Lalvin Yeast available at Fall
Bright
Directions for Rehydration with Go-Ferm. Go-Ferm is a nutrient for the yeast Rehydration process. It is not a nutrient for the juice. Add GoFerm to 2 ounces of warm NOT HOT distilled water (430C or 1100F) at the rate of 6.25 grams (or 2 teaspoons) per pack of yeast. Mix well , allow to cool to 104 degrees F (40degrees C) and THEN sprinkle the yeast on top of the water-GoFerm mixture. Let stand for 10-15 minutes without stirring, then stir well to suspend all the yeast. Let stand for another 15-30 minutes. Stir gently again. Combine an equal amount of must or juice to be fermented. This will help the yeast to adjust to the cool temperature must. This "atemperation" may need repeating in very low temperature must. Add immediately to must or juice that is room temperature. Our juices and some grapes have been refrigerated. Let them come up to room temperature before inoculation.
|
YEAST All freeze dried, nitrogen purged foil packs, 5 grams for 5-7 gallons. |
|
LALVIN If you are “connected”
feel free to visit http://www.consumer.lallemand.com/ |
|
KIV-1116 (Alcohol tolerance: ~16%) exhibits a killer factor, which is a protein produced capable of inhibiting or even
killing sensitive yeast. KIV-1116 has a good activity at high temperatures, is a fast starter and can also be used to restart stuck fermentations. It's all-purpose red/white wine
yeast - low foaming. |
|
EC-1118 - (Pris de Mousse) (Alcohol tolerance: ~18%) is rapid starting yeast, settles well with low foaming
characteristics. It has a good sugar to alcohol yield, is tolerant to cold and SO2 to 50 PPM. EC-1118 exhibits a killer factor and is nitrogen efficient yeast. It
is recommended for grapes that tend to be low in nutrients, such as Chardonnay and Seyval. We still recommend yeast nutrient for most juices. EC-1118 is not recommended for use
if you intend to have malolactic fermentation. |
|
RC 212 - (Alcohol tolerance: ~14%) (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. |
|
71B -1122 (Alcohol tolerance: ~14%) (Saccharomyces cerevisicee) is a specific strain selected for its production of
fruity aromatics. It will ferment to around 14% alcohol. It is recommended by Lalvin for Gamay Beaujolais and "vin nouveau”. 71B-1122
promotes development of malolactic bacteria by reducing malic acid levels and by slightly increasing the pH. It may not finish bone dry. We recommend it for fruity, slightly sweet
finishes such as are desired in Riesling, Gewürztraminer, Cayuga, Vidal, Niagara, Diamond, Delaware, plus Gamay and Foch Nouveau. It has been used to achieve sweeter finishes in any
reds, i.e.. Concord. Use of Sorbate advised. |
| D-47 (ICV D-47 Saccharomyces cerevisiae) (Alcohol tolerance: ~14%) is a low foaming quick fermenter that settles
well. This strain tolerates fermentation temperatures ranging from 50 to 86 degrees F. Malolactic fermentation proceeds well in wine made with ICV D-47. Recommended
for white varieties and Rosé. It is a good choice for mead, however, supplement with yeast nutrients containing micronutrients, such as Enovit. |
| http://consumer.lallemand.com/danstar-lalvin/lalvin.html |