Section II: Yeast Profiles
PART 1: DRY ALE YEAST (Saccharomyces cerevisiae)
PART 2: LIQUID ALE YEAST
PART 3: LAGER YEAST (Saccharomyces uvarum)
PART 4: WEISSEN, LAMBIC, MEAD, AND BARLEYWINE STYLES
Section II: Yeast Profiles
Part 1: Dry Ale Yeast (Saccharomyces cerevisiae)
Coopers Ale Yeast
Good to very good reputation. The Coopers is quite fruity fermented at
65F. It’s not phenolic at all and all the flavor is a very clean
fruitiness.
Glenbrew Special Ale Yeast
Specially designed for use in “all malt” beers. Contains a special
enzyme to obtain extremely low terminal gravities.
Doric Ale Yeast
Ok to very good reputation. One person reports “reliable, clean finish”.
Edme Ale Yeast
Starts quick. Produces some fruity esters. Attenuative. Good
reputation.
Lallemand Nottingham Yeast
This yeast is remarkable for its high degree of flocculation. It settles
out very quickly and firmly. Very good reputation. It is a fast starter
with quick fermentation at 62F. It’s very clean and only very slightly
fruity in the keg, but tastes/smells nutty in the bottled version.
Nottingham appears to be relatively attenuative (more so than the Coopers).
Lallemand Windsor Yeast
Produces a beer which is clean and well balanced. This yeast produces
an ale which is estery to both palate and nose with a slight fresh yeast
flavor. Very good reputation. Not as quick as the Nottingham. Definite
banana smell at racking.
Munton-Fison Ale Yeast
Starts quick. Produces some fruity esters. Attenuative. Fair to good
reputation. It is reported that a phenolic taste is no longer a problem
due to some strain changes.
Red Star Ale Yeast
This brand had a very bad reputation in the past, and for a while
production was suspended. A different strain (AHY 43391) was selected by
the company and is now being sold as Red Star Ale Yeast. The new strain
is much improved! Reports from Dr. Fix, a brewer’s yeast consultant,
suggest that this is an excellent general purpose ale yeast with a clean
taste. Apparent attenuation 76-78%.
Whitbread Ale Yeast
Fast starter. Distribution switched to Crosby and Baker with a change in
the yeast. Very good reputation despite past quality problems.
Part 2: Liquid Ale Yeast
Brewtek CL-10 American Microbrewery Ale #1
A smooth, clean, strong fermenting ale yeast that works well down to
56! F. The neutral character of this yeast makes it ideal for Cream Ales
and other beers in which you want maintain a clean malt flavor.
Brewtek CL-20 American Microbrewery Ale #2
Gives an accentuated, rich and creamy malt profile with generous amounts
of diacetyl. Use it in lower gravity beers where the malt character
should not be missed or in Strong Ales for a robust character.
Brewtek CL-60 North-Eastern Micro Ale
Produces a malty, bready, yet clean malt charactar and, interestingly,
leaves hop flavors and aromas well intact. This versatile yeast is well
suited for many ales including American red and amber styles.
Brewtek CL-110 British Microbrewery Ale
Provides a complex, oakey, fruity ester profile and slightly under
attenuated finish suitable to low and medium gravity British ale styles.
Very distinct, this is a great bitter and mild yeast.
Brewtek CL-120 British Pale Ale #1
Produces a bold, citrusy character which accentuates mineral and hop
flavors. The distinct character of this yeast makes it best suited for
use in your classic British Pale Ales or Bitters.
Brewtek CL-130 British Pale Ale #2
A smooth, full flavored, well rounded ale yeast. Mildly estery, this
yeast is a strong fermenter and highly recommended for strong or spiced
ales. This yeast is well rounded and accentuates caramel and other malt
nuances.
Brewtek CL-150 Britsh Real Ale
For those longing for the character of a real pub bitter. This yeast has a
complex, woody, almost musty ester profile that charactarizes many real
ales. Typically underattenuating, the malt profile is left intact with a
mild sweetness in the finish.
Brewtek CL-160 British Draft Ale
One of our favorite Ale yeasts, gives a full bodied, well rounded flavor
with a touch of diacetyl. This yeast has a way of emphasizing malt
character like no other yeast we’ve used. Highly recommended for Porters
and Bitters.
