Wine Yeast: Brewers Yeast for Wine Making



High-Quality Wine Yeast aka Brewer’s Yeast for Wine Making and Alcohol making Fermentation and Brewing Welcome to Arishtam, your go-to source for high-quality wine yeast in India! As a home brewer, you need the best ingredients for your fermentation and brewing process, and our wine yeast is the perfect choice. Ideal for Homebrew Wine in Indian climate.

Stains to Choose

  1. Red wine (for black grapes, Jamun, beet root and red wine from fruits with High Phenolic Content)
  2. White/Dry wine (from green grapes and fruit wine, Can be used for honey as well)
  3. Sparkling wine yeast. (for high alcohol 15-17% and mead/cider wine)
(317 customer reviews)

Why Choose Arishtam Wine Yeast?

  1. Stop using baker’s yeast, which will make only bitter or extra sweet low-alcohol wine. Use premium quality brewer’s yeast to make wine with 13-15% ALCOHOL.
  2. Arishtam Wines are designed for Indian Climate conditions. So you can make wine at home
  3. We understand that “Quality Ingredients make Quality Wine”. Our wine yeast is carefully selected and tested to ensure optimal performance, providing you with consistent and reliable results. Whether you’re a beginner or an experienced brewer, our wine yeast is perfect for all levels of expertise.
  4. Wide Range of Wine Yeast.  We offer a wide range of wine yeast strains to suit different wine styles and preferences. From red to white, dry to sweet, and everything in between, you’ll find the perfect wine yeast for your unique brewing needs. Our wine yeast is sourced from reputable suppliers and is guaranteed to be of the highest quality.
  5. Easy to Use Our wine yeast is easy to use, making it perfect for home brewers in India. Simply follow the instructions provided, and you’ll have a smooth and successful fermentation process. Our wine yeast is also compatible with various brewing methods, allowing you to choose the one that suits your preferences.


Use 1.5kg of Indian grapes per liter of wine. No need to add wheat or egg white with this yeast as it automatically clears and makes a lovely wine with boutique flavors. 5gm is suitable for about 10 liters of must(grape juice). 20gm is suitable for about 30-40 liters of grape juice. 75gm is suitable for 200 liters and is used by commercial wineries.

0.5-1gm per liter. Add 2gm of whole spices like cloves and cinnamon to augment the taste. Also, refer to this guide to troubleshoot your wine faults. Fermentation typically takes about 30 hours to start. These yeast stains are Saccharomyces Cerevisiae Yeast carefully selected for alcohol production In wine.

Note: Try using raisins instead of sugar to increase the alcohol content. Raisins help to get a full-bodied wine with better taste and mouthfeel.

  1. Alcohol wine yeast aka Saccharomyces Cerevisiae Yeast for homemade wine & Christmas red wine. Ideal for fermenting fruit cider, and grapes (Bangalore blue, green grapes, red grapes) to achieve high-alcohol wine in India. These are dry wine yeast with high alcohol (15-17%) making them suitable for Indian summer conditions as compared to low-temperature European winter yeasts. Unlike Bakers yeast, wine yeast will be slower, which will allow you to get the complex phenols and flavonoids needed to make something clean and crisp.
  2. For details on the various types of yeast refer to the tab strains. For other questions, refer to the tab FAQ.

Shelf Life

All Yeast in Arishtam has 6-12 months of shelf life left. We pack in metalized pouches and multi-layer packing so that the yeast arrives fresh. Please hydrate the yeast in sugar water (room temperature not hot water) before use. You should see bubbling in 24 hours and in 7 Days wine alcohol should be ready. Proper wine takes 7 days to ferment, 20 days to clear naturally and should be consumed after 3-12 months.

This wine yeast has a profile very similar to Lalvin EC-1118 & Red Star wine yeast. So your recipe can be easily used for these brands.

