Red Star Yeast

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. Formerly known as "Montrachet". Download the PDF  

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Strong fermenter for producing full bodied reds, especially good with grapes from the Cabernet and Zinfandel families. Ferments from 60 to 80 degrees. This is the yeast formally known as Pasteur Red. The 5 gram packet contains enough yeast to make 5 gallons of wine. Rehydrate at 104F or read our guide below for best rehydration practices. Download the PDF

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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.  

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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.  

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Fast fermenter that gives exceptional aromatic notes to white and rosé wines, especially from neutral grapes in need of an aromatic lift such as Chardonnay. Also ideal for aromatic varieties rich in thiols (Sauvignon blanc, Colombard, Syrah rosé, Grenache rosé) and terpenes (Muscat, Pinot Gris, Viognier, etc) because of its ability to release volatile precursors from the must, providing tropical and citrusy flavors and aromas to the wines. High alcohol tolerance (up to 15%) and low nitrogen requirement. Wide temperature range: 50 – 86°F (10 – 30°C). Saccharomyces cerevisiae. Application: Suited for white and rosé wines.  

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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.  

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