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