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Lalvin RC-212 Bourgovin

Lalvin RC-212 Bourgovin

SKU: Y105

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The RC-212 strain comes from the Burgundy region of France, and is a moderately quick, low foaming yeast. It achieves full flavor extraction in red wines. This yeast strain stabilizes color and tannin throughout fermentation and aging. An emphasis on ripe berry, peppery/spicy and fruit aromas is noted. This is the best strain to use in Pinot Noir or other full bodied red wines.
Details & Instructions

Additional Information

Ideal Temperature Range (°F) 68-86°F
Attenuation (%) NA
Flocculation Low
Alcohol Tolerance (%) 16%
Rate of Fermentation Moderate
Foam Production Low
Nutrient Requirements High
H2S Production Low
SO2 Production Low
Profile Wine

5.0 / 5.0
5 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Great for Semi-Sweet and Dry Meads
I brew nothing but mead and this particular yeast is now my favorite. It's versatile in that it produces great tasting semi-sweet and dry mead. It ferments very well in room temperature and it helps to leave a clear mead when finished. I highly recommend it for meads.
May 27, 2015
great product
works well for all my different types of must when you don't need more than 15 or 16% abv.no problem @ all.
February 7, 2015
Good results with fruit meads
I have made several fruit meads with this yeast with excellent results. I especially liked the flavor profile with my blackberry meads. No starter, no problem - just sprinkle on top of the must, just like in the wine kits. I do add some yeast nutrient to the must as I do with all of my meads. Can't beat the price, either!
February 21, 2013
good quality
quality #1
February 15, 2013
Use and Quality
The Lalvin RC-212 is great... Using it with my Muscadine and Mustang grape wine... Great output...
July 18, 2012
Customer Q&A
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Browse 1 question Browse 1 question and 3 answers
Is wine yeast is different than bakery ( Bread ) yeast
M S on Mar 6, 2016
BEST ANSWER: Yes, it is! While bread yeast will ferment some sugars, it is not very alcohol tolerant, and will not fully complete the fermentation. It also does not clear out well, so you may end up with a low-alcohol, cloudy beverage. It would also be very likely to have some off-flavors from the stress of the alcohol in the mixture. We highly recommend using real wine yeast! It's often the least expensive component in a batch of wine. -Mike W, Midwest Supplies

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