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Wine and Cider Yeasts

Yeast is a very important ingredient in making alcoholic beverages like wine and cider. In fact, yeast distinguishes the difference between wine and grape juice. The yeast transforms sugar from the grapes to carbon dioxide and alcohol through the process of fermentation. The more sugar found in grapes the higher the alcohol level of the wine produced. The process of fermentation occurs in the absence of oxygen.

In winemaking, the most commonly used yeast is the Saccharomyces cerevisiae which is favoured by commercial and home winemakers because of its predictable fermentation capabilities. It also has high levels of sulfur dioxide and alcohol. Moreover, it can live in pH levels between 2.8 and 4.

Today, there are different types and strains of yeasts used in making wine and cider. Many manufacturers sell general-purpose yeasts intended for making wine, beer, ale or champagne. Most of these yeasts are capable of fermenting grain and sugars at different temperatures. (more info below)
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It is important to take note that the type of yeast used can affect the aroma, taste and mouth-feel of the finished product. It is therefore important to choose the right type of yeast for the type of alcoholic beverage that you want to make. For instance, experienced winemakers never use yeast suited for making heavy red wine if they are planning on making champagne.

Some home winemakers engineer their own yeast strain and experiment on them until they get the right combination. The problem is that this process is not only wasteful but it is also very expensive. So instead of experimenting with making your own yeast strains, getting pre-packaged yeast is a better option.

Here at Ontario Beer Kegs, we have a wide variety of yeast strains to choose from. Our yeasts have been specially designed for cider, mead and winemaking so you don't have to test which ones will work for the type of alcoholic beverage that you want to make.