Where To Buy Wine Yeast Near Me? (Solution)

Where can I find fresh yeast?

  • Both Red Star and Fleischmann’s produce fresh cake yeast, but as it is a perishable item with a limites shelf life and a need for constant refrigeration, they limit their sales area and state so on their websites: This traditional form of yeast is found in the refrigerated section of the grocery store.

Do they sell wine yeast at Walmart?

Red Star Premier Cuvee Wine Yeast, 5g – 10-Pack – Walmart.com.

Where do we get wine yeast?

Red Star Wine Yeast Montrachet-Pack of 10: Amazon.in: Grocery & Gourmet Foods.

What can I use instead of wine yeast?

Rice Bran. Rice bran can be used to perform ethanol fermentation like regular yeast extract powder. Some manufacturers use rice bran because it is a cheaper alternative to the regular ethanol fermenting process.

Can I buy wine yeast?

Suppliers such as Cider House, Craft Series, SafCider, Red Star and Lalvin have various strains of wine yeast that you could use for your home-based brewing. Those in large scale production, or just need more than 500g packs, can also get their yeast from suppliers.

Do grocery stores sell wine yeast?

You can buy yeast at the grocery store that is labeled “brewers yeast” which is usually taken as a nutritional supplement and is typically not used for cooking or brewing. If you are looking for yeast that is used for brewing alcohol you will need to go to a home brewing supply store to get the proper live strains.

Can I use bread yeast to make wine?

So the short answer to your question is no, only some strains of yeast can be used to make wine. Bread yeast will typically stop working at about 10 percent alcohol, lower than most wines. And a tired yeast struggling to ferment can start to create some off-putting flavors and aromas.

What is the best wine yeast?

15 Best Wine Yeasts For Wine Making In 2022: Reviews & Buying

  • CellarScience EC-1118 Wine Yeast – Best for Big Batches.
  • Lalvin ICV-D47 Wine Yeast – Best for Floral Notes.
  • Red Star Premier Blanc Champagne Yeast – Most Versatile.
  • Lalvin EC-1118 Wine Yeast – Best Neutral.

What is the strongest wine yeast?

Wyeast 4946 Bold Red / High Alcohol Wine Yeast has dominating, strong fermentation characteristics. This direct pitch activator is best used for use in the fermentation of Zinfandel, Pinot Noir, Syrah, or any high sugar must. Dominating, strong fermentation characteristics.

Can you make wine without yeast?

No. The difference between grapes and wine is that a yeast consumed the sugar in the grapes and produced alcohol and carbon dioxide. Now, you can sometimes make wine without adding any yeast. Most winemakers prefer to inoculate with a commercial yeast, which is much more predictable.

Does bread yeast make alcohol?

Most bread yeast will ferment alcohol up to about 8% with ease, but when trying to produce alcohol beyond this level, the bread yeast begin to struggle, very often stopping around 9% or 10%. Even more importantly, bread yeast produce alcohol that is plagued with a lot of off-flavors.

How do you make homemade wine yeast?

How do I Use a Dry Wine Yeast and Start Fermenting?

  1. Sanitize a glass, jar, bottle, or jug that the starter will begin in.
  2. Add 1 pint/470ml of must or juice into the container.
  3. Mix with ¼ teaspoon of yeast nutrient.
  4. Add yeast packet.
  5. Stir.
  6. Cover with an airlock or clean cloth.

Can we make yeast at home?

Step 1: Mix together equal parts flour and water in a small bowl. Step 2: Cover the bowl loosely with a lid or towel and leave the mixture on your counter at room temperature. Keeping it in a place that’s a bit warm, but not too hot, will speed up the process of the yeast and bacteria colonizing your batter.

Is all wine yeast the same?

Sorry friend, but wine yeast and baking yeast are not the same. In fact, they are very different. I would never recommend making wine with bread or baking yeast. Wine yeast in particular is bred to obtain higher alcohol levels than baking yeast.

What is wine yeast called?

The most common yeast generally associated with winemaking is Saccharomyces cerevisiae which is also used in bread making and brewing.

Does red wine have yeast?

There are several alcoholic beverages that are made without yeast. By the time the winery is bottling them, red and white wines are almost completely yeast free. Initially, yeast is used for flavoring and coloring the wine. This is because the yeast would continue to make the wine increasingly more alcoholic.

Where to Buy Wine Yeast? (Full Guide Inside)

Wine is one of the world’s oldest alcoholic beverages, dating back thousands of years. Man may have learned the skill of winemaking as early as 12,000 years ago, according to historical records. Wine is reported to have been consumed by the ancient Egyptians. In fact, wine rose to such popularity during this period that it was almost able to establish itself as a separate business. Despite the fact that wine has been produced as far back as 2,000 B.C., wine yeast was first discovered in the 1850s by French scientist Louis Pasteur.

