MANGROVE JACK'S DRIED YEAST RANGE

Suitable for many European style beers including Lagers, Pilsners, Helles, Munich Dunkel, Rauchbier and more.

Yeast strain description:

A bottom-fermenting yeast suitable for most lager styles. Promotes less sulphur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavours.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 8 - 14°C (46 - 57°F)
Killer Factor: Sensitive
Attenuation: 75-80%
Flocculation Rate: Medium
Compaction: Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: A superlative lager strain that is robust with a light sulphur aroma, expresses hop character well and promotes malt complexity.

Flavour/Mouthfeel Characteristics: Lightly acidic this yeast creates an extremely drinkable lager with less sulphur character than the usual strains.

Higher Alcohol Beers: This yeast does well at higher gravities having a good attenuation range; high alcohol beers do not tend to be too sweet.

Suitable for Hefeweizen, Kristal Weizen, Dunkel Weizen and more.

Yeast strain description:

A top-fermenting wheat beer yeast which imparts banana and clove esters balanced with spiced aromas. This yeast produces a silky mouthfeel and rich body.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 30°C (64 - 86°F)
Killer Factor: Sensitive
Attenuation: 70-75%
Flocculation Rate: Low - Medium
Compaction: Low - Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: It has abundant classic banana esters, balanced with clove like phenolic aromas; these aromas tend to overwhelm any malt or hop character in the beer.

Flavour/Mouthfeel Characteristics: While this strain has only a moderate tendency to attenuate, the final beer will not be sweet. Instead, it will have a creamy, silky mouthfeel with a full and rich medium body. This strain strips away most caramel and complex malt flavours, while deep roast and chocolate flavours will come through. The slight acidity produced, greatly enhances wheat malt characteristics. It has a very low flocculation rate that makes it ideal for beers that are traditionally served cloudy.

Higher Alcohol Beers: In higher alcohol beers, the phenolic character presented by this strain becomes a bit smokey and esters burst forth. Low attenuation rate may result in a sweet beer.

Suitable for Belgian Pale Ales and Abbey Ales

Yeast strain description:

Moderately alcohol tolerant with fewer phenols than Belgian Ale, this yeast is exceptionally fruity with hugely complex esters and is highly flocculant.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 25°C (64 - 77°F)
Killer Factor: Sensitive
Attenuation: 73-77%
Flocculation Rate: Medium - High
Compaction: Low - Medium - High
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: This strain exhibits a plethora of spice and fruity esters, it has a banana and an almost sub-tropical character to it that is very applicable to Belgian ales.

Flavour/Mouthfeel Characteristics: The flavour and body contributed by Belgian Abbey yeast is sweeter and a less dry strain, this yeast shows malt character and amazing ester profile.

Higher Alcohol Beers: Not such a useful strain for higher alcohol beers this strain will struggle over 8% ABV although strong beers will create excellent flavour and aroma characteristics.

Suitable for Belgian Strong Golden and Belgian Strong Dark Ales.

Yeast strain description:

Spicy and phenolic, this yeast emulates the intensity and complexity of some of the best monastic breweries in Belgium, high attenuation and alcohol tolerance allows you to brew a huge range of Belgian beers.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 28°C (64 - 82°F)
Killer Factor: Sensitive
Attenuation: 82-88%
Flocculation Rate: Medium
Compaction: Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: This yeast develops ripe fruit especially plum like esters during fermentation and are prominent in the finished beer, it will also show a lightly balanced phenolic character.

Flavour/Mouthfeel Characteristics: Beer fermented with this yeast exhibit excellent classic Belgian ale flavour, clove hints with a multitude of fruit esters, alcohol and banana character.

Higher Alcohol Beers: High alcohol beers are this strains bread and butter, with a high alcohol tolerance of 12% ABV, strong beers just create excellent flavour and aroma characteristics.

Suitable for Belgian Tripel Style and Trappist style beers.

Yeast strain description:

Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 28°C (64 - 82°F)
Killer Factor: Sensitive
Attenuation: 82-88%
Flocculation Rate: Medium
Compaction: Low - Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.

Flavour/Mouthfeel Characteristics: Belgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and very complex ester characters. These characters exhibit a beautiful marriage of spice and fruit estery alcohol goodness.

Higher Alcohol Beers: With an alcohol tolerance of 10% ABV, this strain is not suitable for very high alcohol beers, but is ideal for Belgian Tripels and Trappist style ales up to 10% ABV.

Suitable for Witbier, Grand Cru, Spiced Ales and other specialty beers.

