DetailsCote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. 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.
- Details & Instructions
Ideal Temperature Range (°F) 64-86°F Attenuation (%) NA Flocculation Low Alcohol Tolerance (%) 12-14% ABV Rate of Fermentation Slow Foam Production Low Nutrient Requirements High H2S Production Low SO2 Production Very Low Profile Wine
4.9 / 5.023 ReviewsPumpkin wine, yum. If you like sweet & fruity, you'll love this yeast!Pumpkin chunks, dark brown sugar, cinnamon, nutmeg, allspice, all thrown in the primary, with starting og 1.14, and 4-6 weeks later, a sweet, strong, spicy pumpkin wine ready to drink. Really, really good, colorful orange, fall beverage. Probably great warmed up. Strained between primary & secondary, & used the "spicy puree" for pumpkin black walnut bread. Fantastic! I cold crash, in jugs w/airlock on & do not sulfite, stabalize or back sweeten. We like it cloudy for maximum flavor. Just bottle up in ez cap bottles & keep in the fridge. This will be going out as Christmas presents.November 10, 2013Slow and steady wins the raceAs some others have noted, this yeast takes its sweet time, but I use it almost exclusively for my fruit wines. Will probably give it a try for this year's batch of cider as well. Can't go wrong with Cote des BlancsSeptember 13, 2013Cotes PymentI used this yeast to make a White Grape Pyment (Niagra) using Welch's concentrate and honey. Turned out very well. Nice flavor and aroma, and did not finish to dry.November 21, 2013Hard apple cider yeastI used it to make a good hard apple cider. I rehydrated the yeast and used Goferm to help them out. Don't just sprinkle the yeast in the cider, they need to be rehydrated for greatest health. Fermented at 66F and they were done in under a week. The apple taste is present and the cider is nice and dry._x000D_March 3, 2014Great for fruit wines.I've used this for fruit wines (mostly apple) and works great if you don't succeed 11% alcohol. Hydrometer is important for this.November 24, 2016Purchased
5 months agoOutstanding yeast for the price!I have used this brand almost exclusively, and have been overly satisfied with the results._x000D_Smaller volume is great for always insuring a fresh starter with an unopened package.November 10, 2011Chicka chicka bow wowNice results...need I say more? This is a fine levadura that invites me to try a multitude of different fruits.September 15, 2012Be prepared for the slow fermentationThe rate of fermentation will obviously be affected by the ambient temperature. That said, this yeast is made for fermentation at lower temperatures and it takes its time. I have been fermenting apple juice for four weeks and it is still going. My ambient temperature has been fluctuating between 66F and 69F. I chose Cote des Blancs, because it preserves the fruity esters.October 4, 2012Very nice for sweeter winesVery nice for sweeter wines. I view Red Star Cote des Blancs in a similar family with Lalvin D-47. I like them for fruity and sweet tasting whites and fruit wines. I'm sure it would be fine for a fruity red as well. I have never had a stuck fermentation with this yeast. Obviously works even better if you take the time to do a starter first.November 17, 2012Good yeastI used this yeast to brew hard cider. took off right away even without a starter. I will be using this yeast again soon in a few other recipes! _x000D__x000D_It maintains the sweetness of the apples and fermented dry without any issuesNovember 30, 2012
- Customer Q&A
Browse 4 questions Browse 4 questions and 10 answersHow much of this product is required? For example, how much would I need to ferment 100lbs of fruit?BEST ANSWER: i usually use a packet of yeast per 5/6 gallons of liquid. That by weight would be 40 to 48 pounds. If your 100 pounds includes skins, pulp, seeds etc I would use minimum two packets plus yeast nutrient. You should get some good fermentation going within 48 hours. Good luck.How well does this attenuate? What if I am already starting with a low gravity for a fruit wine?BEST ANSWER: Works well .. I used this on my cider, fermented dry but good.. my SG was 1.050 so it fermented very well.. I don't think you'll have a problem with it if your around that? Just follow the directions for how man packets per gallon.. I think I used (2) per 14 gallon demi- John.. came great, hope I helped? Midwest guys are great buy from them a lot.. Cheers.Trying this yeast on a batch of cider day and a half later no bubbling yet from airlock. Pail is sealed and in temp averaging 82-68 degrees. I see this is a slow worker but sees like should see some bubbles by now. (I dissolved yeast in 1/2 cup warm water about 100 degree and added) I added nutrient day before. Any suggestions?BEST ANSWER: Sorry to hear about any issue getting your beer fermenting. Some quick things, it is important to check for signs of fermentation activity besides a bubbling airlock, like foam on the surface. Also, you could try checking the gravity with a hydrometer. You'll want to see a lower number. That reading can provide valuable information like if the yeast is doing anything at all. If the yeast have started you will want to try and get those going. Raise the temperature and rouse the yeast by stirring or shaking and this usually jump starts the yeast. You may also try adding a yeast energizer, not nutrient. I would check for signs of foam and the gravity first. If there has not been any activity I would recommend adding new yeast, but only after checking the gravity. Give us a call and we may be able to better help troubleshoot.What is the average time period of time for the fermentation of this yeast. Also used 10# of dried sour cherries boiled and mashed and strained with 10# pure cane sugar?BEST ANSWER: It would vary on the size of the batch, and amounts of fermentables, and the temperature, but a typical fermentation could be between 4-5 days and a few weeks. The best way to know when a fermentation is complete is to watch for the gravity to become stable and unchanging, by measuring it with a hydrometer.