He asserted that the existence of a live creature was responsible for the fermentation of the wine.

When it comes to the production of wine, yeast plays a significant role.

Wine yeast is a kind of fungal organism that may be discovered on the skin of grapes used in the production of wine.

Bacterial genera such as Hanseula, Kloeckera, Saccharomyces, Hanseniaspora, Candida, Brettanomyces, and Pichia are some of the most frequent yeast kinds found on grapes, and they include the following species:

The Fermentation Process

In the case of non-Saccharomyces yeast genera, such as Hanseula and Kloeckera, it is often believed that spontaneous fermentation occurs during the early phases of fermentation. As fermentation progresses, the amount of alcohol produced increases. The non-Saccharomyces strains are unable to maintain their rapid growth rate indefinitely. The natural Saccharomyces yeast takes over the fermentation process at this time. A number of people believe that spontaneous fermentation is preferable than pure yeast strains due to the variety of tastes that the wine develops during the process.

Those who believe in the use of pure yeast strains for inoculation make the assumption that the newly introduced yeast strains will carry out fermentation.

Other Products of Yeast in Wine

When it comes to winemaking, alcohol is the most noticeable by-product of the yeast fermentation process. Yeast may be used to make a variety of other goods, but it can also have an impact on the ultimate state of the wine. For example, one of the ingredients is glycerol, which is formed by the reduction of dihydroxyacetone, which is an intermediary in the glycolysis cycle. Glycerol increases the body of the wine and imparts a little sweet flavor while maintaining the same degree of alcohol content as before.

Yeast enzymes demethylate pectins, which results in the production of methanol.

When amino acids disintegrate, they create fusion oils, such as 2,3-Butanediol, which has a neutral odor and is used in cosmetics.

Diacetyl is consumed by yeast, resulting in a reduction in the buttery fragrance. Acetaldehyde, pyruvic acid, hydrogen sulfide, succinic acid, and acetic acid are some of the other compounds formed throughout the wine-making process as well.

The Difference Between Wine Yeast and Bread-Baking Yeast

You might be wondering if you can make homemade wine using regular bread baking yeast instead of a special wine yeast. The explanation is that the two are extremely different from one another. Some of the most significant distinctions have to do with the reason for which they were produced. Here are some of the most significant distinctions:

  • Wine yeast is primarily meant for the creation of high amounts of alcohol and, as a result, lesser quantities of carbon dioxide. The packaging for bread yeast is of the highest food-grade quality. Due to the fact that it is connected with lengthy fermentation durations, wine yeast is packed under sterile conditions
  • Vinifera yeasts are high-tolerance strains that have the unique ability to stay active even when exposed to alcohol concentrations as high as 17 percent. More frequently than not, it may remain stable in conditions containing sodium metabisulfite, which is a common ingredient in winemaking. When compared to bread yeast, this yeast clears the must more quickly and produces less froth throughout the fermentation process.

Where to Buy Wine Yeast

Over the years, yeast has progressed to the point that it is now possible to purchase all strains commercially. A variety of wine yeast strains are available from a variety of suppliers includingCider House, Craft Series, SafCider, Red Star, andLalvin, which you might utilize for your home-based brewing. These are yeastpacks of 500g that may be purchased for anywhere from $1 to $50, depending on the type of yeast you are wanting to purchase. Suppliers can also provide yeast to those who are involved in large-scale production or who want more than 500g packets of yeast.

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American Suppliers of Wine Yeast

  1. The Wine Lab is located at 477 Walnut St. in Napa, CA 94559 and may be reached at (707)224-7903
  2. Cellulo Co. is located at 2949 E. Townsend Ave. in Fresno, CA 93721. (209)485-2692
  3. Presque Isle Wine Cellar, 9440 Buffalo Rd., North East, PA 16242
  4. (800)488-7492
  5. Scott Laboratories, 2220 Pineview Way, PO Box 750249, Petaluma, CA 94975
  6. (800)821-7254
  7. Vinquiry, 16003 Healdsburg Ave., PO Box 695, Healdsburg, CA 95448
  8. (707)433-8869
  9. Universal Food (414)347-3886

Amazon provides a range of wine yeast alternatives if you’re looking for something to test right now! From this 10-pack of dry wine yeast to this 11-pack from Red Star, there’s something for everyone! Click this link to join up for a FREE 30-day trial of Amazon’s Prime Membership, which is being offered exclusively to our Wine on My Time group in place of Amazon’s sponsorship. Enjoy!