Yeast strain description:

A traditional top-fermenting yeast that has a god balance between fruity esters, and warming spice phenolics. The yeast will leave some sweetness, and will drop bright if left long enough.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 25°C (64 - 77°F)
Killer Factor: Sensitive
Attenuation: 70-75%
Flocculation Rate: Low - Medium
Compaction: Low - Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: Belgian Wit yeast presents a very light spice with a hint of bubble-gum character, this yeast works exceptionally well with botanics.

Flavour/Mouthfeel Characteristics: This yeast has a slightly suppressed Belgian character presenting as phenolic and dry, fruity and very complex character. The mouthfeel is smooth, light, dry and crisp.

Higher Alcohol Beers: With a medium attenuation this strain will struggle with extremely high alcohol beers over 8% ABV and may become stressed.

Suitable for German/Bohemian Pilsners, Baltic Porter and American Style Lagers.

Yeast strain description:

A bottom-fermenting lager yeast characterized by its dry and clean palate typical of traditional Czech brewing. Produces soft, delicate and well balanced beers.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 10 - 15°C (50 - 59°F)
Killer Factor: Neutral
Attenuation: 72-76%
Flocculation Rate: Medium - High
Compaction: Medium - High
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: Classic Bohemian pilsner strain aroma and flavour characteristics can be expected.

Flavour/Mouthfeel Characteristics: Hop and malt character will be enhanced and supported by moderate to full body. In wort with simple malt bills, delicate malt flavours will survive. Beer fermented with this strain is generally rich and chewy without being heavy at all. Light and delicately balanced
beers call for this strain. Lagering periods as short as 4 weeks may produce acceptable beer but allowing it to lager for 6-8 weeks, it will result in beer that is richer and smoother with a more refined aroma and flavour.

Higher Alcohol Beers: This strain will perform reasonably well in higher alcohol beer production up to 8% ABV. beer of over 7% ABV will be slightly sweet, and the alcohol may be slightly hot.

Suitable for California Common and lagers fermented at ambient (ale) temperatures.

Yeast strain description:

A unique lager strain that has the ability to ferment at ale temperature without the associated off flavours. Extended lagering periods are also not required.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 20°C (64 - 68°F)
Killer Factor: Sensitive
Attenuation: 77-82%
Flocculation Rate: Medium - High
Compaction: Medium - High
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: California lager yeast produces a clean lager aroma without the associated sulphur, this yeast is perfect for most kinds of lager.

Flavour/Mouthfeel Characteristics: California lager yeast produces clean and crisp lagers, this yeast is excellent for producing anything from a hoppy pilsner to a helles allowing excellent malt and hop character to be expressed.

Higher Alcohol Beers: With a medium alcohol tolerance this yeast is not designed for fermenting over 9% ABV.

Suitable for Scottish Heavy Ales, American Amber Ales, Sweet Stouts and more.

Yeast strain description:

A top-fermenting ale yeast suitable for a variety of full bodied ales, with exceptional depth. Ferments with full, rich dark fruit flavours.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 22°C (64 - 72°F)
Killer Factor: Sensitive
Attenuation: 70-75%
Flocculation Rate: Medium - High
Compaction: Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: When fermented at the correct temperature, Empire Ale yeast exhibits extremely characterful and appetizing estery aromas reminiscent of rich dark fruit.

Flavour/Mouthfeel Characteristics: This yeast strain has been carefully selected to aid mouth feel in the finished beer. Body should be full leaning towards a rich dark fruit character. Care must be taken when designing the beer to adjust hop bitterness to alleviate an over sweet finished beer.

Higher Alcohol Beers: Higher alcohol beers will tend to be slightly too sweet and heavy due to the moderate attenuative capabilities of the strain although a lower mash temperature may help the fermentability and lower the final gravity.

Suitable for producing Saisons and farmhouse style beers up to 14% ABV.

Yeast strain description:

French Saison yeast is an exceptional, highly attenuative top-fermenting ale yeast, creating distinctive beers with spicy, fruity and peppery notes. ideal for fermentation of farmhouse style beer.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 26 - 32°C (79 - 90°F)
Killer Factor: Neutral
Attenuation: 85-90%
Flocculation Rate: Medium
Compaction: Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: This French Saison ale yeast strain brings all the sophistication and complexity of classic Saison ale production to the home brew and small brewery setting. Spicy and peppery characteristics are prominent with an undertone of the ubiquitous fruity character.

