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This strain has been widely used in the U.S. since 1968 and is very popular, particularly for white wines. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.
This strain is recommended for all white wines, some reds and for fruit juices. Although this yeast is somewhat flocculant, it is not commonly used for sparkling wine. Premier Blanc has been recommended, by several sources, for restarting stuck fermentations. Ferments best between 15-30 deg. C, (59-86 deg. F). This yeast also works well when you have a very high gravity barley wine. 5 gram pack for 5 gallons.
Note: This was formerly named Red Star Champagne Yeast
Added this yeast to filtered beer in a keg along with the priming sugar. Beer is carbonated with a great head.
Although many publications recommend champagne yeast for cider, there are many far better choices (D47 or 71B for example). Champagne yeast is too aggressive and ferments too fast, stripping out all the delicate volatile aromatics and destroying most of the fruit character in the process. You end up with a thin, dry, harsh product that needs extended aging to become drinkable, and will never have the mouthfeel or complexity of ciders made with better strains.
Made my first batch with this yeast. Hard Cider with apple juice concentrate and it could not have been easier. It is dry but back sweetening changed that enough to be a non-issue.
Absolutely my go-to yeast for dry sparkling mead. Never fails to perform, and plays well with fruit concentrates (try frozen concentrated white grape juice or cranberry juice coctail -- yum). Also very useful for stuck fermentation in wine kits. Good alcohol tolerance and crystal clear results.
Pros: This is the yeast to use. I've had most success using this yeast, mostly because of its survivability and final product taste. Cons: I hope you like it dry...