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Wyeast | Cider, Mead and Wine


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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    Wyeast | 4766 Cider Yeast

    Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit chara...

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    Wyeast | 4134 Saké Yeast

    Sake #9 used in conjunction with Koji for making wide variety of Asian Jius (rice based beverages). Full bodied profile, silky and smooth on palat...

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    Wyeast | 4007 Malolactic Blend Culture

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

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    Wyeast | 4632 Dry Mead Yeast

    Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulphur production. Use additional nutrients for mead ma...

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    Wyeast | 4184 Sweet Mead Yeast

    Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentations. Use of Wyeast Wine Nutrient Blend is recommen...

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