RC 212 Dry Wine Yeast

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Description

Isolated from the Burgundy region of France. Recommended for red varieties where full extraction is desired. Color stability is maintained throughout fermentation and aging. Aromas of ripe berry and fruit are emphasized while respecting pepper and spicy notes, as well. Alcohol tolerance of 12-14%. Ferments well from 59 to 86 degrees.

Click here for a PDF of the MoreWine Manual on re-hydrating wine yeast.

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Why did you choose this?

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history of good results

michael a on Apr 10, 2019

Great yeast for reds, I use it especially for cabernet and merlot.

Hayri O on Oct 24, 2018

Fantastic for Nortonâ€™s and up to 10% yeast total on Fruit meads

Joel S on Oct 4, 2018

Full bodied wine and not too dry

Joseph A Barreca on Aug 28, 2018

Solid pick for reds

James D on Aug 18, 2018

A mead recipe called for it

Mark M on Feb 15, 2018

history of good results

michael a on Apr 10, 2019

Best for Pinot fermentation

Radoslaw T on Feb 23, 2019

Great yeast for reds, I use it especially for cabernet and merlot.

Hayri O on Oct 24, 2018

For Pinot Noir

Lisa M on Oct 11, 2018

Fantastic for Nortonâ€™s and up to 10% yeast total on Fruit meads

Joel S on Oct 4, 2018

I like this for my dry red wines.

Maureen B on Sep 26, 2018

Full bodied wine and not too dry

Joseph A Barreca on Aug 28, 2018

I've been using this in my cold climate red wine for years now

Andrew E on Aug 18, 2018