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Explanations will expand to say more soon. Thanks for being patient!
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Please note all alcohol tolerance values (ABV) are approximate. |
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Product List |
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Click E-mail link to correspond: sales@proculture.com.au |
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Superior yeast and bacterial strains for dedicated brewers |
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PRO- 01 DISTILLER’S CHOICE-YEAST I Greatest alcohol tolerant Saccharomyces yeast available in the collection suited for high alcohol production Use: High gravity fermentations. Use of this yeast requires nutrients to support the fermentation of sugars.
Flocculation: Medium Attenuation: >80% Ferment range: 18-24 oC Alcohol tolerance: 23% |
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PRO- 02 DISTILLER’S CHOICE-YEAST II Purest ethanol producing Saccharomyces yeast available in the collection suited for high alcohol production Use: High gravity fermentations. Use of this yeast requires nutrients to support the fermentation of sugars.
Flocculation: Medium Attenuation: >80% Ferment range: 18-24 oC Alcohol tolerance: 18% |
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PRO- 03 DISTILLER’S CHOICE-YEAST III Highest temperature tolerant Saccharomyces yeast available in the collection suited for high alcohol production Use: High gravity fermentations. Use of this yeast requires nutrients to support the fermentation of sugars.
Flocculation: Medium Attenuation: >80% Ferment range: 18-35 oC Alcohol tolerance: 18% |
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PRO- 04 DISTILLER’S CHOICE-YEAST IV Widely used fast fermenting Saccharomyces yeast suited for high alcohol production Use: High gravity fermentations. Use of this yeast requires nutrients to support the fermentation of sugars.
Flocculation: Medium Attenuation: >80% Ferment range: 18-25 oC Alcohol tolerance: 18% |
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PRO- 05 DISTILLER’S CHOICE-YEAST V Fastest fermenting Saccharomyces yeast available in the collection suited for high alcohol production Use: High gravity fermentations. Use of this yeast requires nutrients to support the fermentation of sugars.
Flocculation: Medium Attenuation: >80% Ferment range: 18-25 oC Alcohol tolerance: 18% |
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PRO- 06 APPLE CIDER YEAST Saccharomyces cerevisiae strain that leaves a dry finish which complements apple flavour in cider. Use: Ciders, wine & high gravity beers.
Flocculation: Medium Attenuation: >80% Ferment range: 20-23 oC Alcohol tolerance: 15% |
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PRO- 07 GINGER BEER YEAST I Saccharomyces cerevisiae strain that leaves a complementary finish for ginger flavour. Use: Ginger beers.
Flocculation: Medium Attenuation: 75% Ferment range: 15-25 oC Alcohol tolerance: 9% |
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PRO- 08 GINGER BEER YEAST II Saccharomyces cerevisiae strain that leaves a complementary finish for ginger flavour. Use: Ginger beers.
Flocculation: Medium Attenuation: 75% Ferment range: 15-25 oC Alcohol tolerance: 9% |
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PRO- 09 AMERICAN ALE YEAST Saccharomyces cerevisiae strain that is an excellent all rounder producing a dry crisp clean finish with low diacetyl. Will allow the ingredient profile to dominate. Use: Ale beers.
Flocculation: Low-Medium Attenuation: 73-80% Ferment range: 15-24 oC Alcohol tolerance: 10% |
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PRO- 10 AMERICAN SIERRA ALE YEAST Saccharomyces cerevisiae strain that accentuates hop flavour. Excellent balanced profile. Use: Ales, especially pale.
Flocculation: Medium Attenuation: 73-80% Ferment range: 15-32 oC (opt.: 20-23 oC) Alcohol tolerance: 10% |
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PRO- 11 ENGLISH LONDON ALE YEAST Saccharomyces cerevisiae strain that is an excellent choice for many English styles. A clear beer results with some residual sweetness. Use: Mild & bitter ales, porters & stouts.