Brewtek CL-170 Classic British Ale
Like CL-160, produces a beautiful draft bitter or Porter. This yeast
leaves a complex ale with very British tones and fruit like esters, it
also produces a classic Scottish Heavy and plays well in high gravity
worts.
Brewtek CL-240 Irish Dry Stout
A top fermenting yeast which leaves a very recognizable, slightly woody
character to Dry Stouts. Has a vinous, almost lactic character which
blends exceptionally well with roasted malts. Highly attenuative and a
true top fermenter.
Brewtek CL-260 Canadian Ale
A clean, strong fermenting and well attenuating ale yeast that leaves a
pleasant, lightly fruity, complex finish. Well suited for light Canadian
Ales as well as fuller flavored Porters and British styles such as Bitter
and Pale Ale.
Brewtek CL-300 Belgian Ale #1
Produces a truly classic Belgian Ale flavor. Robust and estery with notes
of clove and fruit. Recommended for general purpose Belgian ale brewing,
it also ferments high gravity worts well. (Note: this in not Chimay!)
Brewtek CL-320 Belgian Ale #2
A Flanders style yeast. Makes a terrific strong brown and a good base
brew for fruit flavored beers. This strong fermenting yeast attenuates
well and produces a fruity, estery malt profile but is a little slow to
flocculate.
Brewtek CL-340 Belgian Ale #3
Slightly more refined than our CL-300, this yeast also produces a classic
Trappist character, with esters of spice and fruit. Mildly phenolic, this
is a strong fermenting yeast, well suited to Trappist and other Belgian
ales.
Brewtek CL-380 Saison
A pleasant yeast best used to recreate country French and Belgian Ales as
well as Grand Cru styles. This yeast leaves a smooth, full character to
the malt with mild yet pleasant esters and flavors reminiscent of apple
pie spices.
Brewtek CL-400 Old German Ale
For traditional Alt Biers, a strong fermenter which leaves a smooth,
attenuated, yet mild flavor. Use in your favorite German Ale recipes.
Also makes a slightly dry but clean, quenching wheat beer.
Brewtek CL-450 K\”olsch (Koelsch)
Produces mild sulfur during fermentation which smooths with time into a
clean, well attenuated flavor. Mineral and malt characters come through
well, with a clean, lightly yeasty flavor and aroma in the finish.
Wyeast 1007 German Ale Yeast
Ferments dry and crisp leaving a complex yet mild flavor. Produces an
extremely rocky head and ferments well down to 55 deg.F (12 deg.C).
Flocculation is high and apparent attenuation is 73-77%. Optimum
fermentation temperature: 62 deg.F (17 deg.C). A good balance of
sweetness and tartness. A very pleasing yeast.
Wyeast 1024 Belgian Ale Yeast
Banana estery flavor. With both clove-like phenolics and alcohol spice,
the Belgian will tell you right away that it’s no ordinary yeast.
Tartness often develops over time. Ferment warm or with inadequate
aeration and you’re likely to get a bubblegum-like note. Intended for
abbey beers, and works very well for that. And, depending on the wort
composition, *lots* of banana notes.
Wyeast 1028 London Ale Yeast
Rich minerally profile, bold woody slight diacetyl production. Medium
flocculation. Apparent attenuation 73-77%. Optimum fermentation
temperature: 68 deg.F (20 deg.C). Complex, woody, tart, with strong
mineral notes. It produces ales of marvelous complexity and
sophistication. This yeast was used for the 1992 B.0.S.S. Challenge
1st place Barleywine, brewed by none other than Brian and Linda North.
Wyeast 1056 American/Chico Ale Yeast
Ferments dry, finishes soft, smooth and clean, and is very well balanced.
Flocculation is low to medium. Apparent attenuation 73-77%. Optimum
fermentation temperature: 68 deg.F (20 deg.C). The cleanest of the bunch,
but mutation-prone. This is Sierra Nevada’s yeast. Probably the best
available all-around yeast, this strain can be used for anything, without
embarrassment. Wyeast 1056 is reported to be Seibels BRY-96 strain.
Wyeast 1084 Irish Ale Yeast
Slight residual diacetyl is great for stouts. It is clean smooth, soft
and full bodied. Medium flocculation and apparent attenuation of 71-75%.
Optimum fermentation temperature: 68 deg.F (20 deg.C). Soft, round,
malty; the least attenuative of the Wyeast line. Very nice for any
cold-weather ale, at its best in stouts and Scotch ales. Reputed to be
the yeast Guinness uses.
