White Labs Wine Nutrient
Servomyces can be used in all fermentations, including beer, wine, cider and mead. Packet contains 6 capsules, which can each be used for a 5-6 gallon (20 to 25L) batch of beer, wine, mead or cider.
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| The Wine Page | Ingredients |
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White Labs Ready to Pitch Wine Yeast
| White Labs Yeast Strain |
Fermentation temperatures are in Degrees Fahrenheit. | |
| Champagne Yeast (WLP715) |
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. | |
| $ 9.00 each | Attenuation: 75; Flocculation: Low; Optimum Ferm. Temp: 70-75 | |
| Avize Wine Yeast NEW! (WLP718) Special order Only |
Champagne isolate used for complexity in whites. Contributes elegance, especially in barrel fermented Chardonnays. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90 | |
| Sweet Mead/Wine (WLP720) |
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling. | |
| $ 9.00 each | Attenuation: 75; Flocculation: Low; Optimum Ferm. Temp: 70-75 | |
| Steinberg-Geisenheim Wine Yeast NEW! (WLP727) Special order Only |
German in origin, this yeast has high fruit/ester production. Perfect for Riesling and Gewürztraminer. Moderate fermentation characteristics and cold tolerant. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 50-90 | |
| Chardonnay White Wine Yeast (WLP730) |
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 50-90 | |
| French White Wine Yeast NEW! (WLP735) |
Classic yeast for white wine fermentation. Slow to moderate fermentor and foam producer. Gives an enhanced creamy texture. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90 | |
| Merlot Red Wine Yeast (WLP740) |
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90 | |
| Suremain Burgundy
Wine Yeast (WLP747) Special order Only |
Emphasizes fruit aromas in barrel fermentations. High nutrient requirement to avoid volatile acidity production. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90 | |
| Assmanshausen
Wine Yeast (WLP749) Special order Only |
German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir and Zinfandel. Slow to moderate fermentor which is cold tolerant. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 50-90 | |
| French Red Wine
Yeast (WLP750) |
Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90 | |
| Cabernet Red Wine Yeast (WLP760) |
High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc. | |
| $ 9.00 each | Attenuation: 80; Flocculation: Low; Optimum Ferm. Temp: 60-90 | |
| English Cider Yeast (WLP775) $ 9.00 each |
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
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| WLN3200 |
White Labs Wine Nutrient Servomyces can be used in all fermentations, including beer, wine, cider and mead. Packet contains 6 capsules, which can each be used for a 5-6 gallon (20 to 25L) batch of beer, wine, mead or cider. |
$14.99 |
| ASK ABOUT - BRETTANOMYCES & BACTERIA By Special Order | ||
Servomyces Yeast Nutrient
Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and the Munich University. It conforms to the restrictions of Reinheitsgebot. Servomyces enables any yeast strain's ability to incorporate essential nutrients into its cellular structure. Tested in breweries around the world, it has been proven to:
* Cut down fermentation time
* Increase flocculation
* Greatly reduce harsh sulfur notes
* Improve the health and viability of yeast
* Reduce levels of diacetyl at the end of primary fermentation
* Produce faster, more complete attenuations
* Increase yeast production for a better harvest
* Improve the quality of the finished product
Recent developments have made Servomyces available to homebrewers and home winemakers. Each retail packet contains 6 capsules, which can each be used for a 5-gallon (20 to 25L) batch of beer, wine, mead or cider. The instructions are listed below:
Add 1 capsule 10 minutes prior to the end of the boil.
OR, If your fermentation does not require a boil, open the capsule and pour in the Servomyces, since the capsule casing requires boiling to melt.
Only one capsule is required per 5-gallon (20 to 25 L) batch.
Servomyces can be used in all fermentations, including beer, wine, cider and mead.