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Vintners Harvest entered into an exclusive yeast strain screening program with a leading yeast and ingredient supplier to the European commercial winemaking industry. This program considered only specialist wine yeast strains used commercially in Europe and identified a complete wine yeast range for all varieties of vinifera grapes as well as fruits and vegetables. The screening process involved 3,000 separate fermentations over a two year period.
The result: professional winemaking yeasts which have never before been available to the home wine making enthusiast.
8 gram sachets, include trace nutrients and minerals for fermentation.
Important Instructions for Use
AW4. The 'only strain' for Germanic aromatic white wines. AW4 is noted for developing powerfully fragrant, full, spicy, and aromatic wines. A perfect match for Gewurztraminer; also recommended for Sauvignon Blanc and Semillon where a positive aromatic ester contribution is desired from the yeast. AW4 is a good fermenter across a wide range of temperatures (14 to 30°, or 57-86°F), low foam formation, and medium to high glycerol. It will ferment up to 14.5% abv providing the temperature is held within the 20 - 25°C (68 -77°F) range and the must pH is above 3.0.
BV7. Ideal for full-bodied, full-flavored dry and sweet white wines. BV7 will both preserve and enhance the grape variety and terroir, promoting excellent complexity, structure, balance, and especially full, aromatic flavor. 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 mouthfeel, texture, and palate intensity. BV7 is not particularly ethanol tolerant - avoid fermenting above 13% abv. Acceptable temperature range is 15 to 30°C (59 - 86F°) but ferment below 22°C (72°F) for maximum flavor development.
CL23. Ideal for crisp, fresh dry white, blush, and sparkling wines. Also the best strain in the Vintners Harvest range for alcohol tolerance, able to ferment to 18% abv. CL23 is a particularly neutral/clean fermenter it produces very low levels of fusel oils and other congener compounds during fermentation and so does not contribute much to wine flavor or aroma. However it does contribute significantly to structure and ferments out sugars completely, allowing for the driest of wines to be made.
CL23 is noted for its robustness, able to tolerate high levels of alcohol and free SO2, and withstand wide ranges of temperature and pH. A reliable fermenter for high alcohol wines or at low temperature fermentations down to 8°C (46°F). This strain is 'fermentation friendly' in that it produces no foam, starts fermenting rapidly, and can be used to re-start stuck fermentations. In certain situations, CL23 can be used for red winemaking (especially where structure and dryness are key factors) but a word of caution: CL23 will take out color and fruit flavor 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.
CR51. Perfect for light, fruity red wines destined for early consumption. CR51 will enhance ripe berry fruit flavors in light and fruity red wines and introduce a velvety 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 drinking 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. Low to medium foaming strain with low volatile acid and SO2 production
CY17. Perfect for sweet white/blush and dessert wines made from grapes and particularly from country fruits and flowers. CY17 produces high levels of desirable congeners during fermentation including aromatic thiols, imparting rich fruity aromatics, full body and tropical flavor characteristics. CY17 is also noted for high glycerol formation, further enhancing sweetness. This is a slow fermenter compared to all other strains in the Vintners 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 - 26°C (72 -78°F) range. Dropping the temperature below 15°C (59°F) two-thirds of 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 sparkling wines, but CL23 must be employed for the bottle fermentation stage. CY17 is a delicate strain that must be treated with some respect - avoid free SO2 levels above 50 ppm and ensure pH above 3.2 . 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 in optimal conditions.
MA33. Acid reducing strain excellent for fruity white and 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 27°C (64 -80F°), with a rapid onset to fermentation, although it can exhibit a slow late fermentation profile and may require aeration after 10 12 days of fermentation. Will ferment up to 14% abv providing the pH is above 3.2.
R56. Ideally suited for rich, full bodied red wines. Noted for exceptional depth and flavor complexity, R56 exhibits complex aromatics during fermentation, conferring an old world quality which one might only expect from multiple-strain natural flora fermentations. Unusual in complex aromatic strains, R56 still respects the varietal character of the fruit and imparts good structure and balance. R56 is also a high glycerol producing strain. A medium rate fermenter with optimal temperature between 22 to 30°C (72 -86°F) and will ferment to 13.5% abv.
SN9. Excellent all-purpose strain, good for high alcohol and fortified wines as well as country wines, sweet sparkling wines, and ciders. If you could only use one wine yeast strain, this would be it. While relatively neutral in character, SN9 does introduce excellent weight and structure no matter the must or fruit and produces a congener profile that always complements the wine. Particularly good when fermenting flower or low fruit recipes which often lack vinosity, weight and depth.
Like CL23, SN9 can ferment up to 18% abv, and is noted for its robustness, able to tolerate high levels of alcohol and free SO2, and withstand wide ranges of temperature and pH. But unlike CL23, SN9 adds weight and high glycerol production, making it preferred for high alcohol sweet wines. Can ferment down to down to 10°C (50°F). SN9 is fermentation friendly in that it produces zero foam, starts fermenting rapidly, and can be used to re-start stuck fermentations. SN9 is the most osmotolerant and the fastest-clearing of all Vintners Harvest strains.
