WINE

WINEMAKING

1 Gallon Wine Making Equipment Kit from Strange Brew

Contains all the hardware to ferment one gallon of premium wine. Dried wine yeast is included.

Red Star Champagne Yeast (10 Packs) Dried Yeast

A strong fermenter with good ethanol tolerance This strain is recommended for all white wines, some reds and for fruit juices This strain has good tolerance to free sulfur dioxide Ferments best between 15-30°C.

Red Star Montrachet

Montrachet is a versatile all purpose wine yeast with complex flavors and aromas. Ferments strongly and has good alcohol tolerance. Well suited for Chardonnay, Merlot, Syrah, Zinfandel and other dry, full bodied wines.

Premier Cuve'E, Prise De Moussered Star Active Wine Yeast

Yeast Starter Kit for Home Brewing

Improve your home winemaking by pitching large volumes of actively fermenting yeast. This simple process will dramatically reduce the "lag phase," the amount of time between pitching yeast and active fermentation. Consequently, DMS and other chemical off-flavors will be minimized.

Make sterile wort directly in our heat-tolerant 500 ml Pyrex flasks. Once cool, pitch yeast into the wort and seal the flask with a stopper and an airlock. Once a frothy head has developed (usually in 1 to 3 days), pitch the active "yeast starter" into your fermenter. Active fermentation normally begins within 12 hours. Contains a 500ml Pyrex flask, a drilled rubber stopper, a bubbler airlock and one pound of dry malt extract.

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Yeast for Winemaking

A Wine Yeast Guide

1930 Print Vineyard Grape Wine Fall Landscape France Winery Benezit Yeast Italy
Original Color Print

What does yeast do?

Yeast is responsible for converting the sugars in the fruit to alcohol, and carbon dioxide gas is given off at the same time. This process is called fermentation.

It is very important to use the highest quality yeast in your winemaking. Yeast does all the work of converting the initial sweet must into great tasting wine in a remarkable process. I can recommend using Lalvin wine yeast made by Lallemand from experience. They are the world's largest producer of specialty wine yeasts, and produce over 100 different wine yeast strains for the professional winemaker in active dried form, and many of these are available to home winemakers in smaller sachets as well.

Many of Lalvin's yeasts are only sold in commercial quantities of 500 mg or larger which are not really intended for home use. Therefore, it could be feasible for a winemaking club's members to pool their resources and purchase a quantity, then divide it up among themselves. Alternatively, one could check the commercial wineries in their area and determine whether they would sell a small quantity of yeast if they happen to be using one of these.

The finest wines are made using only the finest ingredients, so when it comes to yeast most winemakers prefer to use Lalvin dried wine yeast. If you're making wine, you want the best. Please use the chart below to help you choose the proper yeast for your application.

Yeast Storage

Dry yeast can be refrigerated or frozen for greater stability during long term storage. Allow cold yeast packages to reach room temperature then rehydrate as directed for use.

Refrigerated: 4°C
Frozen: -12°C

If yeast packages go past their best-before dates, be wary as they may well be totally inactive when you commence rehydration. It is always good practice to use new batches of yeast rather than try to re-use part packs to save money, and In the long run your ferment will suffer and you may even experience a stuck fermentation - don't let that happen!

Yeast Rehydration

For yeast cells to restore their function they must re-absorb all of their cellular water. This is the most critical phase of rehydration when using cultured dry yeast. Proper rehydration ensures healthy cells which will retain good fermentation characteristics.

When dry yeast comes into contact with water or other liquid solutions, the cells rehydrate, absorbing the wanted water within seconds. However, if rehydration in not properly carried out, the yeast will lose its viability and the remaining populations will not be able to initiate a speedy fermentation. It will be difficult to disperse the yeast as the granules will clump and stick together.

It may be preferable to rehydrate in pure water rather than in must, but I would always choose the latter as the must contains plenty of sugar which improves dispersion. However, if the must contains SO₂ or residual fungicides which could be damaging during the rehydration stage, rehydrate only using 1:1 pure water mixed with must. Once rehydrated the cells can resist SO₂ and low fungicide concentrations, but not during water uptake.

