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Redstar Premier Cuvee Dry Wine Yeast (5 g)
DYW10

Redstar Premier Cuvee Dry Wine Yeast (5 g)

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Description

Prise de Mousse strain. Fast starting with steady, strong fermentation kinetics. Low foaming action is well suited to barrel fermentations. Clean neutral flavor. Good all-around choice for Reds, Whites and especially Champagnes. Also works well for meads. Alcohol tolerance to 18%. Will also ferment from 50 to 80 degrees.

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

Item # DYW10
Shipping Eligible for Free Shipping Program
Availability California - In Stock
Pennsylvania - In Stock
Weight 0.02LBS
Community Q&A

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Browse 1 question Browse 1 question and 11 answers
Why did you choose this?
MoreFlavor Store
To make dry wine.
Andrew F Q on Dec 14, 2018
Used Before
Noe P on Nov 27, 2018
To make dry wine.
Andrew F Q on Dec 14, 2018
high alcohol content
marc p on Dec 4, 2018
Used Before
Noe P on Nov 27, 2018
Supposed to make wine alittle sweeter
Makes great wine. We use it for Red and white. Higher alcohol content.
Shirley M on Sep 22, 2018
Past experience
Michael S on Sep 15, 2018
Have had very good luck with Red Star and the Cuvee style yeast
Steve J on Aug 30, 2018
Good for wine and meads
Steven McPeak on Aug 8, 2018
Great all around yeast for arkansas
Margaret p on Jun 7, 2018
probably my favorite yeast, fast, reliable, neutral impact, clean, and high alcohol tolerance
Mark P on May 17, 2018
Excellent yeast for mead
bryce f on Feb 28, 2018
high alcohol content
marc p on Dec 4, 2018
Supposed to make wine alittle sweeter
Reviews

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Great for bottle-conditioning Belgian ales
I use this for bottle-conditioning my saisons and golden strong ales. Fast-acting and flocs beautifully. Gives my Belgians the perfect effervescent mouth feel.
November 11, 2017
This is my go to wine yeast.
This is the yeast I used on almost all of my wine, it works great and is very inexpensive.
May 10, 2014
Good for a dry cider yeast
This made excellent hard cider. Very dry and finished extremely low, with high alcohol and a tart finish.
May 28, 2013