallons of wine.
MONTPELLIER
K1-1116 Alcohol tolerance 18%. $.80 ea.
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. 5 grams for 5 to 6 gallons of wine.
RED
WINE RC-212 Alcohol tolerance 12%-14%
$.80 ea.
The
Bourgorouge RC212 strain was selected from fermentations in Burgundy by
the Bureau Interprofessional des Vins de Bourgogne, for its ability to
produce ripe berry, bright fruit and spicy characteristics. It consistently
produces Pinot Noirs with good structure. 5 grams for 5 to 6 gallons
of wine.
WHITE
WINE ICV-D-47 Alcohol tolerance 15% $.80
ea.
A
low-foaming quick fermenter that settles well, forming a compact lees at
the end of fermentation. This strain tolerates fermentation temperatures
ranging from 50° 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. Also excellent choice for mead.
5 grams for 5 to 6 gallons of wine.
RED
STAR WINE YEAST PREMIER
CUVEE $.45 ea.
This yeast has good tolerance
to ethanol and free sulfur dioxide, and ferments to dryness. A very low
producer of foam, urea, and fusel oils. Recommended for reds, whites and
especially champagne. 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
45°-95°F. 5 grams for 5 to 6 gallons of wine.
COTE
de BLANC $.45 ea.
Derived from a selection
of the Geisenheim Institute in Germany. It is a relatively slow fermenter,
like Geisenheim Epernay, but producing less foam. 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. Recommended for reds, whites, sparkling cuvées
and non-grape fruit wines. 5 grams for 5 to 6 gallons of wine.
PASTURE
CHAMPAGNE $.45 ea.
It 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.
Recommended for full bodied reds and whites. Pasteur Champagne is noted
for low volatile acidity, good flavor complexity, and intense color. 5
grams for 5 to 6 gallons of wine.
PASTURE
RED $.45 ea.
From the Institute Pasteur
in Paris. It is a strong, even fermenter that produces full bodied reds.
This yeast encourages the development of varietals fruit flavors, balanced
by complex aromas, especially when using grapes of the Cabernet family.
It may be necessary to cool the fermenting must to prevent unwanted temperature
increase. 5 grams for 5 to 6 gallons of wine.
MONTRACHET
$.45
ea.
It 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.
This strain is recommended for full bodied reds and whites. Montrachet
is noted for low volatile acidity, good flavor complexity, and intense
color. 5 grams for 5 to 6 gallons of wine.
What
makes White Labs Liquid Yeast Different? Liquid yeast has many advantages
over dried yeast. The variety of liquid strains is much greater, but what's
most important is the flavor profile. Most home winemakers would agree
that wine made with liquid yeast is superior in flavor. To make home winemaking
even easier, White Labs produces vials of liquid yeast culture that is
ready to inoculate the juice.
WLP715
Champagne $6.95
Classic
yeast, used to produce champagne, cider, dry meads, dry wines, or to fully
attenuate barley wines/strong ales. Can tolerate alcohol concentrations
up to 17%. Neutral. Attenuation: 75; Flocculation: Low; Optimum Ferm Temp:
70-75
WLP720
Sweet Mead or Wine $6.95
A
wine yeast strain that is less attenuative than WLP715, leaving 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, Riesling. Attenuation: 75; Flocculation:
Low; Optimum Ferm Temp: 70-75
WLP727
Steinberg Geisenheim $6.95
German
in origin, this yeast has high fruit/ester production. Perfect for Riesling
and Gewurztraminer. Moderate fermentation characteristics and cold tolerant.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90
WLP730
Chardonnay Wine $6.95
Dry
wine yeast. Slight ester production, low sulfur dioxide production.
Enhances varietal character. Good choice for all white and blush
wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc.
Fermentation speed is moderate. Attenuation: 80; Flocculation: Low; Optimum
Ferm Temp: 50-90
WLP735
French White Wine $6.95
Classic
yeast for white wine fermentation. Slow to moderate fermenter and foam
producer. Gives an enhanced creamy texture. Attenuation: 80; Flocculation:
Low; Optimum Ferm Temp: 60-90
WLP740
Merlot Red Wine $6.95
Neutral,
low fusel alcohol production. Will ferment to dryness, alcohol tolerance
to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz,
Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon. Attenuation: 80;
Flocculation: Low; Optimum Ferm Temp: 60-90
WLP750
French Red Wine $6.95
Classic
Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics.
Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90
WLP760
Cabernet Red Wine $6.95
High
temperature tolerance. Moderate fermentation speed. Excellent for full
bodied red wines, ester production complements flavor. WLP760 is also suitable
for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc. Attenuation:
80; Flocculation: Low; Optimum Ferm Temp: 60-90
WHITE
LABS PURE LIQUID CULTURE
WLP775
ENGLISH CIDER YEAST $6.95
Classic cider yeast for 5 to
10 gallons of hard cider. Ferments dry, but retains flavor from apples.
Sulfur is produced during fermentation, but will disappear in first two
weeks of aging. Attenuation: 80; Flocculation: Medium; Temperature: 68-75°F
NARBONNE
71B-1122 Alcohol tolerance up to 14% $.80
ea.
PREMIER
CUVEE $.45 ea.
