Dry/Fortified 4767

The Wyeast 4767 Dry/Fortified wine yeast is from the species Saccharomyces cerevisiae. It will create a mild toast and vanilla nose, with a mild fruit profile giving way to a balanced depth and complexity. It has a very dry finish. 

Dry red and white wines work well with this strain as do big red wines and high sugar musts. Or you can add some brandy for a classic port!

Flocculation: Low-Medium

Optimal Temperature Range: 60-90 F

ABV: 14

Residual Sugar: 0-0.25%

Rate of Fermentation: Very Fast

Foam Production: Low

Volatile Acid Production: Medium

Sulfur dioxide (SO2) Production: Low

Hydrogen sulfide (H2S) Production: Low

Great for these Styles:

• Merlot
  
• Mourvedre (Monastrell)
• Sangiovese/Brunello
• Tempranillo
• Touriga Nacional
• Zinfandel
• Chianti Type Blends
• Vinho Verde Type Blends
• Vin Santo
• Madeira Type
• Malaga Type
• Marsala Type
• Port Type
• New England Cider
• Traditional Cider
• Brandy
• Cognac/Armagnac