Red Star Premier Blanc Dry Wine Yeast

Item Number: 24-3420

Sale price$1.79
In stockEligible for Fast & Free Delivery


Cabernet, Cider, Dry Whites, Fruits, Meads, Port
Red Star Pasteur Blanc Red Star

UCD #595

Species : Wine
Fermentation Temp Range (°F) : 59-86
Apparent Attenuation Range (%) : n/a
Flocculation : Medium-Low
Alcohol Tolerance : 13-15%

Pitching/Fermentation : It will ferment very dry and produce a compact sediment. Another use of this yeast is to carbonate soda kits in the bottle. Recommended use: all white wines, fruit juices.
Ideal Fermentation Temperature: 59-86 F (15-30 C). Alcohol Tolerance: 12% For
Soda Making : To create carbonation in the bottle.

Notes : Red Star Pasteur Blanc (formerly known as 'champagne' yeast) is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good amount of tolerance to free sulfur dioxide.

Best Styles : Cabernet, Cider, Dry Whites, Fruits, Meads, Port

Looking for a Liquid or Dry Yeast Substitution? The brewers at Austin Homebrew Supply have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 716
Dry Yeast Substitution : Vintners Harvest R56

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Customer Reviews

Based on 1 review
Great Yeast For Cider!

I have an apple tree in my yard, and instead of letting the 70 lbs or so of apples each year go to waste, I decided to make cider. In 2016 I divided the cider up into several batches, each with a different yeast, and they turned out OK. In 2017 I had only one un-expired packet of yeast left in the fridge, the Red Star Premier Blanc, so I fermented the whole 6 gallons with that. Wow, this made the best cider of the half dozen or so yeasts I tried. It was a very nice dry white wine, not sweet, with just a hint of apple/flower flavor. Better than any of the nitrate stuff you get at stores. I pasteurize my raw cider [heat to 170F, no more, and remove from heat immediately], pour it into carboys hot, and swirl it around to sterilize all the internal surfaces of carboys with hot cider. No chemicals. Then insert airlock bung, let it cool to just above room temperature, and add yeast. Cover carboys with black plastic bags and keep in air-conditioned area for a month, and voila. Hats off to Austin Homebrew for hipping me to this great yeast!

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