Quantity of yeast to use:

Recommendations vary but a viable density would normally be obtained by using 25 grams of dry yeast for every 100 litres of must (25g/hl - 25 grams per hectolitre or 100 litres).

A higher yeast density should be used if the grapes are in not in good condition.
A cloudy must at 10°C which is high in SO₂, may need 50g/hl.
A clean must at 15-20°C might only require 10-15 g/hl.
Low inoculation can result in a long lag phase, and can allow unwanted, natural yeasts to multiply.
High inoculation rate has no detriment apart from a higher cost.

Volume of water to use:

A guideline figure would be to use 5 to 10 times the weight of yeast to be used, therefore a 25g pack would require a total volume of water+must of 125-250ml. For larger commercial quantities this would not be practical, therefore mixing all the yeast in a standard 10 litre bucket would suffice.

1. Dissolve the dry yeast in 50 ml (2 oz) of warm NOT HOT water (40°- 43°C or 104°-109°F).

2. Allow to stand for 15 minutes without stirring.
(DON'T leave for more than 20 mins as this can result in decreased activity of the cells).

3. Then stir well to suspend all the yeast.

4. Add to previously sulfited must.

Yeast inoculation for white wine

In many of the large wineries, current technology for making white wine often involves clarification of the juice by centrifuging or filtration at low temperatures. This helps to suppress any wild yeast and/or bacterial growth which normally multiply faster at higher temperatures. The juice may also be stored at a low temperature for some considerable time prior to yeast inoculation, followed by a desired cooler temperature fermentation.

Rehydrated yeast should not be added to must at temperatures lower than 15°C - and definitely not below 10°C - if good fermentation characteristics are to be retained. While the rate of fermentation by actively growing yeast can be controlled by decreasing or raising the temperature, yeast cannot tolerate temperature shock.

White wines being made at altitude - cool climate winegrowing - will often be put through a cool fermentation. The benefit of this is to allow the ferment to proceed as slow as possible, and hold onto the delicate flavors and character that is in the grapes grown at these climes. Faster ferments for white wines can happen on those heavier bodied styles where delicacy and subtlety are not required, such as with Meursault or Viognier or occasionally Chardonnay.

Yeast inoculation for red wine

As red wines will still be on their skins, the must will contain a high population of wild yeast of many genera, this includes those species capable of spoilage. The population of yeast in the must will be directly related to the quality of the grapes, the temperature of the must, the use of SO2, and the time the must is held before inoculation. The time of inoculation of red mash depends upon the rate of crushing and filling of the fermenter and whether the must is cool.
Often a fermenter will take longer than half a day to fill. In these cases, the yeast inoculum can be added to a partially filled fermenter as long as the must temperature is above 15°C (certainly not below 10 °C). The total amount of rehydrated yeast required to give 5 million viable cells/ml for the filled fermenter can be added at one addition. Alternatively, rehydrated yeast can be added in several lots during filling of the fermenter.

Do not use an already fermenting must to inoculate a new must:

Some Yeast FAQ's

Will SO2 additions affect wine yeast?

Some yeast will be more sensitive to SO2 than other yeasts. In general high SO2 additions may be used to stop the yeast fermentation once the fermentation is complete and the yeast are already in a weakened state.
Should I refrigerate or freeze my dry yeast until I use it?

Yes, although dry yeast can be stored at room temperature and performs well for the duration of the shelf life it is preferable to store it at colder temperatures. Dry yeast will always lose some of its viability and activity over time but at colder temperatures these losses are less than at warmer temperatures. If you choose to freeze your dry yeast for storage, let it warm to room temperature in the package before rehydration and addition.
Why is rehydrating the dry yeast before adding into the must so important?

Dry yeast needs to be reconstituted in a gentle way. During rehydration the cell membrane undergoes changes which can be lethal to yeast. In order to reconstitute the yeast as gently as possible (and minimize/avoid any damage) yeast producers developed specific rehydration procedures. Although most dry wine yeast will work if added directly, it is recommended to follow the rehydration instructions to insure the optimum performance of the yeast.
What will happen to my wine if I add too much or too little yeast?

