Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)
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Specifications for this item
|Brand Name||Red Star|
|Ean||0767563384991 , 0049000026276 , 0705422906106|
|Number of Items||10|
|UPC||049000026276 , 705422906106 , 767563384991|
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This product is Red Star Pasteur blanc champagne yeast which can be used for winemaking, cider making, mead making and other fermentation. A strong strain with a very high alcohol tolerance. Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or charmat methods.
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In both cases, foam production is negligible, which is nice. The yeast seems to generate fine bubbles, which I guess would be expected for a champagne yeast. I am not pushing the envelope for alcohol percentage -- I expect to get about 12% from my "good" batch -- so I can't comment on how well it does in that respect.
Based on my experience, I would advise others using a sugar wash with this yeast to do an inversion. It's easy and described in many on-line sources. But I realize that this might not be the reason for the difference and would be interested to hear what others think.
Note this is no longer being called "Pasteur Champagne," but now comes labeled "Premier Blanc." My sources assure me it's the identical yeast, and only the packaging has been changed.
Recommended candidates are Apple, Grape both red and white, Cherry, Peach, Raspberry You get the idea.
The nice thing is the juice comes with a the secondary fermenter.
Store extra yeast packets in the freezer.
Let them slowly come to room temperature before use.
You will need
A packet of magic juice enhancer - Red Star Champagne Yeast
2 Quart bottle of 100% juice that is preservative free or organic.
A primary fermenter
I use a cleaned and sanitized 1 gallon milk or water jug.
Using the larger container minimizes the chances of a blow off mess.
Its disposable so no need to clean after use.
A drilled rubber stopper or bung that fits the jug
A three peace air lock
A Secondary fermenter.
The rinsed and saved bottle the juice came in sanitize before reusing.
A drilled rubber stopper or bung that fits the juice bottle
The same air lock.
A length of clear 3/8" vinyl tubing
A dark place.
1. Rehydrate yeast.
See packet instructions - 1/2 cup warm water.
Watch for a few little bubbles to form.
2. pour juice in to the cleaned and sanitized 1 gallon jug airrating as you go
Only at the beginning introducing oxygen is a good thing from now on should be avoided.
3. pitch yeast - pour it in the juice gently shake to mix.
4. plug the jog with the cleaned and sanitized bung and filled airlock.
You can use water in the air lock but I prefer to use vodka as it prevents growth of unwanted little beasties.
If the air pressure changes or when the jug is moved some gets sucked in to the jug using vodka will help to prevalent an infection of undesirable little beasties ruining your fun.
5. put in a dark place.
6. After a several hours or the next day check the airlock for bubbles and foam in the jug.
Do not open or remove the bung or air lock to look inside.
7. wait a week or two.
8. siphon with the cleaned and sanitized tubing to the cleaned and sanitized secondary fermenter.
The bottle the juice came in.
Don't suck on the tube.
Fill the tube with clean water.
Pinch the tube closed a few inches from the outlet end.
Insert the other end into the juice holding the other end lower let the water drain out in to a pot or other container.
As soon juice starts to flow out pinch to stop the flow put the end in the juice bottle and let the juice flow holding both ends of the tube just below the surface.
you want to minimize airration and leave any solids that may have settled out on the bottom or be floating on top from being transferred.
9. Taste!! Yum?!
You could drink it now but.
10. plug with the stopper and refilled airlock.
11. put back in a dark place.
12. Wait a week or Two more.
This was fun and easy so do it again.
By now the little yeasties have used up all the sugars and need some more sugar to eat.
Make a small wort/syrup by heating about 1/4 a cup of water to at least 165 degrees but not boiling ad 2 to 3 Tbsp's of sugar stir until thoroughly dissolved.
Cover and cool to room temperature.
Then fill a cleaned and sanitized 2 liter soda bottle with the syrup and juice and tightly cap.
Gently shake to mix.
Place upright in a dark place until rock hard about 2 to 3 days.
place in the freezer for 15-20 minutes to quickly chill and send the yeasties to sleep.
Move to the refrigerator to completely chill up right letting the yeasties settle out.
Hey, you just made wine!!!!!!!!
This is a basic walk through of the steps.
Experiment and see what works for you.
The addition of yeast nutrient and yeast energizer can improve the process.
Adding extra sugar can also boost alcohol levels.
The most important thing is sanitation.
I use Five Star Star-San, PBW and 1-step.
IMPORTANT Read the instructions!
Bleach and soap can leave a residue.
I was worried that I pitched this yeast without any yeast nutrient and that it might not take off, especially because it's December, and my old craftsman home is pretty chilly. To my pleasure I woke up the following day and these yeasty brews were cranking out CO2!
Top international reviews
No need for yeast nutrition.i got latest sachet having expaiary date till 2021 im a ameture wine maker .....Go for it... Realy it's alcohol tolerance is amazing , it make more than 20%.