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RBS 133 Dry Wine Yeast

RBS 133 Dry Wine Yeast

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Description

An interesting yeast which can reduce the sensation of acidity and astringency in red wines from difficult conditions such as high acidity. Delicate fruit-forward aromas of cherry, blackberry, plum, and ripe fruits will be present in wines fermented using this yeast. Floral characteristics such as wild violet, as well as spice and vanilla have also been noted. This yeast is perfect for Sangiovese, hybrids, roses, and other light reds. The RBS strain will work well in conjunction with malolactic fermentation. Best fermentation results within 61-82°F. This is a moderate fermenter with medium nutrient requirements, capable of withstanding alcohol content up to 16%.

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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For the flavour profile described for big reds
Kristeva D on Nov 26, 2018
Trial
Jeffrey D on Sep 14, 2018
For the flavour profile described for big reds
Kristeva D on Nov 26, 2018
Matches well with grapes
Craig Robinson on Sep 17, 2018
Trial
Jeffrey D on Sep 14, 2018
tried others...going to give this one a try
Bernard L on Aug 31, 2018
help with astringency
Bernard L on Aug 31, 2018
For cider yeast trials based on Scott’s Lab documents on characteristic
David M on Aug 8, 2018
Great yeast for hybrid red and rose wines
Mark T on Jul 25, 2018
For mead experiments
Bill Q on May 2, 2018
Matches well with grapes
Craig Robinson on Sep 17, 2018
tried others...going to give this one a try
Bernard L on Aug 31, 2018
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