Pure Liquid Yeast - Commercial Winemaking

Yeast (Saccharomyces cerevisiae or Saccharomyces bayanus)

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 10^9 cells/mL
Total bacteria:  <1.0 cfu/mL
Wild yeast & mold:  <1.0 cfu/mL

Best when used fresh; use within 14 days of receipt.

Available from 1 liter and up to suit your fermentation needs.

Suggested Quantities for Direct Pitch:

One liter of yeast inoculates 1 barrel of wine or approximately 50-60 gallons of juice or must.