{"product_id":"cellarscience®-purple-dry-wine-yeast-8g-sachet","title":"CellarScience® PURPLE Dry Wine Yeast 8g Sachet","description":"\u003cdiv class=\"product-page-subheader\" data-mce-fragment=\"1\"\u003eDescription\u003c\/div\u003e\n\u003chr data-mce-fragment=\"1\"\u003e\n\u003cdiv role=\"tabpanel\" class=\"product-page-subcontent\" data-mce-fragment=\"1\" itemprop=\"description\"\u003e\n\u003cul data-mce-fragment=\"1\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003eBig mouthfeel from high glycerol \/polysaccharide \/mannoproteins\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eFlavors of Cherries, Raspberries, Figs, Jam, Red currant\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eHigh alcohol tolerence\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eLow nutrient needs\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003ePerfect for Syrah, Zinfandel, Pinot, Merlot, Malbec, Sangiovese, Grenache\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eOur 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\n\u003cdiv data-mce-fragment=\"1\"\u003e \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eStart Time:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eSlower   \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eAlcohol tolerance:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e15% \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eNitrogen demand:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003elow \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eProduction of volatile acidity:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eLow   \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eProduction of SO2:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eLow\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eEase to Ferment with MLF:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eAverage \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eYAN Requirement @ 23 Brix:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e200 ppm   \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eMalic Acid Consumption:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eLow \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong data-mce-fragment=\"1\"\u003eYeast Type:\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003eCerevisiae\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eProper 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\n\u003c\/div\u003e","brand":"Brewmaster Wholesale","offers":[{"title":"Default Title","offer_id":42999257759998,"sku":"DYW104B","price":1.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/43383.png?v=1656524587","url":"https:\/\/bacchusandbarleycorn.shop\/products\/cellarscience%c2%ae-purple-dry-wine-yeast-8g-sachet","provider":"Bacchusandbarleycorn","version":"1.0","type":"link"}