Made by Lallemand labs in Quebec, Lalvin wine yeasts have been
cultured since the 19th century to produce excellent qualities in
bouquet and taste character.
·Lalvin D-47 Cotes du Rhone - for producing superior quality white
wines, dry or fruity. Promotes malo-lactic fermentation, and is
excellent for meads. Alcohol tolerance of approximately
15%.
·Lalvin RC212 Bourgovin - for producing red wines of smooth
character and rounded structure. Promotes the extraction of colors
and tannins, and enhances the varietal character of red grapes.
Alcohol tolerance of approximately 18%.
·Lalvin K1-V1116 Montpellier yeast - for producing wines from
grapes, fresh fruit, and juices. Inhibits wild yeasts and restarts
stuck fermentations. Alcohol tolerance of approximately 12% to
14%.
·Lalvin EC-1118 Champagne - for producing superior quality white
wines, sparkling wines, and ciders. Inhibits wild yeasts, ferments
clean and fast. Alcohol tolerance of approximately 18%. Excellent
for restarting stuck ferments and for doing 28-day wine
kits.
·Lalvin 71B-1122 Norbonne - for producing wines with fresh and
fruity characters that last long after fermentation is over. Ideal
for fruit juice concentrates, blushes and vin nouveau – new wine.
Alcohol tolerance of approximately 14%.
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Lalvin EC-1118 Yeast
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10/20/2008 -- I made a batch of beer using Muntons American Style Light Beer. I put the packet of yeast on top, let it sit for ten
minutes . . .
5/28/2007 -- my main problem is with the yeast,sometimes it works really fast other times it seems really slow.how can i be sure that . . .
7/5/2006 -- We have a recipe for making orange wine. It calls for wine yeast, grape tannin, and yeast nutrient. Which of your products . . .
7/3/2006 -- Are there any mead yeasts that can bring it up past 18 percent ABV? If so, are there any you would recommend?
12/30/2005 -- I know that Sauternes yeast is used for making sweet Mead, but does it have a different name? I can't find it, or can I use . . .
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