Yeast

Lalvin K1-V1116 Wine Yeast. Tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeast strains (such as Prise de Mousse EC-1118). When fermented at low temperatures (below 16?C) and with the right addition of nutrients, K1 is one of the more flowery ester producers (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high yield grapes. Among the high ester producers, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 can withstand a wide range of fermentation temperatures (10? to 42?C) and tolerate alcohol up to 18%. ICV-K1 is recommended for the fermentation of ice wines. It can also be used for ros? or basic red wines.

Lalvin Bourgovin RC 212 Wine Yeast. It requires high nutrient additions to avoid the potential development of H2S. RC212 consistently produces Pinot noirs with good structure, ripe berry, bright fruit and spicy characteristics.

Lalvin 71B-1122 Wine Yeast. 71B is known for making blush and semi-sweet wines with a 'fruit salad' character. Long-lived aromas are due to its production of esters and higher alcohols. 71B also softens high acid musts by partially metabolizing malic acid.

Lalvin ICV D47 Wine Yeast. For complex whites with citrus and floral notes
ICV-D47 is a C?tes du Rh?ne isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18? to 28?C, the best results are obtained at around 20?C (68?F). When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume.

Lalvin EC 1118 Champagne Yeast. EC1118 is the original Prisse de Mousse and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.

Red Star Montrachet Wine Yeast. 8-10% alcohol tolerance usually leaves a sweeter wine. One pack is good for 6 gallons.

Red Star Pasteur Champagne yeast. Good for soda making. One pack makes 6 gallons.