Members receive 15% OFF all items, everyday, for the entire year of their membership period.Click for details.
This unique blend from Christian Hansen brings back the complexity and full potential of a "wild" or traditional fermentation. True "wild" fermentations are plagued with the byproducts of undesirable organisms---particularly brettanomyces. Also, wild strains are undependable alcohol producers and often die from ethanol poisoning before the fermentation is complete. By introducing lab cultured non-Sacchromyces stains into your fermentation, you can increase the aromatic complexity and mouthfeel of your wine, while the presence of a strong Sacchromyces strain ensures a strong and complete finish to the fermentation.
#9232 - 10 g | #9770 - 4 oz | #9224 - 500 g
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.
The Beverage People Warehouse, Santa Rosa.
Fulfillment occurs Tues - Sat, 11 AM - 5 PM. We aim to fulfill orders in 2 hours or less, whenever possible.
Qualifies for Free or $10 Flat Shipping! To trigger FREE SHIPPING in your cart, ensure you have met the $79 minimum and have omitted any ineligible items that are subject actual shipping charges. To trigger $10 FLAT RATE SHIPPING, simply ensure you have omitted any ineligible items.
How to Return Goods for Refund
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.