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| ICV D-47 Lalvin |
Lavlin ICV D-47 Dry wine yeast is great for dry whites, blushes and sweet meads, Temp 50 to 86 F, Alc 14% ABV, enhances mouthfeel in Chardonanay & other whites and sweet meads.
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Price: $ .99
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| RC-212 Lalvin |
Lalvin RC-212 Dry Wine Yeast is great for young and aged reds, Temp 59-86 F, Alc 14%, Enchances varietal and spicy notes, promotes stabilization of color and tannins.
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Price: $ .99
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| 71B-1122 Lalvin |
Lalvin 71B-1122 Dry Wine Yeast is great for blushes, whites, young reds and juice from concentrate. Temp 59-86 F, Alc 14%, tropical-fruite esters, softens acidity
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Price: $ .99
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| 1116-K1V Lalvin |
Lalvin 1116-K1V Dry Wine Yeast is great for stuck fermentations, ciders and fruit wines. Temp 59-86 F, Alc 18%, expresses freshness of white varieties. Inhibits wild yeasts.
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Price: $ .99
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| EC-1118 Lalvin |
Lalvin EC-1118 Dry Wine Yeast is great for Champagne, dry meads, secondary and stuck fermentations. Late harvest wines. Temp 45-95 F, Alc 18%, Strong, rapid fermenter, low foam, neutral sensory impact.
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Price: $ .99
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| Pasteur Red, Red Star |
Red Star Pasteur Red Dry Wine Yeast is great for Cabernet, Syrah, Pinot, Gamay, Zinfandel, berry and cherry wines, 64-86 F, Alc 16%, Full-bodied red wines, fruit flavors, complex aromas.
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Price: $ .99
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| Montrachet, Red Star |
Red Stars Montrachet Dry Wine Yeast is great for Merlot, Chardonnay, Zinfandel, Syrah. Temp 59-86 F, Alc 13%, Full-bodied intense color red and white wines.
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Price: $ .99
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| Cote des Blancs, Red Star |
Red Stars Cote des Blancs Dry Wine Yeast is great for Blush wines, Sparkling, Cuvee, Riesling, Chardonnay & Cider. Temp 64-86 F, Alc 12-14%, Slow fermenter, builds flavors and aroma, temperature sensitive.
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Price: $ .99
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| Pasteur Champagne, Red Star |
Red Stars Pasreur Chapagne Dry Wine Yeast is great for Dry white, Cabernet, Port, Cider, Mead, Fruit wines. Temp 59-86 F, Alc 13-15%, White and some reds, restart stuck fermentation.
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Price: $ .99
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| Premier Cuvee, Red Star |
Red Stars Premier Cuvee Dry Wine Yeast is great for Reds, Whites, Champagnes. Anything but residual-sugar wines. Temp 45-95 F, Alc 18%, Restart stuck fermentation. Neutral flavor.
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Price: $ .99
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| AW4 Wine yeast |
AW4 Saccharomyces Cerevisiae
The ‘only strain’ for Germanic aromatic white wines. 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 30OC (57 -86OF), 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 - 25OC (68 -77OF) range and the pH is above 3.0.
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Price: $ 3.79
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| BV7 Wine Yeast |
BV7 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 30OC (59 -86OF) but ferment below 22OC (72 OF) for maximum flavour development.
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Price: $ 3.79
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| CL23 Wine Yeast |
CL23 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 robus
tness, 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 8OC (46 OF) 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.
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Price: $ 3.79
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| CR51 Wine Yeast |
CR51 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 30OC (72 -86OF) which will ferment to 13.5% abv. ethanol. Low to medium foaming strain with low volatile acid and SO2 production
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Price: $ 3.79
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| CY17 Wine Yeast |
CY17 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 – 26OC (72 -78OF) range. Dropping the temperature below 15OC (59 OF) 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.
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Price: $ 3.79
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| MA33 Wine Yeast |
MA33 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 27OC (64 -80OF), 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.
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Price: $ 3.79
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| R56 Wine Yeast |
R56 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 30OC (72 -86OF) which will ferment to 13.5% abv. ethanol.
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Price: $ 3.79
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| SN9 Wine Yeast |
SN9 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 10OC (50OF) 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.
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Price: $ 3.79
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| VR21 Wine Yeast |
VR21 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.
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Price: $ 3.79
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Stomp Them Grapes
4731 Lipan Steet
Denver, CO 80211
United States
Ph: 303-433-6552
Fax: 303-433-6554
e-mail: stompthemgrapes@gmail.com
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CL23 Wine Yeast
CL23 Saccharomyces Bayanus
Ideal for crisp, fresh dry whit...
Price:
$ 3.79 / Each
| | | | VR21 Wine Yeast
VR21 Saccharomyces Cerevisiae
Exceptional strain for full f...
Price:
$ 3.79 / Each
| | | | Cote des Blancs, Red Star
Red Stars Cote des Blancs Dry Wine Yeast is great for Blush ...
Price:
$ .99 / Each
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