The Use of Pure Yeast Cultures

Using pure yeast cultures for alcoholic fermentation provides a number of well-known advantages. Yeast can be employed as a liquid culture or as a dry wine yeast, depending on the application. Making liquid yeast starter is time-consuming and necessitates the use of specialist equipment. It is not an option that can be used in a small-scale brewing establishment.

Advantages of Pure Yeast Culture

  1. A better understanding and management of the fermentation process Fermentation begins quickly after the start of the process. A intentional effect in the finished wine can be achieved by relying on certain properties of the yeast
  2. Wine production that is consistent in terms of quality
  3. Reduces the likelihood of the wine acquiring a “off-flavor”

By now, you’ve probably understood that yeast plays a critical role throughout the whole winemaking process. Different yeast strains are used to make different varieties of wine. When creating your own wine, it’s a good idea to learn as much as you can about the sort of yeast you’ll be using to ferment it. If you create wine and purchase your wine yeast from a different source, please share your source with us in the comments section. Let’s get together and socialize! We’ve got your daily dosage of wine covered on our Pinterest and Instagram pages.

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We take great satisfaction in providing our readers with the highest-quality wine content possible.

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The review will take place in the United States on March 28, 2020. Purchase that has been verified In anticipation of the outbreak, folks stocked up on flour and yeast at local stores, leading me to believe that Navaho bread was in my future until I remembered that I had previously used beer yeast for pizza crust (sanofi 05 to be exact), so I decided to experiment with wine yeast. In addition, I produced some of the most delicious bagels and pizza crusts I have ever produced. I didn’t even have to use any brown sugar or sweetener because everything was already sweet enough.

  1. It’s possible that it’s a little crunchy.
  2. However, finding this item was a pleasant surprise, and I’m not sure I’ll be able to return to the other brands.
  3. It is important to highlight that the bread from this source does not result in drunkenness.
  4. It functioned in the same way as active yeast.
  5. On May 30, 2017, a review was conducted in the United States.
  6. THE ISSUE AT HAND: It arrived today, May 30, 2017, and the expiration date on each box is DECEMBER 2017.
  7. This product either has a shelf life of 6 months (at the time of delivery) or does not.

B – Offered at a cheaper price when purchased in quantities of 5 or 3.

I’d urge that you look up the expiration date beforehand before placing your order.

According to the United States government, on April 12, 2019, Purchase that has been verified This is what I’m utilizing for Blaand.

I’ve experimented with winemaking a couple times.

All of my packets were ordered on 4/19 and received on 11/22 with an expiration date of 11/22.

We poured the yeast to the whey yesterday night, and the photo taken the next day shows a large amount of bubbles in the mixture.

The yeast has a yeasty scent to it, like bread, if you know what I mean.

It is performing the functions of yeast.

5.0 stars out of 5 for this product So far, everything is going well.

On April 12, 2019, Bonnie posted a blog post.

I am by no means an expert in the field of winemaking.

As a result, I decided that this was an excellent place to start.

IMO, there is enough of time to put to good use.

The yeast is carrying out its function.

There are no complaints.

It came on schedule, and there was plenty of time to utilize it before the expiration date.

Purchase that has been verified I am a seasoned home winemaker with many years of expertise, and I have experimented with virtually every wine yeast available on the market.

Don’t spend your time or money on the lower-quality alternatives.

As I have, give them all a shot.

I was not paid in any way for writing this review.

Verified Purchase I had to lower the number of stars I had.

My last batch of this yeast did not activate until I was halfway through the batch.

now headed to the brewstore to purchase some more brew Red Star is the only product I use.

The first time I ran across this problem was years ago while I was using the program.

My mistake was pouring in the yeast nutrient (5 tsp) with the sugar and only a small amount of water to get the yeast started, which killed it.

not the starter for the yeast Verified PurchaseReviewed in the United States on February 10, 2019Verified Purchase This yeast failed to activate despite the fact that the best by date on the package is 2020.

There was no bubbling or foaming, and the water was hazy and yellowish in color.

This yeast was dead on arrival, and I will not be purchasing any more goods from this firm.

Fermentation temperatures only have an impact on the pace of fermentation, not the flavor, which is a bonus in my book!

I purchased 2 (20 packets), however when I received them, I was surprised to see that they were 16 months old and were just 8 months from from expiring.

The review will take place in the United States on April 8, 2020.

It is critical to ensure that any water used with the yeast does not include any strange compounds.