Aging & Cellar Wine

Sweet wine can be consumed a week after fermenting. Cold crash to improve clarity. Sparkling wine takes a month to preferment and clears up naturally. However dry wines need 3-6 months for the harsh tannins to mellow down and wine to turn beautiful. Please be patient. If you are making a Cellar, then do maintain the temperature below 25 Degrees Celsius else aging will not improve the flavors of wine.


This is a high-flocculation brewer’s yeast. So wine will clear naturally. However, we recommend using Pectinase, Bentonite, and Isinglass for better clarity. You can also buy them at the Arishtam shop, and the product link has details on its dosage and method.


Wine is a luxurious product for the cultured. Hence it is important to pack them well. For Still Red Wine, we recommend that you use wine cork and corker for best results. A nice label can be printed on a digital printer and pasted on the bottle to get a nice professional look. Remember when it comes to food, we consume through our eyes before food or beverages even touch our lips. So the presentation is important.

Common Mistakes in Wine Making

  1. Sourness: It is a sign of Oxidation. Remedy: Don’t open your container daily. It will only oxidize your alcohol and make it vinegar-like sour. Use an airlock to vent out.
  2. Hazy/Clourly: Lack of Clarity in wine is usually a result of improper aging. Store the wine in a proper fermenter and rake it to remove sediments.
  3. Sweetness: Bewer’s yeast will automatically convert Sugar into alcohol. Just make sure your total starting sugar (fruit + added sugar is less than 200gm per liter). If your wine is too sweet, dilute it with a bit more fruit juice so that the fermentation restarts and sugar is consumed.
  4. Bitterness : This is usually the result of grape seeds being crushed in the mixie blender or adding of stems and non-fermentable material along with grape juice.
  5. Bready Notes: If your wine is sweet and has bready notes then most likely you have used Baker’s yeast instead of brewer’s yeast.

What is a Good Brewer’s Yeast?

  1. It needs to preserve the flavors, phenols, and aromas of the fruit/grapes.
  2. It needs to act slowly (baker yeast leavens dough in an hour, wine yeast makes wine in a week/month). So that the wine flavors are perfectly preserved and not bubbled away.
  3. Should have high Flocculation. This means that yeast sediments on its own without leaving any bready notes.

Yeast Strain (3)

1. Red Grape wine

Ideal for high tannins and phenolic wines with a full body and bouquet of flavors. Use a 28-day traditional fermentation process for best results. Bangalore blue and other indigenous grapes from India that are black, sour, with seed and having a thick skin are ideal for homemade red wine. If you are making wine from Plum, Kokum, Beetroot or fruits rich in tannins then use this yeast.

2. Dry wine

(white wines and cider wines from Table Grapes (green). Adding a bit of potassium sorbate/stabilizer will help you achieve the traditional sweet). If you are using India Grapes without seed, then use a blender to juice out the grapes otherwise grapes need to be put in a large bag and juiced out. This yeast is also good for high alcohol fruit cider and white wine. The yeast produces low esters and no off-flavors.

3. Sparkling wine yeast:

Ideal for the much converted bubbly effervescent wines a.k.a. Champagne. Possible substitutes Lalvin EC-1118. If you are making sweet wine then please choose Sparkling wine yeast.

FAQ (17)

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Under professional additives, we have tons of fining agents like Bentonite, Isinglass, Irish Moss, and Gelatin that you can use to make your home brew clear. For instructions and dosage refer to this link

Methanol a.k.a. wood alcohol is generated from fermenting wood, pectin, skins of fruits, and distillation. There is a simple WHO-approved test to check for dangerous levels of methanol. The various strains of brewer’s yeast aka Saccharomyces cerevisiae that we stock will produce ethanol by fermenting glucose (grape sugar), maltose (grain sugar) and fructose (fruit sugar). Methanol is a toxic byproduct of fermentation, but its levels are so low that unless you distill your homebrew, you should be safe. If you still want to test for methanol levels, please refer to this document.

Bread yeast is selected to leaven (raise wheat-based dough), produce a lot of CO2 in a life span of 4-6 hours, and die off. Wine yeast is created in a lab and selected for its ability to produce high alcohol in adverse conditions (like no oxygen, low pH/acidic environment, and high sugar concentration). Yes, you can ferment ethanol with bread yeast, but to make quality wine you would need a special wine yeast.

