It was ridiculously easy for me to produce my first bottle of wine. I used a full package of the wine yeast and a cup of sugar added to a 96-ounce bottle of Welch's Concord grape juice. 29 days later---it was ready to drink. Not bad. Won't win any awards, but I did get a good buzz.
I'm a commercial winemaker. This isn't the best yeast available on the market, but I can personally attest to the fact that it always works as expected, with limited issues. It's a great yeast for beginners as it is very forgiving.
This is my second time ordering and I've been very pleased. I still have a year and a half on the 4 packets I have from the first order and the new 10 packs are practically brand new with 2.5 years best by date.
Using to make fruit wine and I go through about a packet a month (I've had one not bloom but the fiance may have scalded it 2 weeks ago)
Tip: buy sparkoloid powder to ease your clarification process. I have drinkable fruit wines in 2-3 weeks with it and yeast energizer. 13-16% abv with no need to backsweeten.
I was not able to gage the alcohol content but I can say that it packs a punch. I would say that at the least it is 14-15%. In fact, I gave my mom a bottle, she has to mix it with a lower content alcohol (9%), and it still knocks her out with one glass. I gave a bottle to another friend and she said that she was ready to sleep after a glass. I did cherries, added raisins clove and 1 cinnamon stick and let it ferment for 4 weeks then removed the fruit and let it set in the fermenter another 3-4 weeks. I will definitely use this again!
I'm making wine out of grape juice! Okay, I know that wine enthusiasts everywhere will think "Ewwwww!!" but I like playing around with weird stuff and making wine out of grape juice is fun! This yeast definitely does it's work. I'm on week 4 of 4 letting the yeast make alcohol and so it's working! I'm going to sneak some to work to let all my coworkers oooh and awww at my prowess!
Feature Product
- Meant for red wines because it is tolerant to heat and sulfur dioxide
- Hardly ever causes stuck fermentation
- Used for cabernet sauvignon, merlot and zinfandel
- Temperature range is 64-86°, low flocculation, and alcohol is 16%
Description
Red star has been derived from the collection of the institute Pasteur in Paris. it is a strong, even fermenter that produces full bodied reds. this yeast encourages the development of varietal fruit flavors, balanced by complex aromas, especially when using grapes of the cabernet family. it may be necessary to cool the fermenting must to prevent unwanted temperature increase. this yeast is reported to give character to less robust red grapes, or those picked before optimum development.
Good stuff, decided to use this for most of my cider production. Had a competition with red star montrachet ( tasted like beer ) and lalvin rc 212 ( good, but not as much )
Using this yeast to carbonate root beer. Works quickly.
Nice fresh yeast. This brand has always performed exceptionally, and we have never had a dud. It doesn't impart harsh yeasty flavors to your fermentables. We have used this for wine and mead, holds up to higher alcohol, we don't even prime it, we just pitch and the airlocks are bubbling merrily away in a few hours.
These are working great for my wine. A friend of mine told me they should be kept cold, so I keep them in the frig, but they are shipped without cold packs. That said, they are working.
good yeast.... using it for 'hobo wine'. it does give off some sulfur while fermenting. the end product is a little murky as it doesn't floc out very well, but overall it does a fine job.
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