The Beer Essentials - wine making ingredients and supplies, bottles, labels, starter kits, wine filters and more for the home wine maker.

We carry beer and wine making supplies and ingredients. Also mead, cider, soda supplies. We carry wine kits, kegs, yeast, bottles, grains, hops... Everything the homebrewer needs for great beer and wine!

White Labs Liquid Yeast: Wine, Mead & Cider
To preserve the viability of our liquid yeasts we ship them priority mail with an ice pack. Additional handling fees apply for this assurance of quality products. The remainder of your order may be shipped separately.

WLP715
Champagne Yeast:
Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Attenuation: 75%
Flocculation: Low.
Optimum Fermentation Temp: 70-75° F.
item #3600
the price $6.95
+ $4.00 handling fee

WLP720
Sweet Mead/ Wine Yeast:
A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Attenuation: 75%
Flocculation: Low.
Optimum Fermentation Temp: 70-75° F.
item #3605
the price $6.95
+ $4.00 handling fee

WLP730
Chardonnay White Wine Yeast:
Dry wine yeast. Slight ester production, low sulfur dioxide production. Enhances varietal character. WLP730 is a good choice for all white and blush wines, including Chablis, Chenin Blanc, Semillon, and Sauvignon Blanc. Fermentation speed is moderate.
Alcohol Tolerance: 14%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 50-90° F.
item #3606
the price $6.95
+ $4.00 handling fee

WLP740
Merlot Red Wine Yeast:
Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, and Semillon.
Alcohol Tolerance: 18%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 60-90° F.
item #3607
the price $6.95
+ $4.00 handling fee

Attenuation:
This measures the degree to which the original extract has been converted to alcohol and other fermentation byproducts. It is a measure of the change in density. Also called Apparent Degree of Actual Fermentation.

Flocculation:
Yeast flocculation is an important process for the production of beer that causes the yeast to sediment to the bottom of the fermenter at the end of the fermentation. Thus, the yeast can be harvested from the bottom of the fermenter and used for the next fermentation. Ideally, brewing yeast does not flocculate at the beginning of the fermentation, but only after all the nutrients have been used up.

WLP760
Cabernet Red Wine Yeast:
High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, and Sauvignon Blanc.
Alcohol Tolerance: 16%
Attenuation: 80%
Flocculation: Low.
Optimum Fermentation Temp: 60-90° F.
item #3608
the price $6.95
+ $4.00 handling fee

WLP775
English Cider Yeast:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: 80%
Flocculation: Medium.
Optimum Fermentation Temp: 68-75° F.
item #3609
the price $6.95
+ $4.00 handling fee

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Wine Yeasts:

    White Labs

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