{"product_id":"cellarsciencereg-luscious-dry-wine-yeast-premium","title":"CellarScience® LUSCIOUS Dry Wine Yeast | Premium Wine Yeast","description":"\u003cul\u003e\r\n\t\u003cli\u003e\r\n\t\tAutolyzing, quick release of polysaccarides such as mannoproteins\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tTop choice for sur lie aging\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tAbility to ferment cold for clean flavor with emphasis on mouthfeel and toastiness of sur lie aging\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tWhen fermented warmer exoctic tropical flavors shine\u003c\/li\u003e\r\n\t\u003cli\u003e\r\n\t\tFrequently used to make luscious Chardonnays and similar white wines\u003c\/li\u003e\r\n\u003c\/ul\u003e\r\n\u003cp\u003e\r\n\tLuscious Chardonnays with creamy mouthfeel and deep complexity... if that is your end point, LUSCIOUS is your starting point. LUSCIOUS can be fermented at different temps depending on your style preference. Ferment it cooler, it can handle it, and put the emphasis on the creaminess and the toasted champagne-like complexity of sur lie ageing. Or crank it up a bit warmer and add in some more tropical notes, your choice. However the magic of LUSCIOUS really happens after fermentation when this yeast goes naturally goes nuclear, implodes and breaks open its cell walls, during a process called autolysis. Polysaccharides such as mannoproteins are released into the wine... and man, it's all about those mannoproteins creating that rich, creamy mouthfeel that so many Chardonnay drinkers seek out. The silky richness is emphasized even futher by sur lie aging, aging on clean lees for a period of time, in either tank or barrel. Being a low producer of SO2 it is naturally great candiate for later malo-lactic fermentations. Now that we have painted a picture try putting this marketing wizardry on your next label \"The 10-40w viscosity of this wine is due to it being loaded with mannoproteins from the guts of exploded yeast cells\". Maybe leave us out of the wine marketing department but we do know a winning yeast when we taste it. #1 for this style of Chardonnay but also a top choice for Viognier and other whites.\u003c\/p\u003e\r\n\u003cp\u003e\r\n\t\u003cstrong\u003eOptimal Fermentation Temp:\u003c\/strong\u003e 55–68°F\u003c\/p\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eStart Time:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eAlcohol Tolerance:\u003c\/strong\u003e 14%+\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eNitrogen Demand:\u003c\/strong\u003e Average\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e 245 ppm\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eProduction of volatile acidity:\u003c\/strong\u003e Average\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\u003eCap\/Foaming:\u003c\/strong\u003e Low\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eEase to Ferment with MLF:\u003c\/strong\u003e Good\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t\u003cstrong\u003eLees Aging:\u003c\/strong\u003e Best Choice\u003c\/div\u003e\r\n\u003cdiv\u003e\r\n\t \u003c\/div\u003e\r\n\u003cp\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\/p\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":51917031375137,"sku":"DYW102B","price":1.99,"currency_code":"USD","in_stock":true},{"title":"500 g","offer_id":51917031407905,"sku":"DYW102","price":54.49,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0955\/7521\/2321\/files\/63086.png?v=1760458357","url":"https:\/\/morebeer.mom\/products\/cellarsciencereg-luscious-dry-wine-yeast-premium","provider":"MoreBeer!","version":"1.0","type":"link"}