Yeast for homemade wine and homebrewed mead

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People familiar with bread making, or who have knowledge of beer making will want to re-hydrate the yeast prior to pitching it. This contradicts our instructions, which direct you to sprinkle the yeast directly on top of the juice. Who are you going to believe? You can re-hydrate the yeast if you wish, but be aware that anything less than utterly strict adherence to proper re-hydration procedures will kill your yeast instead of helping it. There's a long scientific explanation for this, but it boils down to viability. Simply sprinkling the yeast on top of the must will give you a higher live cell count than re-hydrating in most cases, and will be far less trouble.

LALVIN WINE YEAST

Narbonne 71B-1122 Alcohol tolerance up to 14%	$.70 ea.-
Isolated and selected by theNational Agricultural Research Institute in Narbonne, France. 71B is particularly known for its use in fermenting fruity blush and semi-sweet whites. Long-lived aromas are due to its production of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid.
Champagne EC-1118 Alcohol tolerance to 18%.	$.70 ea.-
Use for white, red, and sparkling wines or to restart stuck fermentations. EC1118 is the original, steady, low foamer, and is excellent for barrel fermentations. It ferments well at low temperatures, and flocculates well with very compact lees.
Montpellier K1-1116 Alcohol tolerance 18%	$.70 ea.-
This strain tends to express freshness of grape varieties, especially in Sauvignon Blanc, Semillon and Chenin Blanc. Natural fresh fruit aromas are retained for a longer time. It is also recommended for French hybrid whites and mature reds. Can withstand a wide range of fermentation temperatures 50 -107°F and ferments well under stressed conditions and is especially useful in restarting stuck fermentations.
Red Wine RC-212 Alcohol tolerance 12%-14%	$.70 ea.-
The Bourgorouge RC212 strain was selected from fermentations in Burgundy by the Bureau Interprofessional des Vins de Bourgogne, for its ability to produce ripe berry, bright fruit and spicy characteristics. It consistently produces Pinot Noirs with good structure.
White Wine ICV-D-47 Alcohol tolerance 15%	$.70 ea.-
A low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 50° to 86°F and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. This strain is recommended for making wines from white varieties such as Chardonnay and Rosé. Also excellent choice for mead.

RED STAR WINE YEAST

Premier Cuvee	$.40 ea.-
This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. A very low producer of foam, urea, and fusel oils.Recommended for reds, whites and especially champagne. TReported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Red Star®. Ferments best between 45°-95°F.
Pasteur Champagne	$.40 ea.-
It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. Recommended for full bodied reds and whites. Pasteur Champagne is noted for low volatile acidity, good flavor complexity, and intense color.
Côte des Blanc	$.40 ea.-
Derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, like Geisenheim Epernay, but producing less foam. Requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. Recommended for reds, whites, sparkling cuvées and non-grape fruit wines.
Pasteur Red	$.40 ea.-
From the Institute Pasteur in Paris. It is a strong, even fermenter that produces full bodied reds. This yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the Cabernet family. It may be necessary to cool the fermenting must to prevent unwanted temperature increase.
Montrachet	$.40 ea.-
It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide. This strain is recommended for full bodied reds and whites. Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.