Red Star and Lalvin Wine Yeast Recommendations

freeze dried wine making yeast packaged for six gallon use.

Lavin freeze dried wine yeast:

RC 212 is recommended for red varieties where full tannin and color stabilization are desired; tannic reds; light young reds. Examples include Cabernet Sauvignon, Cabernet Franc, Merlot, Nebbiolo and Pinot Noir. Fermentation temperature ranges from 59-86 F. Alcohol tolerance up to 14%. Has a moderate rate of fermentation.

ICV/D-47 is recommended for premium-quality white wines, especially full-bodied, barrel-fermented dry whites and medium to sweet Rose. Examples include Chardonnay, Gewurztraminer, Pinot Grigio and Riesling. Fermentation temperature ranges from 50-95 F. Alcohol tolerance up to 15%. Has a moderate rate of fermentation.

71B-1122 is recommended for fruity wines from concentrates, medium to sweet Rose and light, young reds. Examples include Gamay, Gewurztraminer, Riesling and Zinfandel. Fermentation temperature ranges from 59-86 F. Alcohol tolerance up to 18%. Has a moderate rate of fermentation.

K1V-1116 is recommended for fruit wines and low-nutrient musts. Restarts stuck fermentations, dry whites, medium to sweet Rose, light young reds and Icewines. Examples include Chenin Blanc, Pinot Grigio and Sauvignon Blanc. Fermentation temperature ranges from 50-107 F. Alcohol tolerance up to 18%. Has a fast rate of fermentation.

EC-1118 is recommended for white and sparkling wines, ideal for quick fermentations, dry whites, sweet, sparkling and icewines. Examples include Sparkling Chardonnay and Vidal Icewines. Fermentation temperature ranges from 45-95 F. Alcohol tolerance up to 18%. Has a very fast rate of fermentation.

Red Star freeze dried wine yeast:

Pasteur Red is recommended for full-bodied reds where varietal fruit flavors and complex aromas are desired: tannic reds, light young reds. Examples include Cabernet Sauvignon, Cabernet Franc, Merlot, Shiraz and Zinfandel. Fermentation temperature ranges from 64-86 F. Alcohol tolerance up to 16%. Has a fast rate of fermentation.

Montrachet is recommended for high quality, full-bodied intense-color reds and whites: dry whites, tannic reds. Examples include Cabernet Sauvignon, Cabernet Franc and Chardonnay. Fermentation temperature ranges from 59-86 F. Alcohol tolerance up to 13%. Has a fast rate of fermentation.

Cote des Blanc is recommended for reds, whites and sparkling as well as wines with residual sugar, medium-sweet Rose, sweet, light young reds, fruit wines. Examples include Chardonnay, Gewurztraminer, Sauvignon Blanc, Moscato and Riesling. Fermentation temperature ranges from 64-86 F. Alcohol tolerance 12-14%. Has a slow to moderate rate of fermentation.

Pasteur Champagne is recommended for whites and some reds, restarts stuck fermentations, dry whites and light young reds. Examples include Cabernet Sauvignon, Cabernet Franc and Chardonnay. Fermentation temperature ranges from 59-86 F. Alcohol tolerance 13-15%. Has a fast rate of fermentation.

Premier Cuvee is recommended for reds, whites and especially sparkling, restarts stuck fermentations, dry whites, sweet and Icewines. Examples include Sparkling, Chardonnay and Vidal Icewine. Fermentation temperature ranges from 45-95 F. Alcohol tolerance up to 18%. Has a fast rate of fermentation.

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