{"title":"Wine Yeast","description":null,"products":[{"product_id":"cellarsciencereg-bouquet-dry-wine-yeast-premium","title":"CellarScience® BOUQUET Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Produces ß-glucosidase to cleave terpenes\u003c\/li\u003e \u003cli\u003e Floral, Rose, Citrus flavors\u003c\/li\u003e \u003cli\u003e Will not produce volatile phenols\u003c\/li\u003e \u003cli\u003e Best choice for Muscat\/Moscato \u0026amp; Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 14% \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e Very High \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 340 ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of Volatile Acidity:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eCap\/Foaming:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF: \u003c\/strong\u003eLow \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Positive (though is able to coferment with Luscious)\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast Type:\u003c\/strong\u003e Cerevisiae\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 50–80°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031244065,"sku":"DYW100B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031276833,"sku":"DYW100","price":49.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63081.png?v=1760458350"},{"product_id":"cellarscience-fresh-dry-wine-yeast-premium","title":"CellarScience® FRESH Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Producer of fresh fruit aromas\/flavors\u003c\/li\u003e \u003cli\u003e Best choice for fruit forward wines\u003c\/li\u003e \u003cli\u003e Best choice for ciders\u003c\/li\u003e \u003cli\u003e Best choice for Roses\u003c\/li\u003e \u003cli\u003e Ability for ferment cooler\u003c\/li\u003e \u003cli\u003e Strong fermenter\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 16% \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 225 ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Very Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eCap\/Foaming:\u003c\/strong\u003e Very low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Consumption:\u003c\/strong\u003e High \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast Type:\u003c\/strong\u003e Bayanus\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 50–80°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031309601,"sku":"DYW101B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031342369,"sku":"DYW101","price":53.69,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/50275.png?v=1760458353"},{"product_id":"cellarsciencereg-luscious-dry-wine-yeast-premium","title":"CellarScience® LUSCIOUS Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Autolyzing, quick release of polysaccarides such as mannoproteins\u003c\/li\u003e \u003cli\u003e Top choice for sur lie aging\u003c\/li\u003e \u003cli\u003e Ability to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging\u003c\/li\u003e \u003cli\u003e When fermented warmer exoctic tropical flavors shine\u003c\/li\u003e \u003cli\u003e Frequently used to make luscious Chardonnays and similar white wines\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e 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.\u003c\/p\u003e \u003cp\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 55–68°F\u003c\/p\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 14%+\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 245 ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eCap\/Foaming:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eLees Aging:\u003c\/strong\u003e Best Choice \u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cp\u003e 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.\u003c\/p\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031375137,"sku":"DYW102B","price":1.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031407905,"sku":"DYW102","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63086.png?v=1760458357"},{"product_id":"cellarscience-purple-dry-wine-yeast-premium","title":"CellarScience® PURPLE Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBig mouthfeel from high glycerol \/polysaccharide \/mannoproteins\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFlavors of Cherries, Raspberries, Figs, Jam, Red currant\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh alcohol tolerence\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLow nutrient needs\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cdiv\u003e\r\n\tOur 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Slower\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 15%\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 200 ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYeast Type:\u003c\/strong\u003e Cerevisiae\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tProper 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDownload the PDF\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031604513,"sku":"DYW104B","price":1.99,"currency_code":"USD","in_stock":false},{"title":"500 g","offer_id":51917031637281,"sku":"DYW104","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63093.png?v=1760458365"},{"product_id":"cellarsciencereg-big-red-dry-wine-yeast-premium","title":"CellarScience® BIG RED Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Recomended for aged red wines\u003c\/li\u003e \u003cli\u003e High color extraction\u003c\/li\u003e \u003cli\u003e Significant polysaccaride and glycerol production for huge mouthfeel\u003c\/li\u003e \u003cli\u003e High alcohol tolerence\u003c\/li\u003e \u003cli\u003e High nutrient need\u003c\/li\u003e \u003cli\u003e Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot\u003c\/li\u003e \u003cli\u003e Also excelletnt for Sangiovese, Nebbiolo and some Pinot\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance: \u003c\/strong\u003e16%+ \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e high \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 270ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast type:\u003c\/strong\u003e Cervisiae \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Neutral \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Average\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031932193,"sku":"DYW105B","price":1.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031964961,"sku":"DYW105","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/45364.png?v=1761675041"},{"product_id":"cellarscience-citrus-dry-wine-yeast-premium","title":"CellarScience® CITRUS Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors\u003c\/li\u003e \u003cli\u003e Ferment at 58-61 for maximum enzymatic activity\u003c\/li\u003e \u003cli\u003e #1 Choice for Sauvinon Blanc. Also good for Viognier\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e \u003cdiv\u003e 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. \u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e More on Thiols:\u003c\/div\u003e \u003cdiv\u003e 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) \u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 14%+\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of H2S:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 53–73°F (Ideal for enzymatic activity: 56–60°F)\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031997729,"sku":"DYW106B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917032030497,"sku":"DYW106","price":49.19,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/50280.png?v=1760458376"},{"product_id":"cellarscience-red-dry-wine-yeast-premium","title":"CellarScience® RED Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Emphasizes red berry fruit flavors \u003c\/li\u003e \u003cli\u003e High color extraction\u003c\/li\u003e \u003cli\u003e Makes wines that do not require extended aging\u003c\/li\u003e \u003cli\u003e Med-High nutrient need \u003c\/li\u003e \u003cli\u003e Top choice for Zinfandel, Sangiovese, Pinot, Merlot\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e 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\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Average\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 16%\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e Med \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 250ppm\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast Type:\u003c\/strong\u003e Cerevisiae \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Neutral \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Average\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cdiv\u003e 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.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003c\/div\u003e \u003cp\u003e Download the PDF\u003c\/p\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917037240609,"sku":"DYW107B","price":1.79,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917037273377,"sku":"DYW107","price":49.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63076.png?v=1760458445"},{"product_id":"cellarsciencereg-bubbly-dry-wine-yeast-premium","title":"CellarScience® BUBBLY Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tReally strong and fast fermentations\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tBest strain to ferment out in touch conditions\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tOne of the most popular, classic Champagne strains\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLow nutrient requrements\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cdiv\u003e\r\n\tThe 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 15%\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 220 ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYeast type:\u003c\/strong\u003e Bayanus\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Neutral\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 45–90°F\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tProper 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDownload the PDF\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.com\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917038223649,"sku":"DYW108B","price":1.49,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917038256417,"sku":"DYW108","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/69265.png?v=1787184909"}],"url":"https:\/\/morebeer.com\/collections\/wine-yeast.oembed","provider":"MoreBeer!","version":"1.0","type":"link"}