Products tagged with wine yeast

One of two strains for mead making. Leaves 2-3% residual sugar in most meads. Rich, fruity profile complements fruit mead fermentation. Use additional nutrients for mead making.

Selected in the champagne region this fructophilic strain is perfectly suited for all cider type productions even under difficult fermentation conditions.

Good alcohol resistance (till 15% vol.). Recommended for high quality red wines aged in oak barrels particularly: Cabernet, Merlot and Shiraz grapes.

Strong strain with a very high alcohol tolerance (>16% vol.). Used to avoid sluggish fermentation and to restart stuck ones with remaining residual sugars. Recommended for sparkling wines processed by traditional or Charmat methods.

Recommended for white and rosé red wine production.

The fastest, cleanest and most neutral fermenter. High tolerance to ethanol (till 18% vol.) and free of sulphur dioxides. Performs well for restarting stuck fermentations.

Fast fermenting strain that ensures a regular fermentation even at low temperature (53°F to 57°F).

Guarantees a quick start of the fermentation. Good alcohol resistance (till 15% vol.), large temperature range (59°F to 95°F). Ideal strain for big volumes of wine when looking for a secure fermentation.

Crisp and dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears, and other fruit. Allows fruit character to dominate the profile.

Best choice for dry mead. Used in many award winning meads. Low foaming with little or no sulfur production. Use additional nutrients for mead making.

Robust, reliable, and neutral. Useful for a wide range of applications, including wine and fruit cider fermentations.

Lalvin 71B is known for making blush and semi-sweet wines.

Lalvin ICV K1-V1116 is a proven strain for the fermentation of ice wines. It can also be used for rosé or red wines and dry ciders.