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Champagne Yeast
Our Price: $1.19

Recommended for all white wines, some reds and for fruit juices.  Not commonly used for sparkling wine.

Recommended by several sources, for restarting stuck fermentations.

Ferments best between 15-30 deg. C, (59-86 deg. F).  Also works well for very high gravity barley wine.

5 gram pack for 5 gallons.
Cote Des Blancs
Our Price: $1.19

Recommended for reds, whites, sparkling cuvées and non-grape fruit wines.

Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar.

Ferments best between 64°-86°F (17°-30°C).  Produces wonderfully aromatic mead, as well as wine.

5 gram pack for 5 gallons.
Lalvin, D47
Our Price: $1.19

Recommended for making wines from white varieties such as Chardonnay and Rosé.  Also excellent for producing mead, however be sure to supplement with yeast nutrients.

Lalvin D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation.  Tolerates fermentation temperatures ranging from 50° to 86°F and enhances mouthfeel due to complex carbohydrates.  Malolactic fermentation proceeds well in wine made with D-47.
Pasteur Red, Red Star Yeast
Our Price: $1.19

An excellent choice for Cabernet Sauvignon and Merlot.

Encourages the development of varietal 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 gram pack for 5 gallons.
Wyeast, Wine Nutrient
Our Price: $2.99

A nutrient blend from Wyeast, designed especially for use with wine yeast.
Bordeaux, 4267
Our Price: $6.80

Produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinuous. Well suited to higher sugar content musts.

Origin:
Flocculation: Medium-low
Attenuation: NA
Temperature Range: 60-90°F, 15-32°C
Alcohol Tolerance: 14% ABV

Styles:
  Baco Noir
  Barbera
  Cabernet Franc
  Cabernet Sauvignon
  Carignane
  Carmenere
  Chambourcin
  Cinsaut
  Concord
  De Chaunac
  Dry Mead
  French Cider
  Fruit Cider
  Lemberger
  Malbec
  Marechal Foch
  Meritage
  Merlot
  Montepulciano
  Mourvèdre (Monastrell)
  Open Category Mead
  Other Specialty Cider or Perry
  Petit Verdot
  Petite Sirah
  Port
  Red Bordeaux
  Sauvignon Blanc
  Southern Rhône
  Super-Tuscans
  Syrah/Shiraz
  Valdepenas
  Valpolicella
  Vignoles
  Vino da Tavola
  Viognier
  White Bordeaux/Fume Blanc
Cider, 4766
Our Price: $6.80

Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.

Origin:
Flocculation: Low
Attenuation: NA
Temperature Range: 60-75°F, 15-24°C
Alcohol Tolerance: 12% ABV

Styles:
  Apple Wine
  Common Cider
  Common Perry
  Cyser (Apple Melomel)
  English Cider
  French Cider
  Fruit Cider
  New England Cider
  Other Specialty Cider or Perry
  Traditional Perry
Dry Mead, 4632
Our Price: $6.80

Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.

Origin: France
Flocculation: Low-medium
Attenuation: NA
Temperature Range: 55-75°F, 13-24°C
Alcohol Tolerance: 18% ABV

Styles:
  Braggot
  Dry Mead
  Metheglin
  Open Category Mead
  Other Fruit Melomel
  Pyment (Grape Melomel)
Sake
Our Price: $6.80

A top cropping yeast strain with unique fermentation and flavor characteristics. Expect distinct fruit esters with a malty, complex profile. Flocculation is high, and the beer will clear well without filtration. A thorough diacetyl rest is recommended after fermentation is complete.

Origin:
Flocculation: High
Attenuation: 68-72%
Temperature Range: 64-74F, 18-23C
Alcohol Tolerance: 10% ABV
Styles:
  American IPA
  American Stout
  Fruit Beer
  Mild
  Oatmeal Stout
  Southern English Brown
Sweet Mead, 4184
Our Price: $6.80

One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.

Origin:
Flocculation: Medium
Attenuation: NA
Temperature Range: 65-75°F, 18-24°C
Alcohol Tolerance: 11% ABV
Styles:
  Braggot
  Common Cider
  Cyser (Apple Melomel)
  Metheglin
  Open Category Mead
  Other Fruit Melomel
  Semi-sweet Mead
  Strawberry, Cherry, Peach, etc.
  Sweet Mead