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Vierka Dry Mead Yeast is an excellent dry yeast for making all types of meads and wines. Comes in .25 oz packet sufficient for up to 8 gallons.

Vierka Dry Mead Yeast

Vierka Mead Yeast .25 oz


Price: $2.95
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 Other Items from Dry Wine Yeast

  Pasteur Champagne - 5gram Package - Red Star® Pasteur Champagne (Davis 595), a strain of Saccharomyces bayanus, has been derived from a pure culture slant of the Institut Pasteur in Paris. This strain has been widely used in the U.S. since 1968. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine. Pasteur Champagne has been recommended, by several sources, for restarting stuck fermentations. Ferments best between 15-30 deg. C, (59-86 deg. F).
  Vierka Portwein Yeast .25 oz - 
  Lalvin MBR-31 ML Culture 25grams - This 25 gram package of Lalvin MBR-31 Malo-Lactic Culture is pitchable up to 660 gallons of wine.
  Lalvin D47 - 5 gram Package - ICV-D47 is a Cotes du Rhone isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18 to 28C, the best results are obtained at around 20C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume.
  Lalvin 71B-1122 - 5 gram Package - 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. 71B is known for making blush and semi-sweet wines with a 'fruit salad' character. Long-lived aromas are due to its production of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid.
  Pasteur Red - 500 gram Brick - 500 Gram bricks of yeast will innocculate up to 500 gallons of wine.
  Vierka Mead Yeast .25 oz - Vierka Dry Mead Yeast is an excellent dry yeast for making all types of meads and wines. Comes in .25 oz packet sufficient for up to 8 gallons.
  Lalvin EC-1118 - 5 gram Package - EC1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.
  Cote De Blanc - 5 gram Package - Red Star® Cote des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Cote des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvees and non-grape fruit wines (especially apple, it is reported). Ferments best between 17-30C (64-86F). Sensitive below 13C (55F).
  Premier Cuvee - 5 gram Package - Red Star Premier Cuv©e (Davis 796), a strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvee is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites and especially champagne. This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuv©e is the fastest, cleanest, and most neutral fermenter offered by Red Star®. Ferments best between 7-35C (45-95F).
  Pasteur Red - 5 gram Package - Red Star® Pasteur RedTM (Davis 904), a strain of Saccharomyces cerevisiae, has been derived from the collection of the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase. This yeast is reported to give character to less robust red grapes, or those picked before optimum development.

 

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