The addition rate influences the waiting phase and the general fermentation speed as well as the flavour of the finished wine. Adding at too low rates will result in a longer waiting phase and higher risk of contamination as well as longer overall fermentation time (and sometimes stuck fermentations). Adding at too high a rate speeds up the fermentation but can lead to early autolysis.
How does changing the fermentation temperature change the "dry" or "fruity" character of the wine?

At warm fermentation temperatures, more esters and higher alcohols are produced than at colder temperatures, resulting in more fruity, floral flavors.
Can an open package of dry yeast be resealed and used later?

It is possible, but the important factors are air and moisture. If you can vacuum seal the yeast then this would be ideal, otherwise a re-sealed pack should be used quickly as the cells will lose activity in the presence of air and water. Pressing a pack tightly before applying the seal is not really that effective. Use opened yeast within a week to ensure good performance.
Do I need to use nutrients when using dry wine yeast?

Like any yeast, dry wine yeast can benefit from additional nutrients.

Lalvin® Yeasts		Links For Home Winemakers
Bourgovin RC 212 Saccharomyces cerevisiae	Origin The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir. Oenological properties and applications The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%. The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes. An excellent choice for both young & aged red wines.	Lalvin Wine Yeast 71B 1122 Yeast 10 Packs (Strange Brew Home-Brew)
ICV D-47 Saccharomyces cerevisiae	Origin This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990. Oenological properties and applications The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen. An excellent choice for dry whites, blush wines and residual sugar wines.	Lalvin ICV D-47 Yeast
71B-1122 Saccharomyces cerevisiae	Origin Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. Oenological properties and applications The 71B strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid. In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates. An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines.	Lalvin Wine Yeast 71B 1122 Yeast 10 Packs (Strange Brew Home-Brew)
ICV K1V-1116 Saccharomyces cerevisiae	Origin Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world. Oenological properties and applications The K1V-1116 strain is a rapid starter with a constant and complete fermentation between 10° and 35°C (50° and 95°F), capable of surviving a number of difficult conditions, such as low nutrient musts and high levels of sulfur dioxide (SO2) or sugar. Wines fermented with the K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S) and foam production. The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions. Restarts stuck fermentations. Highly recommended for dry whites, aged reds, and late harvest wines.	10 packs of KIV-1116 Lalvin Yeast for Winemaking
EC-1118 Saccharomyces bayanus	Origin The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. Oenological properties and applications The fermentation characteristics of the EC-1118 — extremely low production of foam, volatile acid and hydrogen sulfide (H2S) — make this strain an excellent choice. This strain ferments well over a very wide temperature range, from 10° to 30°C (50° to 86°F) and demonstrates high osmotic and alcohol tolerance. Good flocculation with compact lees and a relatively neutral flavor and aroma contribution are also properties of the EC-1118. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations. An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.	10 Packs of Lalvin Dried Wine Yeast EC 1118

Lalvin Wine Yeast Usage Chart

	RC 212	ICV D-47	71B-1122	ICV K1V-1116	EC-1118
Dry Whites	*	****	**	***	***
Blush or R.S. Whites	*	****	****	**	**
Nouveau	*	*	****	**	**
Young Reds	****	*	****	**	**
Aged Reds	****	*	**	***	***
Champagne Base	*	*	*	**	****
Secondary Ferment	*	*	*	*	****
Stuck Fermentations	*	*	*	****	****
Late Harvest	*	*	***	***	****
Temp Range (°C)	20°- 30°	15°- 20°	15°- 30°	10°- 35°	10°- 30°
Fermentation Speed	Moderate	Moderate	Moderate	Moderate	Very Fast

**** Indicates Strongest Recommendation.

Yeast for Winemaking

A Wine Yeast Guide

What does yeast do?

Yeast Storage

Yeast Rehydration

Quantity of yeast to use:

Volume of water to use:

Yeast inoculation for white wine

Yeast inoculation for red wine

Some Yeast FAQ's

Will SO2 additions affect wine yeast?

Should I refrigerate or freeze my dry yeast until I use it?

Why is rehydrating the dry yeast before adding into the must so important?

What will happen to my wine if I add too much or too little yeast?

How does changing the fermentation temperature change the "dry" or "fruity" character of the wine?

Can an open package of dry yeast be resealed and used later?

Do I need to use nutrients when using dry wine yeast?

Lalvin Wine Yeast Usage Chart