Lalvin Wine Yeast

(WY210) These 5 strains of yeast are among the best available to the home winemaker. They have been isolated from different regions of France, and further developed by top researchers for home use. Each 5 gram packet contains billions of live yeast cells. Each packet is enough to ferment up to 6 gallons of wine. Also see the yeast strain profile chart for a further discription of each strains' characteristics.

K1V-1116
Origin: Montpellier Region.
Recommended for all wines made from concentrate or non-grape wines produced from fresh fruits. Fast starting. Able to adapt and ferment well in versatile situations. Low foaming and low hydrogen sulfite (H2S) production.

EC-1118
Origin: Champagne Region
Recommended for all types of wines including sparkling wines, late harvest wines and cider. Also an excellent choice for re-starting stuck fermentations. Has a high tolerance to alcohol. Neutral in flavor. Also, used in old fashioned soda pops for bottle conditioning.

71B-1122
Origin: Narbonne Region
A perfect choice for wines that will be enjoyed while young. Used extensively throughout the world for nouveau wines. Also well suited for blush wines, fruit wines, and wines where a residual sweetness is desired.

BOURGOVIN RC 212
Origin: Burgundy Region
Recommended for hearty Reds also lighter Reds where color stability is a factor. Low foaming. Good alcohol tolerance. Produces aromas of ripe berry and fruit.

ICV D-47
Origin: Cotes-du-Rhone Region
Recommended for Whites and Roses. Also excellent choice for Meads. Low foaming and settles firmly. Enhances mouth feel due to complex carbohydrates. Imparts a slightly minty aroma.