RED Dry Wine YeastEmphasizes red berry fruit flavors High color extraction Does not require extended aging Med High nutrient need Best for Zinfandel, Sangiovese, Pinot, Merlot Our most popular red yeast is a perfect choice for Pinot Noir, Zinfandel, Sangiovese, Merlot and other reds where you want to emphasize red fruit flavors. When compared with BIG RED or PURPLE, RED is less about structure and body and more about fruit. Fantastic by itself if you plan to blend

Grapefruit

it reduces dissolved oxygen levels and helps inhibit the lipoxygenase enzyme found in malt that is infamous for causing downstream wet paper / cardboard flavors attributed by the (E)-2-nonenal compound

Ferment between 59-72°F

Alcohol Tolerance: up to 10 % ABV (with complete nutrient regimen)

dry environment

CITRUS can ferment at cooler temperatures but the enzymatic cleaving activity is highest at around 56-60°F

This is the ideal strain for fermenting expressive New England IPAs or Hazy Pale Ales

Amazing as a House Strain

With accelerated maturation

and reliable

Amber Ales

This nuance stays well in the background