Formerly known as Pasteur Red and Chateau Red.*

Ideal for red or white wines, which mature rapidly with Beaujolais type fruitiness, and for bigger reds requiring aging. Low foaming, low sulfur production over a broad range of temperatures.

Origin:
Flocculation: Medium-high
Attenuation: NA
Temperature Range: 55-90°F, 13-32°C
Alcohol Tolerance: 14% ABV

Styles:
   Apple Wine
   Aurore
   Barbera
   Brandy
   Cabernet Franc
   Cabernet Sauvignon
   Carignane
   Carmenere
   Cava
   Champagne
   Chardonnay
   Chenin Blanc
   Chianti
   Cinsaut
   Cognac,Armagnac
   Colombard
   Concord
   Cyser (Apple Melomel)
   De Chaunac
   Delaware
   Dolcetto
   Dry Mead
   Ehrenfelser
   Gamay Noir / Beaujolais Nouveau
   Grenache Blanc
   Grenache Noir
   Lambrusco
   Lemberger
   Malbec
   Melon (Muscadet)
   Meritage
   Merlot
   Mourvèdre (Monastrell)
   Muscadine
   Open Category Mead
   Petit Verdot
   Petite Sirah
   Pinot Blanc
   Pinot Noir
   Pyment (Grape Melomel)
   Red Bordeaux
   Rioja
   Sauvignon Blanc
   Sémillon
   Seyval Blanc
   Sherry
   Southern Rhône
   Super-Tuscans
   Syrah/Shiraz
   Tempranillo
   Touriga Nacional
   Valdepenas
   Vermouth
   Vinho Verde
   Vino da Tavola
   Viognier
   White Bordeaux/Fume Blanc
   Zinfandel

Additional Information:
The activator has 50 billion cells of pure, ready-to-pitch yeast, plus an internal juice-based nutrient packet. The Activator is designed to inoculate five gallons of juice or must. The smack pack system allows yeast metabolism to begin, providing proof of healthy yeast. It is not necessary for this package to fully swell before use.

* In March of 2014, Wyeast Laboratories renamed several of the wine yeasts in their collection for easier identifcation, moving away from European appellations and moving toward their actual uses.  The change is only to the names, th numbers and the strains (along with their fermentation profiles and properties) will remain exactly the same.