Many additives are present in tapwater in the United States, including chlorine, fluorine compounds, trihalomethanes (THMs), salts of arsenic, radium, aluminum, copper, lead, mercury, cadmium, barium, and other heavy metals, hormones, nitrates, and other substances that kill or delay yeast growth.

How to Activate Bread Yeast for Making Wine

Esperanza33/iStock/GettyImages If you don’t have any wine-specific yeast, you may substitute bread yeast, which will not impact the flavor or consistency of the wine. Making your own wine isn’t that difficult (and it’s also healthy). Due to the fact that wine yeast and bread yeast are both comparable strains of yeast, substituting one for the other takes only a few minor tweaks to your recipe. Other homemade beverage recipes may be found here. Follow the directions on your home-made wine recipe as usual until you reach the step when you must add the wine yeast to the mixture.

  1. Using a kitchen thermometer, take precise measurements of the temperature.
  2. 1 cup sugar (per gallon of wine) dissolved in 2 tbsp.
  3. Stir until the sugar is completely dissolved.
  4. Step 3: Remove from the heat and allow the yeast mixture to settle for five to ten minutes, until it becomes frothy.
  5. If you continue to experience troubles, it is possible that your yeast has expired.
  6. Continue to follow the directions on your wine recipe from this point on.


Make two batches of the same wine, but use two different yeasts for each batch; you might be astonished by the difference in the outcome. BibliographyWriter’s Bio In addition to working as a journalist and dramatist, Jarrett Melendez is also a writer, having written for more than seven years. The play “Oh, Grow Up!” that he created and performed with a group of his classmates in 2002 was his first piece of published work.

Is Wine Yeast And Baking Yeast The Same?

I need your assistance in settling a wager with a buddy who also happens to be a winemaker. He claims that wine yeast is no different from the yeast that can be purchased at a grocery store for baking bread. His famous saying is “yeast is yeast.” I assert that it is distinct, albeit I am unable to explain why. Please assist us in settling this matter and inform us as to who is responsible for making the payments. Also, if there is a difference between wine yeast and baking yeast, could you please explain it to me?

  • I’m going to be brutally honest with you all today.
  • To claim that yeast is yeast is like to arguing that a dog is a dog, which is incorrect.
  • The same may be true for the yeast that is used in baking.
  • So, to complete the comparison, when you’re producing wine with baking yeast, you’re also hunting grizzlies with a chihuahua, and vice versa.
  • In reality, they are diametrically opposed to one another.
  • Wine yeast, in example, has been developed to produce larger quantities of alcohol than bread yeast.
  • Anything higher than that is conceivable, but the baking yeast will have a difficult time adjusting to the higher temperatures.

Baker’s yeast, on the other hand, favors a balanced nutritional profile such as that found in cereals or bread dough.

A technique known as flocculation is achieved by breeding wine yeast to cluster together when the fermentation activity slows down.

Baking yeast does not clump or flocculate in the same way that other yeast does.

Instead of a few days, this procedure may take many weeks.

Due to the fact that wine yeast has been cultivated to create less surface tension in liquid than baking yeast, this is the case.

The wine yeast has really become adapted to coexisting with certain residual sulfites in the wine, such as those found in Campden tablets.

Baking yeast, on the other hand, is not so lucky.

Another difficulty is that bread yeast is only available for purchase in food-grade packaging.

Because the yeast is only used for a few hours rather than several days, any contaminating organisms that survive will not have enough time to do any damage to the environment.

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This gives stray organisms riding on the yeast plenty of opportunity to multiply and grow into a full-fledged infestation that will taint the wine.

This is significantly more severe than the requirements for food-grade packaging.

You are also increasing the risk of having a sour fermentation as a result of your actions.

Consequently, as I believe you have discovered, wine yeast and baking yeast are not the same thing.

When you consider all of this, as well as the fact that wine yeast is not prohibitively costly to purchase, why wouldn’t you utilize it in your winemaking?

C. Kraus since 1999. He grew up in a family of home brewers and winemakers. For more than 25 years, he has been assisting folks in the production of superior wine and beer.

Complete Guide To Wine Yeast

The number of wine yeast strains accessible to homebrewers is enormous, and the number of new strains is added all the time. Now, selecting a wine yeast for your next wine project entails browsing through the products of three or four different yeast companies and then reviewing the specs and descriptions. To assist you in understanding the differences between different yeast strains and kinds, we have prepared a list of wine yeasts from all of the major yeast labs, summarized their best applications and qualities, and published it online.

The Role Of Yeast In Wine

The selection of the appropriate yeast for the type of wine being made has a significant impact. The fermentation environment, tannins, acidity, and flavor of the must that will interact with the yeast are all important considerations for making wine, regardless of whether it is red, white, or rose. When picking a yeast, factors such as the ones listed below should be taken into consideration.

