Cote Des Blancs Wine Yeast

Tends to bring out floral and fruity qualities in wines and can be useful in both grape--especially fruity German style whites-- and non-grape wines--such as peach, raspberry, apple.

Sufficient for for 5-6 gallons of wine.

Red Star® Côte des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple, it is reported). Ferments best between 17°-30°C (64°-86°F). Sensitive below 13°C (55°F). Certified kosher.

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7/4/2010 -- I live in SC and have been experimenting with scuppernong & muscadine grapes, and blending these with other fruits. I've always been told to use Montrachet yeast, but since I want sweet wines, it seems like Cote des Blancs might be better. I can't find any references to scuppernong wine on your site, so do you have any experience of how this might turn out? I tried Champagne yeast twice . . .

5/17/2010 -- what is your phone number?

8/3/2009 -- Most of the yeasts I see advertised have some kind of a number after it. This one doesn't, it lists "Montrachet" and "Cote de Blancs". Are there those numbers (which I assume are related to the strain of the yeast?) associated with these two types? Ultimately I'm looking for a user friendly for all alcohol purpose (not making bread) generic yeast that I can purchase in . . .

3/11/2009 -- I'm trying to make sweet wines red & white. With a 10-17% alcohol content. What yeast would you recommend?

1/26/2008 -- I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?

6/7/2006 -- I would like to know who certifies the wine yeast as kosher. Thank you

12/15/2005 -- What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?

9/7/2005 -- how much yeast do i put in just to make one gallion of apple cider or apple wine i was going to use red star cote des blancs i would like it to be sweeter rather then dry.

9/8/2004 -- I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?

6/4/2004 -- I added Cote des Blancs yeast to 1 gal. of peach must. I also added 1teaspoon ofyeast nutrient. 30 hours later I have nothing. No bubbles and my SG is exactly where it started (1.094). It that normal or should it have already started?

11/24/2003 -- Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?

11/8/2003 -- What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)

11/7/2003 -- What is the best yeast for making apple wine? I plan to use apple juice.

9/12/2003 -- WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?

9/7/2003 -- How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!

9/1/2003 -- This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.

8/17/2003 -- If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine? What would happen if i use the entire packet to make one gallon? How can i get my wine to have a higher alcohol content?

7/30/2003 -- I am going to make some fruit wines out of Strawberries, Watermelon and cherries. I would like them to be carbonated. Which yeast is best to use for this? I read that I can add a few grains to the wine when it is bottled to get it to carbonate in the bottle.How much do I add?

7/22/2003 -- I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.

7/8/2003 -- I want to make prickly pear wine (yeah cactus fruit!). What is the yeast recommeded for this wine?

6/29/2003 -- Can this yeast be used to make peach and watermelon wines, also fruits that can be bought fresh from the supermarkets.

6/17/2003 -- How many gallons of wine I can make with a single pack of this yeast? Actually I'm gonna making some wine out of berries and rhubarb. Do you suggest to use this yeast even for the all berries wine or do you suggest to use another kind of yeast?

6/3/2003 -- Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?

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