Red Star Yeast
Fall Bright, The Winemakers Shoppe
Directions
for Rehydration with Go-Ferm. Go-Ferm is a nutrient for the yeast Rehydration process. It is not a nutrient for the juice. Add GoFerm to 2 ounces of warm NOT HOT distilled water
(430C or 1100F) at the rate of 6.25 grams (or 2 teaspoons) per pack of yeast. Mix well, allow to cool to 104 degrees F (40degrees C) and THEN sprinkle the
yeast on top of the water-GoFerm mixture. Let stand for 10-15 minutes without stirring, then stir well to suspend all the yeast. Let stand for another 15-30 minutes. Stir gently
again. Combine an equal amount of must or juice to be fermented. This will help the yeast to adjust to the cool temperature must. This "atemperation" may need repeating
in very low temperature must. Add immediately to must or juice that is room temperature. Our juices and some grapes have been refrigerated. Let them come up to room temperature
before inoculation.
RED STAR
Champagne, Pasteur
(a strain of Saccharomyces bayanus) (Alcohol tolerance: ~13-15%) has a higher tolerance of SO2 and alcohol and will ferment vigorously to dryness. It is very high foaming so leave adequate headspace for fermentation. It settles nicely and is often recommended in recipes for fruit wine. Many of our customers use
it to achieve a dry finish.
Cote des Blancs (alias Epernay 2)(Alcohol tolerance: ~12-14%) This yeast a low foaming, slower fermenting yeast
strain that enhances fruit quality. We recommend it for Riesling, Gewürztraminer, Cayuga, Vidal, Niagara and Diamond. Cotes des Blanc tends to slow down or stick and is more
SO2 and cold sensitive. This is a good choice if you want fruity wine with residual sugar and are hoping it will get stuck. We recommend the use of Sorbate before
bottling with any sweet finishing wines.
Montrachet (a strain of Saccharomyces cerevisiae) (Alcohol tolerance: ~13%) produces a fast fermentation and will
readily ferment to dryness. It is not recommended for grapes that have been dusted with sulfur because of a tendency to produce hydrogen sulfide. To minimize the risk of hydrogen
sulfide problems with Montrachet, USE yeast nutrient. (If you have a hydrogen sulfide problem, talk to Tom and order some Copper Sulfate or Bocksin (
Instructions are available.) Montrachet is noted for low volatile acidity, good complex flavors, and intense color.
Pasteur Red (a strain of Saccharomyces cerevisiae) (Alcohol tolerance: ~14%) is a strong, even fermenter that produces
full-bodied reds. It is necessary to ferment cool to prevent unwanted temperature increase due to fermentation.
Flor Sherry (a strain of Saccharomyces fermentati) may be used for the production of sherry wines and must be used for
the secondary aerobic sherry fermentation. It readily produces the aldehydes and acetyls characteristic of true Flor sherry.