yeast chart

Hey Mike,
I found this chart today. Thought it would be helpful in deciding what type yeast to get. The flocculation is the amount of sediment left.


Type Alc. Tol. Temp. Flocculation

Lalvin RC212 12 - 14% 59-86º F Low

Lalvin 71B-1122 14% 59-86º F Med

Lalvin ICV-D47 12 - 14% 50-86º F Med

Lalvin EC-1118 18% 45-95º F Low

Lalvin K1-V1116 18 - 20% 59-86º F Low

Red Star Pasteur Champagne 18% 59–86º F Med-Low

Red Star Cotes Des Blancs (Epernay II) 12 - 14% 64-86º F Low

Red Star Flor Sherry 18 – 20% 59–86º F Low

Red Star Montrachet Yeast 13% 59-86º F Low

Red Star Premier Cuvee 18% 45-95º F Low

Red Star Pasteur Red 16% 64-86º F Low

Danstar Nottingham 12 - 15% 57–70º F High

Danstar Windsor 12 - 15% 64–74º F High

Doric Ale Yeast 12% 62–72º F Med

White Labs WLP720- Sweet Mead/ Wine 15% 70–75º F Low

Wyeast 3632 Mead, Dry 18% 55–75º F High

Wyeast 3184 Mead, Sweet 11% 65–75º F High

Wyeast 3021 Prise de Mousse Champagne 17% 55–75º F High

Wyeast 3242 Chablis 12 - 13% 55–75º F High

Wyeast 3267 Bordeaux 14% 60-90º F Med-Low

Wyeast Eau de Vie 21% 65-80º F High

Fleishmann's Bread Yeast 12% High

I use these.

Red Star Montrachet Yeast 13% 59-86º F Low

Red Star Premier Cuvee 18% 45-95º F Low

Red Star Pasteur Red 16% 64-86º F Low

and bread yeast for the HOBO Wines lolol

I like them all.

Hey can you repost the hobo wine? I was thinking about it this weekend when I found this chart.