Wine yeast will produce high ethanol (ferment dry without residual sugar or sweetness), does not produce off-flavors, and bring out the best color and aromas from your grapes and fruits. For more details, please refer to this tutorial 

Winemaking is like any fermentation or curd making. If you add too much jaman (curd starter culture), then your milk will turn into curd faster, but there will be no other perceivable change in your final product. However, if you don’t add enough starter culture, then the milk will spoil. Similarly, wines require a dosage of yeast. If the active yeast cell count is too low, you will be prone to spoilage. However, adding too much yeast will only lead to faster fermentation and no other change. The yeast will finish their job fast, settle at the bottom, and will be raked off.

Adding too much yeast nutrients or DAP is serious. It is a chemical and usage of more than 1gm per liter is banned in the USA.

Yeast is a living creature that is shipped in a dormant condition. So like any organism, they have a shelf life from 3 days to 24 months. It is always important to buy yeast from a reputable store and ensure that it is kept in a cool dry place (away from sunlight and not in the freezer). Using bad yeast means that all the effort you put into making the homebrew will go to waste. There are Four kinds of yeasts used in home brews.

  1. Dry Yeast (like the ones sold at arishtam) They have an 18-24 month shelf life.
  2. Commercial Liquid Yeast: which has a shelf life of 1 week. If you are buying imported yeast, it might be difficult
  3. Self-propagated cultures: You could take some yeast sediment (trub) from your previous batch, wash the yeast, and maintain the culture. As long as you can keep it in the refrigerator and feed it every 3rd day, you can keep it for years.
  4. Slants: Seasoned pro home brewers can maintain their slant bank in agar medium for 3 years by freezing them. Home oven-dried yeast is usually able to survive 1 month of storage.

Yeast is the single-celled microorganisms that are responsible for fermenting sugar (maltose, glucose, fructose, sucrose, etc.) to ethanol. In the absence of oxygen, these yeasts do the transformation which converts your grain/fruit into a beverage. Yeast nutrients, on the other hand, are food for the yeast. On their own nutrients achieve nothing more than making a comfortable home for the yeast to function at its best capacity. Yeast energizer, on the other hand, is an SOS remedy needed to recover from stuck fermentation or incomplete fermentation or excessively low-temperature fermentation which can make yeast sluggish.

Although Yeast Energizers are types of nutrient blends, they also contain components such as vitamin B, diammonium phosphate, tricalcium phosphate, magnesium sulfate, and yeast hulls. Yeast energizers are particularly useful to restart a Stuck Fermentation, as it allows yeast populations to increase in a batch of beer or wine which likely has been depleted of these components due to an earlier yeast population growth. The additional components included in Yeast Energizers are most effective when for high gravity fermentation (high sugar high alcohol), low-temperature lagering, excessively low pH, high ash content (molasses) and other extreme fermentation styles.

Add about 0.1 gm of Campden powder to fresh grape or apple or fruit juice to inhibit the bacteria, mold, and wild microbial activity in it. Cover the juice and let it rest overnight for the Campden to dissipate before adding any yeast and nutrients to it. This way the wild fermentation is prevented, and acetobacter, which turns alcohol into vinegar, is inhibited.

Wild yeast in fruit and grapes are often killed using Campden. However, once you have finished wine a stronger wine stabilizer is used when bottling sweet wine.

  1. Use extra yeast (3gm per liter will ferment twice as fast as 1 gm per liter. With turbo yeast, you can ferment 18-20% in 3 days.
  2. Maintain the temperature between 20 to 25 degree Celsius
  3. Add a little quantity of sugar syrup daily rather than all at once. If your recipe calls for 210 gm of sugar per liter, add 70 gm daily for 3 days rather than 210 gm on the first day. This will prevent the dehydrating effect of sugar from slowing down the yeast metabolism.
  4. Always hydrate the yeast for 15 minutes at room temperature water (less than 30 degree Celsius temperature) so that it hits your wine running.

