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K1V-1116 - The K1V-1116 strain is a 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.
$1.00 per 5 gram packet
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EC-1118 - 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.
$1.00 per 5 gram packet
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ICV D-47 - The ICV D-47 is a 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 Rosé. It is also an excellent choice for producing mead,
however be sure to supplement with yeast nutrients, especially usable nitrogen.
$1.00 per 5 gram packet
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71B-1122 - The 71B strain is a 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 alcohols, making it an excellent choice
for fermenting concentrates.
An excellent choice for blush & residual sugar whites, nouveau & young red
wines. Also a good choice for late harvest wines.
$1.00 per 5 gram packet
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RC212 - 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.
$1.00 per 5 gram packet
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Montrachet - (Davis 522), a strain of Saccharomyces cerevisiae, has been
derived from the collection of the University of California. This strain has been
widely used in the U.S. since 1963. It is a strong fermenter with good ethanol
tolerance, and will readily ferment grape musts and fruit juices to dryness. This
strain also has good tolerance to free sulfur dioxide. This strain is
recommended for full bodied reds and whites. It is not recommended for
grapes that have recently been dusted with sulfur, because of a tendency to
produce hydrogen sulfide in the presence of higher concentrations of sulfur
compounds. Montrachet is noted for low volatile acidity, good flavor complexity,
and intense color.
$1.00 per 5 gram packet
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Premier Cuvee - (Davis 796), a strain of Saccharomyces bayanus from a
French wine yeast, is a special isolate of Red Star Yeast & Products. This
yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to
dryness. Premier Cuvée is noted as a very low producer of foam, urea, and
fusel oils. It is recommended for reds, whites and especially champagne. This
yeast is reported to perform well restarting stuck fermentations. Winemakers
have remarked that Premier Cuvée is the fastest, cleanest, and most neutral
fermenter offered by Red Star®. Ferments best between 7°-35°C (45°-95°F).
$1.00 per 5 gram packet
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Cote de Blanc - (Davis 750), a strain of Saccharomyces cerevisiae, has been
derived from a selection of the Geisenheim Institute in Germany. It is a
relatively slow fermenter, identical to Geisenheim Epernay, but producing less
foam. This yeast requires nutrient addition for most chardonnay fermentations.
Côte des Blancs produces fine, fruity aromas and may be controlled by
lowering temperature to finish with some residual sugar. It is recommended for
reds, whites, sparkling cuvées and non-grape fruit wines (especially apple, it is
reported). Ferments best between 17°-30°C (64°-86°F). Sensitive below 13°C
(55°F).
$1.00 per 5 gram packet
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Pasteur Champagne - (Davis 595), a strain of Saccharomyces bayanus, has
been derived from a pure culture slant of the Institut Pasteur in Paris. This
strain has been widely used in the U.S. since 1968. It is a strong fermenter with
good ethanol tolerance, and will readily ferment grape musts and fruit juices to
dryness. This strain also has good tolerance to free sulfur dioxide. This strain
is recommended for all white wines, some reds and for fruit juices. Although
this yeast is somewhat flocculant, it is not commonly used for sparkling wine.
Pasteur Champagne has been recommended, by several sources, for
restarting stuck fermentations. Ferments best between 15-30 deg. C, (59-86
deg. F).
$1.00 per 5 gram packet
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Pasteur Red - (Davis 904), a strain of Saccharomyces cerevisiae, has been
derived from the collection of the Institute Pasteur in Paris. It is a strong, even
fermenter that produces full bodied reds. This yeast 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. This yeast is
reported to give character to less robust red grapes, or those picked before
optimum development.
$1.00 per 5 gram packet
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SuperStart Distiller's Yeast 1 lb.
Ferments to about 18-21% before "giving up". Use nutrients to obtain the
highest alcohol level prior to distillation. Usually not used for wines or beers.
Produces 14-21% alcohol. Requires yeast nutrients.
$9.95
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