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CellarScience® RED Dry Wine Yeast
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CellarScience® RED Dry Wine Yeast

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Description

  • Emphasizes red berry fruit flavors 
  • High color extraction
  • Makes wines that do not require extended aging
  • Med-High nutrient need 
  • Top choice for Zinfandel, Sangiovese, Pinot, Merlot
 
Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control.  It does not produce much SO2 so it is a great choice for easier ML fermentations
 
Start Time: Average
Alcohol tolerance: 16%
Nitrogen Demand: Med 
Yan Requirement @ 23 Brix: 250ppm
Production of volatile acidity: low 
Production of SO2: Low
Ease to Ferment with MLF: Good   
Yeast Type: Cerevisiae   
Killer Factor: Neutral   
Malic Acid Consumption:  Average
 
Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.