1. White Labs WLP705 Sake Yeast

    White Labs WLP705 Sake Yeast

    Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar).
  2. Vintner's Harvest Yeast – MA33 – white fruit country wines, acid reducing (8g)

    Vintner's Harvest Yeast – MA33 – white fruit country wines, acid reducing (8g)

    Saccharomyces Cerevisiae – Acid reducing strain excellent for fruity white & blush country wines especially where residual sugars are desired. MA33 has the ability to metabolize between 30 and 35% of malic acid making this strain the perfect choice for country fruits which are naturally high in acid. Reducing malic acid will soften the wine and give a vin nouveau character for early consumption with a balanced palate. MA33 is also noted for its production of fruity esters and fusel oils conferring fresh fruity character to the wine. There is an increased chance of Malolactic fermentation by lactic acid bacteria following MA33 fermentation. MA33 is a killer-sensitive strain. It is a good fermenter between 18 and 27°C (64 -80°F), with a rapid onset to fermentation although can exhibit a slow late fermentation profile and may require aeration after 10 – 12 days fermentation. Will ferment up to 14% abv. ethanol providing the pH is above 3.2.
  3. Vintner's Harvest Yeast – CY17 – sweet white and fruit dessert wines (8g)

    Vintner's Harvest Yeast – CY17 – sweet white and fruit dessert wines (8g)

    Saccharomyces Cerevisiae - Perfect for sweet white/blush and dessert wines from grape and particularly from country fruits & flowers. CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and ‘tropical’ flavour characteristics to the wine. CY17 is also noted for high glycerol formation further enhancing sweetness. This is a slow fermenter compared to all other strains in the Vintner’s Harvest range typically taking up to 21 days to ferment table wines and up to 35 days for dessert wines. CY17 prefers a constant temperature in the 22 – 26°C (72 -78°F) range. Dropping the temperature below 15°C (59°F) two-thirds the way through fermentation will arrest fermentation making CY17 suitable for producing naturally sweet wines (both potassium sorbate and metabisulphite must be used to prevent re-fermentation). CY17 is also excellent for sweet sparking wines, but strain CL23 must be employed for the bottle fermentation stage. Avoid free SO2 levels above 50 ppm and ensure pH above 3.2, CY17 is a delicate strain that must be treated with some respect. Pay particular attention to sterile winemaking conditions and a warm start to fermentation otherwise risk of bacterial contamination is increased. CY17 will happily ferment up to 15% abv. ethanol if such conditions are employed.
  4. Vintner's Harvest Yeast – BV7 – full bodied aromatic white wines (8g)

    Vintner's Harvest Yeast – BV7 – full bodied aromatic white wines (8g)

    Saccharomyces Cerevisiae – Ideal for full bodied, full flavoured dry and sweet white wines. BV7 will both preserve and enhance the grape variety and terroir, promoting excellent flavour complexity, good wine structure and balance but especially FULL AROMATIC FLAVOUR. To appreciate the impact of BV7, split a chardonnay must, fermenting half with CL23 and the remainder with BV7 – you will be amazed at the impact of the yeast strain upon fruit concentration. BV7 produces a wide range of low level beneficial congeners such as higher alcohols and esters and high glycerol promoting full body and structure to the wine and contributing significantly to mouth-feel, wine texture and palate intensity. Avoid fermenting above 13% abv. ethanol, BV7 is not particularly ethanol tolerant. Acceptable temperature range is 15 to 30°C (59 -86°F) but ferment below 22°C (72°F) for maximum flavour development.
  5. Mangrove Jacks Yeast – SN9 - All round wine strain (8g)

    Mangrove Jacks Yeast – SN9 - All round wine strain (8g)

    Saccharomyces Bayanus – Very good all round strain, best choice for high alcohol and fortified wines but also excellent for most country wines, sweet sparkling wines and ciders. If you only had one wine yeast strain, this would be the strain because whilst being relatively neutral in character SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always compliments the wine. SN9 is particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth. SN9 is another strain noted for its robustness, being able to ferment to 18% abv. ethanol, tolerate high free SO2 and high levels of other stress factors such as organic acids, incorrect temperature and pH. But unlike CL23, SN9 adds weight and high glycerol production making the strain perfect for high alcohol sweet wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 10°C (50°F) is required. This strain is ‘fermentation friendly’ in that it produces zero foam, starts fermenting rapidly so avoids potential bacterial contamination and can be used to re-start stuck fermentations. SN9 is also the most osmotolerant and the fasting clearing of all Vintner’s Harvest strains. SN9 is ideal for restarting stuck fermentations.
  6. White Labs WLP720 Sweet Mead/Wine Yeast

    White Labs WLP720 Sweet Mead/Wine Yeast

    Slightly fruity and leaves more residual sweetness than WLP715. This strain will tolerate alcohol concentrations up to 15%.
  7. White Labs WLP715 Champagne Yeast

    White Labs WLP715 Champagne Yeast

    Classic yeast that is neutral in character and a strong fermenter.
  8. White Labs WLP740 Merlot Red Wine Yeast

    White Labs WLP740 Merlot Red Wine Yeast

    Neutral character, with low fusel-alcohol production. Ferments dry.
  9. Vintner's Harvest Yeast – VR21 – red fruit country wines (8g)

    Vintner's Harvest Yeast – VR21 – red fruit country wines (8g)

    Saccharomyces Cerevisiae – Exceptional strain for full fruit varietal and country red wines promoting good structure, balance and colour. The majority of yeast strains strip out fruit flavour and colour from the must, not so with VR21 which is particularly noted for preserving and retaining the natural fruit characteristics of the grape / country fruit and enhancing palate length. VR21 is a relatively neutral strain producing subtle levels of aroma and flavour compounds, allowing full expression of varietal / country characteristics whilst enhancing colour, wine structure and balance. VR21 is an ethanol tolerant killer strain, capable of fermenting to 15% abv. ethanol. Good production of glycerol, low volatile acid production, zero sulphur dioxide formation and low foaming.
  10. Vintner's Harvest Yeast – R56 – full bodied red wines (8g)

    Vintner's Harvest Yeast – R56 – full bodied red wines (8g)

    Saccharomyces Cerevisiae – Ideally suited for rich, full bodied red wines with exceptional flavour complexity. Noted for exceptional depth and flavour complexity, R56 exhibits complex aromatics during fermentation conferring an old world quality which one might only expect from natural flora multiple strain fermentations. Unusually for complex aromatic strains, R56 still respects the varietal character of the fruit and confers good structure and balance. R56 is also a high glycerol producing strain. R56 is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol.