Red Star Montrachet Yeast, 5g Pack - Wine Making

Red Star® Montrachet, a strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California in Davis (#522). The strain has been used widely in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juice to dryness. The strain also has good tolerance to free sulphur dioxide. This yeast strain is recommended for full-bodied reds and whites. It is not recommended for grapes, which have been dusted with sulfur because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds. Montrachet is noted for low volatile acidity, good complex flavors, and intense color.

Red Star® Active Dry Wine yeast is grown on cane and beet molasses under highly aerobic conditions, which assures better survival of live cells toward the end of the fermentation than yeasts grown in must under anaerobic conditions. All of our wine yeast strains have been adapted to perform well in the presence of normal levels of SO2. Our yeast is dried under carefully controlled conditions in an airlift drier to assure a high live cell count and to permit ease of rehydration.

Quantity: 1 Pack

Weight: 0.18oz (5g)

Typical Analysis (Average Reference Method)
Moisture: 7.3 - 8.3% AOAC 27.8.03 961.06
Yeast Live Cell Count: 1 - 3 x 1010/g RS FN 14

Microbiological Specifications (Maximum Reference Method)
Total Bacterial Count 1.0 x 104 BAM CH 3
Coliform Organisms < 50/g BAM CH 4
E. coli < 10/g BAM CH 4
Malolactic Organisms < 1.0 X 104/g
Salmonella Negative/375g BAM CH 6, Appd 1, Table 2

Kosher:
Red Star® Active Dry Wine Yeast strains produced in Baltimore, MD are certified Kosher, including Passover, by Organized Kashrus Laboratories, Brooklyn, NY. Red Star® Active Dry Wine strains produced in Croatia are certified as Kosher-Pareve by the Chief Rabbi of Croatia.

Preparation:
Red Star® Active Dry Wine Yeast may be used with or without prior rehydration. For best results, add 1 kg. dry yeast to 5-10 liters of water or must at 36°- 39°C (97°- 102°F). After 10-20 minutes, the yeast is ready to use. Yeast activity will be reduced with higher or lower temperatures, or by prolonged soaking. Temper rehydrated yeast by adding small amounts of cool juice prior to inoculating. Warm, freshly rehydrated yeast may not survive inoculation into juice that is significantly colder. For direct addition at temperatures above 20°C (68°F) the pellets can be sprinkled onto the surface of the liquid followed by agitation, or be added to the pump intake while pumping over. For sparkling wines, the yeast should be acclimatized to alcohol by first growing it in juice of sweetened diluted wine until 1⁄2 the sugar has fermented, then adding it to the production vat.

Usage & Storage:
An average inoculum is 25 grams per 100 liters (2.2 lbs. per 1,000 gal.). This may be doubled for difficult to ferment fruit concentrates or stuck fermentations. One-half the amount may be used for certain fast fermenting table wines. For sparkling wines, the inoculum should be calculated on the final vat size so that the acclimatizing starter step will proceed more rapidly.

Shelf life of unopened vacuum pack at room temperature (20°C, 68°F) is up to 2 years. If kept refrigerated (4°C, 45°F), shelf life will exceed 2 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible.

Other Items You May Need:

• Yeast Nutrient
• Malt
• Hops
• Fermentation Equipment
• Cleaning Supplies
• Available at the Bruhaus Store!

Frequently Asked Questions: