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Cellar Science Purple Premium Wine Yeast
Code: CSB006
$3.99
Product Description
•••••
- Big mouthfeel from high glycerol /polysaccharide /mannoproteins
- Flavors of Cherries, Raspberries, Figs, Jam, Red currant
- High alcohol tolerence
- Low nutrient needs
- Perfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache
Our go-to choice for those reds originating from the Cote du Rhone in
France such as Syrah, Grenache, and Mouvedre. Also a top choice for
Zinfandel, Sangiovese, Malbec, Merlot, and Pinot. Induces flavors of
ripe cherries, raspberries, red curant, figs and jam. Due to its
production of glycerol and release of mannoproteins it produces full
bodied, rich red wines. PURPLE has a very low production of SO2 which is
favorable for an easy malolactic fermentation (MLF) post fermentation.
PURPLE is also an easy to ferment yeast with a low nutrient needs which
is the opposite of our Big Red strain. It also has a "killer" quality
and naturally inhibits unwanted bacterial or wild yeast growth during
fermentation.
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.