Uvaferm 43 Dry Wine Yeast

Uvaferm 43 Dry Wine Yeast

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The best yeast to use on stuck fermentations. It has a high alcohol tolerance, short lag time, and ability to ferment over a broad temperature range. Great for a variety of styles of wine, this yeast demonstrates a relatively neutral sensory effect on the finished wine, but has been known to impart some berry and cherry aromatics. Recommended fermentation temperatures from 55 to 95 degrees F, and up to 18% alcohol tolerance. Note that if you are trying to restart a stuck fermentation, there will be a lag time before 43 begins to ferment the stuck wine as it gets acclimated to its' new environment. This is normal, and once it gets underway it usually proceeds at a good rate until it finishes. However, during this pause, since you are no longer getting protection from the CO2 of an active fermentation, you will have to take measures to protect the wine from oxydation and spoilage. This usually means flushing headspaces with inert gas and possibly using Lysozym, as well.

Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

Community Q&A

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Why did you choose this?
MoreFlavor Store
Apparently works better with high fructose content
Harry Vlavianos on Feb 17, 2021
interesting strain
Jess C on Nov 24, 2020
Apparently works better with high fructose content
Harry Vlavianos on Feb 17, 2021
Trying to restart a high ABV Mead
Sam M on Dec 11, 2020
interesting strain
Jess C on Nov 24, 2020
Back up for stuck fermentation
FRITZIE DELINCE on Oct 27, 2020
I plan to make a very strong traditional Polish mead and need a yeast that will carry it off.
Robert O on Oct 20, 2020
Looking to restart a stalled mead
Daniel F on Aug 25, 2020
Stuck mead
Mitchell A on Jul 25, 2020
Stuck ferment for mead. OG 1.127, stuck at 1.032, need to dry out.
Mitchell A on Jul 15, 2020
I am a hobby brewer / winemaker. I have a must that that may need to be re started. The yeast I selected came from an old packet. It began well but is slowing down prematurely. Uvaferm 43 is a great re start yeast. I want to have a good amount on hand because i plan to conduct fermentations on a number of complex recipies also.
Michael B on May 20, 2020
To aid in my fermentation of wine that stopped its fermentation
Dr Rick S on Apr 17, 2020
After some research found that this yeast should work well with Fructose
Paul M on Mar 21, 2020
Fermentation completion insurance
Jeffrey DeLaMater on Nov 20, 2019
I wanted a fast, clean fermentation with minimal off flavors
Matthew M on Oct 25, 2019
I have a stuck fermentation and trying to finish the fermentation.
Evan W on Oct 18, 2019
Stuck Fermentation
Daniel M on Sep 18, 2019
making Polish style meads
Brian K on Aug 28, 2019
It's a beast with high gravity mead.
Brian K on Jul 8, 2019
for fermenting raisin wine
Daniel H on Mar 16, 2019
Fruit Wine
Michael F W on Jan 31, 2019
sparkling wine
Steven H on Jan 22, 2019
Great yeast for any number of mead styles.
Pete B on Jan 3, 2019
Because it lets me make awesome mead
Thomas R on Oct 9, 2018
solid performer for restarting stuck fermentations
Frank Walsh on Sep 25, 2018
it tolerates high gravity and I am blending with others
R. J. B on Aug 31, 2018
Used before with good results
Kenneth H on Jul 11, 2018
it works
Mark L on Apr 7, 2018
Article from winemakers magnizine
Richard S on Apr 5, 2018
Trying to restart a high ABV Mead
Sam M on Dec 11, 2020
Back up for stuck fermentation
FRITZIE DELINCE on Oct 27, 2020
I have a barleywine with an original gravity of 1.075 into primary, 1.035 into secondary with a flavor addition of 750ml of 40% ABV bourbon. Is this the optimal yeast strain to use to get the 1.035 gravity down to 1.000 prior to bottling resulting in a final ABV before bottling to 10%?
Wardell Glass on Dec 5, 2018
BEST ANSWER: Hi Wardell - Yes that is a very versatile yeast and should work well with your application.

4.7 / 5.0
3 Reviews
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1 Star
Rated 5 out of 5
Excellent yeast strain.
Uvaferm 43 is a powerful yeast to say the least! Very fast and easy to keep happy....Make sure you leave head space..room for expansion at the beginning of the ferment. Ferment begins readily, however It takes about 8 to 12 hours from pitching to reach full ferment due to its lag phase. Beyond that lag phase though, stand back because this yeast can really bring it! 18 to 20 % abv. is no problem for uvaferm 43.
Uvaferm 43 8 hours in
Uvaferm 43 8 hours in
June 2, 2020
1 year ago
Rated 5 out of 5
Slow or stuck fermentation
This yeast helped finish off the last couple brix in my 150 gal 2019 harvest. Now that it is completely dry I have a chance to make a decent wine. I recommend this yeast for final slow or stuck fermentation.
October 13, 2019
1 year ago
Rated 4 out of 5
Arrived on time. Didn't need to use it, so threw it in the freezer. May need it next year
October 17, 2018
over 2 years ago