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