Lalvin Yeast- Full Range

Choose from six Lalvin wine yeasts in handy 5g sachets, each selected for particular wine styles. Lalvin strains are used by home wine makers and commercial wineries alike, and one sachet suits a home batch of 4.5-23 litres.

Strains in this range

• EC-1118 - the champagne yeast: neutral, vigorous, up to 18% alcohol. Sparkling wines, strong wines, ciders and stuck ferments.
• K1V-1116 - all-purpose, up to 18% alcohol and 10-35°C. Fresh, floral aromatic whites, rosé and fruit wines.
• 71B - fruity, soft reds and rosés; a favourite for young wines and fruit wines.
• D47 - full-bodied whites such as Chardonnay, with a round, soft palate; up to 15% alcohol, 15-30°C.
• QA23 - fresh, aromatic whites.
• RC212 - a red wine strain, traditionally used for Pinot Noir style reds.

How to use

Rehydrate one sachet in about 50ml of water at 35-37°C for 20 minutes, then add to the must. Feed the yeast with Yeast Nutrient and clear the finished wine with Bentonite.

Which one should I choose?

For whites, start with K1V-1116 or QA23; for reds, 71B or RC212; for sparkling or problem ferments, EC-1118. Our Wine Yeast Selector compares every wine yeast we stock side by side.