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AMH Assmanshaussen Dry Wine Yeast
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Originating from Geisenheim Research Institute, AMH is useful for making Pinot noir and Zinfandel. It is considered a color friendly strain that enhances spicy (clove, nutmeg) and fruity flavors and aromas. AMH has a long lag phase, a slow to medium fermentation rate and benefits greatly from the use of GO-FERM and Fermaid K. Good strain domination is obtained with AMH if the culture is allowed to develop in about 10% of the total must for about 8 hours before final inoculation. Note that in the hydration phase, AMH does not appear to be as active as other yeast can be, but this is not an indication of viability. Best results from 68 to 86 degrees F, tolerant up to 15% alcohol.

Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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recommended for pinot noir and sangovise wine
Sal C on Jan 31, 2018
recommended for pinot noir and sangovise wine
Sal C on Jan 31, 2018

5.0 / 5.0
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AMH perfect Pinot Noir choice.
AMH worked great for Pinot Noir fermentation, really lived up to it's reputation! I also used it on an experimental Zinfandel fermentation and it added a unique spice character. Very happy with my decision to use AMH and will use it again in 2018.
January 30, 2018
1 month ago
Used for fresh Oregon Pinot noir grapes
I hadn’t used this before but am pleasantly surprised by how good the wine is tasting. I used it for both the barrel-aged red pinot noir and the pinot rosé, and I’m very satisfied.
January 26, 2018
1 month ago