DetailsPremier Classique (Formerly Montrachet) is a versatile all purpose wine yeast with complex flavors and aromas. Ferments strongly and has good alcohol tolerance. Well suited for Chardonnay, Merlot, Syrah, Zinfandel and other dry, full bodied wines.
- Details & Instructions
Ideal Temperature Range (°F) 59-86°F Attenuation (%) NA Flocculation Low Alcohol Tolerance (%) 13% Rate of Fermentation Fast Foam Production Moderate Nutrient Requirements Normal H2S Production High SO2 Production Low Profile Wine
5.0 / 5.025 Reviewsmy preferred yeast for dry or x dry winesUse Montrachet yeast, if you wish or if you like a crisp dry to extra dry wine. used by itself with nutrient and booster it creates a nice dry/ semi dry (if back sweetened) wine, use with tannin and acids blends and it will produce a nice extra dry wine. the extra dry you must degas and balance then age at least 6 months. taste is still crisp. been able to achieve up to 20% alcohol with this yeast. i do not recommend using for cysers, unless you want less of a fruity apple taste. didn't leave enough of a apple taste for me.December 23, 2012Hit and missI have used this yeast for my blackberry and muscadine wines. The blackberry did great, I had no problems, great flavor, high alcohol. The muscadine, however, did not finish fermenting and a lot of sugar was left in it. I also noticed a rotten egg smell on the muscadines that I do not recall having on the blackberry.January 21, 2013Dry and CrispThis is a great yeast for fermenting wines! I use this strain in particular for making Apfelwein. It works great with the apple flavor. It has a nice dry and crisp taste to it. I've never had an issue with it, and will continue to use it!February 7, 2013its a good oneThis is the one that I think makes some of the best wine to date. I have used others and a friend of mine gave me a pack of this to try and made the wine so much better. New Favorite. :-)March 1, 2013Fermenting like crazyGreat yeast. Used it for apfelwein and it fermented great. The lock was full of bubbles within the first few hours. Good product and very good price.March 9, 2013LifesaverI used this as a last attempt to get a Pinto Noir kit to ferment. I had pitched EC-1118 twice to no avail. Made a starter with this adding a bit of must every 30 minutes and added to the bucket. Less than 24 hours later was chugging along. Gravity down to 1.050 in about 3 days. Was a lifesaver for me.June 6, 2013Good yeast for fruit wineI use this yeast for fruit wines. I've made Raspberry and Blackberry wines that were pretty good. If it gets stuck I add in some energizer and that seems to helpJune 24, 2013Great with the BlackberriesI have finished a batch of Blackberry wine that is fabulous - this yeast worked really well for the fruit wine.May 29, 2013Worked Great!Started out with two 1-gallong batches of wine. One Strawberry and one Blackberry. We cracked open bottles each last weekend (started in November). They were a big hit. I used the Montrachet yeast in both. I prefer the Blackberry and am getting ready to make a larger batch using this yeast. Worked quite well.June 14, 2013Works greatI've been using Montrachet in my blueberry wine and performs well. The next batch ill be using cote de blanc to try new yeasts and experiment a bit. All and all for under a dollar a pack its an outstanding yeast.July 14, 2013
- Customer Q&A
Browse 1 question Browse 1 question and 3 answersThis may seem silly, but I'm new to the wine making world and I want to make a strawberry wine for my friend. Only problem is she has a gluten allergy and I heard that some yeasts have gluten. So myou question is does this one have gluten in it?BEST ANSWER: Looking up information on alcohol that is gluten free. They say that wine is considered gluten free. They say some distilleries add flour to the oak barrels during aging. But since you are making it just don't add anything with gluten in it. The strawberry wine that I made last year came out great. Since it was one of the first ones that I made, it came out a little cloudy. Just make sure that you syphon it off numerous times. The more you syphon it the clearer it will be. I've made watermelon which was a hit and about to bottle a batch of muscadine and trying some orange for a guy with fruit trees.