Flavour/Mouthfeel Characteristics: This is a highly characterful yeast strain that will dominate all but the highest hopping rates and complex malt bills. Beers fermented with this yeast will tend to be dry in the finish often with a slight drying acidity and peppery notes, aiding drinkability at higher alcohol levels. Higher alcohol beers may have an increased ester production and warming alcohol notes.

Higher Alcohol Beers: This yeast strain will perform exceptionally well up to 14% ABV making it suitable for a large range of Saisons.

Suitable for both English and American Pale Ales, Extra Special Bitters, Golden Ales and more.

Yeast strain description:

A top-fermenting ale yeast suitable for a wide variety of hoppy and distinctive style beers. This strain produces light, delicate fruity esters and helps develop malt character.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 23°C (64 - 73°F)
Killer Factor: Neutral
Attenuation: 74-78%
Flocculation Rate: Medium - high
Compaction: Medium - high
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: Some pear esters, possibly strawberry or kiwi-like aromas can be expected. Clean, delicate malt and hop aromas will survive fermentation. If hop and/or malt aromas are prominent in the beer this strain's aroma characteristics will fade to the background.

Flavour/Mouthfeel Characteristics: Clean, mostly neutral and smooth, finishes beers moderately dry but does not strip away body. Silky, light smooth texture, light to medium body, mild acidity and mostly neutral flavour. Aroma contributions from this yeast strain makes it a good all-rounder for a wide range of ales.

Higher Alcohol Beers: As a very good strain for strong ales, this yeast provides brews with plenty of body, without being heavy or dense.

Suitable for IPAS, Porters, Russian Imperial Stouts and more.

Yeast strain description:

A top-fermenting ale strain suitable for many types of ales of all strengths. ferments with a neutral yeast aroma to ensure the full character of the malts and hops are prominent in each beer.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 16 - 22°C (61 - 72°F)
Killer Factor: Sensitive
Attenuation: 77-82%
Flocculation Rate: High
Compaction: High
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: Hops and malt aromas are enhanced and will tend toward earthy, nutty, orange peel and mild spice. Esters will be nearly absent in normal strength beers fermented cool; below 20°C (68°F).

Flavour/Mouthfeel Characteristics: Beers fermented with this strain will finish dry, and very light beers will not be thin or watery. Acidity will be low, and mouth feel will be light and soft on the palate with a smooth non astringent texture. As this strain is highly flocculent and resilient and not prone to autolysis, it is excellent for cask or bottle conditioning.

Higher Alcohol Beers: Ester formation will be slightly elevated in higher alcohol beers. The character of the esters will be pleasant with ripe apple and pear dominating, along with faint banana. Beer will be dry, but a perception of malt sweetness will survive in the after taste along with malt character and complexity. Alcohol should be warming, not hot.

Suitable for American Style Pale Ales, American Double IPAS, American Style Imperial Stouts and more

Yeast strain description:

A top-fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 - 23°C (64 - 73°F)
Killer Factor: Sensitive
Attenuation: 77-85%
Flocculation Rate: Medium - high
Compaction: Medium
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: A very neutral strain even when fermenting in higher gravity worts and warmer temperatures. Tangy citrus and pine hops aromas will be enhanced, as well as toasted and dark malt aromas.

Flavour/Mouthfeel Characteristics: Beers fermented with this strain will finish dry and crisp. This strain is at its best in the hop prominent American style ales. Very light ales may turn out abit stripped, thin or astringent if care is not taken with the mash temperature and avoiding over-extraction. Acidity is moderately high, boosting hop flavours and creating a clipped finish.

Higher Alcohol Beers: Remaining very neutral, this strain excels in strong ales with simple malt bills. Alcohol will be a dominant flavour and aroma constituent, and may be quite warming but not harsh.

Suitable for brewing all types of Cider.

Yeast strain description:

A high ester-producing cider strain imparting wonderful flavour depth, revealing the full fruit potential. Makes exceptionally crisp, flavoursome and refreshing ciders.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 12 - 28°C (54 - 82°F)
Killer Factor: Sensitive
Attenuation: 95-100%
Flocculation Rate: High
Compaction: High
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: This strain promotes fruity aromas through high ester production, especially at warmer temperatures.

Flavour/Mouthfeel Characteristics: Ciders fermented with this strain will finish dry and be relatively full-bodied with exceptional depth and a full-flavoured fruit character.

Higher Alcohol Beers: This strain has high alcohol tolerance up to 17.5% ABV.

Suitable for brewing all types of Mead.

