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Note These are liquid yeast cultures. Directions come with the cultures, but generally one must aerate a small portion (1 pint) of diluted juice well and add the active yeast culture. Agitate often to continue aeration over several hours before adding to the must. Additional yeast nutrients, particularly in white wines and high sugar content juices is beneficial. These strains are readily available in many on-line catalogs; you simply have to look.

3021 Pasteur Champagne (Prise de mousse)

Used in many white wine fermentation's and also some red wines. Also used for secondary fermentation of barley wine. Ferments crisp and dry, ideal for base wines in champagne making. Low foaming, excellent barrel fermentation, good flocculating characteristics. Dry White Wines, Spumante, Sauvignon Blanc, Semillon, Pinot Blanc, Gewurtztraminer.

3134 Sake #9

Sake yeast #9 used in conjunction with Koji for making a wide variety of Asian Jius (rice based beverages). Full bodied profile with true Sake character. Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer.

3242 Chablis

Produces extremely fruity profile, high ester formation, bready, vanilla notes. Allows fruit character to dominate aroma and flavor profile. Finishes slightly sweet and soft. Fruity White Wines, Chardonnay, Chablis, Ciders, Gewurtztraminer, Chenin Blanc, Pinot Gris.

3783 Rudisheimer

Produces distinct Riesling character. Rich flavor, creamy, fruity profile with nice dry finish and a hint of Riesling sweetness in the aftertaste. Rhine Wines, Fruity Ciders, Riesling, Ice Wine.

3237 Steinberg

Classic German yeast from the Rheingau District produces full bodied wines with great depth, dry smokey characteristics with a sharp finish, drier than # 3783. Riesling, Sylvaner, Moselles, Liebfraumilch.

3277 Assmannhausen Red

Ferments slower than most red wine strains. Enhances vinifera character in French American hybrids. Cold tolerant. Red German Wine, Riesling, Red Varletals, Merlot, Red French American Hybrids.

3028 Pasteur Red

Ideal for red or white wines which mature rapidly with beauijolais type fruitiness and for bigger reds requiring aging. Low foaming, low sulfur production over a broad temperature range. Cabernet, Red Varietals, Gamay Beaujolais, Zinfandel, Rhone, Burgundy, Pinot Noir.

3267 Bordeaux

Produces distinctive intense berry graham cracker nose, jammy, rich, very smooth complex profile, slightly vinuous. Well suited for higher sugar content musts. French Cabernet, Pinot Noir, Merlot, Petit Syrah, Rioja, Valdepenas.

3244 Chianti

Rich, very big, bold, well rounded profile. Nice soft fruit character with dry crisp finish. Barolo, Barbera, Barbaresco, Nebbiolo, Chianti, Valpolicella.

3347 Eau de Vie - (Water of Life)

A very good choice for alcohol tolerance and stuck fermentations. Produces a very clean dry profile, low ester and other volatile aromatics. 21% alcohol tolerance; 65-80 deg. F. temperature range. Cordials, Grappa, Barley Wine, Eau de Vie, Single Malts.