{"product_id":"cellarscience-purple-dry-wine-yeast-premium","title":"CellarScience® PURPLE Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tBig mouthfeel from high glycerol \/polysaccharide \/mannoproteins\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFlavors of Cherries, Raspberries, Figs, Jam, Red currant\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tHigh alcohol tolerence\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tLow nutrient needs\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tPerfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cdiv\u003e\r\n\tOur 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Slower\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol tolerance:\u003c\/strong\u003e 15%\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 200 ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYeast Type:\u003c\/strong\u003e Cerevisiae\u003cbr\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tProper 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.\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\tDownload the PDF\u003c\/div\u003e\r\n\u003cp\u003e\r\n\t\u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e\r\n","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031604513,"sku":"DYW104B","price":1.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031637281,"sku":"DYW104","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63093.png?v=1760458365","url":"https:\/\/morebeer.mom\/products\/cellarscience-purple-dry-wine-yeast-premium","provider":"MoreBeer!","version":"1.0","type":"link"}