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Made by Lallemand labs in Quebec, Lalvin wine yeasts have been cultured since the 19th century to produce excellent qualities in bouquet and taste character.
·Lalvin D-47 Cotes du Rhone - for producing superior quality white wines, dry or fruity. Promotes malo-lactic fermentation, and is excellent for meads. Alcohol tolerance of approximately 15%.
·Lalvin RC212 Bourgovin - for producing red wines of smooth character and rounded structure. Promotes the extraction of colors and tannins, and enhances the varietal character of red grapes. Alcohol tolerance of approximately 18%.
·Lalvin K1-V1116 Montpellier yeast - for producing wines from grapes, fresh fruit, and juices. Inhibits wild yeasts and restarts stuck fermentations. Alcohol tolerance of approximately 12% to 14%.
·Lalvin EC-1118 Champagne - for producing superior quality white wines, sparkling wines, and ciders. Inhibits wild yeasts, ferments clean and fast. Alcohol tolerance of approximately 18%. Excellent for restarting stuck ferments and for doing 28-day wine kits.
·Lalvin 71B-1122 Norbonne - for producing wines with fresh and fruity characters that last long after fermentation is over. Ideal for fruit juice concentrates, blushes and vin nouveau – new wine. Alcohol tolerance of approximately 14%.
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Lalvin Dry Wine Yeast
High quality yeasts specifically cultured for the best results from a variety of fruits and desired alcohol levels.
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- Style: KIV-1116 Montpelier - 71B-1122 Narbonne - EC-1118 Champagne - ICV D-47 Cotes du Rhone - RC-212 Bourgovin
Tags: wine, yeast, lalvin, culture, cultured, champagne, champane, champagne yeast, champane yeast, all, purpose, all-purpose
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