DetailsThe 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
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 / 5.05 ReviewsUse and QualityThe Lalvin RC-212 is great... Using it with my Muscadine and Mustang grape wine... Great output...July 18, 2012February 15, 2013Good results with fruit meadsI 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, 2013great productworks well for all my different types of must when you don't need more than 15 or 16% abv.no problem @ all.February 7, 2015Great for Semi-Sweet and Dry MeadsI 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
- Customer Q&A
Browse 1 question Browse 1 question and 3 answersIs wine yeast is different than bakery ( Bread ) yeastBEST 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