| Liquid Yeast: 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. |
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 $6.50
+ $4.00 handling fee
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 $6.50
+ $4.00 handling fee
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 $6.50
+ $4.00 handling fee
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 $6.50
+ $4.00 handling fee
| 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. |
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 $6.50
+ $4.00 handling fee
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