WINE YEAST

It is 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 K1V-1116 have very low volatile acidity, hydrogen sulfide (H2S), and foam production. The K1V-11

Red Star
Premier Classique
(Formerly known as Montrachet)

PREMIER BLANC RED STAR 5 GRAM WINE YEAST

COTE DES BLANC RED STAR 5 GRAM WINE YEAST

SACCHAROMYCES BAYANUS The fastest, cleanest and most neutral fermenter. High tolerance to ethanol (till 18% vol.) and free sulphur dioxides. Performs well for restarting stuck fermentations.

Recommended for using in dry white varieties such as Chardonnay and blush wines. A good choice for Mead as well, just be sure to add yeast nutrient to supplement this strain.

For Nouveau Style Wines - a fruity yet fresh character.
Excellent choice for blush & residual sugar whites, & young reds.
5g Sachets - Treats 4.5L-23L (1 to 5 Gallons)
Fermentation temperature range: 15 to 30C

18% alcohol tolerance For producing all white wines, sparkling wines, ciders and to restart stuck fermentations.

12-14% alcohol tolerance For producing red wines of smooth character and rounded structure.