The yeast you choose may result in subtle differences to the end result BUT the main influences to your finished wine will be the fruit/raw ingredients you use. As a general rule there is not a yeast for a particular fruit. Dark fruits may benefit slightly from using a red wine yeast in that you may get more colour extraction and stability. If you don't know what yeast to use, get EC1118 as it provides a robust, neutral ferment.
Use this yeast for most brewing applications including white wine, red wine, sparkling wine, secondary fermentation, restarting stuck fermentations, mead, cider, ginger beer, sugar wash for distilling etc
Most strains of the following brands available: Lalvin, Enoferm, Uvaferm, Fermiblanc, Fermirouge, Fermicru, Fermichamp, Cepage, Levuline, Levure, Vitilevure, Siha
Champagne and General Purpose Winemaking Yeast. Suitable for all kinds of wine, stuck ferments, secondary fermentations, spirits, mead, cider and ginger beer. Clean, neutral ferment. Use 5g for any amount of wine/must/wash up to 23 litres.
Champagne and General Purpose Winemaking Yeast. Suitable for all kinds of wine, stuck ferments, secondary fermentations, spirits, mead, cider and ginger beer. Clean, neutral ferment. Use 5g for any amount of wine/must/wash up to 23 litres.
DistilaMax RM (493 EDV) active dry yeast is a strain of Saccharomyces cerevisiae that was selected for use in the production of rum and other cane-based spirits. Isolated in a tropical region from cane molasses, this strain demonstrates high temperature tolerance and provides a desirable congener prole for the production of rum, aguardiente and rhum agricole.
Lalvin 71B Professional Winemaking Yeast. Suitable for white wine, red wine, rose wine, mead, cider.
Lalvin 71B winemaking yeast is known for making blush and semi-sweet wines with a tropical fruit character. Also good more making mead. Use 5g for any amount of wine/must up to 23 litres.
Recommended for white and rosé red wine production. The sensory profile of wines made with Lalvin ICV D47™ demonstrate an enhanced aroma and flavour. Due to the release of polysaccharides into the must during fermentation, this yeast contributes to a round, soft palate with good weight.
The natural fresh fruit aromas are retained longer than with other standard yeast strains. Fruit wines and wines made from concentrates poor in nutrient balance benefit from the capacity of Lalvin K1-V1116 (ICV-K1) to adapt to difficult fermentation conditions. Restarts stuck fermentations. Use 5g for any amount of wine/must up to 23 litres.
Lalvin QA23 is an excellent choice for wine styles like Chardonnay, Sauvignon Blanc, Sémillon, Chardonel and Gewürstraminer. Can ferment at 15C.
