Company Yeast Name Lalvin Lalvin Lalvin Lalvin Lalvin ICV D-47 BOURGOVIN RC 212 71-B KIV-1116 EC-1118

Dry or Liquid Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Dry Liquid Liquid Liquid Liquid

Strain Number 1080-02 1105-02 1022-02 1016-02 1018-02 Davis#904 Davis#522 Davis#750 Davis#595

Suggested Wine Styles Dry White, Blush, Sweet Mead Young Reds, Aged Reds

Temp Range (F) 50-86 59-86

Alcohol Tolerance Level (%) 14% 14% 14% 16% 18% 16% 13% 12-14% 13-15% 18% 18-20% 17% 15% 14% 14% 18% 16% 17% 18% 11% 16% 12-13% 12-13% 12-14% 14% 14% 21%

Flocculation Description Medium Low Medium Low Low Low Low Low MediumLow Low Low Low Low Medium Low Low Low MediumLow LowMedium LowMedium LowMedium High Medium MediumHigh MediumHigh LowMedium Low Contributes mouthfeel in Chard and other whites, sweet mead Enhances varietal and spicy notes in reds, maintains color stability Contributes tropical-fruit esters, softens acidity perception Expresses freshness of white varieties Strong fermenter, low foam, neutral sensory impact Full-bodied red wines, fruit flavors, complex aromas Full-bodied intense-color red and white wines Slow fermenter, builds flavor and aroma, temperature sensitive White and some red, no tirage, restarts stuck fermentation Red, white and sparkling, restarts stuck fermentation Good aldehyde production in secondary fermentation A classic champagne yeast, neutral character Slightly fruity, leaves some residual sweetness Ferments dry but retains flavor from apples Slight ester, low sulfur dioxide, enhances varietal character Neutral, low fused alcohol production, ferments to dryness Moderate speed, fullbodied red wines, complementing esters Low foaming, barrel fermentation, ideal champagne base Award winning, low foaming, minimal sulfur production Rich fruity profile, complements fruit mead fermentation Full-bodied profile, true Sake character, used for Jius Bready, vanilla notes, allows fruit character to dominate Rich flavor, creamy, fruity profile, dry finish, hint of Riesling German red wine yeast, ferments slower, cold tolerant Classic German, full body, depth, dry smoky characteristics Smooth complex profile, slightly vinuous, jammy, rich Produces clean, dry profile, low ester

Blush, Whites, Nouveau, 59-86 Young Reds, Juice from Concentrates Stuck Fermentations, Cider 59-86 Champagne, Dry Meads, Secondary-Stuck Ferment, Late Harvest Cabernet, Syrah, Pinot, Merlot, Gamay, Zin, Berry and Cherry Wine Merlot, Chard, Zinfandel, Syrah Blush Wines, Sparkling Cuve, Riesling, Chard, Cider Dry White, Cabernet, Port, Cider, Mead, Fruits 45-95 64-86 59-86 64-86 59-86 45-95 59-86 70-75 70-75 68-75

Red Star Pasteur Red Red Star Montrachet Red Star Cote des Blancs Red Star Pasteur Champagne Red Star Premier Cuve Red Star Flor Sherry White Labs White Labs White Labs White Labs White Labs White Labs Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Wyeast Champagne Sweet Mead and Wine English Cider Chardonnay White Wine

Davis#796 Anything but residualsugar wines Davis#519 Sherry (primary and secondary fermentation) WLP-715 Champagne, Cider, Dry Whites, Dry Meads, Barleywines WLP-720 Sweet Mead, Blush Wines, Cider, Fruit Wine, Gewrz, Riesling WLP-775 Cider WLP-730 WLP-740 WLP-760 3021 XL 3632 XL 3184 XL 3134 XL 3242 XL 3783 XL 3277 XL 3028 XL 3267 XL 3347 XL

Merlot Red Wine Liquid Yeast Cabernet Red Wine Yeast Pasteur Champagne Dry Mead Sweet Mead Sake #9 Chablis Rudisheimer Assmannhausen Pasteur Red Bordeaux Eau de Vie Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid Liquid

White and Blush, Chablis, 50-90 Chenin and Sauvignon Blanc Cabernet, Shiraz, Pinot 60-90 Noir, Chard, Sauv. Blanc and Smillon Cabernet, Merlot, Chard 60-90 and Sauvignon Blanc Dry Whites, Spumante, 55-75 Sauv. Blanc, Pinot Blanc, Gewrz Mead, Fruit Mead, Herbal 55-75 Mead, Dry Cider, Cysers Cider, Cyser, Fruit Wine, Ginger Ale, Cherry, Raspberry, Peach Sake, Nigori, Dai Gingo, Fruit, Plum Wine, Rice Beer Fruity Whites, Chard, Chablis, Gewrz, Chenin Blanc, Pinot Gris Rhine Wines, Fruity Ciders, Riesling, Ice Wine Red German Wine, Riesling, Red Varietals, Merlot, Red French-Am Cabernet, Red Varietals, Gamay, Zin, Rhone, Burgundy, Pinot Noir Fr. Cabernet, Pinot Noir, Merlot, Petit Syrah,Rioja, Valdepeas Cordials, Grappa, Barleywine, Eau de Vie, Single Malts 60-75 60-75 55-75 55-75 60-90 55-90 55-90 65-80

Wyeast Wyeast Wyeast

Cider Portwine Steinberg

Liquid Liquid Liquid

3766 XL 3767 XL 3237 XL

Cider

60-75

12% 14% 12-13%

High LowMedium MediumHigh

Dry Red and White Wine, 60-90 add Brandy for classic Port Riesling, Sylvaner, Moselle, Liebfraumilch 55-75

Crisp dry fermenting yeast for fruits and fermentables Mild fruit profile, balanced depth and complexity, dry finish Produces full body, dry smoky character, drier than #3783

Calculating ABV Start gravity-final gravity 7.69230769

WLP099 Super High Gravity Yeast

Brewers Notes:
Flavors from this yeast vary greatly with the beer produced. The higher the gravity, the more winey the result. Beers over 16% ABV begin to taste less like beer, and more like fortified wines. With low gravity beers, this yeast produces a nice, subtle English ale-like ester profile.As the gravity increases, some phenolic character is evident, followed by the winey-ness of beers over 16% ABV. Most fermentations will stop between 12-16% ABV unless these high gravity tips are performed: Aerate very heavily, 4 times as much as with a normal gravity beer. Less oxygen dissolves into solution at high gravity. Pitch 3-4 times as much yeast as normal. Consider aerating intermittently during the first 5 days of fermentation. This will help yeast cells during a very difficult fermentation. Aerate with oxygen for 30 seconds or air for 5-10 minutes. Higher nutrient levels can allow yeast to tolerate higher alcohol levels. Use 2 times the normal nutrient level. This is especially important when using WLP099 to make wine and mead, which have almost no nutrient level to begin with. Do not start with the entire wort sugar at once. Begin fermentation with a wort that would produce a 6-8% beer, and add wort (it can be concentrated) each day during the first 5 days. This can be done together with aeration. This is mandatory if the reported 25% ABV is to be achieved.