VR21. Exceptional strain for red varietals and country wines, promoting good structure, balance, and color. Particularly noted for preserving and retaining the natural fruit characteristics of the fruit and enhancing palate length. VR21 is a relatively neutral strain producing subtle levels of aroma and flavor compounds, allowing full expression of varietal/country characteristics whilst enhancing color, structure, and balance. VR21 is an ethanol-tolerant killer strain, capable of fermenting to 15% abv. Good production of glycerol, low volatile acid production, zero sulphur dioxide formation, and low foaming.
K1-V1116 Montpellier. A vigorous and competitive fermenter that, because of it's neutral effect on varietal character, is very well suited to fruit wines as well as wines to be made from grapes. Grapes and fresh fruit. 59-86° F (15-30° C)
71B-1122 Narbonne. A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Whites, roses, nouveaus and concentrates. 59-89° F (15-° 30C)
D-47 White Wine. A vigorous white wine yeast that will leave a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay and Rose as well as mead, when nutrients are supplemented. Whites, rose, mead.
EC-1118 Champagne. AKA Prise de Mousse. Saccharomyces bayanus. A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfite tolerance. This is a very neutral yeast that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling. 45-95° F (7-35° C)
RC-212 Bourgovin. A moderate speed, low foaming fermenter ideal for full bodied red wines. Promotes color and tannin stabilization for lighter reds throughout fermentation and aging. It is used for reds where full extraction is desired. Emphasizes fruit and spice notes, accentuates character in red grapes. It is the classic strain for Pinot Noir. Full bodied reds. 59-86° F (15-30° C)
Lalvin Bacchus Malolactic Bacteria. Concentrated and freeze-dried malolactic bacteria culture can be directly added to wine immediately after the alcoholic fermentation is complete and the wine temperature is 64° -7° F.
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 18-24° C (64-75° F).
Montrachet. AKA UCD #522. A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. Dry, full bodied reds and whites.
Pasteur Champagne. AKA UCD #595. An all purpose and vigorous, moderately foaming and sulfite tolerant strain useful in producing white wines. This strain leaves behind a pleasant yeasty flavor. This strain is not used in producing sparkling wines. Whites.
Cote Des Blancs. AKA Geisenheim Epernay. A low foaming slower speed fermenter with low alcohol tolerance. This strain emphasizes fruit character in both reds and whites making it an excellent choice for fruit wines, especially apple. If fermented at cooler temperatures it will not ferment to dryness producing a sweeter wine with some residual sugar. For the production of Chardonnay use in conjunction with yeast nutrient. Sweet whites, fruit wines.
Premier Cuvee. AKA Prise de Mousse. One of the fastest, cleanest, and most neutral of all Red Star wine yeasts, this strain is recommended for reds, whites and especially champagnes. Good for restarting stuck fermentations.
Pasteur Red. Encourages development of varietal fruit flavors, balanced by complex aromas when using grapes from the Cabernet family. Also good for use with grapes picked early.
Flor Sherry. AKA UCD#519. Saccharomyces fermentati (Torulaspora delbruekii), This strain is used for the production of submerged culture sherry. It may be used for the production of sherry base wines and must be used for the secondary aerobic (submerged) sherry fermentation. This strain produces the aldehydes and acetals characteristic of true flor sherry wines.
Enoferm BM45 Brunello. A slow starter and moderate fermenter, BM45 should be used in conjunction with Go-Ferm (#9205) and Fermaid K (#40777) in order to minimize H2S production. Will bring out aromas described as fruit jams, rose and cherry liqueurs, with notes of sweet spices, licorice and cedar.
Enoferm ICVD254. Vigorous fermenter with a short lag time, this yeast creates enhanced mouthfeel and color stability due to polysaccharide-tannin complexing. It will also give you a nice fruit character, notably prune, blackberry, spicy black pepper and licorice in red wines.
Enoferm BDX Bordeaux Red. A French isolate used extensively in California and Australia. Highly recommended for production of quality red wines. Minimum color loss in red wines with enhanced flavor and aroma.
Enoferm Syrah. Syrah is a Cotes du Rhône isolate used for Syrah, Merlot and Carignane. It is a high glycerol producer and orrders good mouthfeel and stable color extration. Typical aromas include violets, raspberries, cassis, strawberries, black pepper and grilled meat.
Enoferm AMH Assmanhaussen. Originating from Geisenheim Research Institute, AMH is useful for making Pinot noir and Zinfandel. It is considered a color-friendly strain that enhances spicy (clove, nutmeg) and fruity flavors and aromas. AMH has a long lag phase and a slow to medium fermentation rate.
Includes instructions and enough koji spores to make approximately 5 gallons of homemade sake. Needed but not included are rice (short or medium grain), citric acid, and wine or beer yeast (we like #Y4134 Wyeast Sake yeast).
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