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  • Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)
  • Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)

Red Star

Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)

Red Star

Red Star Red Star Premier Blanc Champagne Yeast (Pack of 10)

26.000 BD 16.000 BD Save: (38.46%)
16.000 BD 26 BD Save 10 BD (38.46%)
Delivery Time: 12-18 days

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Delivery Time: 12-18 days

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Product Description Product Description
  • A strong fermenter with good ethanol tolerance
  • This strain is recommended for all white wines, some reds and for fruit juices
  • This strain has good tolerance to free sulfur dioxide
  • Item Package Dimension: 6.0" L x 4.0" W x 1.12" H
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Reviews See all reviews

Customer Reviews

Made hard cider and tepache, clean and crisp flavorI have used this for hard cider and tepache, it starts bubbling quickly and gobbles up those sugars then poops alcohol just like it should. It ran through 1/2G of cider + 1/2 cup sugar in four days flat at room temp (about 77F). On the fifth day there was no action going on. The cider is bottled but we haven't drank it yet. Tepache is usually fermented with wild yeast but I like to help things along and add a pinch of champagne yeast. I add the rind of one pineapple + 1/2 cup sugar to a 1/2G jar then fill with water. Let ferment 3 days, filter, bottle, let carbonate the bottle for 3 days, then drink. Makes a crisp, clean, tepache that doesn't taste much like pineapple so we add a little pineapple juice and drink with cheap beer. Good stuff.5Great yeast processed wellGreat yeast processed well. I used it for processing some mead. My first batch I mixed it with some water and then immediately pitched it. It activated in 24 hours and done its thing giving me an ABV of about 14%. On my second batch a "Cyser Mead" I actually let it soak for a full 20 minutes in 95 degree water and then pitched it. By the next day it had the same results and my brew was bubbling and air lock was clicking away. I am very happy with this yeast and would order it again. Just realize how much you are ordering and how much you need. I am storing the remaining yeast in the fridge and I hope it will still be good when I process my next couple of batches.5Juice ImprovementTake any good 100% juice that is preservative free or organic and make it better in a week or two.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.Its Easy.You will needA packet of magic juice enhancer - Red Star Champagne Yeast2 Quart bottle of 100% juice that is preservative free or organic.A primary fermenterI 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 jugA three peace air lockA Secondary fermenter.The rinsed and saved bottle the juice came in sanitize before reusing.A drilled rubber stopper or bung that fits the juice bottleThe same air lock.A length of clear 3/8" vinyl tubingA dark place.Patients.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 goOnly 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.13. chill14. drink15. EnjoyThis was fun and easy so do it again.To carbonate.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.Enjoy!!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.5Fun to tryBought this on a whim. Have no intention of making champagne. We bake a lot of bread and were curious to see if this strain of yeast would raise the dough. It did -- though maybe a little more slowly. The bread smelled pretty yeasty while baking, but the finished product tasted about the same as if we used regular baking yeast. Since we've made sourdough bread just by catching the wild yeast spores floating around the kitchen, it makes sense that about any commercial yeast product probably should work in a pinch for baking.5Never fails.This has been my go-to mead making yeast for the past couple of decades. Always results in a clear, dry finish, with as much carbonation as I care to prime for. Also helps with stuck fermentation (add a few more grains either directly to the fermenter or make a starter).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.5This stuff is excellent. I don't know how beginners can use baking ...This stuff is excellent. I don't know how beginners can use baking and bread yeast. This yeast made my first attempt at winemaking awesome. We wanted a very high alcohol content and exceeded our goal with very little sediment at the bottom. Now I'm attempting hard apple cider.5Inconsistent resultsI am not a fermentation expert and understand that many factors influence yeast activity. I've used this one for two batches, both a sugar wash. In one case I inverted the sugar prior to pitching the yeast, and that batch started fast and is going like gangbusters (air lock burps about once a second). In the other case, the temperature, nutrients, and initial sugar concentration were the same but I didn't invert the sugar. That one is bubbling at less than 1/10 the rate and worried it will never go to completion.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.3Great yeast for high alcohol content...I used this yeast in some cherry juice and let it sit for about a week and a half... After the required waiting time, I taste tested my product and to my surprise it had a very distinctive alcoholic taste... It tasted great and did its job to get me drunk... If you're looking for yeast that produces great alcohol, I'd definitely recommend this product...5Bubbly, sweet sweet fermentation!I was looking for some champagne yeast or white wine yeast to brew some mead for three first time and I couldn't find the exact thing that I wanted until I came upon this one. It's the right price for the right quantity.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!5Ginger beer for Moscow MulesGreat for making homemade ginger beer (for refreshing and pleasant Moscow Mules.) No yeasty aftertaste. Easy to make (takes a couple of days.) Recipe: 1/2 lb of chopped ginger, 2 cups sugar, 2 quarts water, juice of 2 lemons. Bring water to boil, pour into a container with the other ingredients, let cool to lukewarm, then add a SCANT teaspoon of yeast. Sit at room temp for 24hrs, strain liquid, let sit longer for more carbonation (perhaps add a little more sugar - experiment), then refrigerate which will stop fermentation. Enjoy...5
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