Cellar Science - Quirky Homebrew Supply

CellarScience® BUBBLY Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:19:48 +0000

Really strong and fast fermentations
Best strain to ferment out in touch conditions
One of the most popular, classic Champagne strains
Low nutrient requrements
The classic Champagne yeast. With a fast fermentation rate, high alcohol tolerance, and low nutritional requirment it is one of the easiest yeasts to ferment. Allows varietal character to shine through while accentuating stone fruit and citrus. Able to ferment under higher pressures. Does not ferment Malic acid so natrually produces fresh wines with crisp acidity. This makes it a classic choice for fruit wines, meads and ciders. Top choice for doing secondary fermenation in the bottle for natural carbonation. One of the most popular yeast strains in the world. Can handle lower fermentation temperatures.

Start Time: Fast
Alcohol tolerance: 15%
Nitrogen Demand: low
Yan Requirement @ 23 Brix: 220 ppm
Production of volatile acidity: Low
Production of SO2: Low
Ease to Ferment with MLF: Good
Yeast type: Bayanus
Killer Factor: Neutral

Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.

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CellarScience® RED Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:18:40 +0000

Emphasizes red berry fruit flavors
High color extraction
Makes wines that do not require extended aging
Med-High nutrient need
Top choice for Zinfandel, Sangiovese, Pinot, Merlot

Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend separately fermented lots back together. RED is a great choice to contribute red berry flavor. Also known to help produce intense color. Also a great choice for Cabernet, Syrah and other traditinoal big red varietals where you would like to emphasize fruit over structure and body. Because RED ferments cleaner than most yeast at high temperatures, it is the perfect choice if you are fermenting in a warm environment and do not have temperature control. It does not produce much SO2 so it is a great choice for easier ML fermentations

Start Time: Average
Alcohol tolerance: 16%
Nitrogen Demand: Med
Yan Requirement @ 23 Brix: 250ppm
Production of volatile acidity: low
Production of SO2: Low
Ease to Ferment with MLF: Good
Yeast Type: Cerevisiae
Killer Factor: Neutral
Malic Acid Consumption: Average

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CellarScience® CITRUS Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:17:43 +0000

Cleaves (Chops!) thiols releasing citrus, passionfruit, grapefruit, floral flavors
Ferment at 58-61 for maximum enzymatic activity
#1 Choice for Sauvinon Blanc. Also good for Viognier
Oh thiols, you elusive magical compound. Nice try hiding behind Cysteine-4mmp, but CITRUS sees you. Cleaving thiols from other compounds is what CITRUS does, releasing the classic citrus, lime, passionfruit, and floral flavors that help separate styles like Sauvignon Blanc and Viognier from ordinary white table wine. Also can be used with Chardonnay , other whites, and is great for Rose. CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60F. So if you like Zesty Grapefruit, lime, lemon peel, floral, and passionfruit flavors, CITRUS may be your yeast. This yeast is good and perserving acidity so if you are working with whites from a warmer region that can be particularly helpful.

More on Thiols:
Thiols are organic sulphur compounds that are resonsible for the most prized flavors in many white wines. 4mmp (black current), 3MH (Passion fruit, Grapefruit and Citrus) and 3MHA (Tropical Passionfruit, Rose)

Start Time: Average
Alcohol tolerance: 14%+
Nitrogen Demand: low
Production of volatile acidity: Average
Production of H2S: Average
Production of SO2: Low
Ease to Ferment with MLF: Good

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CellarScience® BIG RED Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:16:06 +0000

Recomended for aged red wines
High color extraction
Significant polysaccaride and glycerol production for huge mouthfeel
High alcohol tolerence
High nutrient need
Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot
Also excelletnt for Sangiovese, Nebbiolo and some Pinot
The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir.