Alcohol tolerance

This is the maximum amount of sugar that a yeast strain may ferment into alcohol before reaching a saturation point. Certain strains of wine yeast have greater alcohol tolerances than others, thus it is critical when selecting a wine yeast strain to ensure that the quantity of alcohol in the final wine does not exceed the tolerance of the yeast strain in question. Yeast tolerance to different levels of alcohol is affected by a variety of factors, including nutrition, temperature, rehydration, yeast health and viability.

Fermentation temperature range

In winemaking, the fermentation range of a yeast strain is the temperature range at which it will ferment the wine without halting or getting stressed. If the temperature of the wine fermentation is too low, the yeast will be slow or will not be able to ferment the sugars. If the temperature is raised too high, the yeast will get stressed, which will result in unpleasant flavors being produced in the wine. It is possible that some factors will alter depending on the temperature range of a specific yeast strain.

This should be taken into consideration while picking a wine yeast and the temperature at which the wine fermentation will take place.


The attenuation of yeast is a factor in determining the amount of sugars that a yeast strain is capable of fermenting. The presence of 80 percent attenuation indicates that the yeast will ferment 80 percent of the available carbohydrates. When the yeast has finished fermenting the wine, this will tell how much residual sugar is left in the wine. There will be a wide range of attenuation levels among different yeast strains. Choosing a wine yeast with a lower attenuation rate can ensure that there is some residual sweetness in the finished wine if you are creating a sweeter wine than usual.

The Best Wine Yeast Strains

Lallemand’s EC-1118 Champagne Yeast is probably the most widely used and forgiving all-rounder yeast available today, according to Lalvin.

This specific yeast is the most frequently suggested for fruit wines since it is a hard worker who can withstand a broad variety of environmental circumstances as well as a shortage of nutrients.

Winemaking using Lalvin RC212 Burgundy Yeast: Lalvin RC212 Burgundy Yeast is a yeast strain that was identified in the Burgundy area and is particularly well suited for producing red wines with structure, color, and tannins. Poly[henols] are only absorbed by a restricted number of RC212 yeast cells. The final wine is deeper in color and has a greater tannin content than the grape juice. Moderately rapid to ferment, this yeast is an excellent option for producing wines with more intense flavors of ripe berries and spices.

  • Tolerance for alcoholic beverages: 16 percent ABV
  • Temperature range: 20°C to 30°C (68°F to 86°F)
  • Humidity: 80%

Lalvin 71B: Lalvin 71B is a yeast strain that is particularly well suited for balancing out high acid wines. Increasing the metabolization of malic acid in the wine, which can reduce its profile by up to 30%. Lalvin 71B will increase the aromatic attributes of fruit and floral wines, and it is particularly well suited for the production of white or semi-sweet blush wines that include residual sugar.

  • Tolerance for alcoholic beverages up to 14 percent ABV
  • 15°C to 30°C is the temperature range.

In the Cote du Rhone area, a wine yeast called Lalvin D47 was identified and studied. A somewhat cooler fermentation temperature, commencing around 17 – 20°C, is preferred by this specific strain, which makes it particularly well suited for the production of white wines such as Chardonnay. Lalvin D47 will bring out the fruity, tropical, and citrus aromas in the wine, resulting in a rounder, softer wine with a softer palate.

  • 15 percent ABV tolerance
  • Temperature range: 15-30°C (59-86°F)
  • Alcohol tolerance: 15 percent ABV

Yeast from Montpellier, Lalvin K1V-1116: K1V-1116 is a wine yeast that is well-suited to flowery wines and works well in styles such as Chenin Blanc or Sauvignon Blanc. When fermented at temperatures lower than 16°C, K1V-1116 will yield floral esters as long as the must contains the necessary nutrients to support the fermentation. When it comes to tough fermentations, such as those involving fruit wine musts that are colder and deficient in minerals and fatty acids, this specific yeast strain excels.

  • Tolerance for alcoholic beverages: 18 percent ABV
  • Temperature range for fermentation: 10°C – 35°C (50°F – 95°F)

In addition, Mangrove Jack SN9 is an excellent choice for floral wines or country wines with a lower proportion of fruit, as it will help to maintain the structure of the wine. Mangrove Jack SN9 is an excellent choice for floral wines or country wines with a lower proportion of fruit as it will help to maintain the structure of the wine. Moreover, it is adaptable to a broad variety of temperatures and must thrive in environments where nutrients are deficient. SN9 is the most rapidly clearing and flocculating of all the mangrove jack yeast strains tested.

