Wine Yeast
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Description (see below for Strain details)
Dry pitching is the preferred method of inoculating must. This method is simpler than rehydration and will give more consistent fermentation performance and reduce the risk of contamination. Simply sprinkle the yeast evenly on the surface of the must in the fermenter as it is being filled. The motion of the must filling the fermenter will aid in mixing the yeast into the must. For rehydration steps, see the spec sheet.
5g satchet
Yeast Characteristics
Pasteur Classique (Montrachet): 5g (15% alcohol tolerance) All-Purpose. Produces a faster fermentation for full-
bodied red and white wines. Optimal fermentation temperature 59˚F-95˚F. Well
adapted for high quality red and white wines with complex varietal aromas. Resistant to low nutrient contents. This strain tends to foam more than others. Recommended for buttery or creamy red wines.
Cote Des Blancs: 5g (>14% Alcohol tolerance)
Moderate fermenting strain ideal for Riesling, Gewurztraminer and Chardonnay.
Able to ferment at low temperatures 53˚F - 57˚F. Produces very fine fruity aromas.
Good for fruit wines. Highly recommended for Riesling. Recommended for Chardonnay, meads and fruit wines.
Premier Cuvee: 5g (18% Alcohol Tolerance).
A fast, clean, and neutral fermenter for allowing varietal expression. Ferments at a wide temperature range 45˚F - 95˚F and ideal for sparkling wines, and to re-start stuck or sluggish fermentations. Recommended for white wines.
Premier Blanc (Pasteur Champagne): 5g (16% alc. Tol.)
Best for white wines, and re-starting stuck fermentations. Good with low fermentation temperatures 57F. Produces clean aromas. Recommended for sparkling wines.
Lalvin ICV-K1 (V1116): 5g (up to 18% Alcohol Tolerance)
Selected from numerous “killer strains”, this strain produces strong floral esters when fermented at low temperature (65˚F). Ferments well under stressed conditions and produces consistent floral and fresh aromas. A long lag phase with a moderate fermentation rate. Ferments in a large temp. range 50˚F-95˚F with low H2S production. Ideal in difficult fermentation conditions and re-starting stuck fermentations.
Recommended for late harvest and sparkling base.
Lalvin 71B-1122: 5g (14% Alcohol Tolerance)
Known for fermenting Fruity Rosé wines and semi-sweet whites because it produces long lived aromas that result from the synthesis of relatively stable esters and higher alcohols. However, it is sensitive to competitive factors and may have difficulty competing with wild yeasts. This all-purpose yeast does well in most fermentation conditions, and can metabolize malic acid. Fast starter, with a moderate fermentation rate, will tolerate a temperature range of 59˚F - 86˚F. Recommended for fruity rosé wines and semi-sweet whites. Highly recommended for fruit-forward reds, Riesling, Rosé, and high-acid wine musts.
Lalvin ICV D-47: 5g (14% Alcohol Tolerance)
Selected for the production of full-bodied, barrel fermented Chardonnay and other white wines. Wines fermented with this strain are known for accentuated fruit and volume. A fast starter, followed by a regular fermentation. Optimal fermentation temperatures of 59˚F - 84˚F. Sensitive to temperatures below 59˚F.
Highly Recommended for Chardonnay, and Rosé.
Lalvin ICV QA-23: 5g (16% Alcohol Tolerance)
Good for Chardonnay and Gewürztraminer. Has a low nutrient and oxygen requirement with optimal fermentation temperatures of 59˚F - 88˚F. Highly recommended for Chardonnay, Gewurztraminer, Aromatic Whites and cider. Recommended for Riesling, muscat varieties.
Lalvin RC-212: 5g (16% Alcohol Tolerance)
Average start, great for full bodied reds especially Pinot Noir. This strain is known for its ability to generate wines with ripe berry, bright fruit and spicy characteristics
with good tannin structure. Moderate fermentation rate with temperature range of 68˚F - 86˚F. We highly recommend the use of yeast nutrient with this strain in multiple stages. Highly Recommended for Cabernet Sauvignon, Pinot Noir and Rosé.
Lalvin EC-1118: 5g (18% Alcohol tolerance).
NOT RECOMMENDED for primary fermentation: May inhibit malolactic fermentation. Strong competitive character, ability to ferment at low temperature and good flocculation. Our first choice for secondary fermentation of sparkling wines. Also good for restarting stuck fermentations. Highly recommended for secondary fermentation for Sparkling Wine.
