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Showing 5041–5056 of 5131 results
Wyeast 4184 is one of two Wyeast strains for mead making. Making sweeter meads, wines, and ciders, this yeast leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making. Flocculation: MediumAttenuation: NATemperature Range: 65-75°F, 18-24°CAlcohol Tolerance: 11% ABV Note: We ship out our yeast on Mondays and in warm…
Wyeast 4242 Fruity Wine produces with an extremely fruity profile, high ester formation, bready aromas with vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft. This yeast used to be named Chablis. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 12-13% ABV Note: We ship out yeast on Mondays and in warm weather include…
Wines made with Wyeast 4244 Italian Red have a rich, very big and bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian grape varieties. This yeast used to be named Chianti. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 14% ABV Note: We ship out yeast on Mondays and in warm weather include…
Wyeast 4267 Summation Red produces distinctive intense berry, graham cracker nose. Jammy, rich, very smooth complex profile, slightly vinous. Well suited to higher sugar content musts. This yeast used to be called Bordeaux. Flocculation: Medium-lowAttenuation: NATemperature Range: 60-90°F, 15-32°CAlcohol Tolerance: 14% ABV Note: We ship out yeast on Mondays and in warm weather include an ice pack for protection. Check…
Wyeast 4347 Extreme Fermentation is a very good choice for alcohol tolerance and stuck fermentations. Produces a very clean, dry profile, low ester formation and other volatile aromatics. This yeast used to be called Eau de Vie. Flocculation: LowAttenuation: NATemperature Range: 65-80°F, 18-27°CAlcohol Tolerance: 21% ABV Note: We ship out yeast on Mondays and in warm weather include an ice pack…
Wyeast 4632 Dry Mead yeast is the 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. Flocculation: Low-mediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 18% ABV Note: We ship out yeast on Mondays and in warm weather include an ice pack for protection. Check out…
Wyeast 4766 Cider yeast is a crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile. Flocculation: LowAttenuation: NATemperature Range: 60-75°F, 15-24°CAlcohol Tolerance: 12% ABV Note: We send out our yeast on Mondays and in warm weather include a cold…
Wines made with Wyeast 4767 Dry Fortified yeast will have a mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic fortified wines. Also used for big red wines and high sugar musts. Flocculation: Medium-lowAttenuation: NATemperature Range: 60-90°F, 16-32°CAlcohol Tolerance: 14% ABV Note: We ship…
Wyeast 4783 Sweet Wine produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. This yeast used to be named Rudisheimer. Flocculation: MediumAttenuation: NATemperature Range: 55-75°F, 13-24°CAlcohol Tolerance: 14% ABV Note: We ship out yeast on Mondays and in warm weather include an ice pack for protection. Check…
Wyeast 4946 Bold Red High Alcohol is a yeas with dominating, strong fermentation characteristics. Alcohol tolerant to 18% (v v). Ideal for Zinfandel, Pinot Noir, Syrah, or any high sugar must. Good choice for restarting stuck fermentations. This yeast used to be named Zinfandel. Flocculation: Medium-LowAttenuation: NATemperature Range: 60-85°F, 16-29°CAlcohol Tolerance: 18% ABV Note: We ship out our yeast…
Wyeast 5112 Brettanomyces Bruxellensis is a strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic sweaty horse blanket character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with…
Wyeast 5335 Lactobacillus is lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or…
Wyeast 5526 Brettanomyces Lambicus is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct Brett character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires…
Wyeast 5733 Pediococcus contains lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause ropiness and produce low levels of diacetyl with extended storage time. Temperature Range: 60-95° F (15-35°…
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