  • Tolerance for alcoholic beverages up to 18 percent ABV
  • Temperature range: 14 to 28 degrees Celsius (57 to 82 degrees Fahrenheit)

Wine yeast Mangrove Jack R56: R56 is a robust, full-flavored red wine yeast strain that is well-suited for fermenting full-bodied red wines. Increasing the amount of body, mouthfeel, and complexity Mangrove Jack R56 is suited to old world styles and works well with wines such as Malbec, Merlot, and Nebbiolo, among other varieties. It is a good match for dark fruit wines such as blackberry, plum, and damson wines, and it matures beautifully.

  • Tolerance for alcoholic beverages: 15 percent ABV
  • Temperature range: 18 to 28 degrees Celsius (64 to 82 degrees Fahrenheit)

Mangrove Jack VR21VR21 is a versatile red wine strain that produces well-balanced wines in a wide range of genres.

Ideally suited to medium-bodied wines with a neutral palate, while yet retaining the fruit taste and fragrance aspects of the grape. Syrah, Tempranillo, Sangiovese, and Shiraz are all good choices.

  • Tolerance for alcoholic beverages up to 15 percent ABV
  • 18 degrees Celsius to 28 degrees Celsius (64 degrees Fahrenheit to 82 degrees Fahrenheit) temperature range

Mangrove Jack MA33: This yeast strain from Mangrove Jack is similar to Lalvin 71B in that it is beneficial for decreasing acidity in white and rose wines. The presence of residual sugars in the final wines is inevitable; thus, MA33 is best suited to sweeter wines with fresh and fruity flavor profiles. It is best suited for wines that will be served young and with short turnaround times.

  • Tolerance for alcoholic beverages: 14 percent ABV
  • Temperature range: 18 to 28 degrees Celsius (64 to 82 degrees Fahrenheit)

Mangrove Jack CR51: CR51 is a wine yeast that is best suited for light, refreshing, and fruity red wines, according to the manufacturer. It produces smooth and light red wines, and it is particularly well suited for producing wines that will be drank soon or that will be consumed when the wine is young. Pinot Noir and Gamay are the styles of wine that will be produced by CR51, which is a reasonably rapid fermenter.

  • Tolerance for alcoholic beverages: 13 percent ABV
  • Temperatures between 16 degrees Celsius and 24 degrees Celsius (61 and 75 degrees Fahrenheit)

Mangrove Jack CY17: This white wine strain enhances the body and structure of medium to sweet wines by promoting the development of tannins. Improves the fruity and robust character of wines by including fruit and floral elements; also suitable for rose or blush wines. Consider Sauvignon blanc, Zinfandel, and sweet dessert wines as examples of this type of wine.

  • Tolerance for alcoholic beverages: 14 percent ABV
  • Temperatures between 16 degrees Celsius and 24 degrees Celsius (61 and 75 degrees Fahrenheit)

Mangrove Jack AW4: AW4 is a wine yeast that is particularly well suited to the production of German-style white or rose wines. It is a kind of yeast that increases the aromatic properties of grapes or fruits while also imparting a pleasant spiciness to the final product. Make use of it in wine genres such as Gewurztraminer or Riesling to create a great pairing.

  • Tolerance for alcoholic beverages: 14 percent ABV
  • Temperatures between 16 degrees Celsius and 24 degrees Celsius (61 and 75 degrees Fahrenheit)

Mangrove Jack CL23: CL23 is a wine yeast that has a very high alcohol tolerance (it can withstand alcohol concentrations of 18 percent). After fermentation, it imparts a neutral sensory scent to finished wines, making it perfect for the production of sparkling wines, as well as crisp white and rose wines. It is tolerant of less than optimal circumstances, making it an excellent choice for vegetable or fruit wines made from musts that are deficient in nutrients.

  • Tolerance for alcoholic beverages: 18 percent ABV
  • Temperature range: 14 degrees Celsius to 32 degrees Celsius (57 degrees Fahrenheit to 90 degrees Fahrenheit)
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Mangrove Jack BV7: BV7 is a wine yeast that produces full-bodied white wines that are rich in flavor and texture. The yeast will enhance the fruit scents in the wine while also improving the mouthfeel and structure. BV7 is a white wine grape variety with a reduced alcohol tolerance that may produce both dry and sweet wines.

