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Lalvin 5 gram Dry Yeast Packets Rehydration: Dissolve the dry yeast in 50 mL (2 oz) of warm NOT HOT water (40°- 43°C / 104°-109°F). Let stand 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulfited must. (The yeast should not be kept in the rehydration medium longer than recommended.) Storage: Dry yeast can be refrigerated or frozen for greater stability during long term storage. |
| Variety | Primary Usage |
Alc. | Price |
Lalvin K1V-1116 |
A vigorous and competitive fermenter that, because of its neutral effect on varietal character, is very well suited to fruit wines as well as wines to be made from grapes. Grapes and fresh fruit. 59-86° F (15-30° C) | 18% | $0.79 |
Lalvin EC-1118  |
A low foaming, vigorous and fast fermenter good for both reds and whites. It is also ideal for ciders and sparkling wines. A very competitive yeast that will inhibit wild yeasts. It will restart stuck fermentations because of good alcohol and sulfite tolerance. This is a very neutral yeast that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling. 45-95° F (7-35° C) | 18% | $0.79 |
Lalvin 71B-1122 |
A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol extraction and may neutralize up to 40% of malic acid producing a smooth and rounded "nouveau" wines that will mature quickly. A low foaming strain. Whites, roses, nouveaus and concentrates. 59-89° F (15-° 30C) | 14% | $0.79 |
Lalvin RC 212 |
A moderate speed, low foaming fermenter ideal for full bodied red wines. Promotes color and tannin stabilization for lighter reds throughout fermentation and aging. It is used for reds where full extraction is desired. Emphasizes fruit and spice notes, accentuates character in red grapes. It is the classic strain for Pinot Noir. Full bodied reds. 59-86° F (15-30° C) | 16% | $0.79 |
Lalvin ICV D 47 |
A vigorous white wine yeast that will leave a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay and Rose as well as mead, when nutrients are supplemented. Whites, rose, mead. | 14% | $0.79 |
Red Star 5 gram Dry Yeast Packets |
| Variety | Primary Usage | Alc. | Price |
| Montrachet | A strong fermenter with good alcohol tolerance that is useful in producing dry, full bodied red and white wines. Will leave a wine with intense color and excellent flavor complexity while preserving tannin content. This yeast will produce hydrogen sulfide gas in the presence of excess sulfur compounds and therefore should not be used to ferment grapes that contain residual sulfur dust. | 8-10 | $0.49 |
| Premier Cuvee | One of the fastest, cleanest, and most neutral of all Red Star wine yeasts, this strain is recommended for reds, whites and especially champagnes. Good for restarting stuck fermentations. | 14-16 | $0.49 |
| Pasteur Champagne | An all purpose and vigorous, moderately foaming and sulfite tolerant strain useful in producing white wines. This strain leaves behind a pleasant yeasty flavor. This strain is not used in producing sparkling wines. Whites. | 14-16 | $0.49 |
| Cote de Blanc | A low foaming slower speed fermenter with low alcohol tolerance. This strain emphasizes fruit character in both reds and whites making it an excellent choice for fruit wines, especially apple. If fermented at cooler temperatures it will not ferment to dryness producing a sweeter wine with some residual sugar. For the production of Chardonnay use in conjunction with yeast nutrient. Sweet whites, fruit wines. | 12-14 | $0.49 |
| Pasteur Red | Encourages development of varietal fruit flavors, balanced by complex aromas when using grapes from the Cabernet family. Also good for use with grapes picked early. | 12-14 | $0.49
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