Lalvin Bourgovin RC 212 Wine Yeast, 5 gr packet


Selected from fermentation in Burgundy, France and developed for red wines with colour & structure. Most commonly used in Pinot Noir, Cabernet Sauvignon, Grenache, Zinfandel and other full-bodied wines.

Alcohol tolerance up to 16%, with optimal fermentation temperatures between 20 to 30 Celsius.

How to use: Re-hydrate yeast in 5 times its weight of clean water at 40 Celsius. Let stand for 20 minutes, gently stir to break up any clumps. Add to must.