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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 Rhone 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.
4021 Pasteur Champagne. AKA Prise de mousse. Used in many white wine fermentation's and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewurtztraminer.
4028 Pasteur Red. Ideal for red or white wines which mature rapidly with beauijolais type fruitiness and for bigger reds requiring aging. Low foaming, low sulfur production over a broad temperature range. Cabernet, Red Varietals, Gamay Beaujolais, Zinfandel, Rhone, Burgundy, Pinot Noir.
4242 Chablis. Produces extremely fruity profile, high ester formation, bready, vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft. Fruity White Wines, Chardonnay, Chablis, Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris.
4244 Chianti. Rich, very big, bold, well rounded profile. Nice soft fruit character with dry crisp finish. Excellent choice for most Italian Grape Varieties. Barolo, Barbera, Barbaresco, Nebbiolo, Chianti, Valpolicella.
4267 Bordeaux. Produces distinctive intense berry graham cracker nose, jammy, rich, very smooth complex profile, slightly vinuous. Well suited for higher sugar content musts. French Cabernet, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas.
4347 Eau de Vie. AKA Water of Life. A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean dry profile, low ester and other volatile aromatics. 21% alcohol tolerance. Cordials, Grappa, Barley Wine, Eau de Vie, Single Malts.
4783 Rudisheimer. Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. Rhine Wines, Fruity Ciders, Riesling, lce Wine.
4767 Portwine. 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 ports.
4946 Zinfandel. Dominating, strong fermentation characteristics. Alcohol tolerant to 10% (v/v). Ideal for Zinfandel, Pinot Noir, Syrah or any high sugar must. Good choice for restarting stuck fermentations.
4134 Sake #9. Sake yeast #9 used in conjunction with Koji for making a wide variety of Asian Jius (rice based beverages). Full bodied profile with true Sake character. Sake; Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer.
4766 Cider. Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
4632 Dry Mead. 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. Mead, Fruit Mead, Herbal Mead, Dry Ciders, Cysers.
4184 Sweet Mead. One of two strains for sweet mead making. Leaves 2-3% residual sugar in most mead's. Rich, fruity profile complements fruit-mead fermentation. Use additional nutrients for mead making. Ciders, Cysers, Fruit Wines, Ginger Ale, Cherry, Raspberry, Peach.
4007 Malo-Lactic Wine Culture. AKA Leuconostoc Oenos. Fresh liquid cultures of L. oenos ER1A and EY2D provide rapid and complete malic acid to lactic acid reduction to balance and soften wines. ER1A and EY2D perform well in conditions of low pH and cool cellaring. Typical conditions of high wine acidity can be improved by reducing the harsh, sharp malic acid in the wine to the softer and smoother lactic acid. Other flavor improvements including vanilla and buttery notes can be anticipated. Natural occurring malic acid bacteria on fruit may be of inferior quality or quantity to complete malo-lactic fermentation. Vinter Choice™ malo-lactic cultures are suitable of pH 2.9 or greater and cellar temperatures as low as 55° F
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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