Different Yeast Types for Winemaking
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 an have special tops that require a wire gage to seal the cap so it does
not "fly off".
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Information about Winemaking:
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