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Lalvin Wine Yeast Reference Chart

LALVIN	ICV D-47	RC212	71B-1122	K1V-1116	EC-1118
Dry Whites	4	1	2	3	3
Blush or R.S. Whites	4	1	4	2	2
Nouveau	1	1	4	2	2
Young Reds	1	4	4	2	2
Aged Reds	1	4	2	3	3
Champagne Base	1	1	1	2	4
Secondary Ferment	1	1	1	1	4
Stuck Fermentations	1	1	1	3	4
Late Harvest	1	1	3	3	4
Fresh Fruits				4	4
Cider					4
Sensory Effect	EVC	EVC	Esters	Neutral	Neutral
Temp. Range (°F)	59 - 68	68 - 86	59 - 86	50 - 95	50 - 86
Fermentation Speed	Moderate	Moderate	Moderate	Moderate	Very Fast
Competitive Factor	Yes	Neutral	Sensitive	Yes	Yes
Alcohol Tolerance	14%	16%	14%	18%	18%
Low Foaming	Y	Y	Y	Y
Guide: 4 Strongest Recommendation EVC = Enhanced Varietal Character

4 = Strongest Recommendation

Red Star Wine Yeast Reference Chart

*NOTE – Cote des Blancs is suitable only for cuvees (not secondary in-bottle fermentations)

4 = Strongest Recommendation

Wyeast Wine Yeast Reference Chart

Wyeast	Form	Strain	Suggested Wines	Temp Range	Alcohol Tolerance & Flocculation
Pasteur Champagne	Liquid	4021 Activator	Dry Whites, Gewürztraminer, Pinot Blanc, Sauvignon Blanc, Spumante	55-75°	17% Medium
Chateau Red	Liquid	4028 Activator	Burgundy, Cabernet, Gamay, Pinot Noir, Red Varietals, Rhone, Zinfandel	55-90°	14% Medium
Sake #9	Liquid	4134 Activator	Dai Gingo, Fruits, Nigori, Plum Wine, Rice Beer, Sake	60-75°	16% Low
Sweet Mead	Liquid	4184 Activator	Cherry, Cider, Cyser, Fruit Wine, Ginger Ale, Peach, Raspberry	60-75°	11% Medium
Chablis	Liquid	4242 Activator	Chablis, Chardonnay, Chenin Blanc, Fruity Whites, Gewürztraminer, Pinot Gris	55-75°	12-13% Medium
Chianti	Liquid	4244 Activator	Barbera, Barberesco, Barolo, Chianti, Nebbiolo, Sangiovese	55-75°	14% Medium
Bordeaux	Liquid	4267 Activator	Fr. Cabernet, Merlot, Petit Syrah, Pinot Noir, Riojo, Valdepeñas	55-90°	14% Medium
Eau de Vie	Liquid	4347 Activator	Barleywine, Cordials, Eau de Vie, Grappa, Single Malts	65-80°	21% Low
Dry Mead	Liquid	4632 Activator	Cyser, Dry Cider, Fruit Mead, Herbal Mead, Meads	55-75°	18% Low
Cider	Liquid	4766 Activator	Cider	60-75°	12% Low
Portwine	Liquid	4767 Activator	add Brandy for classic Port, Dry Reds, Dry Whites	60-90°	14% Medium
Rudesheimer	Liquid	4783 Activator	Fruity Ciders, Ice Wine, Rhine Wines, Riesling	55-75°	12-13% Medium
Zinfandel	Liquid	4946 Activator	Pinot Noir, Syrah or any high sugar must, Zinfandel	60-85°	18% Medium

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