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4766 Wyeast Cider. 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: Low
Attenuation: NA
Temperature Range: 60-75F, 15-24C
Alcohol Tolerance: 18% ABV
Price: $ 6.99 / Each
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Liquid yeast is perishable if gets above 58 degrees: UPS 3 or faster highly recommended along with ice pack. Save by planning ahaid and ordering for several batches.
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 Stomp Them Grapes
2563 15th Street
Unit 101
Denver, CO 80211
United States
Ph: 303-433-6552
Fax: 303-433-6554
e-mail: stompthemgrapes@gmail.com
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Potassium Metabisulfite, 2 oz
Potassium Metabisulfite, 2oz; 1/8 tsp per gallon = approxima...
Price:
$ 1.99 / Each
| | | | 4267 Wyeast Bordeaux
4267 Wyeast Bordeaux Produces distinctive intense berry, gra...
Price:
$ 6.99 / Each
| | | | Lallemand ICVD254 (8g)
Dry Wine Yeast - ICVD254 (8 g)
DYW72
Rhone isolate for both red and white wines. Vigorous fermenter with a short lag time, this yeast creates enhanced mouthfeel and color stability due to polysaccharide-tannin complexing. Benefits include a high fore-mouth volume, big mid-palate mouthfeel, and intense fruit concentration in all wines, with the following differences: In red wines, ICV-D254 gives a jammy, concentrated, yet soft ripe fruit character, that can often have licorice and a mild spiciness to it. Red wines made with ICV-254 may be blended with ICV-D80 (DYW66) for a more concentrated, fuller-bodied wine. In white wines, however, butterscotch, smoke, hazelut, and almond characters are common but the yeast will definitely require nutrients. Some premium Chardonnay winemakers blend this yeast with CY3079 (DYW64) to create a wine with nutty aromas and a creamy mouthfeel. ICV-D254 is a vigorous fermenter, which means that it will run hot and fast if you let it get away from you, so rein it in if possible. For best results, 53 to 82 degrees F is recommended. Tolerant up to 16% alcohol.
Price:
$ 1.99 / Each
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