WLP700 Flor Sherrry Yeast
This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.
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Frequently Asked Questions
I am making 60 Gal of cream sherry; what would you recommend as the best yeast for the primary when using WLP700 Sherry Flor yeast?
WLP730 Chardonnay or WLP760 Cabernet, though WLP001 California Ale is also an option.
I understand that I am to add it to the secondary fermentation, but I wonder do I add the entire vial or just part of it?
Yes, you would add the entire vial to the secondary.
I read the description for WLP700 Sherry and am worried my beginning temp of 68F was too low. I understand it's a slow fermentor, but how slow exactly? I'm using it to make mead; would too high a sugar concentration kill the yeast? It's 1.5 days now and I haven't seen any bubbling. If I did kill it, would it be possible to add another vial?
It's possible it is taking longer if the gravity is very high and only one vial. Could be osmotic shock to the yeast. I would warm up a few degrees, add another vial. Hopefully that will resolve the issue.
What is the best way to use your Flor Sherry yeast? It says to use in the secondary, so what kind of yeast would be good for the primary, and what kind of original gravity and residual sugar should I aim for? I'm thinking of making a sweet sherry mead. Also, what would be the best way to prepare the Flor Sherry inoculum? Pitch straight from the vial, or prepare a starter with some sugar (and some alcohol) to acclimatize the yeast?
For the primary yeast, I would use WLP720 Sweet Mead Yeast. It will contribute pretty neutral flavor compounds in primary, and will leave enough residual sugar for the Flor Sherry yeast in secondary. As far as preparing it, you should only have to pitch the vial directly. Since it is going into secondary and the gravity is already fairly low, you won't have any issues with it. It's not really necessary to acclimate it to the alcoholic environment, it's already suited for that. You may see up to a 24 hour lag before it takes off, but making sure to get it well in suspension and fermenting it around 70F will help.
Optimum Ferment Temp.>70°F (21°C)