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Lalvin ICV - D-47 White Wine Yeast


SKU# Y102

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Leaves a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes.


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Lalvin ICV - D-47 White Wine Yeast

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  • Lalvin ICV - D-47 White Wine Yeast
Product Details

A vigorous white wine yeast that will leave a wine very full bodied with enhanced mouthfeel. Accentuates varietal character and contributes ripe tropical fruit and citrus notes. Recommended for Chardonnay and Rose as well as mead, when nutrients are supplemented. Whites, rosé, mead. Temperature range: 59° - 68° F (15° - 20° C). Alcohol Tolerance: 14%.

Additional Information
Support Documents:No
4.4 / 5.0
7 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Cool fermenting.
I am just getting back into wine making. The white wine yeast worked fine on my first batch of ginger wine.
August 28, 2016
Persimmon Wine
I used this yeast for persimmon wine and it turned out incredible. Not too sweet, nice flavor.
April 22, 2015
Great for accentuating fruit
I did a large comparison of yeast types for vinifera and hybrids whites and to my surprise this one beat out Epernay 2 (Cotes des Blancs) for maintaining varietal character and fruit. This yeast is also less likely to stick that cotes des blancs though it still needs help for low-nutrient musts like Seyval and Chardonnay. This became my go-to yeast for cool climate white grapes.
January 4, 2015
not for me
I made 5 batches of mead using this yeast, and got a stuck fermentation in all but one. very disappointed in this yeast. the one that didn't stick had it's own problems and still came out too sweet for my liking. I'm ordering EC-1118 to get them fermenting again, and will be sticking with EC-1118 for all my future Meads, excepting perhaps Sweet Mead now and then.
December 14, 2013
Has become a favorite
I have used this in several meads, and I would have to say that it is one of my favorites. It adds an extremely silky mouthfeel, basically increasing the body of the mead. Also, if left on the lees, it can add citrusy notes, though I haven't mastered this method - I have had good luck some times doing this.
April 10, 2011
Great for meads
I agree with the previous reviewer, this strain is good for making meads. Mine was a semi-sweet mead with wildflower honey using a no-boil process. I also used both a yeast nutrient and yeast energizer in the must. Turned out both great tasting and looking.
October 19, 2010
Good for mead
Made a delicious dry mead with 12lb orange blossom honey and nutrients.
February 14, 2010
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Browse 1 question Browse 1 question and 7 answers
Will it hurt the yeast if it has not in fridge?
A shopper on Apr 1, 2017
BEST ANSWER: Not necessarily. As long as the yeast wasn't baked in a car at 140 Fahrenheit and the yeast is still within its expiration, you should be fine.

You can find the expiration date stamped along one of the seams of the package. Stamped, not printed.

Anyway, make sure to rehydrate with de-chlorinated water, Go-Ferm and make a starter. Use Fermaid-K or Fermaid-O and you should be fine.

If you're using D-47 for whites, I've heard that cooler fermentation temperatures protect fruit flavors. For meads and braggots, the whole temperature spectrum should work fine.

D-47 can be sluggish. Make sure you use a complete yeast nutrient.

Good luck!

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