Formerly known as "Port".* 

Mild toast and vanilla nose. Mild fruit profile with balanced depth and complexity. Very dry finish. Dry red and white wines, add brandy for classic ports. Also used for big red wines and high sugar musts.

Origin:
Flocculation: Medium-low
Attenuation: NA
Temperature Range: 60-90°F, 16-32°C
Alcohol Tolerance: 14% ABV

Styles:
   Brandy
   Chianti
   Cognac,Armagnac
   Common Perry
   Madeira
   Málaga
   Marsala
   Merlot
   Mourvèdre (Monastrell)
   New England Cider
   Port
   Rioja
   Sangiovese/Brunello
   Soave
   Tempranillo
   Touriga Nacional
   Traditional Perry
   Trebbiano/Ugni Blanc
   Vin Santo
   Vinho Verde
   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.

Packet size: 125ml

* 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.