Montrachet - Produces a fast fermentation; ideal for dry wines.
Cabernet Sauvignon
Cabernet Franc
Chardonnay
Pinot Noir
Vincent
Concord
Merlot
Leon Millot
DeChaunac
Baco
Rosette
Rougeon
Foch
Chancellor
Cascade
Cote Des Blancs (Epernet 2)- Produces a slow fermentation used to produce a sweet, fruity wine with residual sugar.
Aurora
Diamond
Cayuga
Dutchess
Gewurtztraminer
Ravat 51
Delaware
Seyval
Lakemont
Riesling
Vidal
Golden Muscat
Niagara
Catawba
Premier Cuvee - Produces a dry finish; takes the place of Montrachet; is less likely to produce off flavors.
Pasteur Champagne - For style Champagne or dry wines.
Lalvin 1116 - A fast starter; used for stuck fermentations; all purpose white/red wine yeat.
Lalvin 71B-1122 - Ideal for dry and fruity white wines: 15% alcohol tolerance. Produces fruity flavors and helps lower malic acid levels; slightly increases pH - May be used for most reds.
Lalvin ICV-D-47 - A low foaming, quick fermenting yeast that settles well. This strain is ideal for those looking for Malo-Lactic fermentation (Chardonnay).
Lavlin ICV-K1 (V1116) - Ideal for preserving the freshness and natural fruit aromas of the juice. Fermentation at low temperatures (<61 F), produces strong floral esters. Very resistant to difficult fermentation conditions and can restart a stuck fermentation.