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Pure Liquid Yeast Culture


Product: Yeast (Saccharomyces cerevisiae or Saccharomyces bayanus)
Description: A liquid suspension of yeast grown in a sterile, nutrient enriched medium.  Pure liquid yeast cultures enhance the natural flavor and aromatic characteristics of your premium wines compared to dry processed yeast.
Instructions for Use: Sanitize package before opening.  Pour the contents into juice.
Inoculation Rate:

Directly inoculates juice or must at 1 liter per 55 gallons.

Fermentation Temps: 70°-75°F (21-24°C).  Maintain temperature until fermentation 
Is evident: CO2 bubble formation or foaming on top of juice or must.
  • Slow fermentation may be caused by lack of dissolved oxygen in the juice or must and temperatures too warm or too cold.  Aerate more and adjust temperature if necessary.
  • We suggest using more yeast or making a Starter for Higher Gravity juice or must.
Typical Analysis: Viable cells at packaging:  1.2 x 109 cells/ml
Total bacteria:  <1.0 cfu/ml
Wild yeast & mold:  <1.0 cfu/ml
Stability:  Best when used fresh; use within 14 days of receipt.


 Depending on volumes, yeast is packaged in a 1 liter foil pouch or 1 - 2.5 gal cubitainers.


Wyeast welcomes you to call our technical staff of experienced vintners/brewers & microbiologists to share their expertise with product usage.

All contents of this document are copyrighted by Wyeast Laboratories, Inc. 2007

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