Wine & Pure-Culture Yeasts
A pure-culture yeast is a selected yeast strain. With it, you set the direction of your fermentation instead of leaving it to wild yeasts. Here you will find pure-culture yeasts for white and red wine, fruit and berry wine, cider, mead, sparkling wine and mash.
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- All-rounder: Steinberg suits all grape varieties and fruits and keeps the fruit in the foreground.
- Red wine: Bordeaux for full, structured red wines and dark fruit wines, Pinot for fine reds such as Spätburgunder (Pinot Noir).
- White wine: Exotic for aromatic whites such as Sauvignon Blanc, Scheurebe or Bacchus.
- Cider: Cider Fresh brings out notes of apple and citrus and, according to the manufacturer, ferments even below 15 °C.
- Mead and dessert wine: Auriva for very sugary batches, Port wine yeast for full dessert wines, Sherry for mature, oxidatively aged wines.
- Sparkling wine: Champagne and sparkling wine yeasts for the second fermentation.
- Difficult fermentations: Brennmaisch for stalled fermentations and mashes.
One 5 g sachet is usually enough for 10 to 50 litres; the 100 g and 500 g packs are meant for many batches. Let dry yeast swell in lukewarm water before adding it; quantity and temperature are on the pack. Which yeast suits which wine is explained in the yeast compass in our Wine School. For comparing, there is the Kitzinger yeast trial set with seven varieties. Guides with all quantities are under The Maischewerk Booklets.