Wyeast 1087 Wyeast Ale Blend
Comes in the new 80 gram (50 liter) packages.
Wyeast 1098 British Ale Yeast
Ale yeast from Whitbread. Ferments dry and crisp, slightly tart and well
balanced. Ferments well down to 55 deg.F (12 deg.C). Medium
flocculation, apparent attenuation 73-75%. Optimum fermentation
temperature: 70 deg.F (21 deg.C). Tart, crisp, clean. Great in pale ales
and bitters, good in porters.
Wyeast 1338 European Ale Yeast
Ale yeast from Wissenschaftliche in Munich. A full bodied complex strain
finishes very malty. Produces a dense rocky head during fermentation.
High flocculation, apparent attenuation 67-71%. Optimum fermentation
temperature: 70 deg.F (21 deg.C). It’s clean and malty, especially well
suited to Altbier.
Wyeast 1728 Scottish Ale Yeast
Rich smoky, peaty character ideally suited for Scottish style ales,
smoked beers and high gravity ales.
Wyeast 1968 Special London Ale Yeast
Highly flocculant ale yeast with rich malty character and balanced
fruitiness. High degree of flocculation makes this an excellent strain
for cask conditioned ales.
Yeast Culture Kit A01
From California. Vendor’s suggested uses (VSU): Barley Wine, Brown Ale,
Pale Ale, India Pale Ale, Cream Ale, Porter, Stout.
Yeast Culture Kit A04
From Oregon. VSU: Dusseldorf Altbier, Kolsch.
Yeast Culture Kit A06
From Oregon. VSU: Porter, Stout, Imperial Stout.
Yeast Culture Kit A08
From Dorchester, England. VSU: Barley Wine (high residual sweetness).
Yeast Culture Kit A13
From Ireland. VSU: Porter, Stout, Imperial Stout.
Yeast Culture Kit A15
From England. VSU: Brown Ale, Pale Ale, India Pale Ale, Cream Ale,
Bitters and Milds.
Yeast Culture Kit A16
From Belgium. VSU: Trappist Ales (Abbeys, Doubles, Tripples).
Yeast Culture Kit A17
From London, England. VSU: Brown Ale, Pale Ale, India Pale Ale, Cream
Ale, Bitters and Milds.
Yeast Culture Kit A34
From Edinburgh, Scotland. VSU: Barley Wines, Scotch Ale, Scottish
Bitters, Strong Ale.
Yeast Culture Kit A35
From central Belgium. VSU: Belgian Whites.
Yeast Culture Kit A36
From Houffalize, Belgium. VSU: Belgian Ales.
Yeast Culture Kit A37
From Bavaria, Germany. VSU: Altbier, Kolsch.
Yeast Lab A01 Australian Ale
This all purpose strain produces a very complex, woody and flavorful beer.
Australian origin. Medium attenuation, medium flocculation. Great for
Brown ales and Porters. 65-68F.
Yeast Lab A02 American Ale
This clean strain produces a very fruity aroma, with a soft and smooth
flavor when fermented cool. Medium attenuation and low flocculation.
This is an all purpose ale yeast. 65-66F.
Yeast Lab A03 London Ale
Classic Pale Ale strain, very dry. A powdery yeast with a hint of
diacetyl and a rich minerally profile, crisp and clean. Medium
attenuation and medium flocculation. 65-68F.
Yeast Lab A04 British Ale
This strain produces a great light bodied ale, excellent for Pale Ales and
Brown Ales, with a complex estery flavor. Ferments dry with a sharp
finish. Medium attenuation and medium flocculation. 65-68F.
Yeast Lab A05 Irish Ale
This top fermenting strain is ideal for Stouts and Porters. Slightly
acidic, with a hint of butterscotch in the finish, soft and full bodied.
High attenuation, high flocculation. 65-68F.
Yeast Lab A06 Dusseldorf Ale
German Altbier yeast strain finishes with full body, complex flavor and
spicy sweetness. Medium attenuation, high flocculation. 65-68F.
Yeast Lab A07 Canadian Ale
This strain produces a light bodied, clean and flavorful beer, very fruity
when fermented cool. High attenuation, high flocculation. Good for light
and cream ales. 65-66F.
