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Cellar Science Big Red Premium Wine Yeast
Code: CSB005
$3.99
Product Description
•••••
- 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
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.