  • Tolerance for alcoholic beverages: 13 percent ABV
  • Temperature range: 14 degrees Celsius to 28 degrees Celsius (57 degrees Fahrenheit to 82 degrees Fahrenheit)

Red Star Cote Des Blanc: Côte Des Blanc from Red Star, also known as Geisenheim Espernay, is a wine yeast that is ideal for white and light red wines. It is produced by the company Geisenheim in Germany. It is a slower-speed fermenter that need temperature control; at lower temperatures, it will leave residual sugars in the wine, making it an excellent choice for fuller-bodied and sweeter wine varietals, among others.

  • Tolerance for alcoholic beverages: 13–14 percent ABV
  • Range of temperatures:12 degrees Celsius (53 degrees Fahrenheit) to 24 degrees Celsius (75 degrees Fahrenheit)

In addition to being an all-purpose yeast, Red Star Montrachet (also known as Premier Classique) is a robust red and white wine yeast that is well suited to full-bodied red and white wines.

It is a quick and powerful fermenter that also preserves tannins and color while fermenting. Because of its reputation as an all-purpose grape, Montrachet is often suggested for fruit wines.

  • Tolerance for alcoholic beverages: 13 percent ABV
  • In between: 12°C and 35°C (54 degrees Fahrenheit and 95 degrees Fahrenheit)

Pasteur Blanc (formerly known as Pasteur Champagne): Pasteur blanc, also known as Premier blanc, was originally known as Pasteur Champagne, however it is not recommended for sparkling wine, which is a bit misleading. Due to its high alcohol tolerance (15 percent alcohol by volume), Pasteur Blanc has a neutral flavor profile. Recommended for the majority of dry white wine types and fruit musts, since it will ferment completely and leave very little residual sugar after fermentation.

  • Tolerance for alcoholic beverages: 13–15 percent ABV
  • Temperature range: 15°C to 30°C (59°F to 86°F)
  • Humidity: 80%

Pasteur Rouge (also known as Premier Rouge): Red Star Pasteur Rouge (also known as Premier Rouge) is a powerful fermenter that is best suited for fermenting full-bodied red wines. The development of fruit tastes and fragrances in the Cabernet family is aided by this variety. Pasteur Rouge is an excellent strain for Cabernet Sauvignon, Merlot, and Zinfandel, and it will enhance the character of less powerful fruit in red wines when used in conjunction with other varieties. It is particularly well suited to dark fruits such as plums, elderberries, and blackberries, and is commonly seen in rural wines.

  • Pasteur Rouge (also known as Premier Rouge): Red Star Pasteur Rouge (also known as Premier Rouge) is a powerful fermenter that is well-suited for fermenting full-bodied red wines. In the Cabernet family, it promotes the development of fruit flavors and aromas. With Cabernet Sauvignon, Merlot, and Zinfandel, Pasteur Rouge is an excellent strain to use in red wine production since it brings out the best in less strong fruit. The dark fruits such as plums, elderberries, and blackberries that are used in rural wines benefit from its use.

In the world of red wine, the Premier Cuvee, commonly known as Prise de Mousse, is one of the fastest-fermenting wines produced by Red Star. It is capable of producing exceptionally clean and neutral fermentation while also having a very high alcohol tolerance (at 18 percent alcohol by volume). Fermenting white, red, or sparkling wines under less-than-ideal circumstances is a possibility with this yeast strain.

  • Tolerance for alcoholic beverages: 18 percent ABV
  • Temperature range:8°C – 35°C (45°F – 95°F)

Red Wine Yeast

30 g packets are available; the dose is 30 grams per 100 liters of water. To create your own red wine at home, this all-arounder is ideal. Characteristics of the yeast: In Cabernet Sauvignon, it brings out the red berry and minty scents, in Merlot it brings out the red berry notes, and in Pinotage it brings out the blackberry, black currant, tobacco, and prune aromas. It is suggested for the manufacture of red wines, whether or not they are aged in oak barrels. When compared to other red wine strains, this one has a high alcohol tolerance, excellent fructose utilization, and a stimulating influence on malolactic fermentation, among other characteristics.

DESCRIPTION OF TECHNICAL CHARACTERISTICS Temperature tolerance: 18 degrees Celsius (64 degrees Fahrenheit).

Osmotolerance: 26 degrees Brix, 14.4 degrees Baumé At 20 degrees Celsius (68 degrees Fahrenheit), alcohol tolerance is 16 percent.

Production of SO2 ranges from none to extremely low. Nitrogen requirements are on the average. For the greatest results, we recommend that you use a yeast nutrient.

