Yeast

  1. Mangrove Jacks Yeast – SN9 - All round wine strain (8g)
    $4.60

    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.
  2. White Labs WLP720 Sweet Mead/Wine Yeast
    $17.50

    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%.
  3. White Labs WLP715 Champagne Yeast
    $17.50

    White Labs WLP715 Champagne Yeast

    Classic yeast that is neutral in character and a strong fermenter.
  4. White Labs WLP740 Merlot Red Wine Yeast
    $17.50

    White Labs WLP740 Merlot Red Wine Yeast

    Neutral character, with low fusel-alcohol production. Ferments dry.
  5. Vintner's Harvest Yeast – VR21 – red fruit country wines (8g)
    $4.60

    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.
  6. Vintner's Harvest Yeast – CR51 – light fruity red wines (8g)
    $4.60

    Vintner's Harvest Yeast – CR51 – light fruity red wines (8g)

    Saccharomyces Cerevisiae – Perfect for light, fruity red wines for early consumption. CR51 will enhance ripe berry fruit flavours in light and fruity red wines and introduce a velvet texture perfect for Valpolicella and especially for Beaujolais style wines. This strain has an almost unique ability to confer a smooth even ‘silky’ quality to the wine, perfect for early consumption young reds. CR51 is a medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO2 production.
  7. Vintner's Harvest Yeast – CL23 – dry white & sparkling wines (8g)
    $4.60

    Vintner's Harvest Yeast – CL23 – dry white & sparkling wines (8g)

    Saccharomyces Bayanus – Ideal for crisp, fresh dry white/blush and all sparkling wines. Also the best strain for high alcohol tolerance. CL23 produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavour or aroma and can therefore be considered to be a particularly neutral / clean fermenter. However CL23 does contribute significantly to the wines structure and ferments out sugars completely allowing for the driest of wines to be made. CL23 is 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 making CL23 the strain of choice for high alcohol wines or where uncertain recipes are employed and fermentation reliability is a key factor or where low temperature fermentation down to 8°C (46°CF) 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. In certain situations, CL23 can be used for red winemaking – especially where wine structure and dryness are key factors – but a word of caution, CL23 will take out colour and fruit flavour so recipes should be adjusted accordingly. To appreciate such attributes, split a Cabernet Sauvignon Must and ferment out using CL23 versus VR21 – you will not believe both wines came from the same grape.
  8. Vintner's Harvest Yeast – AW4 – Germanic aromatic white wines (8g)
    $4.60

    Vintner's Harvest Yeast – AW4 – Germanic aromatic white wines (8g)

    AW4 is noted for developing powerfully fragrant, full spice aromatic wines and is a perfect match for Gewurztraminer and also recommended for Sauvignon and Semillon where the Oenologist requires a positive aromatic esters contribution from the yeast. AW4 is a good fermenter across the range 14 to 30°C (57 -86°F), low foam formation and medium to high glycerol. It will ferment up to 14.5% abv. ethanol providing the temperature is held within the 20 - 25°C (68 -77°F) range and the pH is above 3.0.
  9. White Labs WLP735 French White Wine Yeast
    $17.50

    White Labs WLP735 French White Wine Yeast

    Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.
  10. White Labs WLP675 Malolactic Cultures
    $17.50

    White Labs WLP675 Malolactic Cultures

    Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. These liquid cultures are available in vials to inoculate 6 gallons or 1 liter sizes to inoculate 60 gallons.