Lalvin ICV-D47, paquete de 10 levaduras de vino de 5 g

This is one of my favorite wine yeasts. Can't go wrong with Lalvin.

Worked great enjoying my cinnamon mead:)

This is some of the best yeast for making wine. I have been using it for the last 10 years and it has made a difference as it brings out the flavor of the berries that I use to make my wine. I now have 26 years wine and I love this product.

I like this yeast, but hard to find it’s ceiling. So far it’s ran meads pretty dry up to 18% alcohol. Alcohol flavor is very dominant. Hopefully it will mellow after sitting. The high alcohol it mixes well with juice and does it’s job.Have pasteurized some some back sweetened cider that turned out good.Still working on it. Next batch will be Vikings Blood Mead.

Recommended for Mead, so thats what it is being tested on. So far so good.Make your own mead:2 gallons distilled or filtered water13.5 lbs of Clover Honey (big plastic jug)One packet of D-47 YeastTools needed:Fermentation vessel (glass or plastic)Airlock for lidStar San Sanitizer (use on everything you use to brew)Bring one gallon of water to a boil, add the honey to dissolve, move the now “must” into your 2 gallon sanitized fermenter, add the second gallon of water, pitch the yeast in at 70 degrees and cap with an air lock.You can stir once a day with a sanitized spoon, you’ll notice carbonation, that lets you know the yeast is working. Or you can sit it and forget it for 6 weeks.Store in dark cool place.Takes roughly 6 weeks to ferment, once your solution clears, you can bottle or drink

I was a bit leery buying food products online but decided to take a chance. The price was enticing which was another mitigating factor as to why I decided to buy this product. My intent was to get an oenological yeast to produce some hard cider for Thanksgiving. Well fortunately our local grocer has cider that is UV irradiated rather than poisoned with potassium sorbate. So I took about 2 oz. of cider spiked with corn sugar, warmed it to 105 F and added the yeast. The package said to wait 15 minutes; however, within 5 minutes I had a pronounced yeast bloom. Took less time to activate than regular baker's yeast. So my cider is busy happily converting the fruit and corn sugar to alcohol. According to my hydrometer the cider would only produce about 4% alcohol so a half cup of corn sugar to …

This worked well for the hard cider I made. I used this in combination with 1 gallon of pressed apple juice, 2 cups of refined white sugar, and 1 tsp of yeast nutrient. The packet is meant for 5 gallons of liquid, but I used it all one gallon. This sped up the fermentation process and insured that no other yeasts could compete for the sugars in the juice (a good practice to follow when you are using unpasteurized juice.This turned out great--left it about 9-10% with some residual sweetness. Does not take the hard cider as high and dry as a wine yeast would. If that's what you want, this will make a great yeast for your brew. Good luck!

I love that it's GMO free. That's why I bought this brand. Try finding another GMO free yeast, uh yeah it practically doesn't exist. Only yeast I've found like this. All yeasts are GMO and I'm getting tired of all our food and ingredients being tainted garbage making us sick. This yeast makes great wine. I've made homemade organic non GMO mixed fruit wine, Apple wine and honey mead wine using this yeast. I use a quarter of one packet per gallon. Works great. Thank you Lalvin for providing a non GMO product for my organic wine making. Because you've been true to me, I'll be true to you and keep using you forever. All other yeasts, you suck because your GMO. So there!