Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, perhaps apple wine or plum wine.
It imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.
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Red Star Cote des Blancs
Made good wine
I've been using Red Star Cote des Blancs for several years for cider I press from a broad variety of my own apples. I enhance the fresh cider with my own honey, plum, or elderberry juice concentrates that I also produce. I bottle carbonate all of my ciders and have continued to use the Red Star because it is extremely consistent - always generates a strong primary ferment, survives long secondaries, and always revives to carbonate in the bottle. There may be better yeasts out there for what I do, but based on the price and degree of reliability/predictability, why use anything else?
This yeast has worked well and consistently for me in ciders and non-grape fruit wines.
Always like this yeast for using in white wines. Always works well, even in the winter.