How to find the right Winemaking Yeasts & Cultures AI guide

What the AI looks for in Winemaking Yeasts & Cultures

Match strain to style

For neutral, robust and high-alcohol wines or restarting stuck fermentations, use EC-1118-type strains. For fruit-forward reds, use RC212 or 71B. For whites and meads, use D47 or QA23. For fruit wines, use K1-V1116 or 71B. The strain shapes aroma, mouthfeel and acidity as much as the fruit does.

Alcohol tolerance

Choose a strain whose rated tolerance exceeds your target alcohol, calculated from starting gravity. A strain with too little tolerance leaves residual sugar and a stalled batch.

Temperature range

Ferment within the strain's stated range. D47, for example, is commonly kept below about 18°C (65°F). Running too warm produces fusel and hot flavours; running too cold causes stalling.

Rehydration

Rehydrate dry yeast in warm water, ideally with Go-Ferm-type nutrient, before pitching. One 5 g packet covers up to about 5–6 gal. This improves viability and reduces stuck fermentations.

Malolactic culture

Use a dedicated MLF culture only for reds or high-acid wines. Do not combine it with sorbate. MLF softens acidity, but the bacteria are inhibited by high sulfite and they break down sorbate into off-flavours.