The selection of wine yeast to match grape types and wine styles is very subjective and does depend a lot on personal preference. The information given next to each yeast strain should be used only as guidlines which have been developed through sensory evaluation of yeast strains in wine making trials, as well as historic references and origins of the yeast. We think you will find that all of these yeasts have very nice fundamental flavor characteristics which will enhance your wine making.
When using liquid yeast cultures, aerate a small portion (1 pint) of diluted juice well and add the active yeast culture. Agitate often to continue aeration over several hours before adding to the must. Additional yeast nutrients, particularly in white wines and high sugar content juices is beneficial. Salute!
