Source: Isolated from Chardonnay grapes harvested from Kamiak Vineyards/Gordon Estate Winery in Pasco, WA using Bootleg Biology’s Capture Method #2.
Chardonnay is a clean fermenter but produces mild phenolics and a touch of citrusy & banana aroma at normal ale temperatures.
For Beer: Excellent for a unique take on New England Style IPAs using Local Yeast. This yeast greatly accentuates fruit-forward hops, creating a very complimentary ester profile. The lower flocculation characteristic visually matches this style and further enhances hop flavor. Beers with this culture will drop clear with enough time or use of finings.
For Wine: Short lag phase, low SO2 production, and vigorous fermentor. Able to fully ferment and handle the high alcohol environment of a white wine fermentation (13%+).
This culture has been identified as Saccharomyces cerevisiae boulardii.
“Chardonnay” was tested at Gordon Estate Winery on 2015 harvest Chardonnay grapes in virgin American oak. The results were great! And so the culture will likely be used with future Chardonnay harvests.
- Type: Saccharomyces cerevisiae boulardii. Local Yeast.
- Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
- Estimated Attenuation: 70%-80%
- Estimated Final pH: 4.4-4.6
- Flavor/Aroma Profile: Clean, Spicy, Lemon, Banana, Fruit Forward
- Flocculation: Low-Medium
- Recommended Fermentation Temperature: 66-72ºF