DetailsOriginating from Geisenheim Research Institute, Assmanhaussen - Dry Wine Yeast, 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.
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5.0 / 5.02 ReviewsExcellent Yeast for Pinot NoirThis is my favorite yeast for Pinot Noir. I started using it based on recommendations from several winemakers in the Willamette Valley. It does a great job promoting spice tones. I have had better results following the directions to start this in 10% of the must before pitching to the final batch. I pull a small amount of juice off during cold soak to get the yeast started.March 3, 2013Makes a good Pinot NoirUsing the canned base stock from Alexanders and this yeast makes a good Pinot Noir. I rehydrate the yeast and use GoFerm to help the yeast wake up. This strain of yeast makes a nice clean wine and settles without needing to use Gelatin. It's not as well known as the Red Star brand but it produces a fine wine.March 4, 2014
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