Neutral character, with low fusel-alcohol production. Ferments dry.

Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider and mead allowing the character of the fermentables to become the prominent flavors.

A single Saccharomyces isolate creating green almond, Granny Smith apple and nougat characteristics found in sherry. For use in secondary fermentation. *Does not make a flor pellicle

Designed for Pinot Noir, contributes spicy notes and structure. Pinot RC212

Promotes red berry fruit aromas and adds a rich middle palate. SYRAH™

Best suited for fermenting fruit forward white wines. RHÔNE 4600

Instructions: Add contents to up to 25L juice. Use with BrewMaster Wine Nutrient.

Profile: A liquid suspension of Oenococcus oeni grown in a sterile organic juice based nutrient enriched medium. This product will provide rapid and complete malic acid reduction in high acid wines. Malic acid reduction will balance and soften wine while enhancing flavor and aroma characteristics including vanilla and buttery notes. Malolactic conversion is generally completed within 1-3 months. Er1A is an excellent choice for red wines. It was isolated for its tolerance to low pH conditions.

Species: Oenococcus oeni blend

Profile: Our blend is recommended for any wine requiring malic acid reduction. It will cover a broad range of temperature and pH conditions.

Species: Saccharomyces cerevisiae 

Profile: Saké #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palate with low ester production.