Pasteur Champagne yeast is our number one selling yeast due to its versatility.
Red Star rates Pasteur Champagne as it’s very best yeast for Light Berries, Orchard Fruits, Citrus Fruits, Melons, Late Harvest grapes, Secondary Fermentation (Champagne), and restarting Stuck Fermentations. It is also very good for Dry Whites and Aged Reds.
If you are making Champagne, do not start with Red Star Pasteur Champagne yeast. First make a good quality dry wine, then ferment a second time with Red Star Pasteur Champagne yeast.
Red Star Pasteur Champagne yeast is not recommended for roots, botannicals, or dark berries. There are also better yeasts for sweet whites, blushes, and young reds like Nouveau.
Red Star Pasteur Champagne yeast was isolated in Champagne, France and is a mixed-population culture. This means that perhaps there are more than one strain of yeasties in the package. It is common in sparkling wine production because of it induces fermentation quickly, is effective in low temperatures, and is tolerant of the high alcohol conditions common in sparkling wine production. Expect to get up to 16% or alcohol or higher. Pasteur Champagne yeast works in temperature range 59-86°.