{"product_id":"cellarsciencereg-big-red-dry-wine-yeast-premium","title":"CellarScience® BIG RED Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e \u003cli\u003e Recomended for aged red wines\u003c\/li\u003e \u003cli\u003e High color extraction\u003c\/li\u003e \u003cli\u003e Significant polysaccaride and glycerol production for huge mouthfeel\u003c\/li\u003e \u003cli\u003e High alcohol tolerence\u003c\/li\u003e \u003cli\u003e High nutrient need\u003c\/li\u003e \u003cli\u003e Top choice for Bordeaux varietals Cabernet, Cab Franc, Petite Verdot and Merlot\u003c\/li\u003e \u003cli\u003e Also excelletnt for Sangiovese, Nebbiolo and some Pinot\u003c\/li\u003e \u003c\/ul\u003e \u003cdiv\u003e The name kind of says it all. BIG RED is ideal for producing big, complex red wines with lasting fruit. Depending on the grape varietal used it can emphasize complex berry fruit and spice flavors. This strain is very efficient at breaking down and extracting tannins and anthocyanins from grape skin walls, making wines with dark inky color and a tannin profile suitable for extended aging. BIG RED also produces a great mouthfeel due to the significant production of polysaccharides and glycerol. It is also tolerant to higher alcohol levels making it ideal for those grapes that need to stay on the vine just a little longer to get full phenolic ripes with smooth tannin profiles. So lets recap... emphasizes berry fruit with many varietals, produces dark color, extracts a full array of tannins suitable for extended aging, makes wines with great mouthfeel, and is resistant to higher alcohols. Is there a catch? No, but to get all that done BIG RED does love nutrients and you will need to feed it and pay attention to it during fermenation. This is a strain where you would ideally know your Free Available Nitrogen levels that you could base a nutrient schedule around. Absent those numbers or a history with the grapes you are fermentiing, we would suggest you start with hydrating with Fermstart, feeding with FermFed DAP free at the onset of fermentation and feeding again with regular Fermfed after 1\/3 sugar depletion. BIG RED is a very low producer of H2S when nutrient demands are met. The perfect strain if you want to make amazing reds. Not the perfect strain if you have a vacation planned during the middle of fermentation and are going to ask your neighbor to punch down...we hear it all!. Because this strain respects varietal character it can be used for a broad spectrum of red grape varietals. Perfect of courese for those Bordeaux varietals ilke Cabernet Sauvignon, Cabernet Franc, Petit Verdot and even Merlot. Also our first choice for Nebbiolo and some bigger style Sangiovese and Pinot Noir.\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eStart Time:\u003c\/strong\u003e Fast \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eAlcohol tolerance: \u003c\/strong\u003e16%+ \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eNitrogen demand:\u003c\/strong\u003e high \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYan Requirement @ 23 Brix:\u003c\/strong\u003e 270ppm \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Low \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eProduction of SO2:\u003c\/strong\u003e Low\u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Average \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eYeast type:\u003c\/strong\u003e Cervisiae \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eKiller Factor:\u003c\/strong\u003e Neutral \u003c\/div\u003e \u003cdiv\u003e \u003cstrong\u003eMalic Acid Consumption:\u003c\/strong\u003e Average\u003cbr\u003e \u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 65–85°F\u003c\/div\u003e \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Proper 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 \u003cdiv\u003e \u003c\/div\u003e \u003cdiv\u003e Download the PDF\u003c\/div\u003e \u003cp\u003e \u003cimg alt=\"\" src=\"\/web_files\/intranet.morebeer.mom\/images\/AM67uIMi-eniptzl-THTx8If86tLcV5W.png\" style=\"height: 100%;\"\u003e\u003c\/p\u003e","brand":"CellarScience","offers":[{"title":"8 g","offer_id":51917031932193,"sku":"DYW105B","price":1.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031964961,"sku":"DYW105","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/45364.png?v=1761675041","url":"https:\/\/morebeer.mom\/products\/cellarsciencereg-big-red-dry-wine-yeast-premium","provider":"MoreBeer!","version":"1.0","type":"link"}