Yeast

• Red Star Premier Blanc (formerly called: Pasteur Champagne or Pasteur Blanc)
• This strain has been widely used in the U.S. since 1968
• Strong fermenter with good ethanol tolerance
• Will readily ferment grape musts and fruit juices to dryness
• Recommended for restarting stuck fermentations
• Good tolerance to free sulfur dioxide

• Formerly known as Montrachet
• Premier Classique is a strong fermenter
• Will readily ferment grape musts and fruit juice to dryness
• Good tolerance to free sulphur dioxide
• Is noted for low volatile acidity
• Produces complex flavors and intense color

• Red Star Premier Rouge (Formerly Pasteur Red)
• Strong, even fermenter that produces full bodied reds
• Encourages the development of varietal fruit flavors, balanced by complex aromas
• Gives character to less robust red grapes

• This Prise de Mousse strain is fast-starting, clean and neutral
• Premier Cuvee is a popular choice because of its consistently strong fermentation characteristics
• High alcohol tolerance, up to 18%
• The first choice for champagne and sparkling wines
• Also good for restarting stuck fermentations

• Cote des Blancs is a relatively slow fermenter, producing less foam
• The yeast requires nutrient addition for most chardonnay fermentations
• Produces fine fruity aromas
• Can be forced to finish with some residual sugar

• For producing all white wines, sparkling wines, harvest wines and ciders
• May also be used to restart stuck fermentations
• Ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F)

• For young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites
• Ideal for concentrates
• A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters
• Best Styles : Blush, Residual Sugar Whites, Nouveau, Young Red Wines, Late Harvest Wines, Rose

• For producing all white wines, sparkling wines, harvest wines and ciders
• May also be used to restart stuck fermentations
• Ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F)

• K1V-1116 wine yeast
• 5 gram pouch
• Restarts stuck fermentations
• Brings out the freshness of white grape varieties, especially Sauvignon Blanc

• For producing red wines of smooth character and rounded structure
• Moderately quick, low foaming yeast
• An emphasis on ripe berry, peppery/spicy and fruit aromas is noted
• Best strain to use in Pinot Noir or other full bodied red wines

• For young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites
• Ideal for concentrates
• A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters
• Best Styles : Blush, Residual Sugar Whites, Nouveau, Young Red Wines, Late Harvest Wines, Rose

• K1V-1116 wine yeast - 5 packs
• 5 grams per pouch
• Restarts stuck fermentations
• Brings out the freshness of white grape varieties, especially Sauvignon Blanc

• A special blend of selected wine yeast mixed with 3 different nutrient salts
• When added with the standard 5g yeast sachet contained in most wine kit add-packs, will reduce the fermentation time from 21 to 5 days with minimal loss of bouquet or taste

Pack of five Red Star Premier Prestige active dry wine yeast sachets designed for aromatic white and rosé wines. Enhances fruit and floral character, ferments cleanly to dryness, and is easy to use with direct pitching into must or juice.