Red Star Premier Rouge

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Product details

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. Temperature range: 64-86 F. Alcohol Tolerance: 14%.

Additional information

SKU Y155

Customer Reviews

Based on 5 reviews
80%
(4)
0%
(0)
0%
(0)
0%
(0)
20%
(1)
M
Michael H.
Great yeast for Cabernet Sauvignon

Used this yeast for an Australian Cabernet Sauvignon and the wine turned out awesome. Great taste and very full body, just like a Cab should be.

S
Seamus M.

Red Star Premier Rouge

C
Customer
Yepper

Used this to make "wine" out of 2 bottles of Ocean Spray Cranberry Pomegranate juice. Yeasties kept working till it was sipped to death. Deluchious.

B
Ben H.
Pasteur Red

First and only time I used it was last year. Attempted to make watermelon wine and I failed. I've made a few other fruit wines with the Pasteur Blanc and they have all turned out good to excellent. I plan to experiment further and compare the results...

A
Aaron
Great for high acid and hybrid reds

Did a comparison of this yeast with two other strains in 5 gallon batches of several hybrid varietals (deChaunac, Baco and Vincent). These hybrids all had relatively high acid >.80%) For all three the clear winner was Pasteur Red -perceived acidity was much lower with this yeast and vegetal and 'weedy' off-flavors were reduced the most.

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Red Star Premier Rouge

Red Star Premier Rouge

Customer Reviews

Based on 5 reviews
80%
(4)
0%
(0)
0%
(0)
0%
(0)
20%
(1)
M
Michael H.
Great yeast for Cabernet Sauvignon

Used this yeast for an Australian Cabernet Sauvignon and the wine turned out awesome. Great taste and very full body, just like a Cab should be.

S
Seamus M.

Red Star Premier Rouge

C
Customer
Yepper

Used this to make "wine" out of 2 bottles of Ocean Spray Cranberry Pomegranate juice. Yeasties kept working till it was sipped to death. Deluchious.

B
Ben H.
Pasteur Red

First and only time I used it was last year. Attempted to make watermelon wine and I failed. I've made a few other fruit wines with the Pasteur Blanc and they have all turned out good to excellent. I plan to experiment further and compare the results...

A
Aaron
Great for high acid and hybrid reds

Did a comparison of this yeast with two other strains in 5 gallon batches of several hybrid varietals (deChaunac, Baco and Vincent). These hybrids all had relatively high acid >.80%) For all three the clear winner was Pasteur Red -perceived acidity was much lower with this yeast and vegetal and 'weedy' off-flavors were reduced the most.