North Mountain Supply - RS-PC-12 Red Star Premier Classique Wine Yeast - Pack of 12 - Fresh Yeast

I purchased this high abv yield brand to help better preserve the wine without additives. It worked perfectly to achieve 15% abv in 2020. I had several packs left over, so four years later I tested several of the packs and to my surprise, each one was still thriving and alive! I just bottled them after settling for three months and they were perfect. Very happy with this yeast!

Used it for mead, cider, and mead again. Sails past 15% abv for me with proper nutrient additions. 12 pack was probably more than I needed, didn't realize how much booze you can make with one little packet. Be sure to put it in the fridge and keep it there as soon as you get it.

Never had any issues with this stuff

Llego muy rápido

great fermentation yeast great for fermentation and other needs

I like that it was so inexpensive

I've used this for a few different types of wine. One jug came out to only 8.8% alcohol, but it could have been the conditions and how i started it completely in a jug. I'm working on wine from a frozen juice concentrate and I started it in a stainless steel bucket and after a week it was at 4%, 2 weeks or so later and I am up to 12.7% and it isn't finished. I think description says it should die off at 15% alcohol, but I could swear somewhere else, or possibly the description previously said, that it was tolerant to only 13%. If i get to 13%, I'll be thrilled, but I'll wait until it stops bubbling the air lock, or at least slows down to more than 1 bpm, and then take a measurement. If it happens to be 13%, I'll assume it's 13%..I love the temperature range, it's a little warmer in the laundry room, so I think that has aided in the better fermentation of the 12.7% alcohol jug. At least with a large temperature range (15°C to 35°C, 59°F to 95°F), I don't feel like i have to worry about it not working in the basement or in the laundry room.

I have made both hard cider and red wine from concentrate with this yeast. It takes off within a few hours and completes fermentation in about 4 weeks with cider and 6 weeks with red wine. The yeast packs down at the bottom of the fermenting vessel, and does not cloud the liquid when it is poured out for bottling. The cider is very drinkable when fermentation is done. The wine needs to age for months (years) but was promising going into the bottle. The yeast tolerates some pretty cold temperatures, even continuing to work on the cider in the fridge.