Yeast Lab A08 Trappist Ale
This is a typical Belgian strain, producing a malty flavor with a balance
of fruity, phenolic overtones when fermented warm. Alcohol tolerant, high
attenuation and high flocculation. 64-70F.
Yeast Lab A09 English Ale
A old English brewery strain, this clean yeast is fairly neutral in
character, producing a fruity, soft and estery finish. A vigorous
fermenter. 64-66F.
Part 3: Lager Yeast (Saccharomyces uvarum)
Dry Lager Yeast: (Generally not recommended–tend to be inconsistent).
Liquid Lager Yeast: Much preferred over dry types!
Brewtek CL-600 Original Pilsner
Leaves a full bodied Lager with a sweet, underattenuated finish and
subdued diacetyl character. Use in classic Czechoslovakian Pilsners or
any lager you want to emphasize a big, malty palate.
Brewtek CL-620 American Megabrewey
A smooth yeast with a slightly fruity character when fresh which lagers
into a smooth clean tasting beer. Use for your lightest, cleanest Lagers
or those in which you want an unobtrusive yeast character.
Brewtek CL-630 American Microbrewey Lager
A strong fermenter, leaving a clean, full flavored, malty finish.
Slightly attenuative, this yeast is a very versatile for most lager
styles. Use in all Lager styles you wish to have a clean full flavor.
Brewtek CL-650 Old Bavarian Lager
Well rounded and malty with a subtle ester complex and citrus undertones.
This distinct, flavorful yeast is a great for full flavored, classic German
lagers such as Bock, Dunkle and Helles styles.
Brewtek CL-660 N. German Lager
Exhibits a clean, crisp, traditional Lager character. A strong fermenting
and forgiving Lager yeast. This is an excellent yeast for general purpose
Lager brewing. Use in German Pilsners, Mexican and Canadian Lagers.
Brewtek CL-680 East European Lager
Imparts a smooth, rich, almost creamy character, emphasizing a big malt
flavor and clean finish. Our choice when brewing lagers in which the malt
character should be full and smooth, as in Marzen\Oktoberfests.
Brewtek CL-690 California Esteem
Use to recreate “California common beers” leaves a slightly estery, well
attenuated finish. The character of this yeast is quite distinct, try it
in American or robust Porters for a new and unique flavor profile.
Wyeast 2007 Pilsen Lager Yeast
Specific for pilsner style beers. Ferments dry, crisp, clean and light.
Medium flocculation. Apparent attenuation from 71-75%. Optimum
fermentation temperature: 52 deg. F (11 deg. C). It is worth
mentioning that this yeast strain is reportedly used quite a bit in
St. Louis, if you know what I mean ;^). Wyeast 2007 is reported to have
the slight apple like flavors that distinguish all AB products. One
person reported using this in a steam beer with good results.
Wyeast 2035 American Lager Yeast
Unlike American pilsner styles. It is bold, complex and woody. Produces
slight diacetyl. Medium flocculation, apparent attenuation 73-77%.
Optimum fermentation temperature: 50 deg.F (10 deg.C). This yeast
allegedly is the on used by August Schell in New Ulm, MN. Wyeast 2035
is reported to have raspberry notes if fermented at 65F.
Wyeast 2042 Danish Lager Yeast
Rich, yet crisp and dry. Soft, light profile which accentuates hop
characteristics. Flocculation is low, apparent attenuation is 73-77%.
Optimum fermentation temperature: 48 deg.F (9 deg.C).
Wyeast 2112 California Lager Yeast
Warm fermenting bottom cropping strain, ferments well to 62 deg.F (17
deg.C) while keeping lager characteristics. Malty profile, highly
flocculant, clear brilliantly. Apparent attenuation 72-76%. Allegedly,
the Anchor steam yeast.
Wyeast 2124 Bohemian Lager Yeast
Ferments clean and malty, rich residual maltiness in high gravity
pilsners, medium flocculation, apparent attenuation 69-73%. Optimum
fermentation temperature: 48 deg.F (9 deg.C). Allegedly, one of the
four (?) Pilsner Urquell yeasts, although that is the subject of much
dispute. It is the same as Weihensephen 34/70. The source for this
is in Brewing Techniques 2nd edition article on Octoberfest Beer, which
quotes no less an authority than Dave at Wyeast.
Wyeast 2178 Wyeast Lager Blend
Comes in the new 80 gram (50 liter) packages.
