Lalvin RC-212 Red Wine Yeast
Ideal for full bodied red wines. Emphasizes fruit and spice notes, accentuates character in red grapes.The classic strain for Pinot Noir.
A moderate speed, low foaming fermenter ideal for full bodied red wines. Promotes color and tannin stabilization for lighter reds throughout fermentation and aging. It is used for reds where full extraction is desired. Emphasizes fruit and spice notes, accentuates character in red grapes. It is the classic strain for Pinot Noir. Full bodied reds. 59-86° F (15-30° C) alcohol tolerance 14%
Ordered a specific red wine yeast and it was delivered very quickly. I used it to make a historical batch of "persimmon beer" once popular in the early days in northeast Texas. persimmons are a native tree here, and the fruit often ferments on the tree after the first frost. This yeast added additional robust character to the brew. I will be using Northern Brewer for other supplies now that I have discovered them.
Delivery of this product from this vendor was fine. I had no issues with the order. It arrived in good condition and on time. I have started my first batch of wine ever (blackberry wine). I will do my first racking this weekend. As the wine is still in progress and I haven't tasted any yet I cannot comment on the taste or effectiveness of this yeast or my wine. Furthermore I have no basis of comparison with other yeasts. Never have even tasted blackberry wine before! I am just hoping for a good outcome so I will be inspired to make more wines:-)
Product is good and shipped in a timely manner. I used this for an elderberry wine. Those who tried it said “Wow, this doesn’t taste like homemade wine.” I literally just ordered more. NB is the best!
I was entirely pleased by the performance of this yeast for my 2019 vintage Black Rabbit, a Pinot Noir and Blackberry blend. Despite the blackberry flavor making the wine ‘fruit-forward’, the Lalvin yeast created a finished product that was unquestionably a true red wine. I had kept the yeast packets that I used in the refrigerator for almost two years, prior to fermenting this vintage and it still performed extremely well and fully fermented the batch to a solid 13.5 percent alcohol. That’s why I bought more!
exciting to hear the belching of the brew when the yeast attacked the sugar...fun stuff