Start Time: Fast
Alcohol tolerance: 16%+
Nitrogen demand: high
Yan Requirement @ 23 Brix: 270ppm
Production of volatile acidity: Low
Production of SO2: Low
Ease to Ferment with MLF: Average
Yeast type: Cervisiae
Killer Factor: Neutral
Malic Acid Consumption: Average

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CellarScience® PURPLE Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:14:22 +0000

Big mouthfeel from high glycerol /polysaccharide /mannoproteins
Flavors of Cherries, Raspberries, Figs, Jam, Red currant
High alcohol tolerence
Low nutrient needs
Perfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache
Our go-to choice for those reds originating from the Cote du Rhone in France such as Syrah, Grenache, and Mouvedre. Also a top choice for Zinfandel, Sangiovese, Malbec, Merlot, and Pinot. Induces flavors of ripe cherries, raspberries, red curant, figs and jam. Due to its production of glycerol and release of mannoproteins it produces full bodied, rich red wines. PURPLE has a very low production of SO2 which is favorable for an easy malolactic fermentation (MLF) post fermentation. PURPLE is also an easy to ferment yeast with a low nutrient needs which is the opposite of our Big Red strain. It also has a "killer" quality and naturally inhibits unwanted bacterial or wild yeast growth during fermentation.

Start Time: Slower
Alcohol tolerance: 15%
Nitrogen demand: low
Production of volatile acidity: Low
Production of SO2: Low
Ease to Ferment with MLF: Average
YAN Requirement @ 23 Brix: 200 ppm
Malic Acid Consumption: Low
Yeast Type: Cerevisiae

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CellarScience® FLORAL Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:13:12 +0000

Very low H2S producer which naturally allows fruit to shine through
Cerevisiae/Bayanus hybrids strain
Huge aromatics of floral and Citrus
FLORAL is a natural hybrid between Cerevisiae and Bayanus allowing it to ferment at lower temperatures. Its famous for producing a wide range of flavors to add depth and complexity to any wine. FLORAL cannot assimilate sulfur which greatly reduces H2S making it an easy yeast to see through fermentatoin. Low H2S and volatile acidity part of the secret to emphasizing fresh fruit flavors. The production of phenylethyl alcohol and its derivative ß-phenylethyl adds sweet floral notes. Phenylethyl alcohol also helps extract thiols due to their similar polarity, contributing even more to citrus and floral flavors. A hugely aromatic yeast that is easy to ferment. Great for any whites or fruity reds where a floral charateristic is desired. First choice for Italian whites like Pinot Grigio. Can ferment down to 55F.

Start Time: Average
Alcohol Tolerance: 15%
Nitrogen Demand: Low
YAN Requirement @ 23 Brix: 200 ppm
Production of volatile acidity: Very Low
Production of SO2: Low
Cap/Foaming: Very low
Ease to Ferment with MLF: Average
Lees Aging: Good Choice
Yeast Type: Hyrbid Bayanus/Cervisiae

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CellarScience® LUSCIOUS Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:11:45 +0000

Autolyzing, quick release of polysaccarides such as mannoproteins
Top choice for sur lie aging
Ability to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging
When fermented warmer exoctic tropical flavors shine
Frequently used to make luscious Chardonnays and similar white wines
Luscious Chardonnays with creamy mouthfeel and deep complexity... if that is your end point, LUSCIOUS is your starting point. LUSCIOUS can be fermented at different temps depending on your style preference. Ferment it cooler, it can handle it, and put the emphasis on the creaminess and the toasted champagne-like complexity of sur lie ageing. Or crank it up a bit warmer and add in some more tropical notes, your choice. However the magic of LUSCIOUS really happens after fermentation when this yeast goes naturally goes nuclear, implodes and breaks open its cell walls, during a process called autolysis. Polysaccharides such as mannoproteins are released into the wine... and man, it's all about those mannoproteins creating that rich, creamy mouthfeel that so many Chardonnay drinkers seek out. The silky richness is emphasized even futher by sur lie aging, aging on clean lees for a period of time, in either tank or barrel. Being a low producer of SO2 it is naturally great candiate for later malo-lactic fermentations. Now that we have painted a picture try putting this marketing wizardry on your next label "The 10-40w viscosity of this wine is due to it being loaded with mannoproteins from the guts of exploded yeast cells". Maybe leave us out of the wine marketing department but we do know a winning yeast when we taste it. #1 for this style of Chardonnay but also a top choice for Viognier and other whites.