Wyeast 2206 Bavarian Lager Yeast
Lager yeast strain used by many German breweries. Rich flavor, full
bodied, malty and clean. Medium flocculation, apparent attenuation
73-77%. Optimum fermentation temperature: 48 deg.F (9 deg.C). Wyeast
2206 is good for bocks. It is reported to be a slow starter. Very
phenolic at high temps (>65 deg C).
Wyeast 2278 Czech Pils Yeast
Classic dry finish with rich maltiness. Good choice for pilsners and
bock beers. Sulpher produced during fermentation dissipates with
conditioning.
Wyeast 2308 Munich Lager Yeast
Lager yeast #308 from Wissenschaftliche in Munich. One of the first pure
yeast available to American home brewers. Sometimes unstable, but smooth soft well rounded and full bodied. Medium flocculation, apparent
attenuation 73-77%. Optimum fermentation temperature: 50 deg.F (10
deg.C). One report of an intense off aroma (like home perm solution)
with this yeast fermented at 45-50F but it miraculously disappeared after
four months aging in the bottle at 40F. Wissenschaftliche #308 is also
known as “weisenheimer”. It is reported to be complex, prone to diacetyl,
and more likely to bring out hop flavor than Wyeast 2206.
Wyeast 2565 Kolsh (sic.) Yeast
A hybrid of Ale and Lager characteristics. This strain develops
excellent maltiness with subdued fruitiness, with a crisp finish.
Ferments well at moderate temperatures.
Yeast Culture Kit L09
From Bavaria, Germany. VSU: American Dark Lager, American Lager, Bavarian Dark, Doppelbock, Dortmund/Export, Eisbock, German Bock, German Lagers, German Schwarzbier, Hellesbock, Munich Helles, Marzen/Octoberfest, Pilsner. (Must be some yeast! 
Yeast Culture Kit L17
From Pilsen, Czechoslovakia. VSU: American Lagers, Bohemian Pilsner.
Yeast Lab L31 Pilsner Lager
This classic strain produces a light lager in both flavor and body,
fermenting dry and clean. High attenuation and medium flocculation.
50-52F.
Yeast Lab L32 Bavarian Lager
Use this classic strain for medium bodied lagers and bocks, as well as
Vienna and Marzen styles, rich in flavor with a clean, malty sweetness.
Medium attenuation and medium flocculation. 50-52F.
Yeast Lab L33 Munich Lager
German brewing strain for medium bodied lagers and bocks, subtle and
complex flavors, smooth and soft, a hint of sulfur when fresh. Medium
attenuation and medium flocculation. 48-50F.
Yeast Lab L34 St. Louis Lager
This strain produces a round, very crisp and clean fruity flavor, with
medium body. High attenuation and medium flocculation. Good for
American style lagers. 50-52F.
Yeast Lab L35 California Lager
A California common beer strain, malty with a sweet, woody flavor and
subtle fruitiness. Medium attenuation and high flocculation. 64-66F.
Part 4: Weissen, Lambic, Mead, And Barleywine Styles.
Brewtek CL-900 Belgian Wheat
A top fermenting yeast which produces a soft, bread like flavor and leaves
a sweet, mildly estery finish. Lends its delicious Belgian character to
any beer, it is best when made with Belgian Pils, and finished with
Coriander and orange peel.
Brewtek CL-920 German Wheat
A true, top fermenting Weizenbier yeast. Intensely Spicy, clovey and
phenolic. This yeast is highly attenuative and flocks in large, loose
clumps. Use for All Weizen recipes and is particularly good in
Wiezenbocks.
Brewtek CL-930 German Weiss
Milder than our German Wheat #1, our 930 strain, from a famous German
yeast bank, still produces the sought after clove and phenol characters
but to a lesser degree, with a fuller, earthier character underneath.
Brewtek CL-980 American White Ale
A smooth wheat beer yeast with an exceptionally round, clean malt flavor.
The poor flocculation of this yeast leaves a cloudy “Hefe-Weizen” yet
it’s smooth flavor makes it an integral part of a true unfiltered wheat
beer.
Brewtek CL-5200 Brettanomyces lambicus
Wild yeast strain associated with the country-side breweries of Belgian.
This yeast is an important contributor to the flavor profile of lambic
beers and contributes a unique and complex flavor sometimes described as
“horsey” or “old leather.” A slow-growing yeast which takes several weeks
to ferment and develop its unique character.
