Youngs Yeast Range (taken from the Youngs brochure)

The importance of the yeast strain is often overlooked in making wines. The are many thousands of different yeast strains - each will confer different characteristics onto the wine and this is the reason commercial wineries around the world use different strains of yeast to promote different flavour and aroma characteristics. Youngs have selected the best of these commercial strains for use in home winemaking allowing you to make first class wines.

Why is the strain of yeast important?

All sachets contain at least 50,000 million active yeast cells [I haven't counted them lately] qith great care taken to ensure sachets are free from contaminant levels of bacteria, which can often be the cause of winemaking problems. Long shelf life is guaranteed through use of absolute barrier laminate materials and gas flushing with on-line monitoring.

Other characteristics?

Young's yeast strains have been primarily selected for flavour and aroma contribution, but attention has been given to select only those strains which ferment down reliably, are low to medium foaming and confer minimal levels of undesirable compounds.

Rehydration?

During yeast manufacture special processes are employed to promote very high levels of the natural compound - trehalose within the yeast. Trehalose is a natural sugar produced within the yeast cell to protect itself during prolonged storage and stress conditions. The very high levels of trehalose acheived also remove the need for rehydration before adding to the must - there is now no advantage in doing this even for high alcohol wines.

Over 150 commercial wine yeast strains were screened involving several thousand fermentations to arrive at the very best strains available worldwide.  The strains available are:

White Wine Styles.

All Purpose White.   Produces white or blush wines which are exceptionaly crisp and clean. Also suitable for cold ferments down to 7degC

Sparkling.           (was previously called Champagne)   Exceptionally clean and fresh, although selected for Champagne it is also suitable for any sparkling wine. Also for any white wine.

Red Wine Styles.

All Purpose Red.   Produces red wines which are well rounded and full of fruit flavours - suitable for any style of red wine.

Bordeaux Red.   Improves body and confers beautiful soft fruit flavours to red wines - perfect for Bordeaux style reds.

Burgundy Red.   Confers exceptional depth and complexity to red wines - perfect for Burgundy style reds.

Specialist Yeast.

Re-Start.   Selected for re-starting stuck fermentations. High success rate can be expected where the wine is below 8% abv and within pH range 3.0 - 3.5.

Dessert/High Alcohol.   It has particularly high tolerance to alcohol.

If you want to buy more than one please select the number from the drop down menu and then remember to message us when you get to the Paypal page as to which yeast varieties you require.

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