Flocculation: Very High Attenuation: 63-70% Ferment range: 15-32 oC (opt.: 18-20 oC) Alcohol tolerance:8% |
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PRO- 12 IRISH ALE YEAST Saccharomyces cerevisiae strain for Irish style ales providing light fruit notes with a crisp finish. Provide a diacetyl rest. Use: Irish ales, stouts, porters, browns & reds.
Flocculation: Med-High Attenuation: 69-74% Ferment range: 15-32 oC (opt.: 18-20 oC) Alcohol tolerance: 10% |
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PRO- 13 ENGLISH RINGWOOD YEAST Saccharomyces cerevisiae strain for English style ales with a malt finish. Use: Pales, bitters, stouts, porters & browns.
Flocculation: High Attenuation: 67-74% Ferment range: 15-32 oC (opt.: 18-21 oC) Alcohol tolerance: 10% |
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PRO- 14 ENGLISH LONDON OAK YEAST Saccharomyces cerevisiae strain for English style ales with a dry malt oaky finish. Does not flocculate as much as other English strains. Use: Pales, bitters, stouts, porters & browns.
Flocculation: Medium Attenuation: 67-74% Ferment range: 15-32 oC (opt.: 18-22 oC) Alcohol tolerance: 10% |
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PRO- 15 ENGLISH THAMES ALE YEAST Saccharomyces cerevisiae strain for English style ales with apple, clove, honey & pear flavours. Use: IPA’s, pales, bitters, stouts, & porters.
Flocculation: Medium Attenuation: 69-75% Ferment range: 15-32 oC (opt.: 18-23 oC) Alcohol tolerance: 10% |
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PRO- 16 GERMAN KOLSCH YEAST Saccharomyces cerevisiae strain for a subtle flavour profile to accentuate hop flavour in lighter style beers. Use: Kolsch, alts, blondes and honey beers.
Flocculation: Medium Attenuation: 72-78% Ferment range: 15-32 oC (opt.: 18-20 oC)) Alcohol tolerance: 10% |
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PRO- 17 BREWER’S MATE Saccharomyces cerevisiae strain that is active at temperatures suitable for ales and lagers producing a range of beer styles. Use: Ale and lager beers.
Flocculation: Low Attenuation: 66-70% Ferment range: 10-30 oC (opt.: 12-24 oC) Alcohol tolerance: 10% |
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PRO- 18 GERMAN HEFEWEIZEN YEAST Saccharomyces cerevisiae strain providing a characteristic banana & clove aromatic profile. Remains suspended in proteinaceous wort. Use: German wheat beers.
Flocculation: Low Attenuation: 72-76% Ferment range: 15-32 oC (opt.: 20-22 oC) Alcohol tolerance: 10% |
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PRO- 19 BELGIAN WHITE YEAST Saccharomyces cerevisiae strain that produces a characteristic phenolic & tart aromatic profile. Use: Belgian style wheat beers.
Flocculation: Low-Medium Attenuation: 74-78% Ferment range: 15-32 oC (opt.: 19-23 oC) Alcohol tolerance: 10% |
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PRO- 20 BELGIAN TRAPPIST ALE YEAST Very versatile Belgian Saccharomyces cerevisiae strain that has a distinctive fruit profile. Use: Belgian style dubbels, tripels & high gravity beers.
Flocculation: Low-Medium Attenuation: 75-80% Ferment range: 15-32 oC (opt.: 18-22oC) Alcohol tolerance: 15% |
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PRO- 21 BELGIAN ACHOUFFE YEAST Very versatile Saccharomyces cerevisiae strain that has a distinctive phenolic and spicy aroma. Use: Saison, Belgian ales, browns, reds & whites.
Flocculation: Medium-High Attenuation: 78-85% Ferment range: 15-32 oC (opt.: 20-25oC) Alcohol tolerance: 15% |
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PRO- 22 BELGIAN SAISON YEAST Saccharomyces cerevisiae strain producing peppery spicy characters. A dry finish requires the use of an additional strain. Use: Saison and other ale styles.
