High Alcohol Tolerance: Capable of fermenting up to 18% ABV, suitable for high-sugar musts.
Temperature Resilience: Operates effectively between 55°F (13°C) and 95°F (35°C), accommodating a wide range of fermentation environments.
Fructophilic Fermentation: Efficiently ferments musts with high fructose content, common in late-harvest or overripe grapes.
Enhanced Color and Tannin Extraction: Promotes the extraction of anthocyanins and polyphenols, contributing to vibrant color and structured mouthfeel.
Low Nutrient Requirements: Performs well with minimal nitrogen supplementation, reducing the risk of sluggish fermentation.
Applications:

Full-Bodied Red Wines: Optimal for varietals like Cabernet Sauvignon, Syrah, Zinfandel, and Malbec, enhancing body and color stability.
Fortified Wines: Suitable for Port-style and Amarone-style wines, supporting high alcohol levels.
Warm Climate Fermentations: Excels in hot climates where fermentation temperatures are elevated.
Stuck Fermentation Recovery: Effective in restarting difficult or stuck fermentations due to its high heat and alcohol tolerance.
Flavor Profile:

Dark Fruit Intensity: Emphasizes bold notes of blackberry, black cherry, and plum.
Spice and Earthiness: Introduces subtle layers of black pepper, cocoa, and leather for added complexity.
Smooth Tannin Structure: Develops well-rounded tannins, contributing to a balanced mouthfeel.
Deep Color Stability: Supports anthocyanin preservation, resulting in rich, vibrant hues.
Usage:

Rehydration: Rehydrate in 10 times its weight of chlorine-free water at 104°F (40°C) for 15–20 minutes. Stir gently to avoid clumping.
Pitch Rate: Use 1–1.5 grams per gallon (0.25–0.4 grams per liter) for optimal fermentation and color development.
Nutrient Addition: Supplement with yeast nutrient to optimize fermentation strength, especially in high-Brix musts.
Fermentation Temperature: Maintain between 55°F and 95°F to maximize aromatic expression and color stability.
Extended Maceration: Suitable for long maceration periods to deepen color and enhance tannin structure.

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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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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

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.

The post CellarScience® RED Dry Wine Yeast 8g appeared first on Quirky Homebrew Supply.

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

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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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

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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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

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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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

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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