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We currently sell four types
of yeast. The wine will be affected by which type of yeast you use. We
recommend using the yeast that your recipe calls for, however if we do not
carry that yeast: we will contact our wine maker and ask for his
recommendation. You should NEVER use food store yeast (bread yeast is
a more aggressive and not meant for wine use.)
- Cotes des Blancs-Recommended
for white or blush grape wines. It is gentle yeast that brings out more
flavor and fruitiness. Yields a very nice bouquet. It is highly
recommended that you use the yeast nutrient with this or fermentation
may become "stuck".
- Pasteur Red-This is
used for making drier, fuller bodied red wines, like Cabernets, Merlots,
etc. This yeast ferments strongly and rapidly, it is also an alcohol and
sulfite tolerant yeast.
- Montrachet-This
yeast is recommended for non-grape fruit wines, or if you are making a
sweeter grape wine. However the Cotes de Blancs will work well for sweet
grape wine also. It is recommended that you use the yeast nutrient with
this yeast also.
- Pasteur Champagne-Hard
to control, it is a very fast acting yeast. Best used in the making of
sparkling wine (FIZZ). Please realize that if you make a sparkling wine
you can not put it in regular bottles with regular corks. We sell
sparkling bottles that are made from reinforced glass and have special
tops that require a wire gage to seal the cap so it does not "fly
off".
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