This strain was isolated from grapes grown in the Côtes-du-Rhône
region of France by Dr. Dominique Delteil, head of the Microbiology
Department, Institut coopératif du vin (ICV), in Montpellier. ICV
D-47 strain was selected from 450 isolates collected between 1986
Oenological properties and applications
The ICV D-47 is a low-foaming quick fermenter that settles well,
forming a compact lees at the end of fermentation. This strain
tolerates fermentation temperatures ranging from 15° to 20°C (59°
to 68°F) and enhances mouthfeel due to complex carbohydrates.
Malolactic fermentation proceeds well in wine made with ICV
Recommended for making wines from white varieties such as
Chardonnay and rosé wines. An excellent choice for producing mead,
however be sure to supplement with yeast nutrients, especially
An excellent choice for dry whites, blush wines and residual sugar
7/24/2013 – I started my first batch ever of Raspberry Wine last night. The local brewing supply store steered me to Lalvin D47 yeast. I am reading now that it is recommended to add yeast nutrient to the must before fermentation begins. I did not. How critical was that and is it to late to add some? Thanks -Chris-
Response From Homebrew Heaven: It's a good idea, but certainly not critical. The nutrient helps to promote yeast cell growth, lessen the chance of a stuck fermentation, and results in a more complete fermentation (drier wine) with less sweetness.
3/18/2012 – a friend of mine is using a bread yeast to make his mead is this gona produce a good wine or should he use some thing else
Response From Homebrew Heaven: That is really a bad idea. Particularly when there are quality wine yeasts available for under a buck. For a little more, there are also liquid mead cultures known to produce quality meads.Some dry wine yeasts are also favored by mead makers. See below for links to the favorites.
10/14/2010 – How fast is Lalvin D47? I've been making mead with Champagne yeast that leaves a strong yeast taste and can take 6 months to finish.The Premier Cuvee Wine Yeast sounds like another option for a cleaner taste. How does it compare in speed. Or is there a beer yeast that would be quick and still clean tasting?
Response From Homebrew Heaven: The relative "speed" of yeast strains depends on many factors other than the strain used. Typically, the champagne yeast would be fast acting and neutral in flavor profile. Perhaps there is something else going on..? D47 yeast would usually be slower than champagne yeast, but a good choice nonetheless.Premier Cuvee is about the same speed as champagne yeast, but a reliable fermenter. Similar flavor to champagne.Why not try a MEAD yeast? Wyeast Dry Mead Yeast #4632 would be my choice for a dry tasting mead, while Wyeast #4184 is my clear favorite for a mead with some residual sweetness.I would not recommend beer yeast for champagne, especially if you are after higher alcohol levels.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
12/1/2009 – Using a packet of dry yeast, how long can the yeast wait to be added to the fermenter, once it is mixed with the water? Will it lose its potency?
Response From Homebrew Heaven: A few minutes is normal, and there is certainly no reason to wait beyond that anyway.How long it can stay in a water solution is anyone's guess. It probably depends on how sterile the container and water are, temperature and other factors. There are no nutrients present at that point, so I am guessing that after a few hours the yeast cells would lay around dormant and perhaps eventually become contaminated or die off. But again...there is no reason to wait. Add it to your wine and get it going!
11/11/2008 – How do you ship wine yeast? Doesn't it need to be kept cool?
Response From Homebrew Heaven: The common dry wine yeast needs no refrigeration. We typically use FedEx or USPS Priority Mail.If you order a Wyeast liquid yeast culture, and the weather is expected to be hot on the way (above about 85 deg F) then we recommend buying a Frozen Gel Pack also. It will protect your yeast for a few days while it is in transit. They are available on our website.
10/14/2008 – Hi, I live in India, How can I obtain good quality wine yeast from you ? In India day time temperature in winter can be as high as 78 Deg F is it ok for most wine yeasts ?
Response From Homebrew Heaven: Yes, you can buy wine yeast from us directly from our website.78 deg F is fine for many wine yeasts. Red wines are best fermented at this temperature.
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
1/24/2008 – what kind of yeast would you recommend for hydromel (also refered to as mead)?
Response From Homebrew Heaven: Why not a mead yeast? We have two available in the Mead Making category. The D47 is also nice. Here is a link to those products
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10-6:30 M-F and 9:30-5 on Saturdaysand 11:00am-3pm on Sundays
12/15/2005 – What is the difference with all the yeasts? Can Fleischmanns active dry yeast work?
Response From Homebrew Heaven: To make bread? Yes. It makes crappy wine, however.Each yeast strain has different flavor and aroma characteristics, as well as different alcohol tolerances. Good wine is made with quality wine yeast. NOT bread yeast.
4/27/2005 – Can one re-use the yeast sediment for another batch after fermentation is done, sort of like re-using a sour dough starter?
Response From Homebrew Heaven: It can be done, but we don't recommend it for wines. For beer, where LOTS of yeast is an advantage, yes.Besides, the cost of fresh wine yeast is so low, it doesn't make much sense. Spring for $0.99 worth of yeast...it's worth the peace of mind.
12/29/2004 – What would happen if you combined different yeast strains for your wine brew? For Example, if you hydrated and proofed a Montrachet together with a Champagne, then pitched them together into your mixture?
Response From Homebrew Heaven: As you might expect, you would get something in between the two flavor profiles. The most alcohol tolerant one, however, would "win out" if there is sufficient sugar.
10/13/2004 – I want to buy a yeast for the fermemtation a mix honey and orange juice at 12% Alcohol. i don't see in your web site, If you have give me the price and web site address.
