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
- 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