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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