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Ale Yeast
Specialty/Belgian Yeast
Lager Yeast

WINE/MEAD/CIDER YEAST

WLP715 Champagne Yeast
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Neutral.
Alcohol Tolerance: 17%
Attenuation: >75%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°F

WLP718 Avize Wine Yeast
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays.
Alcohol Tolerance: 15%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

WLP720 Sweet Mead/Wine Yeast:
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Alcohol Tolerance: 15%
Attenuation: <75%
Flocculation: Low
Optimum Fermentation Temperature: 70-75°F

WLP727 Steinberg-Geisenheim Wine Yeast
German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant.
Alcohol Tolerance: 14%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 50-90°F

WLP730 Chardonnay White Wine Yeast
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
Alcohol Tolerance: 14%
Attenuation: > 80%
Flocculation: Low
Optimum Fermentation Temperature: 50-90°F

WLP735 French White Wine Yeast
Classic yeast for white wine fermentation. Slow to moderate fermentor and foam producer. Gives an enhanced creamy texture.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

WLP740 Merlot Red Wine Yeast
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is well suited for Merlot, Shiraz, Pinot Noir, Chardonnay, Cabernet, Sauvignon Blanc, and Semillon.
Alcohol Tolerance: 18%
Attenuation: > 80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

WLP749 Assmanshausen Wine Yeast
German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermentor which is cold tolerant.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 50-90°F

WLP750 French Red Wine Yeast
Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
Alcohol Tolerance: 17%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

WLP760 Cabernet Red Wine Yeast
High temperature tolerance. Moderate fermentation speed. Excellent for full-bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chianti, Chenin Blanc, and Sauvignon Blanc.
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F 

WLP770 Suremain Burgundy Wine Yeast
Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. 
Alcohol Tolerance: 16%
Attenuation: >80%
Flocculation: Low
Optimum Fermentation Temperature: 60-90°F

WLP775 English Cider Yeast:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers. 
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium-High