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.
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I did trials with different types of yeasts several years ago and RC212 was picked by everyone as yielding the best full bodied flavor. It’s a robust fermentor so give it some headroom.
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.
works well for all my different types of must when you don't need more than 15 or 16% abv.no problem @ all.
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!