Lalvin - Quirky Homebrew Supply

Lalvin RC212 Wine Yeast 500g Brick

Jeff Daigle — Sun, 12 Sep 2021 19:47:46 +0000

Isolated from the Burgundy region of France. Recommended for red varieties where full extraction is desired. Color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes, as well. Alcohol tolerance of 16%. Ferments well from 59 to 86 degrees.

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Lalvin D-47 Wine Yeast 500g Brick

Jeff Daigle — Sat, 29 Sep 2018 18:16:58 +0000

A top choice for many white wines and particularly famous for making Chardonnays with huge mouth feel. Expect tropical and citrus flavors/aromas. Fantastic yeast for lees aging. Use 1 gram per gallon.

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Lalvin EC-1118 Wine Yeast 500g Brick

Jeff Daigle — Sat, 29 Sep 2018 18:15:38 +0000

Good flocculation and a neutral flavor and aroma. This is a strain that is popular because of its strong fermentation characteristics and lack of problems. Can be used in a wide range of wines including most red wines, sparkling wines and late harvest version where the alcohol tolerance is a perfect fit. Ferments from 45 to 95 degrees with an alcohol tolerance of 18%. Not a great choice for wine that will be seeing a malo-lactic fermentation as EC-1118 naturally produces higher levels of SO2 which can inhibit malo-lactic fermentations.

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Lalvin K1V-1116 Wine Yeast 5 g

Jeff Daigle — Tue, 13 Feb 2018 02:34:56 +0000

Rapid starter that can ferment well in low nutrient musts with higher levels of SO2 or sugar. Will overcome wild yeast. Expresses the freshness of white grape varieties such as Sauvignon Blanc. Will help restart stuck ferments. 18% alcohol tolerance. 59 to 86 degrees.

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Lalvin QA23 Wine Yeast 5 g

Jeff Daigle — Tue, 13 Feb 2018 02:26:46 +0000

Lalvin QA23, selected on soil types from the area of the appellation of Vinhos Verdes in Portuga offers qualities of fermentative security bound to a weak demand in assimilable nitrogen and O2.

Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Semillon, Chardonel and Gewurztraminer.
It has low nutrient and oxygen requirements and it has been known to ferment juice at low temperatures (15C/59F) to dryness. QA23 is an excellent thiol converter making it a complementary yeast for developing varietal Sauvignon Blanc passion fruit character. It also produces large amounts of the enzyme beta-glucosidase during growth which allows for the release of bound terpenes in aromatic varieties.

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Lalvin ICV D-47 Wine Yeast 5 g

Jeff Daigle — Tue, 13 Feb 2018 02:26:44 +0000

This strain was isolated from grapes grown in the Côtes-du-Rhône region of France by Dr. Dominique Delteil, head of the Microbiology Department, Institut coopératif du vin (ICV), in Montpellier. ICV D-47 strain was selected from 450 isolates collected between 1986 and 1990.

The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

Alcohol Tolerance %: 12-14. Dry whites & blush wines.

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Lalvin RC212 Wine Yeast 5 g

Jeff Daigle — Tue, 13 Feb 2018 02:26:43 +0000

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Lalvin 71B-1122 Wine Yeast 5 g

Jeff Daigle — Tue, 13 Feb 2018 02:26:42 +0000

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 strain is a rapid starter with a constant and complete fermentation between 15° and 30°C (59° and 86°F) that has the ability to metabolize high amounts (20% to 40%) of malic acid.

In addition to producing rounder, smoother, more aromatic wines that tend to mature quickly, it does not extract a great deal of phenols from the must so the maturation time is further decreased. 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.

Alcohol Tolerance %: 12-14. Red grapes & red long term concentrates.

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Lalvin EC-1118 Wine Yeast 5 g

Jeff Daigle — Tue, 13 Feb 2018 02:26:40 +0000

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