Brewtek CL-5600 Pediococcus damnosus
Lactic acid producing bacteria found in lambic beers. This is is a
slow-growing bacteria which prefers anaerobic (no oxygen) conditions. It
is also common brewery contaminant which produces large amounts of
diacetyl.
Wyeast 3056 Bavarian Weissen Yeast
A 50/50 blend of S. cerevisiae and delbrueckii to produce a south German
style wheat beer with cloying sweetness when the beer is fresh. Medium
flocculation, apparent attenuation 73-77%. Optimum fermentation
temperature: 56 deg.F (13 deg.C). Problematic to get the right flavor,
often just produces relatively unattenuated beer, without the clove-like
aroma/flavor. Perhaps it’s the freshness of the Wyeast #3056 that makes
the difference in whether you get the clove-like aroma/flavor or not.
Wyeast appears to be selecting a better, “truer” weissen yeast to replace
this quirky halfbreed.
Wyeast 3068 Wheinstephen Wheat Yeast
Saccharomyces delbrukii single strain culture for German wheat beers.
This is the better, “truer” weissen yeast that they selected. Initial
reports are very positive.
Wyeast 3944 Belgian White Beer Yeast.
Rich phenolic character for classic Belgian styles including grand cru.
Wyeast 3273 Brettanomyces bruxellensis.
Belgian lambic style yeast with rich earth odiferous character and acidic
finish.
Yeast Culture Kit M01
From Bavaria, Germany. VSU: American Wheat?, Dunkel Weizen, German
Weizen, Weizenbock. Although the vendor lists American Wheat as a
suggested style, it appears to produce too much clove taste for that;
however, that does make it excellent for the Bavarian Weizens! After all,
it is a Bavarian yeast.
Yeast Lab W51 Bavarian Weizen
This strain produces a classic German style wheat beer, with moderately
high, spicy phenolic overtones reminiscent of cloves. Medium attenuation,
moderately flocculant. 66-70F. Evidently much more consistent than
Wyeast at producing a true Weizen flavor.
Yeast Lab W52 Belgian Wheat
Yeast used in the production of Belgian White beer (Wit). This strain
provides a soft elegant finish with moderate esters and mild, spicy
phenols. 66-70F.
Mike Sharp also reports that special lambic cultures (Brettanomyces and
Pediococcus) are available from the Yeast Culture Kit Co., even though they
were not on the flyer I received. Those interested should call and ask!
Be aware that some suppliers may not consider lambic strains to be of wide
interest, so ask your favorite supplier. If enough people ask, the supply
is bound to increase. Good luck you lambicophiles! I own no stock etc, etc.
Mead Yeast
Yeast Lab M61 Dry Mead
Very alcohol tolerant, ferments dry, fruity and clean, yet leaves a
noticeable honey flavor and aroma. 65-70F.
Yeast Lab M62 Sweet Mead
This strain has slightly reduced alcohol tolerance and produces a very
fruity, sweet mead with tremendous honey aromas. 65-70F.
Wine Yeast
Lallemand Lalvin Wine Yeast S. Bayanus.
Good reputation.
Red Star Pasteur Champagne Yeast
Very attenuative. Good for mead. Good reputation. Popular yeast for
Imperial Stouts and Barleywines due to it’s high tolerance for alcohol.
Some use it by itself, others pitch Pasteur after their chosen beer yeast
poops out.
Wyeast 3021 Prise de mousse Champagne Yeast
Institute Pasteur champagne yeast race bayanus. Crisp and dry, ideal for
sparkling and still red, white and fruit wines. Also can be used for
Barleywines. Optimum fermentation temperature: 58 deg.F (14 deg.C).
Wyeast 3028 Wine Yeast
French wine yeast ideally suited for red and white wines which mature
rapidly. Enhances the fruity characteristics of most wines. Optimum
fermentation temperature: 72 deg.F (22 deg.C).
Wyeast 4007 Wine Yeast
Malo-lactic culture blend isolated from western Oregon wineries. Includes
strains Ey2d and Er1a. Excellent for high acid wines and low pH. Softens
wines by converting harsh malic acid to milder lactic acid. Can be added
to juice any time after the onset of yeast fermentation when sulfur
dioxide is less than 15 ppm.
Yeast Culture Kit M06
From Montreal, Canada. VSU: Barley Wine (Champagne).