Yeast for Wine from Wyeast

Yeast Assmanhausen Wyeast

Yeast Strain: 4766 & nbsp; & nbsp;| & nbsp; & nbsp;Cider & trade; 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 profi

Yeast Strain: 4767 & nbsp; & nbsp;| & nbsp; & nbsp;Dry / Fortified & trade; Mild toast and Vanilla nose. Mild Fruit profile with balanced depth and complexity. Very Dry Finish. Dry red and White Wines add brandy for Classic ports. Also u

Yeast Strain: 4632 & nbsp; & nbsp;| & nbsp; & nbsp;Dry Mead & trade; 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.

Yeast Strain: 402 1 & nbsp; & nbsp;| & nbsp; & nbsp;Dry White / Sparkling & trade; Used in many White Wine Fermentations and also some Red Wines. Also used for secondary Fermentation of Barley Wine. Ferments crisp and Dry ideal for base

Yeast Strain: 43 47 & nbsp; & nbsp;| & nbsp; & nbsp;Extreme Fermentation & trade; A very good choice for alcohol tolerance and stuck Fermentations. Produces a very clean Dry profile, low ester formation and other volatile Aromatics.

Yeast Strain: 42 42 & nbsp; & nbsp;| & nbsp; & nbsp;Fruity White & trade; Produces extremely Fruity profile high ester formation, bready Aromas with Vanilla notes. allows Fruit character to domiNate Aroma and Flavor profile. Finishes sli

Yeast Strain: 42 4 4 & nbsp; & nbsp;| & nbsp; & nbsp;Italian red & trade; Rich very big and bold, well rounded profile. Nice soft Fruit character with Dry crisp Finish. Excellent choice for most Italian Grape varieties.

Malolactic Cultures Oenococcus oeni culture blend (ER1A & Ey2d) - Wyeast Laboratories exclusive blend of Oenococcus oeni provides rapid and complete malic acid to lactic acid conversion. Reducing the malic acid will balance and soften wine while enhancing flavor and aroma characteristics such as vanilla and buttery notes. Our blend of fresh liquid cultures performs well at a pH of 2.9 or greater and at cellar temperatures as low as 55°F (13°C). Free SO2 levels should be less than 15ppm. This package is designed to directly inoculate up to 6 gallons of wine or must that has completed or nearly completed alcoholic fermentation.