Yeast strain description:

A high ester-producing strain conferring fresh, floral esters, especially when fermented cool. This yeast has high alcohol tolerance and ferments well over a wide temperature range.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 15 - 30°C (59 - 86°F)
Killer Factor: Neutral
Attenuation: 95-100%
Flocculation Rate: Medium - high
Compaction: Medium - high
Viable Yeast Cells: >5 x 10⁹ cells per gram
Dry Weight: 93-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <1 per 10⁶ cells
GMO Status: GMO Free

Aroma Characteristics: This strain promotes fresh, floral aromas through high ester production, especially at cooler temperatures.

Flavour/Mouthfeel Characteristics: Meads fermented with this strain will finish dry and be relatively full-bodied with good complexity and a fresh, floral character.

Higher Alcohol Beers: This strain has high alcohol tolerance up to 18% ABV. For higher alcohol meads, ferment cooler; below 25°C (77°F).

Suitable for Chardonnay, Semillon, Muscat, Pinot Gris and more

Yeast strain description:

A white wine strain which enhances volume and intensity for full varietal flavour expression. This moderate fermenting yeast also promotes good body and structure, whilst still preserving and respecting the natural flavour and aroma characteristics of the grape.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 14 – 28°C (57 – 82°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Positive
Alcohol Tolerance: 14% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: This strain will fully express the aroma characteristics of the grape or fruit being fermented, for a wine with heightened aromatic qualities.

Flavour/Mouthfeel Characteristics: Wines made with this yeast will be richly flavoured and expressive, exhibiting good mouthfeel, texture, and palate intensity.

Higher Alcohol Wines: Not suitable for wines above 14% ABV.

Suitable for Cabernet Sauvignon, Chardonnay, Vegetable wine and more

Yeast strain description:

A multi-purpose strain with a very neutral sensory impact, suitable for most wine style but especially white, blush and sparkling wines. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.

Technical characteristics:

Strain Classification: Saccharomyces Bayanus
Recommended Temperature Range: 14 – 32°C (57 – 90°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Positive
Alcohol Tolerance: 18% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: This strain exhibits very neutral sensory characteristics, so aroma would be from the grapes/fruit alone.

Flavour/Mouthfeel Characteristics: Sensory impact on flavour profile is very low, and fermentation is completed to dryness resulting in wines which are crisp, dry, and rigidly structured. Wines made with this strain tend to be low to medium bodied, due to low glycerol production and lack of residual sugars.

Higher Alcohol Wines: Suitable for high alcohol wine of all styles, this low fusel oil producing strain ferments cleanly up to 18% ABV.

Suitable for Riesling, Gewurztraminer and more.

Yeast strain description:

A highly aromatic strain suitable for white and rosé wines, this moderate fermenting yeast confers fragrant aromatics esters to the wine which enhance varietal expression and aroma. This positive aromatic impact can be used to complete the natural aromatic qualities of the grape, or to enhance where the grape itself is lacking.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 16 – 24°C (61 – 75°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Positive
Alcohol Tolerance: 14% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: Confers intense, aromatic esters which give powerful, fragrant fruity and spicy notes.

Flavour/Mouthfeel Characteristics: Aromatic fruity ester contribution is fully apparent in the flavour of wines made using this strain. Moderate glycerol production means some enhancement to body/mouthfeel.

Higher Alcohol Wines: Not suitable for wines above 14% ABV.

Suitable for Sauvignon Blanc, Zinfandel, Muscat, Muscadet, Dessert wines and more

Yeast strain description:

A white wine strain for making both dry and sweet wines, and also rosé wines. This moderate fermenting yeast is also perfectly suited to making country style wines from fruits and flowers, as these flavours and aromas are naturally enhanced. This strain promotes body, and confers rich and full, fruit and floral aromatics.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 16 – 24°C (61 – 75°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Sensitive
Alcohol Tolerance: 14% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: This strain contributes significantly to wine aroma, developing complex tropical fruit and floral aromatic qualities.

Flavour/Mouthfeel Characteristics: Wines made using this strain are full and well-rounded, exhibiting the same complexity of fruit and floral notes as present in the aroma.

Higher Alcohol Wines: Not suitable for wines above 14% ABV.

Suitable for Zinfandel, Fruit wines and more.

Yeast strain description:

This strain has the ability to reduce malic acid by up to 30-35%, and reduce total titratable acidity, making it perfect for young wines intended for early consumption, and for use with fruits high in acid. This moderate fermenting yeast will soften the palate but also contribute a significant amount of esters, conferring a fresh and fruity character to the wine.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 – 28°C (64 – 82°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Positive
Alcohol Tolerance: 14% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: Positive contribution from esters will give the wine a fresh and fruity aromatic quality which will hold up well over time during ageing.

