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How is Yeast Used?
Once wort is transferred into the fermentor, shake the fermentor vigorously to get plenty of oxygen into solution.

This will help fermentation, and is the only time oxygen should be introduced into the brewing process.

Brewers call adding the yeast "pitching".

Before pitching, make sure the wort temperature is between 70-80o F.

Too cold and the yeast will take too long to begin fermentation, too hot and the yeast can be killed.

To use White Labs Liquid Brewers Yeast, remove from refrigerator 2 hours prior to pitching. This allows the yeast to get to room temperature and prevents a temperature shock.

Shake the vial to dislodge all the yeast, open cap and pitch!

Shake fermentor well to mix up and aerate.


Welcome to the Wine, Mead and Cider Yeast Section
White Labs Liquid Yeasts for Wine, Mead & Cider
White Labs Liquid Yeasts for Wine, Mead & Cider
Note! To preserve the viability of our liquid yeasts we ship them priority mail with an ice pack.

Additional handling fees apply for this assurance of quality products. The remainder of your order may be shipped separately.
WLP715:
Champagne Yeast:
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Attenuation: 75%
Flocculation: Low.
Optimum Fermentation Temp: 70-75° F.
item #3600
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP715 Champagne Yeast (item#3600)		   WLP718:
Avize Wine Yeast:
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
Alcohol Tolerance: 15%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 60-90° F.
item #3603
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP718 Avize Wine Yeast (item#3603)
WLP720:
Sweet Mead/ Wine Yeast:
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Attenuation: 75%
Flocculation: Low.
Optimum Fermentation Temp: 70-75° F.
item #3605
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP720 Sweet Mead/Wine Yeast (item#3605)		 WLP727:
Steinberg-Geisenheim Wine Yeast:
German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.
Alcohol Tolerance: 14%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 50-90° F.
item #3606
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP727 Steinberg-Geisenheim Wine Yeast (item#3606)
WLP730:
Chardonnay White Wine Yeast:
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
Alcohol Tolerance: 14%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 50-90° F.
item #3602
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP730 Chardonnay White Wine Yeast (item#3602)		 WLP740:
Merlot Red Wine Yeast:
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon.
Alcohol Tolerance: 18%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 60-90° F.
item #3607
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP740 Merlot Red Wine Yeast (item#3607)
WLP749:
Assmanshausen Wine Yeast:
German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermentor which is cold tolerant.
Alcohol Tolerance: 16%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 50-90° F.
item #3604
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP749 Assmanshausen Wine Yeast (item#3604)		 WLP760:
Cabernet Red Wine Yeast:
High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc.
Alcohol Tolerance: 16%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 60-90° F.
item #3608
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP760 Cabernet Red Wine Yeast (item#3608)
WLP775:
English Cider Yeast:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: 80%
Flocculation: Medium.
Optimum Fermentation Temp: 68-75° F.
item #3609
the price $7.25
+ $4.50 handling fee
White Labs liquid yeast - WLP775 English Cider Yeast (item#3609)		  
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