Reference
The yeast aisle is more confusing than it needs to be. These are the strains that cover almost everything a wine or mead maker brews, compared in plain English: how warm they like it, how strong they go, and what each one is actually for. Specs are from the manufacturers' datasheets.
| Yeast | Temperature | Tolerance | Character |
|---|---|---|---|
| Lalvin 71B | 15 to 30°C | 14% ABV | Fruity, softens sharp musts |
| Lalvin EC-1118 | 10 to 30°C | 18% ABV | Neutral, fast, nearly unstoppable |
| Lalvin ICV D47 | 15 to 20°C | 14% ABV | Full mouthfeel, citrus and stone fruit |
| Lalvin K1-V1116 | 10 to 35°C | 18% ABV | Fresh, lightly floral, thrives in hard conditions |
| Lalvin QA23 | 15 to 32°C | 16% ABV | Crisp, aromatic, low nutrient demands |
Making a fruit wine or melomel and not sure? 71B. Want strength, fizz or a guaranteed finish? EC-1118. A traditional mead you can keep cool? D47. Fermenting somewhere with a mind of its own? K1-V1116. A crisp elderflower or gooseberry? QA23.
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