People familiar with bread
making, or who have knowledge of beer making
will want to re-hydrate the yeast prior to pitching it. This contradicts
our instructions, which direct you to sprinkle the yeast directly on top
of the juice. Who are you going to believe? You can re-hydrate the yeast
if you wish, but be aware that anything less than utterly strict adherence
to proper re-hydration procedures will kill your yeast instead of helping
it. There's a long scientific explanation for this, but it boils down to
viability. Simply sprinkling the yeast on top of the must will give you
a higher live cell count than re-hydrating in most cases, and will be far
less trouble.
ANTI-FOAM
AGENT 6 gram packet $1.20
A powdered, food-grade silicone used to reduce excessive foaming during
fermentation. Add up to one gram of the Anti-Foam powder per gallon
of beer or wine prior to fermentation to prevent foam from pushing up and
clogging your airlock. It can also be added during the boiling stage
of brewing to prevent messy boil-overs! The Anti-Foam will not affect the
finished flavor, appearance or head retention of your beverage. Use
1 gram per gallon.
Red Star Wine Yeast
PREMIER
CUVEE $.45 ea.
This yeast has good tolerance to ethanol and free sulfur
dioxide, and ferments to dryness. A very low producer of foam, urea,
and fusel oils. Recommended for reds, whites and especially champagne.
Reported to perform well restarting stuck fermentations. Winemakers
have remarked that Premier Cuvée is the fastest, cleanest, and most
neutral fermenter offered by Red Star®. Ferments best between
45°-95°F. 5 grams for 5 to 6 gallons of wine.
COTE
de BLANC $.45 ea.
Derived from a selection of the Geisenheim Institute in Germany.
It is a relatively slow fermenter, like Geisenheim Epernay, but producing
less foam. Requires nutrient addition for most chardonnay fermentations.
Côte des Blancs produces fine, fruity aromas and may be controlled
by lowering temperature to finish with some residual sugar. Recommended
for reds, whites, sparkling cuvées and non-grape fruit wines.
5 grams for 5 to 6 gallons of wine.
PASTURE
CHAMPAGNE $.45 ea.
It is a strong fermenter with good ethanol tolerance,
and will readily ferment grape musts and fruit juices to dryness.
This strain also has good tolerance to free sulfur dioxide. Recommended
for full bodied reds and whites. Pasteur Champagne is noted for low
volatile acidity, good flavor complexity, and intense color. 5 grams
for 5 to 6 gallons of wine.
PASTURE
RED $.45 ea.
From the Institute Pasteur in Paris. It is a strong,
even fermenter that produces full bodied reds. This yeast encourages
the development of varietals fruit flavors, balanced by complex aromas,
especially when using grapes of the Cabernet family. It may be necessary
to cool the fermenting must to prevent unwanted temperature increase.
5 grams for 5 to 6 gallons of wine.
MONTRACHET
$.45
ea.
It is a strong fermenter with good ethanol tolerance,
and will readily ferment grape musts and fruit juices to dryness.
This strain also has good tolerance to free sulfur dioxide. This
strain is recommended for full bodied reds and whites. Montrachet
is noted for low volatile acidity, good flavor complexity, and intense
color. 5 grams for 5 to 6 gallons of wine.
