Yeast Selector

The workhorse yeast. Extremely reliable and neutral, ferments cleanly under a wide range of conditions. Excellent for beginners.

Metabolizes malic acid, producing softer, fruitier wines. Excellent for fruit wines, Nouveau-style reds, and semi-sweet whites.

Enhances mouthfeel and complexity. Ideal for Chardonnay, rosé, and mead. Requires cool fermentation to avoid off-flavors.

Competitive factor yeast that dominates wild strains. Great for stuck fermentation restarts and aromatic whites like Sauvignon Blanc.

Classic Burgundy isolate. Enhances berry and cherry notes with good color extraction. Excellent for Pinot Noir and similar reds.

Tuscan isolate producing smooth, velvety reds. Slow fermenter with excellent color stability. Ideal for Sangiovese and Italian-style reds.

Enhances tropical and citrus aromatics. Excellent for aromatic whites like Viognier, Gewürztraminer, and Pinot Grigio.

Hybrid strain for big, fruit-forward reds. Good tannin management with rich mouthfeel. Works well with Cabernet Sauvignon and Merlot.

Rhône valley isolate. Produces intense, spicy wines with good structure. Great for Syrah, Grenache, and barrel-fermented Chardonnay.

Extremely versatile and hardy. Ferments under tough conditions including low temperatures. A reliable all-purpose choice.

Slow fermenter that often leaves residual sugar, making it ideal for semi-sweet wines, meads, and fruit wines.

Strong, vigorous fermenter producing full-bodied wines with complexity. Can produce H₂S if nutrients are low — requires proper nutrition.

Produces approachable, fruit-forward reds with soft tannins. Good for early-drinking styles and blending components.

Traditional red wine yeast producing well-structured wines with firm tannins. Ages well. Good for Cabernet Sauvignon and Bordeaux blends.