Description
This dry wine yeast strain has been widely used in the U.S. since 1963. It is a strong fermenter with good ethanol tolerance, and will readily ferment grape musts and fruit juices to dryness. This strain also has good tolerance to free sulfur dioxide.
Species : Wine
Fermentation Temp Range (°F) : 59-86
Apparent Attenuation Range (%) : n/a
Flocculation : Low
Alcohol Tolerance : 13%
Pitching/Fermentation : Red Star Montrachet Wine Yeast (Davis 522), a strain of Saccharomyces cerevisiae, has been derived from the collection of the University of California.
UCD #522
Notes : This strain is recommended for full bodied reds and whites. It is not recommended for grapes that have been dusted with sulfur, because of a tendency to produce hydrogen sulfide in the presence of higher concentrations of sulfur compounds.
Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.
Montrachet is noted for low volatile acidity, good flavor complexity, and intense color.
Best Styles : Chardonnay, Merlot, Syrah, Zinfandel
Looking for a Liquid or Dry Yeast Substitution? The brewers at Adventures in Homebrewing have tried most of them. The following are some suggestions that have worked for us.
Liquid Yeast Substitution : White Labs 770
Dry Yeast Substitution : n/a
*Important Note: This yeast was formerly known as Montrachet
Looking for something else? Shop all Wine Yeast
Payment & Security
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.