Flocculation: Medium Attenuation: 65-75% Ferment range: 15-32 oC (opt.: 20-24oC) Alcohol tolerance:12.5% |
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PRO- 23 CZECH LAGER YEAST Saccharomyces cerevisiae Pilsener style strain with clean dry and malty finish. Use: Pilsener & lager style beers.
Flocculation: Medium-High Attenuation: 72-77% Ferment range: 5-25 oC (opt.: 10-12 oC) Alcohol tolerance: 10% |
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PRO- 24 CZECH PILSENER YEAST Saccharomyces cerevisiae strain used in Czech beers that leaves a dry and crisp finish. Use: Pilsener & lager style beers.
Flocculation: Medium Attenuation: 75-80% Ferment range: 5-25 oC (opt.: 10-13 oC) Alcohol tolerance: 10% |
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PRO- 25 AMERICAN LAGER YEAST San Francisco Saccharomyces cerevisiae lager style strain with clean dry finish. Use: Pilsener, marzen & lager style beers.
Flocculation: High Attenuation: 65-70% Ferment range: 5-25 oC (opt.: 14-18 oC) Alcohol tolerance: 12.5% |
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PRO- 26 GERMAN OCTOBERFEST YEAST Saccharomyces cerevisiae lager style strain with very malty slight sweet finish. Use: Pilsener, marzen & lager style beers.
Flocculation: Medium Attenuation: 65-73% Ferment range: 5-25 oC (opt.: 11-14 oC) Alcohol tolerance:10%
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PRO- 27 GERMAN STH BAVARIAN YEAST Saccharomyces cerevisiae lager style strain with very malty clean finish. Use: Lagers, bocks, dopplebocks & octoberfest style beers.
Flocculation: Medium Attenuation: 70-76% Ferment range: 5-25 oC (opt.: 8-13 oC) Alcohol tolerance: 12.5% |
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PRO- 28 STH GERMAN LAGER YEAST Lager style strain that produces a malty finish and a nicely balanced aroma over time. Use: Lagers.
Flocculation: Medium Attenuation: 68-76% Ferment range: 5-25 oC (opt.: 10-13 oC) Alcohol tolerance: 12.5% |
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PRO- 29 WEST EUROPEAN LAGER YEAST A robust Saccharomyces carlbegensis strain widely used in Western European breweries. Produces fine but mild aroma after a relatively quick fermentation. Colour reduction capability is good. Produces low acetaldehyde and reduces diacetyl well. This yeast needs good oxygenation of wort or yeasty flavours may result. A reliable yeast that can be fermented between 10-21oC to produce very drinkable beers. Good finishing yeast for tricky fermentations.
Flocculation: Medium Attenuation: NA Ferment range: 10-21 oC (opt.: 12oC) Alcohol tolerance: NA |
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PRO- 30 BRETTANOMYCES CLAUSSENII A yeast for providing low intensity Brett character to beer with pineapple fruity aroma overtones. Use: Brett character driven ales.
Flocculation: Medium Attenuation: 68-76% Ferment range: 15-32 oC (opt.: 18-25 oC) Alcohol tolerance: 10% |
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PRO- 31 BRETTANOMYCES BRUXELLENSIS A yeast for providing medium intensity Brett character to beer. In the context of a good bitter it adds real interest. Use: Brett character driven ales such as Belgians & Lambics.
Flocculation: NA Attenuation: NA Ferment range: 15-32 oC (opt.: 18-25 oC) Alcohol tolerance:NA |
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PRO- 32 BRETTANOMYCES LAMBICUS High intensity Brett character. Provides that desired horsey, smokey & spicey overtone s adding real interest to a bitter. Use: Brett character driven ales such as Belgians, Lambics & sour ales.
