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BA-11 Dry Wine Yeast
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BA11 was selected in 1997 near Estacao Vitivinicola de Barraida in Portugal. It has excellent fermentation kinetics, even at low temperatures. It promotes clean, aromatic, estery characteristics during fermentation. BA11 intensifies mouthfeel and augments lingering flavors in both still and sparkling white wines. BA11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot. In relatively neutral white varieties BA11 brings out tropical fruit, cream, vanilla and spice. With fruit from hot climates, BA11 can really help to "flesh out" a wine by its' volume and mouthfeel enhancement. This strain is good by itself, as well as being a great structural component to a blend. Best results from 50 to 77 degrees F, and alcohol tolerant to 16%.

Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Dry orange blossom mead.
Douglas S on Feb 12, 2018
Dry orange blossom mead.
Douglas S on Feb 12, 2018

5.0 / 5.0
2 Reviews
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1 Stars
Souvignon Blanc
Had looked up on the MoreWine page for the recommended yeast, bought this plus the GoFerm and Fermaid K,
Fermentation went right on schedule, fed it when brix dropped to 10, and about two weeks later it appeared to quit. Wasn't sure, so I took a sample at 2.5 weeks and my 22 brix must dropped to just about 0.0..., took a sniff, wonderful fruity smell, and dared taste it expecting to taste 'yeast' and it was already wonderfully fruity. Can't wait till I filter in a few months.
January 27, 2018
1 month ago
Would definitely use again for apples!
Fermented cold (~16C) this created an excellent rounded and balanced flavor, medium body for my 2017 Cider. I'm going to try this on some other fruit wines and chardonnay when I get the chance.
January 9, 2018
1 month ago