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Lalvin RC212 Red Wine Yeast 5g Sachets

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Lalvin RC212 Red Wine Yeast 5g

Lalvin Bourgovin RC 212 Professional Winemaking Yeast. This is the product used by professional wineries.

This is a 5g foil sachet. 5g is the amount for any quantity of wine up to 23 litres.

Not recommended for novice winemakers - for your first batch or few batches we recommend you use one of the other yeasts which are more robust.  Please ensure you use a nitrogen nutrient with this yeast.


  • sensory effect: Enhances Varietal Character
  • temperature range 20-30 C (you may need to keep the must warm on a  heating pad or in the hot water cupboard or in a bucket of hot water)
  • moderate speed ferment
  • alcohol tolerance 16%
  • neutral competitive factor
  • high relative nitrogen needs (suggest adding 1/2 your Fermaid to the must before the rehydrated yeast and 1/2 your Fermaid after 3 days).


To "pitch" (add it to your wine) your yeast you should rehydrate for 20 minutes first:

  • Leave your yeast out of the fridge so it comes up to room temperature
  • Use room temperature filtered and/or boiled water - 50mls for 5gms yeast.
  • If you are using it, add GO-FERM® Protect first.
  • Then add your yeast.
  • Stir gently - it will clump but don't worry about that as it will even out as it rehydrates.
  • Leave to sit for 20 minutes.
  • Make sure your wine is about the same temperature as the yeast when you stir in the yeast.


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.

Oenological properties and applications
The RC 212 is a low-foaming moderate-speed fermenter with an optimum fermentation temperature ranging from 20° to 30°C (68° to 86°F). A very low producer of hydrogen sulfide (H2S) and sulfur dioxide (SO2), the RC 212 shows good alcohol tolerance to 16%.

The RC 212 is recommended for red varieties where full extraction is desired. Lighter red varieties also benefit from the improved extraction while color 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.

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