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Youngs Yeast Range

Youngs Yeast Range

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The Young's yeast range is a set of 5g sachets, each matched to a style of wine, beer or cider, so you can pick the right strain for your brew rather than relying on a general yeast.

Choose your sachet

  • All Purpose Red Wine - a steady fermenter for soft, well-structured reds with a long finish; alcohol tolerance 15%
  • All Purpose White Wine - a hard-working strain that also suits fruit wines; alcohol tolerance 18%
  • Bordeaux Red, Bordeaux White and Burgundy Red - for wines in those classic styles
  • Sparkling Wine - clean, crisp and low foaming, for sparkling wine and cider; alcohol tolerance 15%, works from 10-35°C
  • Dessert/High Alcohol - for sweet and strong wines
  • Re-Start - for getting a stuck fermentation going again
  • Ale and Cider - for beer and cider makers

Specs

  • Sachet size: 5g
  • All Purpose Red and White: one sachet treats up to 23 litres (5 gallons)

How to use

Follow the instructions on the sachet. For the Sparkling yeast, sprinkle it onto the surface of the juice, wait 15 minutes, then stir. Add a wine nutrient for a healthy ferment.

Good for winemakers and cider makers who want a specific strain. Not sure which to choose? Use our Wine Yeast Selector.

Frequently Asked Questions
How much wine does one sachet make?

The All Purpose Red and All Purpose White sachets each treat up to 23 litres (5 gallons). Check the sachet for the other strains.

Which yeast should I use for a strong wine?

The All Purpose White has an alcohol tolerance of 18%, and there is a dedicated Dessert/High Alcohol sachet for sweet and strong wines.

My wine has stopped fermenting. Which sachet do I need?

Use the Re-Start Wine Yeast, which is made for restarting stuck fermentations.

Can I use the Sparkling yeast for cider?

Yes. It ferments clean and crisp with neutral flavours, so the fruit comes through, and it suits both wine and cider.

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I
Isaac Adam

I used this yeast before to brew a sparkling wine. I do not use the findings nor sodium provided but I let the wine ferment to the en. You end up with a dry wine but I add 2 flat teaspoons of sugar to every litre of wine in a bottle. I use used plastic fizzy drink bottles or champagne bottles and place them in a warm place for a few days for a secondary fermentation. Once the plastic bottles are hard with fizz they're stored in a cool place.