Start Time: Average Alcohol Tolerance: 14%+ Nitrogen Demand: Average Production of volatile acidity: Average Production of H2S: Average Production of SO2: Low Cap/Foaming: low Ease to Ferment with MLF: Good Lees Aging: Best Choice Malic Acid Consumption: High YAN Requirement @ 23 Brix: 245 ppm

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CellarScience® FRESH Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:10:26 +0000

Producer of fresh fruit aromas/flavors
Best choice for fruit forward wines
Best choice for ciders
Best choice for Roses
Ability for ferment cooler
Strong fermenter
FRESH—well the name says it all. The perfect choice for fermenting fruit forward whites, roses, ciders, and meads. Because FRESH is a Bayanus strain it is able to ferment at lower temperatures, a nice option for producing cleaner more focused fruit flavors. Emphasizes stone fruit flavors. We almost named it Beauty and the Beast because once it starts fermenting it doesn't stop. Super easy to ferment with lower nutrient needs and a a very high alochol tolerance up to 16%. Many cider producers like this yeast for its ability to add those fresh and fruity flavors. Although easy to ferment, we still recommend our CellarScience nutrient regimen of Fermstart, FermFed DAP Free, and FermFed to increase fruit and floral flavors, while avoiding H2S production that can mask fruit.

Start Time: Fast
Alcohol tolerance: 16%
Nitrogen demand: low
YAN Requirement @ 23 Brix: 225 ppm
Production of volatile acidity: Very Low
Production of SO2: Low
Cap/Foaming: Very low
Ease to Ferment with MLF: Average
Malic Consumption: High
Yeast Type: Bayanus

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CellarScience® BOUQUET Dry Wine Yeast 8g

Jeff Daigle — Mon, 21 Feb 2022 19:08:10 +0000

Produces ß-glucosidase to cleave terpenes
Floral, Rose, Citrus flavors
Will not produce volatile phenols
Best choice for Muscat/Moscato & Gewurztraminer. Also great for Sauvignon Blanc, Riesling and Viognier
Those floral, rose, citrus, and stone fruit aromatics are bound all up in terpense in your grape skins and you know, they would really like to get out. It's your job to free them, package them in a bottle, and eventually let them waft out of a wine glass and into the nasal cavity of someone who appreciates excellence. We can help you do this. If you are making a higly aromatic white such as Muscat, Gewürztraminer, Viognier, Sauvignon Blanc or Riesling this is the ideal yeast. BOUQUET is known for its production of the enzyme ß-glucosidase which liberates aromatic compounds by cleaving terpenes from the sugars that bind them and releasing their goodness. This yeast will turn these certain grape varietals from ordinary white wines to highly aromatic, very special white wines that smell and taste amazing. The type of wine where 'stuff' wafts out of the glass! Also interesting is that most yeasts have the potential to produce phenolic off flavors, which in high quantities produce a paint like aroma (yuck!), if the conditions are less than ideal. However, BOUQUET is POF (phenolic off flavors) negative and will synthesize phenolic off flavors, eliminating that risk. This is a great yeast to co-ferment with Luscious for added complexity. Additional Fermfed nutrient is recommended at the start of fermentation due to the short lag phase of this strain. Due to such a rapid period of growth, the yeast cells require higher levels of nutrients to ensure a healthy fermentation. If you have had your wine tested and know your Yeast Available Nitrogen (YAN) follow our CellarScience nutrient feeding schedule accordingly. If you don't know your YAN we recommend hydrating with Fermstart, feeding with FermFed at the onset of fermentation and feeding again with regular Fermfed after 1/3 sugar depletion. Normally the feeding at the onset of fermentation would be with Fermfed DAP free but in this case BOUQUET can use the extra DAP kick that Fermfed provides.

Start Time: Fast
Alcohol tolerance: 14%
Nitrogen demand: Very High
Yan Requirement @ 23 Brix: 340 ppm
Production of Volatile Acidity: Low
Production of SO2: Average
Cap/Foaming: Average
Ease to Ferment with MLF: Low
Malic Acid Consumption: Average
Killer Factor: Positive (though is able to coferment with Luscious)
Yeast Type: Cerevisiae

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