Mead Yeast

Red Star Premier Blanc 

When aiming to create a DRY White or Red wine, Premier Blanc is a great choice.

With a vigourous fermentation rate and a tolerance to Sulfur Dioxide, Premier Blanc will ferment all the way to dryness.

Recommended Styles: Dry Red and White Wines, Fruit Wines, Cider, Mead

Côte des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.

500g and 10kg available by request - call for price and lead time.

Yeast Lalvin K1-V1116

Lalvin V1116 (K1)™: The secure choice for light, fresh, crisp whites. It can also be used for rosé or basic red wines. V1116 (K1) is recommended for the fermentation of icewines.

Lalvin V1116 (K1) was isolated in 1972 by Pierre Barre of the INRA Montpellier. V1116 (K1) tends to express the freshness of white grape varieties. Natural fresh fruit aromas are retained for longer, compared to wines fermented with standard yeast (such as Prise de Mousse).

When fermented at low temperatures (below 16°C) and with the right addition of nutrients V1116's esters bring fresh floral aromas to neutral varieties or high-yield grapes. Among the high ester producers, V1116 (K1) is the most resistant to difficult fermentation conditions, such as low turbidity, low temperature and low fatty acid content. 

Recommended Styles: White Wines, Rosé, Ice Wine, Basic Red Wines, Sparkling Wines

Yeast Lalvin 71B

Known for fermenting fruity rosé wines and semi-sweet whites, Lalvin 71B was isolated by the INRA (National Agricultural Research Institute) in Narbonne, France. 

Lalvin 71B is known for making blush and semi-sweet wines with a tropical fruit character. Long-lived aromas are due to its production of relatively stable esters and higher alcohols.

Lalvin 71B also softens high acid musts by partially metabolizing malic acid.

Recommended Styles: White Wine, Rosé

Nottingham Dry Ale Yeast

Nottingham is an English style ale yeast selected for its high performance ability and versatility. 

Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. Furthermore, this highly versatile yeast strain allows for tremendous creativity when brewing beers out of the regular spectrum.

- Alcohol Tolerance: 14%

- Flocculation: High

- Fermentation Temperature: 10-22°C

Now with more yeast, you get double the pitch. PurePitch® Next Generation is designed to pitch at a rate of 7.5 million cells/mL per 5 gallons/19 liters, a commercially recommended pitching rate for standard ale ranges. PurePitch® Next Generation has an improved proprietary film designed specifically for White Labs and allows for one-way off-gassing to reduce product inflation and deliver higher yeast health and longer shelf life.

Produces a slightly fruity flavor and aroma while leaving more residual sweetness than WLP715 Champagne Yeast. This strain will tolerate alcohol concentrations up to 15%.

Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.

- Styles: Dry Mead, Braggot, Metheglin, Open Category Mead, Other Fruit Melomel, Pyment (Grape Melomel)

- Flocculation: Low-medium 

- Attenuation: NA 

- Temperature Range: 55-75°F, 13-24°C 

- Alcohol Tolerance: 18% ABV 

One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.

- Styles: Sweet Mead, Braggot, Common Cider, Cyser (Apple Melomel), Metheglin, Open Category Mead, Other Fruit Melomel, Semi-sweet Mead, Strawberry, Cherry, Peach, etc.

- Flocculation: Medium 

- Attenuation: NA 

- Temperature Range: 65-75°F, 18-24°C 

- Alcohol Tolerance: 11% ABV

Yeast lalvin ICV-D47

For complex whites with citrus and floral notes

Lalvin ICV-D47 is a Côtes du Rhône isolate from Suze-la-Rousse for the production of full-bodied barrel fermented Chardonnay 

This yeast is a high polysaccharide producer known for its accentuated fruit and great volume. On most of the white grape varieties, this yeast elaborates wines with ripe stable fruits or jam-like aromas. 

Thanks to these aromas, the cuvées fermented with the Enoferm ICV-D47 are a good source of complexity in the blends. Moreover Enoferm ICV-D47 contributes to the wines silkiness and persistence. 

Excellent results are particularly obtained for the production of top-of-the-range Chardonnay fermented in barrels, especially when blended with Lalvin ICV-D21 fermented chardonnays.

Recommended Styles: Mead, White Wines, Chardonnay

Yeast Lalvin EC1118

Lalvin EC-1118 (Prise de Mousse)™: ALL PURPOSE YEAST. Most widely used yeast by the kit manufacturers. All purpose yeast. Also called champagne yeast.

Lalvin EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin 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.

Recommended Styles: White Wines, Red Wines, Rosé, Sparkling Wines, Fruit Wines, Cider