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White Labs | Wine & Cider Strains


Wine Yeasts (Saccharomyces Cerevisiae Strains): Focus on the fruit! Selected for their ability to enhance specific fruit characteristics in wine. Ideal temperatures vary depending on the strain (typically 59-77°F, 15-25°C). Flocculation is usually good for easy racking. Perfect for a wide range of red, white, and rosé wines.

Cider Yeasts (Saccharomyces Cerevisiae Strains): These yeasts bring out the best in apple juice, creating clean and refreshing ciders. Often chosen for high attenuation (sugar conversion) to produce dry ciders. Ideal temperatures are similar to wine yeasts (around 59-77°F, 15-25°C). Flocculation can vary, but some strains clear well. Perfect for traditional and experimental ciders.


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    White Labs | WLP775 English Cider Yeast (PurePitch Next Generation)

    Classic cider yeast. Ferments dry, but retains flavour from apples. Sulphur is produced during fermentation, but will disappear in first two weeks ...

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    White Labs | WLP720 Sweet Mead/Wine Yeast (PurePitch Next Generation)

    A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations...

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    White Labs | WLP715 Champagne Yeast (PurePitch Next Generation)

    Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales.  Attenuation ...

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    White Labs | WLP700 Flor Sherry Yeast (PurePitch Next Generation)

    Creates green almond, Granny Smith apple and nougat characteristics found in sherry. For use in secondary fermentation. Attenuation 70-90% ...

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