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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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3021 PASTEUR CHAMPAGNE (Prise de Mousse) YEAST:
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 wines in champagne
making. Low foaming, excellent barrel fermentation, good flocculating characteristics.
Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewürztraminer.
Temperature Range: 55 - 75° F
Residual Sugar: 0 - 0.25%
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3767 PORT WINE YEAST:
Mild toast with vanilla nose. Mild fruit profile with balanced depth and complexity. Very
dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red
wines and high sugar musts.
Temperature Range: 60 - 90° F
Residual Sugar: 0 - 0.25%
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3783 RÜDESHEIMER YEAST:
Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry
finish and a hint of Riesling sweetness in the aftertaste. Rhine Wines, Fruity Ciders,
Riesling, Ice Wine.
Temperature Range: 55 - 75° F
Residual Sugar: 0.25 - 1.0%
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3134 SAKÉ YEAST (#9):
Sake yeast #9 used in conjunction with Koji for making a wide variety of Asian Jius (rice
based beverages). Full bodied profile with true Sake character. Sake, Nigori, Dai Gingo,
Fruit, Plum Wine, Rice Beer.
Temperature Range: 60 - 75° F
Residual Sugar: 0 - 0.25%
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3728 SAUTERNES YEAST:
Clean aromas with mild fruit and a hint of spice. Complex profile with intense fruit
character on the palate. Finishes balanced, soft, and dry with lingering fruit character.
For Late Harvest, Dessert and Ice Wines.
Temperature Range: 60 - 75° F
Residual Sugar: 0.5 - 1.0%
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3237 STEINBERG YEAST:
Classic German yeast from the Rheingau District produces full-bodied wines with great
depth, dry smoky characteristics with a sharp finish, drier than #3738. Riesling, Sylvaner,
Moselles, Liebfraumilch.
Temperature Range: 55 - 75° F
Residual Sugar: 0 - 0.75%
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3946 ZINFANDEL YEAST:
Dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v/v). Ideal for
Zinfandel, pinot Noir, Syrah or any high sugar must. Good choice for starting stuck
fermentations.
Temperature Range: 60 - 85° F
Residual Sugar: 0 - 0.25%
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4007 MALO-LACTIC WINE CULTURE:
Fresh liquid cultures of L. eonos ERIA and EY2D provide rapid and complete malic acid to
lactic acid reduction to balance and soften wines. ERIA and EY2D perform well in
conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be
improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother
lactic acid. Other flavor improvements including vanilla and buttery notes can be
anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or
quantity to complete malo-lactic fermentation. Vintner's Choice™ malo-lactic cultures are
suitable for pH 2.9 or greater and cellar temperatures as low as 55° F.
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