Yes, you can make amazing wine from tetra pack juice or fresh fruit juice. Just add some sugar and turbo yeast and you are golden. Couple of things to take into account:

  1. Make sure the juice is preservative-free. Preservatives retard the microbial action and lead to stressed yeast wine.
  2. Don’t buy juice with added colors and artificial flavors. Mango juice is notorious for this it has 5% mango pulp and the rest 95% is added sugar, color, and synthetic essence. You would not want to drink that.
  3. Check for acidity. If it is lower than 3.5 (which is the case with most artificially sweetened fruit juices), you need to increase it. Adding some Calcium Carbonate will help to achieve the right pH level.

Mangrove Jack’s craft brewer’s yeast sold at is in the dry form. Dry yeast is easy to store, transport, and carry. The wet yeast on the other hand needs to be chilled at all times and has a shelf life of a few weeks (as compared to almost 2 years for dry yeast). As a result for a hobby brewer and even microbrewery dry yeast is much more convenient and easy to use.

Although most manufacturers recommend that you use the yeast directly, but rehydrating the yeast is always advisable for the following reasons:

  1. When hydrated, the yeast forms spores and goes into inactive state. By hydrating it in a sugar/wort plus nutrient solution, you give it adequate time and jumpstart to become fully active again.
  2. Yeast often dies when expired, mishandled, exposed to humidity or high temperaures during transportation or storage. If you pinch it directly in the wort, it will take 24-48 hours before you can detect yeast inactivity. By hydrating the yeast, you are always 100% sure the yeast is active.
  3. Hydrated yeast have a jumpstart over any other contaminents or microbial infection. When the wort is cooled, it sometimes picks up infection from the fermenter or air. If the dry brewer’s yeast is hydrated (good yeast count) they are able to fend off infection by the mere fact that they are more in number and faster in activity.


  1. Take 5-10X of sterlized water (boil the wort or water) (50ml)
  2. If you are using water then add some priming sugar or table sugar to make a 5% solution (2.5gm or 1/2 teaspoon). DME or wort can be also used instead of sugar.
  3. (optional) add nutrients 1/4gm per 50ml.
  4. Boil and cool it to body temperature.
  5. Once the solution has cooled to 25-35 degrees celsius then add your yeast (5gm)
  6. Wait for 30 minutes to foaming to start and then add it to your beer wort or wine must.

If the foaming has not happened. Then wait for another 30 minutes. If not then the yeast is probably inactive and it might be best to use a backup sachet.

Home-made wines are healthier and better alternatives to cold drinks and even packed fruit juices. This is because when consumed in moderation, wine has fewer calories and sugar than these sugar-laden drinks and beverages. Just remember to use a triple scale hydrometer to check how much sugar is eaten by your brewer’s yeast daily and how much residual sugar is left..

Here is a chart of the sugar content in various fruits.


However most of this sugar gets fermented and converted to Alcohol. So a Dry Wine made at home has <1gm sugar per 100ml drink. The chart below has information on how much alcohol does sugar (what is inside the fruit + what is added) will yield. You can also buy ready made wine Arishtam 15% from your nearest liquor store.

If you still have a question, write in the comments section and we will get back to you.

317 reviews for Wine Yeast: Brewers Yeast for Wine Making

Based on 314 reviews
Showing 14 of 314 reviews (1 star). See all 314 reviews

Customer Images

Image #1 from KIRON KAIKINI
Image #2 from vishwaranjan dubey
Image #3 from Ganishkar
Image #4 from Luke Joshva
Image #5 from Ajit
Image #1 from KIRON KAIKINI


Arishtam's yeast has always been of good quality. Green grapes wine from Arishtam's yeast in pic below.

