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Wine Yeast

Lalvin Wine Yeast EC-1118 5 g
6827
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Lalvin
Wine Yeast, EC-1118
Use to produce sparkling wines, cider and mead.

The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world.
The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.
An excellent choice for champagnes and late harvest wines. Also a very good choice for dry whites.
  • Starting Speed: Quick
  • Fermenting Speed: Fast
  • Temperature Range: 10-30°C
  • Alcohol Tolerance: 18%
  • Nutrient Requirement: Low
  • Dosage: 5g in 10-25 litres
Net Weight: 5 g
£1.25
Qty
Lalvin Wine Yeast EC-1118 (10's) 10 x 5 g
6867
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Lalvin
Wine Yeast, EC-1118 (10's)
Use to produce sparkling wines, cider and mead.

Ten 5 gram sachets of EC-1118. See product {6827} for complete description.
An ideal cider makers pack.

Net Weight: 10 x 5 g
£9.99
Qty
Lalvin Wine Yeast RC212 5 g
6627
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Lalvin
Wine Yeast, RC212
Use for producing red wines of smooth character and balanced structure.
The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir.
The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while colour stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes.
An excellent choice for both young & aged red wines.
  • Starting Speed: Moderate
  • Fermenting Speed: Moderate
  • Temperature Range: 18-30°C
  • Alcohol Tolerance: 16%
  • Nutrient Requirement: Medium
  • Dosage: 5g in 12.5-25 litres
Net Weight: 5 g
£1.25
Qty
Lalvin Wine Yeast ICV-D47 5 g
3892
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Lalvin
Wine Yeast, ICV-D47
Use for producing superior quality white wine.
This strain was isolated from grapes grown in the Cotes-du-Rhone region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut cooperatif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.
Recommended for making wines from white varieties such as Chardonnay and rose wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.
An excellent choice for dry whites, blush wines and residual sugar wines.
  • Starting Speed: Very Quick
  • Fermenting Speed: Moderate
  • Temperature Range: 15-30°C, ideally 20°C
  • Alcohol Tolerance: 14%
  • Nutrient Requirement: Low
  • Dosage: 5g in 12.5-20 litres
Net Weight: 5 g
£1.25
Qty
Lalvin Wine Yeast 71B 5 g
6753
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Lalvin
Wine Yeast, 71B
Use for producing wines with a fruity aroma.
Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation.
The 71B is used primarily by professional winemakers for young wines such as vin nouveau and has been found to be very suitable for blush and residual sugar whites. For grapes in regions naturally high in acid, the partial metabolism of malic acid helps soften the wine. The 71B also has the ability to produce significant esters and higher alcohols, making it an excellent choice for fermenting concentrates.
An excellent choice for blush & residual sugar whites, nouveau & young red wines. Also a good choice for late harvest wines.
  • Starting Speed: Very Quick
  • Fermenting Speed: Fast
  • Temperature Range: 15-30°C
  • Alcohol Tolerance: 14%
  • Nutrient Requirement: Low
  • Metabolizes malic acid upto 20-30%
  • Dosage: 5g in 12.5-25 litres
Net Weight: 5 g
£1.25
Qty
Lalvin Wine Yeast ICV-K1 (V1116) 5 g
8932
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Lalvin
Wine Yeast, ICV-K1 (V1116)
Use for producing wines from grapes and fresh fruit. (All Purpose and stuck fermentation)
Selected by the Institut coopératif du vin in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeasts in the world.
The K1V-1116 strain tends to express the freshness of white grape varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of K1V-1116 to adapt to difficult fermentation conditions.
Restarts stuck fermentations.
  • Starting Speed: Very Quick
  • Fermenting Speed: Fast
  • Temperature Range: 10-35°C
  • Alcohol Tolerance: 18%
  • Nutrient Requirement: Medium
  • High K factor
  • Dosage: 5g in 12.5-25 litres
Net Weight: 5 g
£1.25
Qty
Lalvin Wine Yeast QA23 5 g
6965
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Lalvin
Wine Yeast, QA23
Successfully ferments highly clarified must
Recommended for production of fresh, fruity, clean white wines like Chardonnay, Sauvignon blanc, Chenin blanc, Colombard and Semillon.
  • Starting Speed: Moderate
  • Fermenting Speed: Fast
  • Temperature Range: 14-28°C
  • Alcohol Tolerance: 16%
  • Nutrient Requirement: Low
  • Dosage: 5g in 12.5-20 litres
Net Weight: 5 g
£1.25
Qty
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