Flocculation: NA Attenuation: NA Ferment range: 15-32 oC (opt.: 18-25 oC) Alcohol tolerance:NA |
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PRO- 33 BELGIAN SOUR MIX I A blend of strains to produce the classic Belgian style ales. Includes Saccharomyces, Brettanomyces, Pediococcus & Lactobacillus. Use: Brett character driven ales such as Belgians, Lambics & sour ales.
Flocculation: NA Attenuation: NA Ferment range: 15-32 oC (opt.: 18-25 oC) Alcohol tolerance: NA |
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PRO- 34 MALOLACTIC CULTURE Oenococcus oeni culture that convert malic acid into lactic acid to provide a soft smooth buttery creamy finish to wines.
Flocculation: NA Attenuation: NA Ferment range: 15-32 oC (opt.: 18-25 oC) Alcohol tolerance: NA |
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PRO- 35 LACTOBACILLUS CULTURE Essential bacteria providing a sour finish and moderate level of acidity essential to reproduce Lambics & sour ales.
Flocculation: NA Attenuation: NA Ferment range: 15-32 oC (opt.: 18-25 oC) Alcohol tolerance: NA |
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PRO- 36 CHAMPIGNY YEAST Saccharomyces bayanus strain that leaves a neutral dry finish that accentuates fruit flavour. Use: Champagne, cider & dry wine.
Flocculation: Low Attenuation: >75% Ferment range: 20-25 oC Alcohol tolerance: 17%
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PRO- 37 CHAMPIGNY YEAST II Saccharomyces bayanus strain with excellent characters; competitive, neutral dry finish to accentuate natural flavour & a wide temp. range. Use: Champagne, cider & dry wines.
Flocculation: High Attenuation: >75%. Ferment range: 15-25 oC. Alcohol tolerance: 18% |
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PRO- 38 CHARDONNAY WINE YEAST Versatile Saccharomyces cerevisiae strain to accentuate fruit flavour. Leaves a dry finish. Use: White wine styles
Flocculation: Low Attenuation: >80% Ferment range: 10-32 oC Alcohol tolerance: 14% |
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PRO- 39 MERLOT WINE YEAST A vigorous fermenting Saccharomyces cerevisiae strain that accentuates varietal style. Use: Red and white wine styles
Flocculation: Low Attenuation: >80% Ferment range: 15-32 oC Alcohol tolerance: 18% |
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PRO- 40 CABERNET WINE YEAST Saccharomyces cerevisiae strain that leaves a dry and full bodied finish. Use: Red and white wine styles.
Flocculation: Low Attenuation: >80% Ferment range: 15-32 oC Alcohol tolerance: 16% |
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PRO- 41 GERMAN WHEAT YEAST Provides a fruity but tart finish in wheat based beers. Flocculation: High Attenuation: 70-75% |
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PRO- 42 BELGIAN WHEAT YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. This yeast provides a phenolic spicy complex finish with low ester production. The levels of phenols diminish with aging allowing others flavours to dominate.
Flocculation: Medium-Low Attenuation: 70-76% |
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PRO- 43 BELGIAN WIT YEAST Produces a fruity finish which is dry in character, low in phenols and with traces of esters. Nice bubble gum aroma.
Flocculation: Medium Attenuation: 72-76% |
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PRO- 44 GERMAN BAVARIAN YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. Bubble gum aroma and banana esters of a complex nature particularly suited to hefeweizen styles.
Flocculation: Low Attenuation: 70-75% |
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PRO- 45 GERMAN HEFEWEISSE YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. Taste profile has a clove start, followed by banana phenols and esters, ending in a tart finish due to attenuation. This yeast doesn’t stress as much when pitched at higher rates and produces more clove. A very popular German wheat beer yeast.
Flocculation: Low Attenuation: 73-76% |
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PRO- 46 GERMAN MARZEN YEAST A Saccharomyces cerevisiae strain that leaves a dry malty finish in many lager types. Use: German lagers, pilsener, Oktoberfest & marzens.
