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Cellar Science Fresh Premium Wine Yeast
Code: CSB011
$3.99
Product Description
•••••
- 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
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.