White Labs wine yeasts are "pitchable" yeast cultures, meaning they contain sufficient living yeast to inoculate five gallons of must without rehydration or a starter propagation. Because they are fresh, in theory they impart better flavors to the must. Refrigerated, they have a four-to-six-month shelf-life. They should be attemperated to within 10 degrees F. of the must for several hours before "pitching."
White Labs offers a distillers yeast and a special high-gravity yeast which are both well-suited to distillation.
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17% with low flocculation. Neutral. Attenuation greater than 75%. Optimum fermentation temperature range is 70-75° F.
WLP720 Sweet Mead/Wine
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15% with low floccuation. A good choice for sweet mead and cider, as well as Blush wines, Gewurztraminer, and Riesling. Attenuation less than 75%. Optimum fermentation temperature is 70-75° F.
WLP730 Chardonnay White Wine
This is a good yeast for dry white wines. Slight ester production, low sulfur dioxide production. Enhances varietal character. This is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate, alcohol tolerance is 14%, floccuation is low. Attenuation is greater than 80% at the optimum fermentation temperature of 50-90° F.
WLP740 Merlot Red Wine
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. This is a vigorous fermenter well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon. Attenuation is greater than 80% with low flocculation. Optimum fermentation temperature is 60-90° F.
WLP760 Cabernet Red Wine
High temperature tolerance, moderate fermentation speed, and alcohol tolerance to 16% make this a good choice when temperature cannot be rigorously controlled. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc. Attenuation is greater than 80% and flocculation is low. Optimum fermentation temperature is 60-90° F.
WLP775 English Cider
This is a classic cider yeast that ferments dry but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in the first two weeks of aging. This yeast can also be used for wine and high gravity beers. Attenuation is less than 80%, flocculation is medium, and optimum fermentation temperature is 68-75° F.