Flavour/Mouthfeel Characteristics: Acid reduction will soften the palate significantly, making wines that are soft, rounded, and easy-drinking. Ester contribution comes across in the flavour conferring a fresh fruity character.

Higher Alcohol Wines: Not suitable for wines above 14% ABV.

Suitable for Merlot, Malbec, Nebbiolo, Fruit wines and more.

Yeast strain description:

A strain suitable for red wines which enhances body and mouthfeel, develops complex fruit flavours/aromas, and promotes structure and longevity. This moderate fermenting yeast is ideal for both new and old world styles, producing complex and interesting fruit-driven red wines.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 22 – 30°C (72 – 86°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Sensitive
Alcohol Tolerance: 15% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: A strain suitable for red wines which enhances body and mouthfeel, develops complex fruit flavours/aromas, and promotes structure and longevity. This moderate fermenting yeast is ideal for both new and old world styles, producing complex and interesting fruit driven red wines.

Flavour/Mouthfeel Characteristics: This strain develops dark fruit aromatics, producing wines with fruit format aromas.

Higher Alcohol Wines: Wines made with this strain are full bodied with an abundance of dark fruit flavours. This yeast is gentle on the must, so does not strip out any flavour, colour or body, rather preserving and enhancing these aspects.

Suitable for Fortified wines, High alcohol wines, Perry, Mead, Vegetable wines, Flower wines and more.

Yeast strain description:

A general purpose strain with a relatively neutral sensory impact, suitable for almost any wine style. This fast fermenting yeast is highly robust, tolerating difficult fermentation conditions and alcohol levels up to 18% ABV.

Technical characteristics:

Strain Classification: Saccharomyces Bayanus
Recommended Temperature Range: 14 – 28°C (57 – 82°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Positive
Alcohol Tolerance: 18% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: This strain exhibits relatively neutral sensory characteristics, so aroma would be from the grapes/fruit alone.

Flavour/Mouthfeel Characteristics: High glycerol production allows good enhancement to mouthfeel of a wine, but impact on flavour profile is relatively low. This strain makes robust, well structured wines.

Higher Alcohol Wines: Ideal for high alcohol wine of all styles up to 18% ABV, this sensory neutral strain balances the alcohol with a positive contribution to body and mouthfeel.

Suitable for Pinot Noir, Gamay and more.

Yeast strain description:

A strain suitable for red wines, especially those intended to be light, fresh and fruity. This moderate fermenting strain produces soft, velvety smooth wines, with aromatic enhancement of red berry fruit notes.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 16 – 24°C (61 – 75°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Sensitive
Alcohol Tolerance: 14% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: This strain enhances fruit aromatics, particularly those of summer berries, producing wines with bright, fresh aromas.

Flavour/Mouthfeel Characteristics: Wines produced using this strain will be silky-smooth and well rounded, with enhanced red berry fruit flavours.

Higher Alcohol Wines: Not suitable for wines above 14% ABV.

Suitable for Cabernet Sauvignon, Syrah, Shiraz, Zinfandel, Grenache, Tempranillo, Sangiovese and more.

Yeast strain description:

A strain suitable for all styles of red wine (except high alcohol wines above 15% ABV), this moderate fermenting yeast produces well-structured, well-balanced wines with enhanced dark fruit notes and good palate length. The positive organoleptic impact of this strain allows for promoting varietal fruit expression without detracting from the natural qualities of the grape.

Technical characteristics:

Strain Classification: Saccharomyces cerevisiae
Recommended Temperature Range: 18 – 28°C (64 – 82°F)
Rehydration: None required, add direct to grape must and stir well
Killer Factor: Positive
Alcohol Tolerance: 15% ABV
Viable Yeast Cells: >1 x 10¹⁰ cells per gram
Dry Weight: 92-96%
Wild Yeast: <1 per 10⁶ cells
Total Bacteria: <5 x 10⁴ cfu/gram
GMO Status: GMO Free

Aroma Characteristics: This strain develops dark fruit aromatics, producing wines with fruit-format aromas.

Flavour/Mouthfeel Characteristics: Wines made with this strain are full-bodied with an abundance of dark fruit flavours. This yeast is gentle on the must, so does not strip out any flavour, colour or body, rather preserving and enhancing these aspects.

Higher Alcohol Wines: This strains shows good ethanol tolerance up to 15% ABV, producing full and fruity wines.