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.

Click here for a PDF of the MoreWine Yeast and Grape Pairing Guide.

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Best for Pinot fermentation

Radoslaw T on Feb 23, 2019

For Pinot Noir

Lisa M on Oct 11, 2018

I like this for my dry red wines.

Maureen B on Sep 26, 2018

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

Andrew E on Aug 18, 2018

we have a small opperation 200 gal per year. we blend our yeast for big reds and let the grapes hang on the vine until the very last minute

Dean K on Aug 7, 2018

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

Solid pick for reds

James D on Aug 18, 2018