Craft Yeast for Craft Brews

Meet the newest strain developed by our research and development team, Cosmic Punch TM (OYL-402). This is a Thiolized TMstrain that may infuse your brew with the tropical flavors that Southern-Hemisphere hops and New Zealand Sauvignon Blancs are famous for, just by enhancing the amount of biotransformation that occurs between your current components. More information can be found at


Omega Yeast’s exclusive propagation procedures are tailored to the particular growth characteristics of each strain. So our yeast cells continue to multiply in numbers that are designed for constant performance, while remaining fresh, healthy, and metabolically powerful. Traditional brewers’ strains are carefully generated, and new strains and mixes are developed with the goal of making significant contributions to the advancement of brewing. We are really enthusiastic about what we do. Take a look at our varieties.

  1. We feel Omega is an important component of our growth because of their vast selection of high-quality yeast, competitive pricing, timely shipping, and the greatest customer service we have ever had from any other firm.
  2. Every purchase is delivered on time, the yeast is always fresh and trustworthy, and their staff is extremely knowledgable and always happy to assist you with your needs.
  3. We are quite pleased with the outcomes and will be use it in the future.
  4. Omega assists me in producing the greatest beer possible, and I look forward to continuing to work with them in the future as my brewery expands.
  5. Lance and the Omega staff are amazing, the new facility is beautiful, and the yeast is of high quality.


In addition to a selection of insightful new items meant to make brewers’ jobs simpler and each brew day successful, Propper incorporates Omega Yeast innovation into its existing goods. Apart from yeast, the Propper Brew suite of brewing technologies is designed to discover and resolve other contemporary difficulties that brewers are confronted with. It is our goal to continue to expand our assortment of brewing tools. We’re here to make the process of brewing more convenient. We’re paying attention.

Make Hard Seltzers Fast and Easy

Propper Seltzer provides a broad spectrum of micro and macronutrients to power your favorite beer, champagne, or distillers yeast through a healthy 100 percent sugar-based fermentation in as little as 7 days, or as little as 4 days with Lutra ®Kveik.

Propper Seltzer is available in a variety of flavors. Propper Seltzer is a fascinating character. Propper Starter ® is a patented invention.

Stop Prepping. Start Brewing.

The concentrated wort in Propper Starter makes it simple to get your yeast off to a good starting point. Propper Starter simplifies the process of raising biomass and vitality, preparation for high gravity brews and cold-pitched lagers, and reusing yeast packets that are reaching the end of their shelf life. Learn more about Propper Starter.

Lab Services

Services in the Laboratory

Ensure Clean Brews

Whether it’s beer specifications, taste profiling, microbiological testing, or strain banking, our lab services offer you with the resources you need to produce consistent, clean, and fresh brews. Contact us now to learn more. Several personnel of our lab are qualified chemists by the Texas Tech Board of Chemistry. We’re here to assist you in ensuring that your beers reach the objectives you’ve set for them. Examine the Lab Services available.

How to activate bread yeast for making wine

In order to make wine at home, you do not need to employ any specialized wine yeasts. Even if your recipe calls for wine yeast, you may simply replace bread yeast without affecting the final result in any negative way. This is due to the fact that wine yeast and bread yeast are really strains of yeast that are quite similar. If you are making wine with bread yeast instead of wine yeast, it is crucial to note that, even though the yeasts are quite similar, specific actions must be performed to guarantee that appropriate fermentation takes place during the process.

  • It is not necessary to utilize specialized wine yeast while creating wine at home
  • Nonetheless, it is recommended. In fact, even if your recipe specifies that wine yeast be used, you may simply replace bread yeast without having a negative impact on the final result.

Follow the directions on your wine recipe until it says to add the wine yeast. In a saucepan or microwave-safe cooking dish, heat 1 cup water for every gallon of wine in the microwave or on the stovetop. With the use of a kitchen thermometer, carefully check the temperature: It is impossible for the yeast to ferment effectively if the water is too cold; conversely, if the water is too hot, the yeast will die. Pour 2 tablespoons sugar per gallon of wine into a large mixing bowl and whisk until the sugar is fully dissolved.

  • Pour 2 tablespoons sugar per gallon of wine into a large mixing bowl and whisk until the sugar is fully dissolved. 1 teaspoon bread yeast per gallon of wine should be added to the sugar-water combination and stirred until there are no more dry clumps floating on top of the liquid mixture.

Remove from the heat and allow the yeast mixture to settle for five to ten minutes, until it becomes frothy. If the mixture does not begin to froth after 10 minutes, discard it and begin over at the beginning of Step 1. If you continue to experience troubles, it is possible that your yeast has expired. Stir in the yeast mixture until it is completely dissolved in the prepared cane juice. Continue to follow the directions on your wine recipe from this point on. Make two batches of the same wine, but use two different yeasts for each batch; you might be astonished by the difference in the outcome.

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