Image #2 from vishwaranjan dubey

vishwaranjan dubey

Completely dry in 10!days pineapple wine

Image #3 from Ganishkar


Works well as mentioned. Wanna explore more with other yeast varities

Image #4 from Luke Joshva

Luke Joshva

Awesome. And help me. is there any product that clears pulp while making wine

Image #5 from Ajit


Started experimenting with Wine making in April 2020 and have tried many things with mix results. Since I started using Arishtham products like Red wine yeast, Pectic enzymes etc. the consistency of the Wine has improved and that keeps me going. Uploading a photograph of a Mango wine and Beetroot Wine for reference. Thanks a lot Arishtham Team...

Image #6 from Swapnil


I have got best results every time I have tried , the quality of this product is outstanding

Image #7 from Anthony Gonsalves

Anthony Gonsalves

Excellent product. Have been using it for 2 years now.

Image #8 from A Srihari

A Srihari

Excellent hommade red wine

Image #9 from pbee


Hi, This is my first attempt at making wine so started with a small batch of 3 liters. So far things look good I hope. Ankur, Attached my brew log. can you kindly take a look and comment on it, please? and btw packaging is good and both the orders have reached within 2 days in good shape. Thanks!

Image #10 from pbee


Hi, This is my first attempt at making wine so started with a small batch of 3 liters. So far things look good I hope. Ankur, Attached my brew log. can you kindly take a look and comment on it, please? and btw packaging is good and both the orders have reached within 2 days in good shape. Thanks!

Image #11 from Karuna Lulla

Karuna Lulla

Hi Ankur, I'm preparing plum-based wine (two separate very small batches). added the yeast and the fermentation started within 12 hours. There was enough froth and the must rose up as expected. I could smell CO2 being released. Today (5th day) the fermentation is stopped and the must with yeast looks to have settled to the bottom for Batch 2. How to know if the fermentation is complete? There is some white particles rising up when I'm stirring (image)? Can I transfer it to another container and just leave it for secondary fermentation? Batch 1 - 2.5 litres (with must) SG 1.0600.. expecting 10.8% ABV Batch 2 - 1.5 litres SG 1.0300.. expecting 5.1% ABV

Image #12 from Abhiraj Singh Baweja

Abhiraj Singh Baweja

Sir I want to know, which wine strain ( red,white or sparkling) can get the highest abv? And I'm trying to do step feeding any tips?

Image #13 from Raghavendra S

Raghavendra S

Very very nice product

Image #14 from Raghavendra S

Raghavendra S

Very very nice product

Image #15 from Raghavendra S

Raghavendra S

Very very nice product

Image #16 from Manan Sah

Manan Sah

Thank you Arishtam, though this was my first try at making wine. It turned out much better than our expectations. It was made with white grapes, using a very basic recipe. I really have to thank you guys for making available these wonderful ingredients and at affordable prices. You guys have allowed to enjoy and cultivate a new hobby. (The wine in the picture is hardly 14 days old and pretty clear it was cold hence the glass is frosted)

Image #1 from KIRON KAIKINI
Image #2 from vishwaranjan dubey
Image #3 from Ganishkar
Image #4 from Luke Joshva
Image #5 from Ajit
Image #6 from Swapnil
Image #7 from Anthony Gonsalves
Image #8 from A Srihari
Image #9 from pbee
Image #10 from pbee
Image #11 from Karuna Lulla
Image #12 from Abhiraj Singh Baweja
Image #13 from Raghavendra S
Image #14 from Raghavendra S
Image #15 from Raghavendra S
Image #16 from Manan Sah
1-5 of 314 reviews
  1. Good product

  2. The yeast is good, but I think it slows down a bit a few days in. I will have to wait till the process is done to see how well it did.

  3. The Yeast was not that much Viable, so for a batch of 20 liters Red Wine I had to use two packets of the east 5 gram each.

    • 20liters of wine is about 27-30 bottles of wine. We recommend you using 12-15gm of yeast for that

  4. Excellent product i am very happy

    • thank you Ajay

  5. Your product quality is good but I found leakage pouch of yeast.

    • apologies we typically do a two layer seal (zip lock bag inside a silver foil for added protection

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