Flocculation: Medium Attenuation: 74-79% Ferment range: 15-32 oC (opt.: 10-13oC) Alcohol Tolerance:
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PRO- 47 GERMAN ALTBIER YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. Low temperatures provide low esters producing a lager –like finish. Some sulfur may be evident. Higher temperatures induce fruitiness. Yeast remains mostly in suspension with little or no diacetyl.
Flocculation: Low Attenuation: 73-75% |
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PRO- 48 LONDON ALE YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. Provides a beer with body, and a good hop profile and a slightly sweet finish.
Flocculation: High Attenuation: 71-74% |
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PRO- 60 AMERICAN WHEAT YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. Has low ester production allowing the malts to shine through and ending in a tart finish due to attenuation.
Flocculation: Low Attenuation: 74-79% |
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PRO- 61 ENGLISH ALE YEAST Often used for the higher gravity ales when a high level of attenuation is sort. It leaves a dry finish with traces of minerals and some fruitiness. Flocculation: Med-Low Attenuation: 73-77% |
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PRO- 62 CALIFORNIAN ALE YEAST This yeast allows the malt and hop aroma to dominate. Some citrus will result at higher temperatures, but mainly a very clean crisp flavour still results. Filtration may well be required to obtain a bright beer.
Flocculation: Med-Low Attenuation: 73-77% |
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PRO- 63 IRISH STOUT YEAST For those of you that like dry and crisp beers with the lower temperatures, with increasing fruity characters in the upper range. Typically used with dark roast wort, and filtration is typically needed for brightness.
Flocculation: Med Attenuation: 71-75% |
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PRO- 64 BRITISH DRY ALE YEAST This yeast ferments well even at the lower end of the narrow temperature range. Produces beer with a neutral finish, allowing hops and malt to dominate.
Flocculation: Med-High Attenuation: 73-75% |
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PRO- 65 WHITBREAD ALE YEAST Provides a bright ale with a malty and slightly fruity profile. Similar to PRO-64, but does not produce as tart a finish. Use lower temperatures for cleaner low ester ales.
Flocculation: High Attenuation: 68-72% |
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PRO- 66 ENGLISH RINGWOOD YEAST Provides a fruity ester profile that also allows the malt to shine through. Produces diacetyl so provide an adequate rest after fermentation.
Flocculation: High Attenuation: 68-72% |
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PRO- 67 BELGIAN TRAPPIST YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. Suitable for the high gravity beers, that have a great complexity. Tends to have a slow start to fermentation.
Flocculation: Med– Low Attenuation: 73-77% |
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PRO- 68 CALIFORNIAN NUT ALE YEAST Great yeast to start your liquid yeast trials. Consistent performance with many qualities people look for in brewing American ales. Slightly fruity, nutty, with soft clean slightly tart finish. Use of higher temperatures allow more fruit and hop to dominate. Colder temperatures for clean slightly citrus characters. Should not require filtration to produce a bright beer.
Flocculation: High Attenuation: 72-76% |
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PRO- 69 ENGLISH THAMES ALE YEAST If UK bitters are your style then try this yeast for the style. Produces rich complex profile allowing the malt through, with low esters and fruitiness.
Flocculation: Med-Low Attenuation: 75-77% |
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PRO- 70 NORTHWEST ALE YEAST Produces malty and fruity characters with a great complexity. Use this one for a bright beer, not normally used on high gravity wort.
Flocculation: High Attenuation: 67-71% |
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PRO- 71 EUROPEAN ALE YEAST Performs better with lower gravity wort, but can be used to the upper medium range. Will produce a sweet finish as a result of its attenuation characteristic. This strain is normally used with the darker malts providing a clean profile enabling wort characteristics to dominate.
Flocculation: High Attenuation: 67-71% |
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PRO- 72 BELGIAN GOLDEN ALE YEAST Saccharomyces cerevisiae strain that produces a fruity beer with a dry, tart finish. Popular choice for Belgian style ales.Has a great alcohol tolerance and has a slow finish to the fermentation. Be careful not to bottle too soon since it will slowly finish off the sugars and could over-carbonate the beer.