Response From Homebrew Heaven: There are many different wine (and mead) yeasts that might be good for this. Here are links to both:
9/8/2004 – I recently crushed 8 cases of zinfandel grapes and added & mixed-in campden tablets to the "must". I then pitched my yeast. Should I have waited a day to pitch the yeast? Will the campden tablets kill off the pitched yeast?
Response From Homebrew Heaven: Yes. It is very likely that you have at least "stunned" your yeast, and possibly killed it. You need to wait at least 24 hours after adding sulfites to your must before adding yeast. Additionally, the fermenter must be kept open to the air during this time. I would obtain some more yeast, stir well and re-pitch.
8/16/2004 – can you use bread yeast to make wine.
Response From Homebrew Heaven: Yes, if you want to make crappy wine. You can also use wine yeast to make crappy bread!
8/9/2004 – Hello, Is it Possible To Add Too Much Yeast To The Must?
Response From Homebrew Heaven: It's possible, but very very unlikely. You would have to add POUNDS to a 5 gallon batch to achieve it. Adding 2-3 standard packages is just fine.
5/31/2004 – On the Lalvin#V1116 yeast. Can I use this for store bottled juice (welches) for wine making? I was told to use the Lalvin #D47.What one should be used.Or what one would you suggest.
Response From Homebrew Heaven: We have both yeasts, and many more that will work just fine with most juices. It depends what you want to end up with. Frankly, using Welches Grape Juice is not a great way to go. Why not make GOOD wine? I'm not sure about that brand, but many "store" juices contain preservatives that interfere with proper fermentation of the juice. Try to obtain quality juice, and make quality wine.
11/24/2003 – Just prior to adding the yeast when making an 8 gallon batch of applecider wine, I noticed the package read "good up to 5 gallons". I wasn't able to add a 2nd package until now (48 hours after original package was added). Do you think I'll be ok? Any recommendations at this point?
Response From Homebrew Heaven: Probably not a problem. The yeast will multiply as needed to gobble up the sugars. By the way, OUR Wyeast packages are good for 10 gallons (XL Packs). Not sure where you got yours, but we sell only the 10 gallon sizes. Better to have too much yeast than not enough.
11/8/2003 – What kind of wine yeast should I use for....(berries, apples, white wines, reds, etc etc etc)
Response From Homebrew Heaven: This is a common question. There are many more wine yeasts available now than in the past. We have a helpful Wine Yeast Selection Chart available here:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htmHope this helps!
11/7/2003 – What is the best yeast for making apple wine? I plan to use apple juice.
Response From Homebrew Heaven: That really a matter of preference, but for a true wine, I would use Cote de Blanc. For a cider, I would use Wyeast Cider yeast #3766. Both of these emphasize "fruitiness", and leave a little residual sweetness.For a wine yeast selection guide go to:http://store.homebrewheaven.com/articles/wine_yeast_recommendatons.htm
9/12/2003 – WHAT IS THE BEST YEAST TO MAKE A SWEET WINE LIKE A GERMAN ASSLEASE AND CAN A WINE BATCH SOUR?
Response From Homebrew Heaven: For yeasts, I would choose Cote de Blanc (dry) or Rudisheimer (liquid). Premiere Cuvee will work, but I think these two are better choices.Yes, a batch of wine can sour (turn to vinegar) with poor sanitation and oxidation. This is often due to acetobacter, a bacteria, and exposure to air. Fruit flies are notorius for spreading it.Both are easy to avoid, but there is no cure once your wine is infected.
9/7/2003 – How long will it take for me to receive a shipment of yeast. Them there grapes won't wait!
Response From Homebrew Heaven: That depends. Where ARE them there grapes?Sorry. I don't mean to be a pain, but that kind of info helps a lot. Many people admire those grapes growing all year long, and plan to make wine with them. It's funny to me that it's only when they PICK the grapes that they think of ordering yeast. We can get most packages out within a day or two, and it takes anywhere from 1-7 business days to get your package after that (provided you are in the U.S.). We are located in Everett, WA.
9/1/2003 – This is the first year I'm trying to make wine from Cabernet Franc, any suggestions which strain of yeast to use for this varietal. A wine maker suggested Prise de Mousse, but I'm also reading about Pasteur Red.
Response From Homebrew Heaven: I think the Pasteur Red would be a better choice. A very nice yeast for any red wine. Perhaps a better choice would be the Wyeast (liquid strain) Bordeaux #3267. It has a very complex, berry and graham cracker type flavor that I like, anyway.Either yeast will do nicely!
8/17/2003 – If each packet of yeast is sufficient for 5 gallons of wine, would i use one fifth of the packet to make one gallon of wine? What would happen if i use the entire packet to make one gallon?How can i get my wine to have a higher alcohol content?
Response From Homebrew Heaven: Using more yeast (like the whole package) only starts the fermentation faster, it has little effect on the total alcohol content. There is no harm in using the entire package.To increase the alcohol content, you need to increase the sugar content of the juice. The yeast converts the sugar into alcohol and CO2. The CO2 is released during the fermentation. These are generalities of course, and there are limits to how much sugar can be used, and how much alcohol a particular yeast is capable of producing.
7/22/2003 – I make white wine from bottled white grape juice. Pls. advise which wine yeast I should use.
Response From Homebrew Heaven: The Lalvin D47 should work very nicely. Another one is Red Star Cote de Blanc.
6/3/2003 – Is the Lalvin 1118 a good choice for the secondary fermentation of champagne in the bottle? If not, what do you suggest?
Response From Homebrew Heaven: Lalvin 1118 is a good choice for this purpose.
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