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CellarScience® PURPLE Dry Wine Yeast Brewmaster

CellarScience® PURPLE Dry Wine Yeast

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    Estimated Arrival: Between Mar 30 and Apr 05. *ETA to the USA Only

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    Why Buy From Happy Hops Home Brewing
    • Big mouthfeel from high glycerol /polysaccharide /mannoproteins
    • Flavors of Cherries, Raspberries, Figs, Jam, Red currant
    • High alcohol tolerence
    • Low nutrient needs
    • Perfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache
    Our go-to choice for those reds originating from the Cote du Rhone in France such as Syrah, Grenache, and Mouvedre. Also a top choice for Zinfandel, Sangiovese, Malbec, Merlot, and Pinot. Induces flavors of ripe cherries, raspberries, red curant, figs and jam. Due to its production of glycerol and release of mannoproteins it produces full bodied, rich red wines. PURPLE has a very low production of SO2 which is favorable for an easy malolactic fermentation (MLF) post fermentation. PURPLE is also an easy to ferment yeast with a low nutrient needs which is the opposite of our Big Red strain. It also has a "killer" quality and naturally inhibits unwanted bacterial or wild yeast growth during fermentation.
    Start Time: Slower   
    Alcohol tolerance: 15% 
    Nitrogen demand: low 
    Production of volatile acidity: Low   
    Production of SO2: Low
    Ease to Ferment with MLF: Average 
    YAN Requirement @ 23 Brix: 200 ppm   
    Malic Acid Consumption: Low 
    Yeast Type: Cerevisiae
    Proper yeast hydration helps ensure a healthy fermentation. For every gram of yeast, mix .25 g of FermStart yeast nutrient with 25 ml of sterilized tap water between 104–106°F/40–41°C. When water reaches 104°F/40°C, sprinkle yeast into water and stir gently. Allow the slurry to stand undisturbed for 15 minutes and then stir again. For every gram of yeast used add 25 ml of clean must to the yeast slurry and let stand 15–20 minutes. If necessary, use additional must to adjust yeast slurry to within 18°F of must temp before pitching. For a complete nutrient schedule sufficient for most fermentations, add 1.5 g of FermFed DAP Free per gallon of must at the first sign of fermentation and 1 g of FermFed per gallon of must after 1/3 sugar depletion.

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