Flocculation: Low Attenuation: 74-78% |
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PRO- 73 BELGIAN ABBEY ALE YEAST With this attenuation you end up with a dry tart finish, with a slightly fruity nose. Has a great alcohol tolerance and has a slow finish to the fermentation. Be careful not to bottle too soon since it will slowly finish off the sugars and could over-carbonate the beer.
Flocculation: Med Attenuation: 73-77% |
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PRO- 74 ENGLISH PALE ALE YEAST This strain produces characteristic fruit overtones which become more pronounced with higher temperatures. Provide a rest at the end of fermentation to reduce diacetyl level. Produces a malty tasting bright beer that requires no filtering.
Flocculation: Very High Attenuation: 67-71% |
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PRO- 75 URQUELL PILSENER YEAST Use this strain to imitate the classic clean finish found in European Pilseners. Leaves a background profile of malt with full body. Will produce mild floral notes and some detectable fruit. Slow fermentation.
Flocculation: Med-High Attenuation: 72-76% |
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PRO- 76 AMERICAN LAGER YEAST II Popular use for a range of American lager styles providing depth to the flavour with a low level of aromatics. Clean neutral finish should be expected.
Flocculation: Med Attenuation: 73-77% |
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PRO- 77 DANISH LAGER YEAST A dry finish that helps the hop aroma and taste to prevail. Mostly used with light lagers requiring little taste influence from the yeast.
Flocculation: Low Attenuation: 73-77% |
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PRO- 78 SAN FRANCISCO LAGER YEAST Produces malty brilliantly clear beers but tends not to cope well at low temperature. Particularly suited to modern style beers with a slightly sweet finish.
Flocculation: High Attenuation: 67-71% |
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PRO- 79 GERMAN LAGER YEAST A very popular lager strain which accentuates the malty profile with some ester production and a dry finish. Best results obtained with a diacetyl rest at the end of fermentation. Higher temperatures eliminate sulfur production.
Flocculation: Medium Attenuation: 73-77% |
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PRO- 80 GERMAN DOPPLEBOCK YEAST Mainly suited to the German style beers which have rich full bodied malty profile. Provide a diacetyl rest after fermentation has ceased.
Flocculation: Med-High Attenuation: 73-77% |
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PRO- 81 CZECH PILSENER YEAST With the low temperatures this one likes you’ll produce a clean malty finished Pilsener. Sulfur production can be reduced by warmer fermentations and can be reduced further with conditioning/aging.
Flocculation: Med-High Attenuation: 70-74% |
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PRO- 82 GERMAN LAGER II YEAST Produces smooth well rounded, mouth filling lagers. Provide a diacetyl rest after fermentation has ceased. Raising the temperature at the end of fermentation can also help reduce sulfur.
Flocculation: Medium Attenuation: 70-74% |
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PRO- 83 GERMAN KOLSCH YEAST This is a top cropping yeast, so leave plenty of head space in the fermenter. Makes for the fruity champagne style characteristic of the style which increases with a rise in temperature. Very little diacetyl can be detected. Produces a very easy drinking beer style. Beer will require filtration for clarity or may need a long settling time.
Flocculation: low Attenuation: 73-77% |
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PRO- 84 BELGIAN LAMBIC BLEND Contains a few different strains including a Belgian wheat, sherry, two Brettanomyces and lactic acid bacteria strains characteristically found in Belgian Lambic beers.
Flocculation: Medium Attenuation: 70-75% |
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PRO- 85 BELGIAN TRIPPEL YEAST A very popular Belgian strain used in many classic ales. Increased temperatures produce more fruitiness, phenolics and provide complex spicy characters.
Flocculation: High Attenuation: 72-76% |
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PRO- 86 BELGIAN SAISON ALE YEAST II Particularly good for Australian conditions with its wide temperature profile. Produces a very dry tart finish with a mild fruit characteristics. Very spicy aroma with a sweet hint of bubble gum. Expect a vigorous start to the fermentation. Best suited to low gravity wort (<1.040) and best results will be obtained with the use of 2 vials for higher gravities or with the addition of another strain.
