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On hand: 09231
Maestoso AKA Muse wine yeast is bred without the ability to produce hydrogen sulfide, the rotten egg smell which can mask or ruin the fruit aroma in your wine. This yeast is meant to be used for the fermentation of big reds such as, Cabernet Sauvignon, Syrah, and Zin. For Cider production, it is recommended for New World, French, Perry, and Fruit Ciders, but not for styles fortified with sucrose or heavily sulfited. Wines and Ciders produced with H2S are considered to be more “open and bright” in the absence of sulfurous aromatics.
Background: UC Davis's researcher Linda Bisson identified naturally occuring yeasts incapable of producing H2S---in this case strain UCD932 isolated in Italy. Through natural breeding programs they have developed new strains, crossing these non-GMO no-H2S strains with other yeasts known for desirable characteristics, and resulting in a new selection of winemaking yeast choices. The Beverage People is happy to provide the home winemaker access to this new strain.
USAGE RATE IS 1-2 GRAMS PER GALLON OF JUICE/MUST.
Click to compare yeast strains by sensory characteristics, alcohol tolerance, temperature range, and more.
DON'T FORGET NUTRIENTS! Yeast require nutrition for successful completion and to avoid undesirable fermentation byproducts such as the rotten egg smell of Hydrogen Sulfide. Please be sure you are stocked with Fermaid K and DAP (Diammonium Phosphate). Our Guidance on selecting an appropriate nutrient program is here.
All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.