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Craft A Brew - Lalvin ICV-D47 Wine Yeast - Dry Wine Yeast - For Full-Bodied, Complex White Wines & Meads - Ingredients for Home Fermenting - Wine Making Supplies - [5 Pack]
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Craft A Brew - Lalvin ICV-D47 Wine Yeast - Dry Wine Features
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DRY YEAST – Create your best full-bodied wines with Lalvin ICV-D47 Wine Yeast. This strain is used to ferment chardonnays and other white wines. This yeast is especially well-suited for a variety of applications, including floral, citrusy rosés, meads, and fruit ciders.
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QUALITY – Wines fermented with Lalvin ICV-D47 Wine Yeast develop spicy, tropical, and citrus notes and have a “round,” soft palate. ICV-D47’s alcohol tolerance allows you to craft wines up to 15% ABV.
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QUICK FERMENTATION – ICV-D47 releases polysaccharides during fermentation, which contributes to a silky mouthfeel, stabilizes the color, and preserves the aroma of your wine. This strain performs best in a fermentation temperature range of 59-86ºF.
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HOME FERMENT INGREDIENTS – To begin fermentation, rehydrate yeast in 50 mL of water at a temperature of 95-98.6ºF. Gently stir to dissolve, then wait 20 minutes and add to the wine must. This packet of active dry yeast ferments a 1 to 6 gallon batch of wine or fruited cider.
About Craft A Brew - Lalvin ICV-D47 Wine Yeast - Dry Wine
Create your best easy drinking wines with Lalvin ICV-D47 Wine Yeast. This strain is used to ferment full-bodied chardonnays and other white wines. This yeast is especially well-suited for a variety of applications, including floral, citrusy rosés, meads, and fruit ciders. Wines fermented with Lalvin ICV-D47 Wine Yeast develop spicy, tropical, and citrus notes and have a “round,” soft palate. ICV-D47’s alcohol tolerance allows you to craft wines up to 15% ABV. ICV-D47 releases polysaccharides during fermentation, which contributes to a silky mouthfeel, stabilizes the color, and preserves the aroma of your wine. This strain performs best in a fermentation temperature range of 59-86ºF. To begin fermentation, rehydrate yeast in 50 mL of water at a temperature of 95-98.6ºF. Gently stir to dissolve, then wait 20 minutes and add to the wine must. This packet of active dry yeast ferments a 1 to 6 gallon batch of wine or fruited cider.
