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All liquid yeast should be kept cool until use. A polar pack
is strongly suggested to keep the yeast cool during shipping.
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Disclaimer: Wyeast orders ship by UPS Ground ONLY (no 3-day)
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3277 ASSMANNHAUSEN YEAST:
Red wine yeast from Germany with intense fruity characteristics. Ferments slower than
most red wine strains. Enhances vinifera character in French American hybrids. Cold
tolerant. Red German Wine, Riesling, Red Varletals, Merlot, Red French American
hybrids, Beaujolais.
Temperature Range: 60 - 90° F
Residual Sugar: 0.25 - 1.0%
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3267 BORDEAUX YEAST:
Profiles distinctive intense berry, graham cracker nose, jammy, rich, very smooth complex
profile, slightly vinuous. Well suited for higher sugar content musts. French Cabernet,
Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas.
Temperature Range: 60 - 90° F
Residual Sugar: 0 - 0.5%
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3242 CHABLIS YEAST:
Produces extremely fruity profile, high ester formation, bready, vanilla notes. Allows fruit
character to dominate aroma and flavor profile. Finishes slightly sweet and soft. Fruity
white wines, Chardonnay, Chablis, Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris.
Temperature Range: 55 - 75° F
Residual Sugar: 0 - 0.85%
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3028 CHATEAU RED YEAST:
Ideal for red or white wines, that mature rapidly with Beaujolais type fruitiness, and for
bigger reds requiring aging. Low foaming, low sulfur production over a broad temperature
range. Cabernet, Red Varietals, Gamay Beaujolais, Zinfandel, Rhone, Burgundy, Pinot Noir.
Temperature Range: 55 - 90° F
Residual Sugar: 0 - 0.35%
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3244 CHIANTI YEAST:
Rich, very big, bold, well rounded profile. Nice soft fruit character with dry crisp finish.
Excellent choice for most Italian grape varieties. Barolo, Barbera, Barbaresco, Nebbiolo,
Chianti, Valpolicella, Sangiovese.
Temperature Range: 55 - 75° F
Residual Sugar: 0 - 0.75%
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3766 CIDER YEAST:
Crisp dry fermenting yeast with big fruity finish. Creates a nice balance for all types of
apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Temperature Range: 60 - 75° F
Residual Sugar: 0 - 0.25%
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3347 EAU DE VIE (Water of Life) YEAST:
A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean
dry profile, low ester and other volatile aromatics. 21% alcohol tolerance. Cordials,
Grappa, Barley Wine, Eau de Vie, Single Malts.
Temperature Range: 65 - 80° F
Residual Sugar: 0%
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3632 MEAD YEAST (DRY):
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. Mead, Fruit Mead, Herbal
Mead, Dry Ciders, Cysers.
Temperature Range: 55 - 75° F
Residual Sugar: 0 - 0.25%
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