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White Labs Champagne Yeast |
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| WLP715 Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/ strong ales. Can tolerate alcohol concentrations up to 17%. Neutral. Attenuation: 75; Flocculation: Low; Optimum Ferm. Temp: 70-75 |
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White Labs Sweet Mead/Wine Yeast |
$6.50 |
| WLP720 A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity and will tolerate alcohol concentrations up to 15%. A good choice for sweet mead and cider, as well as Blush wines, Gew?miner, Sauternes, Riesling. Attenuation: 75; Flocculati... |
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Lalvin EC-1118 (5 grams) |
$1.25 |
| The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. OENOLOGICAL PROPERTIES AND APPLICATIONS The fermenta... |
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Lalvin K1-V1116 (5 grams) |
$1.25 |
| Selected by the Institut Coop�ratif du Vin (ICV) in Montpellier among numerous killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116 strain was the first competitive factor yeast to go into commercial production and has become one of the most widely used active dried wine yeas... |
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Lalvin 71B-1122 (5 grams) |
$1.25 |
| Selected in Narbonne at the Institut national de recherche en agriculture (INRA) by J. Maugenet. The selection was designed to isolate yeasts that would produce a fruity yet fresh character in wine that would live long after fermentation. OENOLOGICAL PROPERTIES AND APPLICATIONS The 71B strain is ... |
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Lalvin RC-212 (5 grams) |
$1.25 |
| The Bourgovin RC 212 strain was selected from fermentations produced in the Burgundy region by the Bureau interprofessionnel des vins de Bourgogne (BIVB). It was selected for its ability to ferment a traditional heavier-style Burgundian Pinot Noir. OENOLOGICAL PROPERTIES AND APPLICATIONS The RC 2... |
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