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Wine, Mead, and
Cider Yeast
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Dry Yeast
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| Lalvin
K1V-1116 This strain tends to
express the freshness of white grape varieties such as Sauvignon Blanc,
Chenin Blanc & Seyval. Fruit wines & wines made from concentrates poor
in nutrient balance benefit from the capacity of K1V-1116 to adapt to
difficult fermentation conditions. Restarts stuck fermentations. |
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| Lalvin
RC 212 Recommended for red
varieties where full extraction is desired. Lighter red varieties
also benefit from the improved extraction while color stability is
maintained throughout fermentation & aging. Aromas of ripe berry &
fruit are emphasized while respecting pepper & spicy notes. |
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| Lalvin 71B
Used primarily by professional winemakers for young wines such as
vin nouveau & has been found to be very suitable for blush &
residual sugar whites. For grapes in regions naturally high in acid,
the partial metabolism of malic acid helps soften the wine. The 71B
also has the ability to produce significant esters & higher
alcohols, making it an excellent choice for fermenting concentrates. |
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| Lalvin ICV
D-47 A low-foaming quick fermenter that settles well, forming a
compact lees at the end of fermentation. This strain tolerates
fermentation temperatures ranging from 15°-20°C (59°-68°F) &
enhances mouthfeel due to complex carbohydrates. Recommended for
making wines from white varieties such as Chardonnay & rosé wines.
An excellent choice for producing mead, however be sure to
supplement with yeast nutrients, especially usable nitrogen. |
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Lalvin
EC-1118 This strain is recommended for all types of wines, including
sparkling, & late harvest wines & cider. It may also be used to
restart stuck fermentations.
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