Fall Bright, The Winemakers Shoppe
10110 Hyatt Hill, Dundee, NY 14837

607-292-3995

Grapes and Juices grown in the Finger Lakes Wine Region in central NYS for commercial and amateur winemakers  

 

fbproof1100.gif (414732 bytes)
Overlooking Keuka Lake
Finger Lakes Wine Region  NY

Yeast Recommendations Summary  

Lalvin:

KIV-1116:  (Alcohol tolerance: ~16%) Stuck fermentations, all-purpose use red or white – dry finish.  This yeast exhibits a killer factor which is a protein produced that kills or inhibits sensitive yeast.  If used for the initial fermentation in a sparkling wine, it should be used for the secondary. 

 

EC-1118:  (Alcohol tolerance: ~18%) Recommended for Chardonnay and Seyval, any dry, less fruity finish.  This yeast also exhibits a killer factor which is a protein produced that kills or inhibits sensitive yeast.  If used for the initial fermentation in a sparkling wine, it should be used for the secondary.  If you are planning a malolactic fermentation, do not use EC 1118.  EC-1118 produces SO2 that  can interfere with a malolactic fermentation.

 

71B-1122:  (Alcohol tolerance: ~14%) Gamay Beaujolais and "vin nouveau”, such as Foch Nouveau, fruity whites Riesling, Gewürztraminer, Cayuga, Vidal, Niagara, Diamond, Delaware, plus Gamay and Concord, Leon Millot, fruit wines.  Fruity aromatic finish, not always dry.

 

RC-212:  (Alcohol tolerance: ~14%) All reds( (a strain Saccharomyces cerevisiae) is a very low foaming, Burgundy yeast used for traditionally aged full red wines (and young wines, also).   It has good alcohol and high temperature tolerance as well as excellent color stability.    

 

D-47:  (Alcohol tolerance: ~14%) white varieties, Rosé, mead, fruit wines, Chardonnay in combination with a malolactic fermentation.

 

Red Star:

Champagne, Pasteur:   (a strain of Saccharomyces bayanus) (Alcohol tolerance: ~13-15%) has a higher tolerance of SO2 and alcohol and will ferment vigorously to dryness.  It is very high foaming so leave adequate headspace for fermentation.  It settles nicely and is often recommended in recipes for fruit wine.  Many of our customers use it to achieve a dry finish.    

 

Cotes des Blanc (formerly Epernay 2):  (Alcohol tolerance: ~12-14%) Riesling, Gewürztraminer, Cayuga, Vidal, Niagara and Diamond, Concord.  Fruity, aromatic, sweet finish

Montrachet:  (Alcohol tolerance: ~13%) Used by many, less recommended by us – hydrogen sulfide problem.  However, Montrachet is one of our most popular yeast.  We would recommend use of yeast nutrient with this and all yeast.  It is traditionally used with Chardonnay.  Dry finish.   Many hydrogen sulfide problems can NOT be blamed on Montrachet.

 

Pasteur Red:  (Alcohol tolerance: ~14%)All reds (a strain of Saccharomyces cerevisiae) (Alcohol tolerance: ~14%) is a strong, even fermenter that produces full-bodied reds.  It is necessary to ferment cool to prevent unwanted temperature increase due to fermentation.