RED STAR Premier Blanc Home Winemaking Yeast / Champagne Yeast confers body and roundness thanks to its high glycerol production and promotes the development of fresh and clean aromas.
• Particularly strong yeast strain with a very high alcohol tolerance (> 16% vol.) • Low volatile acidity and acetaldehyde production. • Good resistance to low temperature fermentation (14°C). • Low nutrient requirements (nitrogen and fatty acids). • This yeast strain confers body and roundness thanks to its high glycerol production and promotes the development of fresh and clean aromas. Production of young wines. • Production of high alcohol white and red wines, in which the winemaker wants to keep freshness and varietal aromas while controlling fermentation temperature. • Pasteur Champagne is one of the best strains to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars thanks to its ability to assimilate fructose and to resist to alcohol. • Recommended for the production of sparkling wines processed by traditional or Charmat methods.
Ferments best between 14° - 30°C (64°-86°F).
Alcohol tolerance: > 16%
Rehydrate before pitching. Add to 50ml room temperature (max 38C) cooled boiled water. Wait 20 minutes. Stir in to must.
Use 5g for any amount of wine up to 23 litres but do not split the yeast into smaller amounts for smaller batches. ie 5L batch - use 5g. 23L batch also use 5g.
Store in refridgerator. Recommend to use with a yeast nutrient.