Flocculation: Low Attenuation: 76-80% |
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PRO- 87 BELGIAN TRAPPIST ALE YEAST II Another true top cropping strain with a wide temperature range. Intensely flavoured due to the production of esters, phenolics and complex fruitiness. Do not expect banana or bubble gum typical of Trappist beers. With conditioning, phenolics will lessen and round off nicely. Best suited to incremental addition of sugars during the fermentation and will provide a nice dry finish.
Flocculation: Med-High Attenuation: 74-78% |
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PRO- 88 CANADIAN ALE YEAST Phenolic profile will result from higher fermentation temperatures. A low ester producer providing quite a dry tart finish. Produces great Belgian style beers.
Flocculation: Medium Attenuation: 75-77% |
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PRO- 89 FRENCH WHITE WINE YEAST This strain produces a very fruity profile which may dominate the profile. Underlying vanilla tones may be evident as well as a slightly sweet finish.
Flocculation: Medium Attenuation: NA |
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PRO- 90 ITALIAN BOLD WINE YEAST This strain provides a well rounded profile with a nice dry bold finish.
Flocculation: Medium Attenuation: NA |
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PRO- 91 JAPANESE SAKE YEAST Saccharomyces cerevisiae koji strain that is well suited for saki or other Asian beverages . Use: Sake or Asian beverages.
Flocculation: Low Attenuation: >80% Ferment range: 15-25 oC Alcohol tolerance: 15% |
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PRO- 92 SWEET MEAD YEAST This strain is an excellent choice for meads when a sweeter finish is required. Produces a rich fruity profile that complements the style. Use yeast nutrients.
Flocculation: Medium Attenuation: NA |
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PRO- 93 CIDER YEAST Saccharomyces cerevisiae strain that leaves a complementary finish suited to fruit beers or apple ciders. Use: Apple cider, fruit beers.
Flocculation: Low Attenuation: >80% Ferment range: 15-25 oC Alcohol tolerance: 10% |
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PRO- 94 FRENCH RED WINE YEAST Excellent yeast for bold reds that require aging. Produces an excellent white wine style as well. Moderate fruitiness will be apparent in the finish which will a change with the age of the wine.
Flocculation: Medium-High Attenuation: NA |
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PRO- 95 RIESLING YEAST An excellent choice for rich creamy fruity wine which is complemented nicely with a dry finish.
Flocculation: Medium Attenuation: NA |
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PRO- 96 DRY WINE YEAST This yeast produces very little esters in comparison to other strains and therefore produces a clean profile. Very useful strain to restart stuck fermentations or to provide a very dry finish. Suitable strain for distillation purposes.
Flocculation: Medium Attenuation: NA |
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PRO- 97 ZINFANDEL WINE YEAST Excellent choice for Zinfandel, Cabernet or Shiraz style wines with a strong finish. Interesting choice in sparkling wines. Strong performer in high sugar must and may be used to restart stuck fermentations.
Flocculation: Low-Medium Attenuation: NA |
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PRO- 98 SPARKLING WINE YEAST Ideally suited strain for sparkling red or white wines producing a crisp and dry finish well suited to the style.
Flocculation: Medium Attenuation: NA |
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PRO- 99 DRY MEAD YEAST An excellent choice for mead when you need a dry finish. Use yeast nutrients.
Flocculation: Medium Attenuation: NA |
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PRO- 100 PORT YEAST A bold strain producing a mild fruit profile with vanilla notes and excellent depth and complexity. A very dry finish will result.
Flocculation: Medium Attenuation: NA |
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PRO- 101 FRENCH RED BERRY YEAST This yeast produces develops a very distinctive rich berry nose to the wine and provides a smooth finish. Well suited to high gravity conditions.
Flocculation: Low-Medium Attenuation: NA |