|
|
Company |
Types |
|
|
|
|
|
|
|
|
Lalvin |
D47, AC, 27 |
RC212, RA17, L2056 |
71B-1122, T73 |
K1V-1116 |
|
EC-1118 |
|
|
|
White Labs |
|
|
|
WLP720 |
|
WLP715 |
|
|
|
Red Star |
Flor Sherry |
Epernay II |
Montrachet |
Premier Curvee |
Pasteur Champagne |
|
|
|
|
Red Star |
Pasteur White |
Pasteur Red |
|
Montpellier |
Steinberg |
|
|
|
|
Red Star |
|
Assmannshausen |
|
|
|
|
|
|
|
Wyeast |
|
3184 |
3134 |
3632 |
3237, 3783 |
3021 |
3347 |
|
|
Wyeast |
3242 |
3267, 3277 |
3028, 4007 |
3028 |
3244 |
|
|
|
|
Yeast Culture |
|
|
|
|
|
W06 |
|
|
|
Yeast Lab |
|
M62 |
|
|
M61 |
|
|
|
|
|
|
|
|
|
|
|
|
|
Chardonnay, Rosé |
|
**** |
*** |
** |
* |
* |
* |
* |
|
Dry Whites |
|
**** |
* |
** |
*** |
** |
*** |
** |
|
Blush, Whites |
|
**** |
* |
**** |
** |
* |
** |
* |
|
Pinot Noir, Merlot |
|
** |
*** |
** |
* |
* |
* |
* |
|
Nouveau |
|
* |
* |
**** |
** |
* |
** |
* |
|
Young Reds |
|
* |
**** |
**** |
** |
** |
** |
* |
|
Aged Reds |
|
* |
**** |
** |
*** |
*** |
*** |
* |
|
Champagne |
|
* |
* |
* |
** |
*** |
**** |
* |
|
Secondary Ferment |
|
* |
* |
* |
* |
** |
**** |
* |
|
Stuck Fermentations |
|
* |
* |
* |
**** |
** |
**** |
** |
|
Late Harvest |
|
* |
* |
*** |
*** |
*** |
**** |
** |
|
Cordials |
|
* |
* |
* |
* |
** |
*** |
**** |
|
Barley Wine, Single Malts |
|
* |
* |
* |
* |
* |
*** |
**** |
|
Soda Pops |
|
**** |
*** |
** |
* |
* |
**** |
* |
|
Preservatives |
|
* |
* |
** |
** |
* |
**** |
**** |
|
|
|
|
|
|
|
|
|
|
|
Temp. Range (F) |
|
50 - 85 |
65 - 85 |
65 - 85 |
65 - 85 |
55 - 75 |
45 - 90 |
60 - 70 |
|
Fermentation Speed |
|
Moderate |
Moderate |
Fast |
Fast |
Fast |
Very Fast |
Very Fast |
|
Alcohol Tolerance |
|
10 - 14% |
12 - 14% |
14% |
12 - 14% |
14 - 16% |
18% |
20% |
|
|
|
|
|
|
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|
|
|
|
Brand Name |
Yeast Name |
Strain |
Recommended Usage |
Alcohol Tolerance |
Associated Origin |
Associated Effects |
|
Lalvin |
Bourgovin RC 212 |
Saccharomyces cerevisiae |
red varieties |
12-14% |
Burgundy, France |
Aromas of berries and fruit |
|
71B-1122 |
Saccharomyces cerevisiae |
Young wines, blushes, whites |
14% |
Narbonne, France |
Fruity and fresh |
|
|
EC-1118 |
Saccharomyces bayanus |
Champange, sparkling, late harvest |
16-18% |
Champagne, France |
relatively neutral flavor and aroma |
|
|
K1-V1116 |
Saccharomyces cerevisiae |
Sauvignon Blanc, Chenin Blanc, Seyval |
12-14% |
Montpellier, France |
fresh fruit aromas |
|
|
D47 |
Saccharomyces cerevisiae |
Chardonnay, Rosé, mead |
12-14% |
Côtes-du-Rhône, France |
Enhanced mouthfeel |
|
|
Red Star |
Pasteur Champagne |
Saccharomyces bayanus |
Champaign, sparkling, reds |
16-18% |
Champagne, France |
|
|
Flor Sherry |
Sherry |
15% |
Jerez de la Frontera, Spain |
|||
|
Cote Des Blancs |
saccharomyces cerevisiae |
Fruit wines (esp. apple) |
Epernay, France |
fine fruit aroma |
||
|
Premier Cuvee |
Saccharomyces bavanus |
Pinot Noir |
neutral |
|||
|
Montrachet |
saccharomyces cerevisiae |
Montrachet |
10-12% |
|||
|
Danstar |
Nottingham |
lager |
Nottingham, England |
Fruity, estery aromas |
||
|
London Ale |
Ales |
London, England |
||||
|
Manchester |
Old English Ale |
Manchester, England |
||||
|
Windsor |
Ales |
Windsor, England |
fresh yeasty |
|||
|
Doric |
Ales/Lagers |
Fresh, crisp |
||||
|
Muntons |
||||||
|
Edme |
English Ale |
England |
Bready flavors |
|||
|
Coopers |
Ale |
|||||
|
Yeast Lab |
European Lager |
Lager |
||||
|
Vierka |
Light Lager Yeast |
Lager |
Germany |
Off flavors |
||
|
Munich Dark |
Lager |
Germany |
Off flavors |
|||
|
Mead Yeast |
Mead |
Germany |
Harsh, bitter |