Wine Yeast

Wine Yeast

Packaged in a foil packet. Enough for up to 6 gallons batches of wine. $1.50 each

Red Star Wine Yeast

Lalvin Wine Yeast

Montrachet

All purpose. For producing full bodied red & white wines.

K1V-1116 (12-14% alcohol tolerance)

All purpose. For producing wines from grapes and fresh fruit.

Pasteur Champagne

For producing white wines, some red wines, fruit juices & to restart stuck fermentations. Not commonly used for sparkling wines.

RC-212 (12-14% alcohol tolerance)

For producing red wines of smooth character & rounded structure.

Cote Des Blanc (Epernay2)

For producing red, white, sparkling & non-grape fruit wines. Slow fermenting.

71B-1122 (14% alcohol tolerance)

For producing wines with a fruity aroma. Ideal for concentrates.

Premier Cuvee' (Prise De Mousse)

For producing red wines, white wines and champagne & to restart stuck fermentations.

ICV-D-47 (15% alcohol tolerance)

For producing superior quality white wines. Ideal for dry & fruity white wines.

Pasteur Red

Encourages development of varietal fruit flavors, balanced by complex aromas when using grapes from the Cabernet family. Good for all grapes.

EC-1118 (18% alcohol tolerance)

For producing all white wines, sparkling wines, ciders & to restart stuck fermentations.

Lalvin Bacchus Malolactic Bacteria

Bacchus ML starter culture is “the secret ingredient” in your next great wine! Bacchus is a blend of natural wine bacteria isolates selected from the Lallemand Oenococcus oeni culture collection in Saint-Simon, France. These concentrated and freeze-dried Bacchus malolactic bacteria cultures have been pre-acclimated to survive in a wide range of conditions when directly added to the wine. Bacchus is a medium fermenter that helps to fill up the “middle body” of wine. It

supports varietal fruit, enhances the red berry fruit characters in red wines and the white fruit characters (peach, apricot, lychee) in white wines.

OENOLOGICAL PROPERTIES AND APPLICATIONS:

Bacchus is the culture of choice for many professional winemakers in red and white wines, where a positive contribution of complexity, mouthfeel and structure are desired while also respecting the varietal character. Bacchus provides a large

population of malolactic bacteria for a timely and easy addition. These malolactic cultures are an ideal and economic tool to complete rapid MLF even when the wine pH is as low as 3.1, alcohol to 13.5% and the total SO2 is less than 20 ppm. For best results in volumes up to 23 L, add Bacchus immediately after the alcoholic fermentation is complete and the wine temperature is 18-24C (64-75F). $7.95