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Wine Yeast
Three hundred year old wine cellar outside Znojmo. Southern Moravia has long been a great wine region but was virtually lost to the West until the Velvet Revolution of 1989. This region near the Austrian border is the most pristine in the Czech Republic because it was largely abandoned for a half century due to the repressive border security. There are hundreds of private wine cellars within a few miles of this cellar.

Dry Wine Yeast (5 grams each) $1.25 each all are discontinued

Champagne (EC-1118)discontinued
The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. OENOLOGICAL PROPERTIES AND APPLICATIONS The fermentation characteristics of the EC-1118 - extremely low production of foam, volatile acid and H2S - make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 7¡ to 35¡C (45¡ to 95¡F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.

White Wine (D-47) discontinued
Low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 10¡ to 30¡C (50¡ to 86¡F) and enhances mouthfeel 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 RosŽ. It is also an excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

Red Wine (Narbonne 71B-1122)discontinued
Rapid starter with a constant and complete fermentation between 15¡ and 30¡C (59¡ and 86¡F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohol, making it an excellent choice for fermenting concentrates.

Montpellier (K1V-1116, Fruit, all purpose) discontinued
Rapid starter with a constant and complete fermentation between 15¡ and 30¡C (59¡ and 86¡F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of SO2 or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, H2S and foam production. The K1V-1116 strain tends to express freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations.

Red Star Champagne discontinued

Bourgovin RC 212
Selected from fermentations produced in the Burgundy region. It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir. The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 15¡ to 30¡C (59¡ to 86¡F). A very low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC 212 shows good alcohol tolerance from 12% to 14% per volume. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.

Malolactic Culture (Bacchus) $
These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine. Bacchus is the culture of choice for many professional winemakers in red and white wines,where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18¡-24¡C (64¡-75¡F).

Proofing
For best results, rehydrate the dried wine yeast by opening the 5 gram sachet and pouring contents into 50 mL (1/3 cup) clean 40¡C (104¡F) water. Stir lightly and allow the yeast suspension to stand for at least 15 minutes but no longer than 30 minutes, then stir again. I also recommend using at least 10 grams of dry yeast to reduce risk. Aerate well.

Liquid vs Dry Wine Yeast
Liquid yeast cultures are not as important in wine as they are in beer. There are two principle reasons for this. Wine is more acidic, lower pH, than beer. Low pH inhibits the growth of bacteria so dry wine yeast are more likely to produce good wine than are dry beer yeast. (This is one of the reasons to acidify the wort) Additionally, the higher alcohol content of finished wine inhibits both bacterial and wild yeast growth. Thus, even if there is a small amount of wild yeast or bacteria present, it will not sour the wine. The same organism may sour lower alcohol beer.

Wyeast Nutrient, 1.5 oz, $2.25 discontinued
Complete nutrient with vitamins, minerals, amino acids, nitrogen compounds, zinc, trace elements. 1/2 tsp per 5 gal. Excellent nutrient for beer, wine, and mead.

Yeast Reference Guide
**** denotes the strongest recommendation.
ICV D-47
RC212
71B
K1V-1116
EC-1118
Dry Whites
****
*
**
***
***
Blush
****
*
****
**
**
Nouveau
*
*
****
**
**
Young Reds
*
****
****
**
**
Aged Reds
*
****
**
***
***
Champagne Base
*
*
*
**
****
Secondary Ferment
*
*
*
*
****
Stuck Fermentations
*
*
*
****
****
Late Harvest
*
*
***
***
****
Temp Range (°C)
10-30
15-30
15-30
15-30
7-35
Fermentation Speed
Moderate
Moderate
Fast
Fast
Very Fast
Alcohol Tolerance
12-14%
12-14%
14%
12-14%
18%

Wine and Mead Yeasts Both mead yeasts were test marketed exclusively at St. Pat's. We have discontinued all liquid cultures.

Agave--only at St. Pats After a long series of tests at Wyeast, this yeast was selected as the best option for fermenting agave nectar. For reasons that are not entirely clear, Agave nectar takes a good bit of time to ferment (even with sufficient nutrients). 55-75°F.
Dry Mead #3632 o/s high Classic mead yeast for a dry finish. Low foaming with little or no sulfur production. 55-75°F.
Sweet Mead #3184 o/s low Specifically for sweet mead and wine. Leaves residual sugar after fermentation. 65-75°F.
Pasteur Champagne #3021 high Prisse de mousse, Institute Pasteur champagne yeast race bayanus. Crisp and dry, ideal for sparkling and still white wines and fruit wines. Low foaming, excellent barrel fermentation. Ferments well at low (55-65°F) temperatures. Can be used for high-gravity beers.
Pasteur Red #3028 medium Ideally suited for red and white wines which mature rapidly or bigger reds requiring aging. Moderate foaming, low sulfur production over a wide temperature range. Enhances the fruity characteristics of most wines. 65-90°F.
Eau De Vie #3347 discontinued high 'Water of life'. Excellent choice for high alcohol wine such as port, grappa, as well as barleywines. Up to 21% abv!
Malolactic Bacteria #4007 discontinued Leuconostoc oenos blend isolated from western Oregon wineries. Includes strains Ey2d and Er1a. Excellent for high acid wines and low pH. Softens wines by converting harsh malic acid to milder lactic acid. Can be added to juice any time after the onset of yeast fermentation when sulfur dioxide is less than 15 ppm. 55-75°F.

Wine and Mead Yeast from WYEAST Laboratories.
125 mL pouch, $5.75 each.
Wine and mead yeasts are now XL.

Remove from frig and pop 1-3 days before brewing.